Hi all!

I've had a problem with MW home made lasagna. Or perhaps my recipe
contains substances that liquefy too much when heated without peripheral
support (like the original cooking in a glass vehicle that support the
lateral parts of the lasagna.)

Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to retain
its form it will be warmed up, but cold in the center. If I want to
really heat it up, all the layers fall apart (i.e. the pasta slabs slide
off,) looking like it was dropped on the floor.

Any ideas are appreciated.

R

"Richard Periut" > wrote:
> Hi all!
>
> I've had a problem with MW home made lasagna. Or perhaps my recipe
> contains substances that liquefy too much when heated without peripheral
> support (like the original cooking in a glass vehicle that support the
> lateral parts of the lasagna.)
>
> Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to retain
> its form it will be warmed up, but cold in the center. If I want to really
> heat it up, all the layers fall apart (i.e. the pasta slabs slide off,)
> looking like it was dropped on the floor.
>
> Any ideas are appreciated.

This is very similar to the microwaved soup thread today. Microwaves only
reach the outer layer of anything they hit. I think the distance is
something like a half inch. It takes conduction (or convection if a thin
liquid) to bring the heat in to the center, and that takes time. Higher
power or a longer time at the high power tends to overcook the outside
before the inside warms. You probably should use lower power for a longer
time to allow the heat to conduct in to the center before it overcooks the
exterior. I'm not sure how this affects lasagna, but the concept is pretty
general. With liquids and soft solids, stirring distributes the heat, but
obviously lasagna can't be stirred.

--
wff_ng_7 (at) verizon (dot) net

Richard Periut said...

> Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to retain
> its form it will be warmed up, but cold in the center. If I want to
> really heat it up, all the layers fall apart (i.e. the pasta slabs slide
> off,) looking like it was dropped on the floor.
>
> Any ideas are appreciated.


You can't just put it on a plate and nuke it.

Sit it in a suitable microwave container and cover the top with plastic-wrap
and cut a small slot in the center to vent some steam and try warming it up
again?

Andy

Andy wrote on 11 Apr 2007 in rec.food.cooking

> Richard Periut said...
>
> > Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to
> > retain
> > its form it will be warmed up, but cold in the center. If I want
> > to
> > really heat it up, all the layers fall apart (i.e. the pasta slabs
> > slide off,) looking like it was dropped on the floor.
> >
> > Any ideas are appreciated.
>
>
> You can't just put it on a plate and nuke it.
>
> Sit it in a suitable microwave container and cover the top with
> plastic-wrap and cut a small slot in the center to vent some steam and
> try warming it up again?
>
> Andy
>

Also consider a lower power setting than high.

wff_ng_7 wrote:
> "Richard Periut" > wrote:
>
>> Hi all!
>>
>> I've had a problem with MW home made lasagna. Or perhaps my recipe
>> contains substances that liquefy too much when heated without
>> peripheral support (like the original cooking in a glass vehicle that
>> support the lateral parts of the lasagna.)
>>
>> Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to
>> retain its form it will be warmed up, but cold in the center. If I
>> want to really heat it up, all the layers fall apart (i.e. the pasta
>> slabs slide off,) looking like it was dropped on the floor.
>>
>> Any ideas are appreciated.
>
>
> This is very similar to the microwaved soup thread today. Microwaves
> only reach the outer layer of anything they hit. I think the distance is
> something like a half inch. It takes conduction (or convection if a thin
> liquid) to bring the heat in to the center, and that takes time. Higher
> power or a longer time at the high power tends to overcook the outside
> before the inside warms. You probably should use lower power for a
> longer time to allow the heat to conduct in to the center before it
> overcooks the exterior. I'm not sure how this affects lasagna, but the
> concept is pretty general. With liquids and soft solids, stirring
> distributes the heat, but obviously lasagna can't be stirred.
>

But if I use a low setting, wont the lasagna start its meltdown when it
reaches the critical point of the hot temperature we want the lasagna in?

I'll give it a try, and also take the suggestions that the other people
left.

Thank you all.

