Re: Silly Tinkyada question, please help anyway :)

[Guest guest]

----- Original Message -----

From: " F. Jewett "

> Problem is, I have a vague memory of there being differences in the way it

> cooks? I thought I'd read something somewhere about how it can get

> really mushy (more easily than standard pasta

Yes, it cooks a bit faster than wheat pasta. When I'm making something with

Tinkyada, I set it for 3-5 minutes boil and then sample it every minute or

so until it feels right to me or 8 minutes. I've never gone past an 8

minute boil on this, using the shell pasta, but tastes may vary. The point

being, though, watch it like a hawk.

HTH!

--s

[Guest guest]

And rinse it in cool water after cooking and draining--otherwise it gets gummy.

[Guest guest]

At 01:48 PM 1/4/05 -0500, you wrote:

>> Problem is, I have a vague memory of there being differences in the way it

>> cooks? I thought I'd read something somewhere about how it can get

>> really mushy (more easily than standard pasta

>

>Yes, it cooks a bit faster than wheat pasta. When I'm making something with

>Tinkyada, I set it for 3-5 minutes boil and then sample it every minute or

>so until it feels right to me or 8 minutes. I've never gone past an 8

>minute boil on this, using the shell pasta, but tastes may vary. The point

>being, though, watch it like a hawk.

Huh. Kinda hard to watch the pasta itself while it's buried under all

that cheese and sauce and cheese and mushrooms and cheese and snausage and

cheese and spinach and cheese and ....

So I guess I should infer that I need to be REALLY careful not to overcook

this little suckah and be VERY careful about the water content in sauce?

I.e. make sure it's a really really thick sauce.

MFJ

Once, poets were magicians. Poets were strong, stronger than warriors or

kings - stronger than old hapless gods. And they will be strong once

again. ~Greg Bear

[Guest guest]

At 01:55 PM 1/4/05 -0500, you wrote:

>

>And rinse it in cool water after cooking and draining--otherwise it gets

gummy.

>

>

Ah, wait, response I just sent off was vaguely stupid since I wasn't

thinking about pre-cooking at the time - other option, I guess, is

undercook it the first time?

Thanks!

MFJ

Once, poets were magicians. Poets were strong, stronger than warriors or

kings - stronger than old hapless gods. And they will be strong once

again. ~Greg Bear

[Guest guest]

----- Original Message -----

From: " F. Jewett "

> Huh. Kinda hard to watch the pasta itself while it's buried under all

> that cheese and sauce and cheese and mushrooms and cheese and snausage and

> cheese and spinach and cheese and ....

Can you fish out a morsel from time to time or will that disturb the dish

integrity?

> So I guess I should infer that I need to be REALLY careful not to overcook

> this little suckah and be VERY careful about the water content in sauce?

> I.e. make sure it's a really really thick sauce.

<nodding> Are all of the other ingredients pre-cooked? FE, could the

sausage be cooked prior? The cheese will just be in the oven for melting

and spinach and mushroom cooks up quickly, too. Then you could assemble it

all and probe it frequently to test for doneness. I'm guessing here, since

I've never used rice pasta in a casserole.

Since you're the guinea pig, you must report back how this went.

--s

[Guest guest]

>I'm guessing here, since

>I've never used rice pasta in a casserole.

>

>Since you're the guinea pig, you must report back how this went.

>

>--s

>

Since we have gluten issues, I have done rice pasta lasagna many times.

I do not cook it first. I make a sauce with meat, then layer the pasta

with cheese and sauce, top with sauce and cheese and cook covered for

about 30 minutes. Perfect every time.

~ Deanna

[Guest guest]

At 02:05 PM 1/4/05 -0600, you wrote:

>

>

>>I'm guessing here, since

>>I've never used rice pasta in a casserole.

>>

>>Since you're the guinea pig, you must report back how this went.

>>

>>--s

>>

>Since we have gluten issues, I have done rice pasta lasagna many times.

>I do not cook it first. I make a sauce with meat, then layer the pasta

>with cheese and sauce, top with sauce and cheese and cook covered for

>about 30 minutes. Perfect every time.

>

>~ Deanna

SUZANNE!!!!! You mean to tell me that you've made it this far through

life with no lasagna???? My goodness, it's a staple!

Okay, I'm Polish and Hungarian, so it's not exactly a native dish for me,

but oh my!

I think I'm going to be wishy washy. I'll have to start the sauce

tonight instead of tomorrow so's I know I'll have plenty of time to do a

little test guy (like, meatloaf-size pan) without cooking the noodles at

all first. (Yes, Deanna, I know, I should just take your word for it,

but ya know, I'm a wuss.) Darn, I'll be forced to " test " lasagna for

dinner two nights in a row.

Thanks for all your quick responses in my time of need!

Sucky part is Rick's didn't have any fresh mozzarella ... I'm going to have

to spend time tomorrow on a search elsewhere. Oh well. Nothing's too

much for my personal picture-taker.

