Firatcim's Profile

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Freezing Lasagna

Here are the before and after pictures. Having taken all the advice from the thread into consideration, I decided not to freeze the lasagna after assembling it. I kept it in the fridge for a day, then on the day of the party, baked and served it. It turned out amazing.

Oct 06, 2014
Firatcim in Home Cooking

Freezing Lasagna

The disagreement comes from the statement, making a mountain out of mole hills. For me, lasagna is definitely a lengthy process. By the way, I am following Marcella's recipe, and do not plan on using all kinds of cheeses. I'm not sure where that came from. And, the assembly you're talking about, including blanching the pasta sheets and preparing the bechamel, usually takes me a good hour or more. All I wanted was to minimize work on the day of the party. Having said this, I appreciate your interest and comments on this topic.

Sep 24, 2014
Firatcim in Home Cooking

Freezing Lasagna

I have to disagree with both of you. The idea came to me after I'd made and frozen the sauce. Then, I made my pasta a couple of weeks ago and will assemble the whole thing this week for a dinner party in a week and a half from now.

Sep 23, 2014
Firatcim in Home Cooking

Freezing Lasagna

Not the lasagna sheets. Nests are for other more common types. Lasagna sheets are sprinkled with semolina, layered on a baking sheet with wax paper in btw. each sheet, then frozen. Once frozen, I put them in a Tupperware and store them in the freezer.

Sep 23, 2014
Firatcim in Home Cooking

Freezing Lasagna

Yes, she would be horrified. However, she might also be intrigued that freezing freshly made pasta immediately after rolling them yields much more reliable results than air drying them and I don't think one can taste the difference.

Sep 23, 2014
Firatcim in Home Cooking

Freezing Lasagna

I toss the pasta after cutting it with semolina, form nests, freeze them on a baking sheet. Then, I wrap the frozen nests in wax paper and put them back in the freezer.

Sep 23, 2014
Firatcim in Home Cooking

Freezing Lasagna

I made the pasta and cut it into lasagna sheets and froze them uncooked. I have done this many times with other pasta shapes, such as tagliatelle and fettuccine, and find it a more reliable method than air drying it.

Sep 23, 2014
Firatcim in Home Cooking

Freezing Lasagna

Thanks, Chowhounders! The biggest challenge for me is that I have already frozen the pasta and the sauce without assembling the lasagna. I want to thaw both and assemble, then freeze again for an upcoming dinner party. Lasagna is such an undertaking, especially if one follows Marcella Hazan's admonishment about not using factory made pasta for this delicacy.

Sep 23, 2014
Firatcim in Home Cooking

Freezing Lasagna

What's the best way? I have already prepared the bolognese, made the pasta by hand and froze them both. Yes, I know, I should not be freezing a dish that has ingredients that were already frozen once, but I will be boiling the noodles and heating up the sauce to assemble the dish.

Can I freeze the lasagna after assembly without any problems? Should I cook it first, or assemble, freeze, thaw, then cook. Any successful methods and tips about cooking the frozen lasagna would be most appreciated. Thanks in advance.

Sep 23, 2014
Firatcim in Home Cooking

How to fry potstickers without burning the bottoms?

I thought so. Thanks, julienne man.

Aug 04, 2014
Firatcim in Home Cooking

How to fry potstickers without burning the bottoms?

Thanks, C. I have good success with Andrea's method, but not always. Want to minimize burning, especially after going to the trouble of making them from scratch.

Jul 31, 2014
Firatcim in Home Cooking

How to fry potstickers without burning the bottoms?

My skillet is a heavy bottomed copper lined All Clad.

Jul 31, 2014
Firatcim in Home Cooking

How to fry potstickers without burning the bottoms?

I'm going to disagree on this one. My dumplings would have required a much longer cooking time, had I not partially defrosted them beforehand. In the past, I tried straight from the freezer method and ended up with dumplings with crisp and hot exteriors with a cold filling.

Jul 31, 2014
Firatcim in Home Cooking

How to fry potstickers without burning the bottoms?

I follow Andrea's method, as well, and have seen the video.

Jul 31, 2014
Firatcim in Home Cooking

How to fry potstickers without burning the bottoms?

My method is exactly the same as fatty dumplin's. I don't have a nonstick skillet, so don't know if that plays a role. Last night, the dumplings were frozen, then thawed out in the fridge and brought to room temp, just before frying. I used about a 1/3 cup of hot water and cooked them covered for a few minutes over medium heat. The only thing different that I did was to add a tbs or two of water when I saw that the dumplings were still a bit raw on the top when I uncovered the skillet. So, total ten minutes or so of cooking time. Maybe it is a matter of calibrating the heat.

Jul 31, 2014
Firatcim in Home Cooking

How to fry potstickers without burning the bottoms?

