Ive got some good recipes I like to try, sometimes it turns out runny and sometimes it doesnt for whatever reason, I dont know what Im doing wrong any pointers? Thanks.
2006-12-28 20:47:37 · 12 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
add a tablespoon of corn starch to your pasta sauce to thicken it up and make sure you lay your noodles on a wet towel to drain before placing them in the pan!
2006-12-28 20:52:33 · answer #1 · answered by Esther J 3 · 1⤊ 0⤋
Barilla makes a lasagna noodle now that doesnt need to be pre-boiled! It uses the moisture from the ricotta cheese and sauce to cook the noodle during baking. Cuts a huge amount of liquid from the bottom of the pan! Also, if you use ground meat in your lasagna, be sure to drain and dry it well. With fresh vegetables and mushrooms, there will always be liquid in your lasagna.
2006-12-28 20:56:37 · answer #2 · answered by riffers21 4 · 1⤊ 0⤋
You might experiment with adding a little cornstarch or flour to thicken up the sauce a bit. I like to cook stir-fry Asian style and flour or cornstarch is a basic ingredient in most of the dishes I cook.
And, most good chili recipes include a cupful or more of masa flour to tighten up or thicken the sauce.
You can also try draining your ingredients. If you are already doing that and it's still coming out runny you need to tighten or thicken the sauce.
2006-12-28 20:56:14 · answer #3 · answered by Warren D 7 · 1⤊ 0⤋
When making the sauce to pour over the meat and pasta before baking, make sure it is a thick, creamy texture. If it is runny before cooking, add a little cornflour or plain flour and mix well to avoid lumps in order to thicken it.
2006-12-28 20:51:47 · answer #4 · answered by Anonymous · 1⤊ 0⤋
Check out Cook's Illustrated/America's Test Kitchen.
2006-12-28 21:08:09 · answer #5 · answered by valentinevu 2 · 1⤊ 0⤋
all the above ideas are great but also let the lasagna sit for 15 minutes before you cut it. it cuts down on the mess and the lasagna isn't as runny.
2006-12-28 21:19:19 · answer #6 · answered by Greeneyed 7 · 1⤊ 0⤋
stop putting water in your sauce or add a egg to your sauce b4 u layer the lasagna,drain the lasagna well pat dry then put two eggs in the sour cream/cottage cheese just to give it some body in all if it runs while preparing its going to run after its done
2006-12-28 21:13:04 · answer #7 · answered by PSYCHOTIC N.O.E./3/4'S POD 1 · 1⤊ 0⤋
Thicker sauce. Use flour to thicken it. I suggest that you use A LITTLE of the boiling water that you used to boil the noodles and put the flour in that. That way you don't have flour lumps in your sauce.
2006-12-28 20:55:18 · answer #8 · answered by kitty 3 · 1⤊ 0⤋
Drain the noodles well & don't cook them all the way, they will cook more in theoven and absorb the extra liquid.
2006-12-28 20:49:30 · answer #9 · answered by char__c is a good cooker 7 · 1⤊ 0⤋
Put less water in it. I've made runny lasagne before - its surprising how little water it needs.
2006-12-28 20:54:33 · answer #10 · answered by goodcompanypls 2 · 1⤊ 0⤋