*runs far, runs fast*

MFJ

Once, poets were magicians. Poets were strong, stronger than warriors or

kings - stronger than old hapless gods. And they will be strong once

again. ~Greg Bear

[Guest guest]

>w I'll have plenty of time to do a

>little test guy (like, meatloaf-size pan) without cooking the noodles at

>all first. (Yes, Deanna, I know, I should just take your word for it,

>but ya know, I'm a wuss.) Darn, I'll be forced to " test " lasagna for

>dinner two nights in a row.

>

No, please test. I don't want to get beat with a bread stick for bad

mushy lasagna results!

~ Deanna

[Guest guest]

>Problem is, I have a vague memory of there being differences in the way it

>cooks? I thought I'd read something somewhere about how it can get

>really mushy (more easily than standard pasta). Or is that memory just

>from a dream? Am I just paranoid? (*tries to silence the

>chorus of " YES! " ) I'd hate to blow a specially-requested lasagna.

>

>MFJ

For me, it works more or less like wheat noodles. There are OTHER

brands of wheat-less pasta that mush up easily, but I haven't

had that problem with Tinkyada. I usually make pasta al dente though,

'cause that's the way I like it.

I only made lasagne once, and I cooked the Tinkyada noodles al dente

then used them. Came out fine.

Heidi Jean

[Guest guest]

Concur with Heidi. Tinkyada, unlike Lundberg or other non-wheat pasta, cooks

almost as long as wheat pasta and retains its firmness. However, after

refrigerating the leftovers, the pasta sticks together and is much more brittle

than wheat pasta. Maybe next time I will try rinsing the noodles after

draining...that just seems wasteful of nutrients but worth a shot.

Also, I recommend following the energy-saving cooking instructions printed on

the front of the Tinkyada packages. It's such a waste to have the heat on medium

or high while you're boiling the noodles. I've only used the energy-saving

method and it turned out fine.

Tom

Heidi Schuppenhauer wrote:

> For me, it works more or less like wheat noodles. There are OTHER

> brands of wheat-less pasta that mush up easily, but I haven't

> had that problem with Tinkyada. I usually make pasta al dente though,

> 'cause that's the way I like it.

>

> I only made lasagne once, and I cooked the Tinkyada noodles al dente

> then used them. Came out fine.

>

>

>

> Heidi Jean

>

[Guest guest]

Hmm, good point. When I wrote that my mind must have reverted to non-NT

thinking...i.e. fiber and whole grains are the healthiest things you can eat,

LOL.

Tom

Heidi Schuppenhauer wrote:

> Nutrients in pasta? Seems like an oxymoron! I don't think any of them survive

being leftovers, IMO ... if they are leftovers, they go to the chickens. But

there are some " kugel noodle " recipes that might be worth a shot.

[Guest guest]

>Maybe next time I will try rinsing the noodles after draining...that just seems

wasteful of nutrients but worth a shot.

Nutrients in pasta? Seems like an oxymoron! I don't think any of them survive

being leftovers, IMO ... if they are leftovers, they go to the chickens. But

there are some " kugel noodle " recipes that might be worth a shot.

>http://en.wikipedia.org/wiki/Hops

Heidi Jean

[Guest guest]

>Hmm, good point. When I wrote that my mind must have reverted to non-NT

thinking...i.e. fiber and whole grains are the healthiest things you can eat,

LOL.

>

>Tom

I remember those days ... Ah, for a good whole-wheat English muffin with low-fat

margerine <not!> ...

Heidi Jean

[Guest guest]

Hi,

In my experience with rice pasta, the biggest problem

is with the drying out of leftovers. I have found that

coating the noodles in oil or other fat before storing

them in the fridge greatly reduces this problem.

Leah Mack

--- Tom Jeanne <t.l.jeanne@...> wrote:

> Concur with Heidi. Tinkyada, unlike Lundberg or

> other non-wheat pasta, cooks almost as long as wheat

> pasta and retains its firmness. However, after

> refrigerating the leftovers, the pasta sticks

> together and is much more brittle than wheat pasta.

> Maybe next time I will try rinsing the noodles after

> draining...that just seems wasteful of nutrients but

> worth a shot.

>

> Also, I recommend following the energy-saving

> cooking instructions printed on the front of the

> Tinkyada packages. It's such a waste to have the

> heat on medium or high while you're boiling the

> noodles. I've only used the energy-saving method and

> it turned out fine.

>

> Tom

>

>

> Heidi Schuppenhauer wrote:

> > For me, it works more or less like wheat noodles.

> There are OTHER

> > brands of wheat-less pasta that mush up easily,

> but I haven't

> > had that problem with Tinkyada. I usually make

> pasta al dente though,

> > 'cause that's the way I like it.

> >

> > I only made lasagne once, and I cooked the

> Tinkyada noodles al dente

> > then used them. Came out fine.

> >

> >

> >

> > Heidi Jean

> >

>