Phred wrote:
> In article >, "Piedmont" > wrote:
> >How do I remove the moisture from zucchini?
> >
> >I have been making zucchini lasagna and it get lots of water developing
> >during cooking. I assume that it is from the zucchini.
>
> By coincidence there was an implication of this sort of problem in a
> recipe published in the local daily tabloid a week ago.
>
> As I recall, the instructions were to slice the zuc (I think they were
> using "medallions"), wrap the slices in kitchen paper (the absorbent
> sort) then wrap the whole parcel in a tea towel and wring it out (like
> wringing the water out of one of those stinking bath towels you had to
> use for a full week at boarding school :-). Sounded a bit gross, but
> I guess it would work!

Why anyone would want to use raw veggies in lasagna is a mystery...
makes as much sense as using raw meatballs/sausage... saute the zukes
the same as one should any other veggie added to lasagna... even better
is to grill them. Folks who've indicated removal of zuke liquid by the
eggplant method but then not precooking the zuke before use in lasagna
have proven to me that they've never made lasgana or even fried an
eggplant, in fact they is an eggplant... I mean like even removing the
water from eggplant by salting it's still gotta be cooked before using.
Eggplant and zukes are very different, especially in water content,
eggplant contains about one tenth the water of zukes, what works well
to remove moisture from one doesn't work well for the other. Eggplant
is salted primarilly to remove bitterness, not moisture, in fact one
wants to remove as little moisture as possible while extracting the
bitterness (and in fact it's all a myth, any bitterness is contained in
the seeds, which salting does nothing about... choose young/fresh
eggplant. Even after harvest, as eggplant age in the stupidmarket the
seeds continue to mature, they become tough and bitter. Salting zukes
to remove moisture will result in mush before much water is removed,
don't do it.

> If I haven't already wrapped the rubbish in that tabloid, I might find
> it and post the recipe here -- it was for some sort of crunchy bean
> "rissoles" IIRC. (Which reminds me, someone recently mentioned
> Sheldon's MW meatloaf. I must have missed it at he time, and a bit of
> googling of Groups didn't turn up anything likely to be it -- so can
> someone -- Sheldon? -- please either post it again, or email me a
> copy, or tell me where to find it.

I've no idea what you mean by *MW* meat loaf.