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12-22-2009, 09:57 AM
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#1
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Sous Chef
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 853
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Ravioli Help please?
I have wonton wrappers, mashed potatoes, 2 kinds of white cheeses, and a egg wash. I know how to make ravioli with the ice cream scoop, which is pretty easy. but I have a question about the cooking method?
What's the best way of doing them in a deep fat fryer? Or should I steam them? Help please?
By the way all these ravioli if fried are about 250 350 sodium all together, and I can have about 4-8 of them.
So which cooking method is better?
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12-22-2009, 10:37 AM
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#2
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Master Chef
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
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Boiled or steamed will naturally be a soft texture and fried would be crisp. Boiled or steamed will also be lower calorie than fried.
To fry - heat oil to 325-350 F and fry until golden.
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"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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12-22-2009, 10:43 AM
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#3
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Sous Chef
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 853
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Quote:
Originally Posted by Michael in FtW
Boiled or steamed will naturally be a soft texture and fried would be crisp. Boiled or steamed will also be lower calorie than fried.
To fry - heat oil to 325-350 F and fry until golden.
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Hi Mike, I don't have to watch my caleries, I just have to watch the sodium.
And I have one more question, Do I want to use panko or leave them just as they are once I glue them together with the egg wash?
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12-22-2009, 10:45 AM
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#4
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Head Chef
Join Date: Dec 2008
Posts: 2,297
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and they will have the same amount of sodium (unless you add salt to the cooking water), no matter which method. Interesting choice of filling. If you want to lower the sodium, omit or cut back on the cheese.
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12-22-2009, 10:45 AM
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#5
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Head Chef
Join Date: Dec 2008
Posts: 2,297
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if you want a fried ravioli, then you could use panko, but I wouldn't bother with that at all. These sound more like pirogi.
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12-22-2009, 10:51 AM
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#6
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Sous Chef
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 853
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Quote:
Originally Posted by Wyogal
and they will have the same amount of sodium (unless you add salt to the cooking water), no matter which method. Interesting choice of filling. If you want to lower the sodium, omit or cut back on the cheese.
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I was following a recipe on allrecipes.com but they said to fry it. but I thought I wouldn't mind a little crispyness to them.
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12-22-2009, 12:54 PM
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#7
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Sous Chef
Join Date: May 2009
Location: Winter Park Fl, Or Bust!
Posts: 853
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Thanks Gang, I really appropriate the help!
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12-22-2009, 12:58 PM
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#8
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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You could also bake them. They will be crisper than steaming or boiling, but not as crisp as deep fried.
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12-22-2009, 01:51 PM
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#9
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,251
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Quote:
Originally Posted by Wyogal
... These sound more like pirogi.
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i DON'T THINK IT REALLY MATTER WHAT THEY CALLED. aCTUALLY i LIKE THE FILLING IDEA. mASHED POTATO AND CHEESE, YUM.
grrr, i'm sooryy abput the caps
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You are what you eat.
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12-22-2009, 04:19 PM
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#10
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Mr. Greenjeans
Join Date: May 2009
Location: Chicago Area
Posts: 1,741
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Quote:
Originally Posted by GB
You could also bake them. They will be crisper than steaming or boiling, but not as crisp as deep fried.
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Gonna try that with my leftover pirogi from Christmas.
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