"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 11-27-2005, 12:14 PM   #21
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I have sucessfully made manicotti without preboiling the pasta. But I make mine with a sauce/meat/cheese filling, and cover with a tomato sauce before baking. If making without pre-boiling the noodles, then I make the sauce very wet. The extra moisture is absorbed into the pasta and softens it, just as if it were pre-boiled.

I wouldn't make a cheese-filled manicoti this way as the cheese would be overwhelmed by the extra moisture and I would think it would become too runny. But I've never tried the no-boil method for cheese manicotti or canolli so this is just a guess.

The only advantage to making manicotti without pre-boiling is that it's easier to stuff the tubes without breaking them. So if filling with anything other than the sauce/meat/cheese filling, I would pre-boil them.

Oh, and a tip; if you have a cookie press that has interchangeable tips, leave the tips off and use the press to "inject" the tubes with the filling. The is so much easier than trying to spoon the filling into the tubes.

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-27-2005, 12:23 PM   #22
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Another easy tip for (not) stuffing manicotti etc. - Boil the noodles and cut them in half lengthwise. After you spoon the filling on, place cut seam side down (edges tucked under) in baking dish. Saves lots of time and effort.
__________________

__________________
mish is offline   Reply With Quote
Old 11-27-2005, 02:14 PM   #23
Executive Chef
 
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
Another way to fill the tubes is to put the ricotta mixture in a large ziploc bag, seal it and then cut one of the corners of the bag off, essentially a piping bag. It's always worked well for me!
__________________
DampCharcoal is offline   Reply With Quote
Old 11-27-2005, 04:14 PM   #24
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Damp, you read my mind. The turkey baster method really got clogged up.
__________________
mish is offline   Reply With Quote
Old 11-27-2005, 05:26 PM   #25
Executive Chef
 
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
You must not be doing it right, Mish!
__________________

__________________
DampCharcoal is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:55 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.