On Jul 25, 12:38*pm, sf > wrote:
> On Sun, 25 Jul 2010 15:53:50 +0000 (UTC), piedmont >
> wrote:
>
> > I used the technique for Pad Thai noodles from CI recipe,
>
> > I soaked lasagna noodles in hottest tap water until tender. Worked well for
> > me. I always end up with too soft of noodle when trying to follow package
> > instructions for cooking.
>
> You're talking about the regular hard lasagna noodles that need to be
> boiled before using? *I always undercook them by a minute or two and
> they turn out fine. *My favorite lately is the no boil noodle. *No
> boil noodles have been around forever and I took a long time to try
> them because I thought they would be icky, but now they are my "go to"
> lasagna noodle. *I have a "where have you been all my life" attitude
> toward them.
>
> --
>
> Forget the health food. I need all the preservatives I can get.

What makes them no-boil? Are they treated with something?

I think I tried 'em years ago, but decided I'd rather deal with the
huge pot of boiling water, sceighty-eight colanders etc than pay the
extra price. Dummy me. But if there's another additive involved in
the noboils, then I'll stick with the old method.

Do you find the taste is the same?