Try as hard as I might I often screw it up. Last night, I burnt the bottoms of my handmade potstickers again. Any foolproof methods? Please, share. Thanks

Jul 31, 2014
Firatcim in Home Cooking

Info on how to fold wuntuns, Cantonese/Hong Kong Style

Yes, that's exactly where I got the picture from. It seems like many of the noodle shops in Chinatown SF tend to fold the wuntuns in this style. A beggar's purse is an apt description. Sloppy folding is not what I was aiming for, though.

Jul 20, 2014
Firatcim in General Topics

Info on how to fold wuntuns, Cantonese/Hong Kong Style

Hi, Kris,
Thanks so much for the reply. Here's a picture of the specific wrapping style.

Jul 20, 2014
Firatcim in General Topics

Info on how to fold wuntuns, Cantonese/Hong Kong Style

Will be much appreciated. The style I'm talking about is mostly used for soups and the wuntun has ruffled edges that remind me of a jellyfish. Thanks for any info or tips.

Jul 19, 2014
Firatcim in General Topics

Canning in The Oven

In Italian Two Easy, Rose Gray has a recipe for simple tomato sauce. As a footnote, she recommends sealing the jars and putting them in a water bath in the oven at 400 F for 20 minutes. I was very intrigued by this technique and tried it today. So far, only one of the seals is set. I'm wondering if anyone is familiar with this way of canning. I also read on-line someone burning their face and neck because of an exploding jar during a canning session and got freaked out. Did I put myself at risk by trying this method?

Oct 02, 2011
Firatcim in Home Cooking

Tips on how to make sushi at home?

Times are tough. I can no longer blow away a hundred bucks at my favorite sushi haunt. Besides, I've always wanted to learn how to make sushi at home to control what goes into it and to have fun while rolling my own maki. When I tried it a few times, I had a hard time spreading the rice thinly on Nori. The result was more like a Godzilla sushi, threatening whomever braved to take a bite with countless calories. I ate it, but my guests demurred, and rightfully so. I would appreciate any tips on the fine points of tackling sushi at home, especially on how to spread the rice thinly. Thanks in advance.

Aug 09, 2010
Firatcim in Home Cooking

How to fry slices of eggplant?

I'm not a big fan of baked potato chips. Same goes for the eggplant. I know it's healthier to roast, but the bland and at times soggy slices are not a match for caramelized, crunchy yet creamy texture of fried eggplant. In Turkey, we have fried eggplant slices marinated in tomato sauce all through summer. Trying to replicate my favorite summer dish in SF, I have run into a big problem. Deep frying is an art, especially when it comes to eggplant. Theories abound: soak the slices in salted water before frying; salt, then rinse the slices; cut the slices lengthwise and never crosswise; use olive oil heated slowly; use vegetable oil that doesn't smoke at hight temperatures, etc. I can go on and on about the tips dispensed by my favorite cookbook authors as well as bloggers. I wonder if my chowhound buddies would have any valuable information on this matter.

Aug 04, 2010
Firatcim in Home Cooking

Trader's Joe Pizza Dough, A Catastrophe

Yes, that book is wonderful and I do have a copy of it. However, the dough has to wait at least a few hours, or better yet, overnight in the fridge. I didn't have time to whip up a batch and let it slowly rise. Lesson learned, however. Not more TJ's vile pizza dough!

Aug 01, 2010
Firatcim in Chains

Trader's Joe Pizza Dough, A Catastrophe

I did bring it to room temperature both of the times I tried this dough. The problem wasn't that it shrank back. It was super wet and stuck to my hands and messed up my paddle, no matter how much flour I used.

Aug 01, 2010
Firatcim in Chains

Trader's Joe Pizza Dough, A Catastrophe

Super wet, impossible to handle and flavorless to boot. Is this a joke? I had such a terrible time with this dough tonight that I wanted to put it out there and see if anybody had a different opinion. BTW, I bake my pizzas on a stone in an oven heated to 500F.

Jul 23, 2010
Firatcim in Chains

Recipes for commercially canned peaches

Sounds like a tarte tatin. In lieu of apples, the chef used canned peaches and an ingenious short cut, the cake mix. Thanks for sharing.

May 08, 2010
Firatcim in Home Cooking

How to freeze ravioli

I made a batch of ravioli by hand that I want to freeze for later use. Do they freeze successfully? Do I need to thaw them out before boiling them? I'm thinking of storing them in a ziploc bag in between layers of wax paper and sprinkling them with semolina so that they don't stick. Any suggestions? Thanks.

May 06, 2010
Firatcim in Home Cooking

Recipes for commercially canned peaches

Wow! I will try this at my next dinner party. Thanks.

May 06, 2010
Firatcim in Home Cooking

Recipes for commercially canned peaches

I have loved Peach Melba since childhood and we always made them from canned peaches. Thanks for reminding me.

May 06, 2010
Firatcim in Home Cooking

Recipes for commercially canned peaches

Yumm! This sounds like a perfect cocktail. Thanks

May 06, 2010
Firatcim in Home Cooking