R

On Wed, 11 Apr 2007 16:47:53 -0400, Richard Periut >
wrote:

>Hi all!
>
>I've had a problem with MW home made lasagna. Or perhaps my recipe
>contains substances that liquefy too much when heated without peripheral
>support (like the original cooking in a glass vehicle that support the
>lateral parts of the lasagna.)
>
>Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to retain
> its form it will be warmed up, but cold in the center. If I want to
>really heat it up, all the layers fall apart (i.e. the pasta slabs slide
>off,) looking like it was dropped on the floor.
>
>Any ideas are appreciated.
>
It takes so long for the microwaves to penetrate to the insides of a
big square item that the outside is overdone... which is why it slides
apart. If I want to reheat lasagne or macaroni cheese I slice them
into strips and arrange them around the edges of the plate so they can
all get evenly heated. It doesn't look as glamorous as a whole slab,
but at least it's all hot and not burnt!

On Apr 11, 4:47 pm, Richard Periut > wrote:
> Hi all!
>
> I've had a problem with MW home made lasagna. Or perhaps my recipe
> contains substances that liquefy too much when heated without peripheral
> support (like the original cooking in a glass vehicle that support the
> lateral parts of the lasagna.)
>
> Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to retain
> its form it will be warmed up, but cold in the center. If I want to
> really heat it up, all the layers fall apart (i.e. the pasta slabs slide
> off,) looking like it was dropped on the floor.
>
> Any ideas are appreciated.
>
> R

Well, you won't like my idea, but it's similar to that of
Karen AKA Kajikit.

I chop it up into roughly bite-size pieces and nuke it.
If stirring is required, I stir it.

Sure, it doesn't look very nice, but it still tastes wonderful.
I'm pragmatic.

Cindy Hamilton

I place a chunk of lasagna on a plate, then invert a bowl over the
lasagna, zap for three minutes on high. Works great every time, hot all
the way through.

Denise

On 12 Apr 2007 08:00:51 -0700, "Cindy Hamilton"
> wrote:

>On Apr 11, 4:47 pm, Richard Periut > wrote:
>> Hi all!
>>
>> I've had a problem with MW home made lasagna. Or perhaps my recipe
>> contains substances that liquefy too much when heated without peripheral
>> support (like the original cooking in a glass vehicle that support the
>> lateral parts of the lasagna.)
>>
>> Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to retain
>> its form it will be warmed up, but cold in the center. If I want to
>> really heat it up, all the layers fall apart (i.e. the pasta slabs slide
>> off,) looking like it was dropped on the floor.
>>
>> Any ideas are appreciated.
>>
>> R
>
>Well, you won't like my idea, but it's similar to that of
>Karen AKA Kajikit.
>
>I chop it up into roughly bite-size pieces and nuke it.
>If stirring is required, I stir it.
>
>Sure, it doesn't look very nice, but it still tastes wonderful.
>I'm pragmatic.

The other thing that works is leave it whole and heat it for half the
time you think it needs... then cut it in half across the middle and
swap the pieces around so that the outside edges are in the middle and
the middle is at the outside. It makes it less obviously 'cut up' but
lets it heat through more evenly.

On Wed, 11 Apr 2007 16:47:53 -0400, Richard Periut >
wrote:

>Hi all!
>
>I've had a problem with MW home made lasagna. Or perhaps my recipe
>contains substances that liquefy too much when heated without peripheral
>support (like the original cooking in a glass vehicle that support the
>lateral parts of the lasagna.)
>
>Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to retain
> its form it will be warmed up, but cold in the center. If I want to
>really heat it up, all the layers fall apart (i.e. the pasta slabs slide
>off,) looking like it was dropped on the floor.
>
>Any ideas are appreciated.
>
Melt some cheese (cheddar, gruyere, parmesan, whatever) into your
sauce before layering. It doesn't have to be too much. Just make sure
to add the cheese after you have cooked your sauce completely. You
don't want to continue simmering the sauce after cheese is added. Make
it (the sauce) a little more liquified than you normally would. Then,
when you are ready to assemble before baking, just layer in uncooked
lasagna noodles, (they will soak up the excess moisture in the sauce
along with whatever cheeses you decide to use.) Don't worry, they'll
cook just fine, and you won't have to dirty an extra pot for cooking
the noodles seperately. Also, a thick bechamel is a nice added
addition. Ricotta is always good, too. Bake.

Next day, when you are ready to nuke up some always better the next
day lasagna, just nuke it at half power until heated through. The
starch will have remained with the noodles, allowing for better
adhesion to the sauce, and the added cheese in the sauce will help
keep the layers from sliding off. You may have made the whole lasagna
a bit wet, moisture management is always key as you probably already
know.

sauce, cheese, noodles
sauce, cheese, noodles
sauce, cheese, noodles

then some mozzarella on top before baking.

