Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [casserole]

35 questions
13
votes
7 answers

What is the best culinary practice surrounding the water used to soak beans, pulses and rice?

Both my mother and grandmother, both now long passed away, would be horrified if when soaking beans, pulses, barley, lentils or rice etc. overnight for a soup or stew, the soaking liquid was used in the dish itself. My guess is that in their eyes,…
Greybeard
  • 5,395
  • 1
  • 19
  • 55
10
votes
1 answer

Does oven polenta actually work?

Several sources give recipes for making polenta (cornmeal porridge) in the oven instead of on the stovetop. Among them are: America's Test Kitchen, Epicurious, NYT, and Martha Stewart. I got the recipe I tried from Deb Perlman's Smitten Kitchen…
FuzzyChef
  • 58,085
  • 18
  • 142
  • 218
7
votes
3 answers

Does squeezing out liquid from shredded potatoes significantly reduce cook time?

I tried the following casserole recipe from a cook book. Mix fish filet pieces and fresh peas in a casserole dish. Add a mixture of cream and white wine as sauce. Peel and grate potatoes, squeeze them in a cloth or sieve to reduce the moisture, mix…
quarague
  • 847
  • 5
  • 12
6
votes
1 answer

What are the differences between a Dutch oven and ceramic casserole?

I've been looking for information about the difference between cast iron Dutch ovens and ceramic casseroles. I use my Dutch oven for baking bread and would like to know if ceramic will have the same effect on the crust. Aside from the fact that…
2cents
  • 752
  • 2
  • 7
  • 16
5
votes
3 answers

What kind of sausage could I use as a substitute for Cumberland sausage?

I live in the USA and Cumberland sausages don't exist. They have sausage links and patties but I don't want to make sausage casserole and have the flavor altered because I picked the wrong kind of sausage. Can anyone help me?
Avril Cole
  • 51
  • 1
  • 2
5
votes
2 answers

How to avoid elephant skin on no-knead bread?

When I make my no-knead bread, the bottom of the bread always becomes extremely thick - almost like the skin of an african elephant. I bake the bread in an IKEA 365+ pot made of stainless steel. The bottom of the pot is quite thin. Do you experience…
niemion
  • 51
  • 3
5
votes
7 answers

How to fix a sauce with overheated yogurt that has separated?

I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was marinated in plain yogurt to which spices were added prior to being added to the pot and…
Charleen Chu
  • 51
  • 1
  • 1
  • 3
4
votes
3 answers

Is there a way to make ham in a casserole less salty?

When I was pregnant, my mother-in-law helped me make several casseroles to freeze. We're still eating them, but the ones with ham have had some problems. At first, it was just ham, vegetables, and noodles with no sauce to hold it all together. So…
Jeannie
  • 41
  • 1
3
votes
2 answers

Which type of chicken to use in a recipe if called for a "hen"?

I have an old recipe titled Minced Chicken. It's a casserole type dish. It says to use 1 hen, cooked and minced. What type of hen is this referring to? I found a cornish hen at the store but it was small, I didn't feel that this was the right type…
Paige
  • 39
  • 2
3
votes
1 answer

Can I use casserole steak instead of braising beef for this Chinese Beef Casserole recipe?

I can't find braising beef easily, but I do have casserole steak. Are they the same? Would they work the same for this recipe? http://www.bbcgoodfood.com/recipes/9646/chinesestyle-braised-beef-onepot
SteakedinBogoto
  • 31
  • 1
  • 1
  • 2
3
votes
3 answers

How to parcook a casserole?

I have a wonderful mousaka recipe which involves layers of baked potato, eggplant, and beef. It is topped with a cheesy bachamel and cooked until golden brown on top. It is very similar to a lasagna. I would like to cook this dish for a party for…
AdamO
  • 2,070
  • 3
  • 18
  • 31
3
votes
2 answers

Adding liquid to Le Creuset Casserole during cooking

My Mum had just purchased a Le Creuset Casserole with enamel coating and is wondering how you add liquid to it when it is already hot without cracking the enamel? This not only includes water, but wine and beer as well.
Ollie
  • 31
  • 1
  • 2
3
votes
3 answers

Using homemade pasta instead of dried in a bake

I'd like to use fresh homemade pasta tonight in place of bagged egg noodles. My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made noodles where the recipe calls for it? here is the…
KiloJKilo
  • 133
  • 1
  • 4
3
votes
2 answers

Why does my tuna Casserole turn sour?

I've never had trouble making Tuna and Pineapple casserole before coming to Turkey. After making the white sauce and adding the cheese, tuna and fresh pineapple the whole mixture turns sour. No amount of adjusting with salt or sugar can save it.…
Sally
  • 31
  • 1
3
votes
1 answer

Baking Turkey Meatloaf with/out glass cover

I am baking 2.5lbs of turkey meatloaf with a mixture of sauteed onions and red bell-peppers. There are no set recipes for cooking a meatloaf of this size so I basically doubled some of the ingredients. The regular recipe says to Bake at 350 for 50…
Ben Sewards
  • 133
  • 1
  • 5
1
2 3