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Old 10-17-2011, 03:49 PM   #11
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Since we're talking about squeezing spinach...
Is there any trick to get it to "unsqueeze" after you squeeze the moisture from it? Any way to get it to look like spinach again and not a cow's cud?
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Old 10-17-2011, 04:01 PM   #12
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Quote:
Originally Posted by pacanis View Post
Since we're talking about squeezing spinach...
Is there any trick to get it to "unsqueeze" after you squeeze the moisture from it? Any way to get it to look like spinach again and not a cow's cud?
Sometimes I squeeze out as much as I can (the ricer does work well - you end up with more of a patty than a cud) then stir the spinach around in a big skillet over medium heat, which helps more of the moisture to cook away, then add the rest of the ingredients to the skillet..
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Old 10-17-2011, 04:07 PM   #13
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I was trying to pull it apart again to add to a lasagna. I didn't really want to chop it up any more than it already was.
Maybe this is where those salad spinners could come in handy.
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Old 10-17-2011, 07:54 PM   #14
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I spin first and then squeeze. Maybe trying to squeeze first and then spin is the trick? Although, I like the idea of using the ricer--it would mean it would come out of storage more than once a year! It seems like a frivolous thing to have since I only use it for lefse...but then, I only use my krumkake iron for krumkake...
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