I try to make gummy worms out of gelleton and jell-o but it always hardens and has a weird tasteIs there a way to make it taste better and stay gummy and soft and chewy for awhile?
When using dry pasta, use a lot of sauce and let the pasta soak up the sauce over nightAlso try to use a combination of fresh mozzarella, parmesan, and lots of ricottaThe ricotta's moisture will help with the dry noodlesYou're not supposed to bake the lasagna right away when using dry noodles and not cooking themLet them soakOtherwise, use cooked noodles immediately and only bake long enough for everything to get hot and melt the cheeseCooking is pretty much common sense -not rocket science.
Boil the lasagna noodles till about halfway doneDo not stir too much, maybe about twicePut a bit of sauce in bottom of pan and spread aroundTake a noodle straight out of the water,let the water drain off a second, and put in panRepeatThats all i can say about the noodlesSpreading the cheese on them is a different storySorry!
If your noodles are sticking together while they are cooking, you may be using too little of a pot and too little waterMake sure the water is at a full boil before adding the pasta and return it to a boil as quickly as possibleIf you want your topping brown, just put the dish under the broiler for a few minutes after the cooking is doneDon't walk away, though-the broiler will work very quickly, and you don't want it to burn No worries about getting laughed at-even the best chefs were once beginners:^)
I agree somewhat with Chauncey But he left out some details like whyand the reasonthe aluminum foil keeps most of the moisture in to be absorbed by the pastasame as setting your finished lasagna aside for an hour even in the frig overnight will do the same browning the top requires a very hot oven 400? - 450? for the last 15 min or by placing it in the broiler briefly or a culinary torch PS .your white sauce may have been too dry also You might also add ? cup of water just before you add the topping lasagna is to be layered sauce pasta cheeses pasta sauce more cheese till the pan is full BTW I use egg-roll wraps instead of pasta - - lasagna pasta is too thick for me Good luck - - cooking is an experiment
GUMMY BEARS GUMMY BEARS Recipe By : Unknown 1 package sugar free Jello, any flavor 6 packages gelatin powder, unsweetened, unflavored 1/2 cup cold water In a small saucepan, mix flavored and unflavored gelatinStir it upPour cold water in, stir with spatula until you have a gloppy-chunky blob, not unlike play-dohTurn heat on medium, melt blobStir obsessively until meltedPour into miniature bear moldsStick in freezer for 10 minutes to coolIf you don't have Miniature bear molds, do this: take the rack out of your toaster oven and put it on the counterDrape a big sheet of aluminum foil over itCram the aluminum foil down into the gaps, leaving striplike moldsPresto! Gummy worms it might not be worms but you can maybe fix it to be worms.
