"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 02-16-2006, 01:50 PM   #21
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
ricotta is not really a cheese, it is a cheese by product, like cottage cheese. It will not get gooey when heated...it will separate into tiny curds and thin watery whey. To make it custardy you add eggs. Prevents the separation. Does this mean that all recipes go this route? not at all. but if you are using veggies with some water content...ie mushrooms, zucchini, spinach, etc, it is a real good idea to use the eggs to avoid a watery fall apart product.
__________________

__________________
Robo410 is offline   Reply With Quote
Old 02-24-2006, 05:16 PM   #22
Senior Cook
 
Ekim's Avatar
 
Join Date: Jan 2005
Location: Indianapolis, IN, USA
Posts: 118
It's totally nasty without the egg. It's grainy and just foul. I cannot eat it that way. That's why I never liked my mom's lasagne.
__________________

__________________
Ekim is offline   Reply With Quote
Old 03-27-2006, 01:33 PM   #23
Assistant Cook
 
Join Date: Jun 2005
Posts: 31
I came browsing through this topic, as I was about to start one similar to it. My mother told me not to add the egg because it makes it taste disgusting. I always liked the cheese filling of hers - she actually makes stuffed shells. While making it, you can easily eat the cheese mixture right out of the bowl; it's super good. She makes a mixture of mozarella, ricotta and parmesan. Speaking of which, many recipes call for these layers to be separate, for instance to have a ricotta layer and then a mozarella/parmesan layer on top of it. Is there any advantage to doing it this way? Again, I loved my mom's cheese mixture but a.) I like to try new things and b.) I don't know how well it well transfer from stuffed shells to lasagna. I'm trying to put together a really tasty veggie lasagna as a low cal dinner I can make on Sunday then reheat other nights of the week (I'm a working gal.) I can use reduced fat mozarella and stuff, it doesn't taste much different than regular. Any suggestions, as usual, are welcome.
__________________
Rebam98 is offline   Reply With Quote
Old 03-27-2006, 02:37 PM   #24
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Hi rebam - I use the same mixture I use for manicotti or stuffed shells in my lasagna. I think it will transfer quite nicely and no, I do not separate the cheeses either - I mix everything together.

I don't think this mixture is nasty without the egg nor do I think it's nasty with the egg - I've just always added the egg as that is what the very first recipe called for when I made manicotti. I guess I'll just have to experiment and make 1/2 my shells with an egg and 1/2 without to see the difference.

There's all sorts of recipes. None or right and none are wrong. They're just individual - like the people who make them.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 04-10-2006, 02:20 PM   #25
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I've never used eggs, but can see the point in a veggie lasagna. Veggies really have a tendency to get watery, so if you aren't using pasta, you can wind up with a watery mess. I'd consider salting and draining your eggplant or squash. Make sure you really wring out that spinach.
__________________
Claire is offline   Reply With Quote
Old 04-28-2006, 07:47 PM   #26
Cook
 
Join Date: Apr 2006
Location: Provo, Utah
Posts: 90
The way I viewed the eggs mixed with the ricotta is that the egg doesn't do to much to flavor but it just helps give the ricotta a different consistency. It might also act a binding agent and help hold things together.
__________________
Kat
Who Doesn't Love to Eat?
katluvscake is offline   Reply With Quote
Old 04-30-2006, 05:02 AM   #27
Assistant Cook
 
Join Date: Apr 2006
Posts: 5
have tried once with egg, that shall be my last ...


http://www.101cookingrecipes.com
http://www.desserts-recipes.co
__________________
fitness is offline   Reply With Quote
Old 04-30-2006, 07:27 AM   #28
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
An egg user here. Never without but 6 for the 2# is more than I use. That would be maybe 4 eggs.
__________________
Gretchen is offline   Reply With Quote
Old 04-30-2006, 11:56 AM   #29
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Quote:
Originally Posted by Michelemarie
I always add egg - I think I tried it once and the consistency wasn't as creamy, maybe more dry, I can't really remember exactly, I just remember that from that point on I used egg.
I agree, I think it keeps it moist.
__________________
sattie is offline   Reply With Quote
Old 04-30-2006, 01:01 PM   #30
Executive Chef
 
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,834
I've tried it both ways and we couldn't tell the difference so I don't anymore.
__________________

__________________
Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia 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 03:29 AM.


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