Damn, now I need to make some lasagna.

On Apr 11, 4:47�pm, Richard Periut > wrote:
> Hi all!
>
> I've had a problem with MW home made lasagna. Or perhaps my recipe
> contains substances that liquefy too much when heated without peripheral
> support (like the original cooking in a glass vehicle that support the
> lateral parts of the lasagna.)
>
> Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to retain
> * its form it will be warmed up, but cold in the center. If I want to
> really heat it up, all the layers fall apart (i.e. the pasta slabs slide
> off,) looking like it was dropped on the floor.

That's much too small a hunk (wasn't even worth dirtying a knife),
never cut lasagna less than 6" X 6".

> Any ideas are appreciated.

Actually it's illegal to reheat left over lasagna, punishable by C-
menta Shooz/East River... left over lasagna must be eaten cold, from
the pan, washed down with a liter of dago red, preferably for
breakfast, in bed, while watching reruns of The Sopranos... gots to
eat every crumb, or yer going for a ride, inna trunk, to Noo Joisey...
capeche!

Sheldon

On Apr 23, 2:39 pm, Sheldon > wrote:

> Actually it's illegal to reheat left over lasagna,

Well the law should be repealed. We should then be able to heat
several kilos of lasagna to boiling point and shoot it, through a wide-
mouthed funnel, up your arse so that your insides fry, you vapid
American ****wit dickhead.

Think you're big, picking on Bazza, eh? You're just another vile Yank
cumrag with shit for brains, and there's nothing big about that. Not
when there are millions of them swarming about. Nothing big or special
about being a ****, Sheldon.

your friend,
Renee

PS If you're not American, that doesn't change a thing. You're still a
****, wherever you're from.

On Apr 11, 5:05 pm, Karen AKA Kajikit > wrote:
> On Wed, 11 Apr 2007 16:47:53 -0400, Richard Periut >
> wrote:
>
> >Hi all!
>
> >I've had a problem with MW home made lasagna. Or perhaps my recipe
> >contains substances that liquefy too much when heated without peripheral
> >support (like the original cooking in a glass vehicle that support the
> >lateral parts of the lasagna.)
>
> >Anyway, when I MW a 4 by 2 inch piece of lasagna, if I want it to retain
> > its form it will be warmed up, but cold in the center. If I want to
> >really heat it up, all the layers fall apart (i.e. the pasta slabs slide
> >off,) looking like it was dropped on the floor.
>
> >Any ideas are appreciated.
>
> It takes so long for the microwaves to penetrate to the insides of a
> big square item that the outside is overdone... which is why it slides
> apart. If I want to reheat lasagne or macaroni cheese I slice them
> into strips and arrange them around the edges of the plate so they can
> all get evenly heated. It doesn't look as glamorous as a whole slab,
> but at least it's all hot and not burnt!

Exactly, and I also put the top of the lasagna (with the melted on
mozzarella) toward the center of the plate.

--Bryan

Sheldon wrote:
> On Apr 11, 4:47?pm, Richard Periut > wrote:
>> Hi all!

>
> Actually it's illegal to reheat left over lasagna, punishable by C-
> menta Shooz/East River... left over lasagna must be eaten cold, from
> the pan, washed down with a liter of dago red, preferably for
> breakfast, in bed, while watching reruns of The Sopranos... gots to
> eat every crumb, or yer going for a ride, inna trunk, to Noo Joisey...
> capeche!
>
> Sheldon

You silly! You don't have to watch reruns of The Sopranos. New episodes
have started! I think there are only 5 more left. I ate my mussels
marinara while watching last night's episode. (Thanks for the tips on that
BTW. The dish was awesome.)

kili

"Sheldon" > wrote in message
oups.com...

That's much too small a hunk (wasn't even worth dirtying a knife),
never cut lasagna less than 6" X 6".

********!!

>> Any ideas are appreciated.

>Actually it's illegal to reheat left over lasagna.

Ass Wipe Alert....

Shecky is spouting from his anal passage again.

Graeme

Graeme...in London wrote:
> "Sheldon" > wrote in message
> oups.com...
>
> That's much too small a hunk (wasn't even worth dirtying a knife),
> never cut lasagna less than 6" X 6".
>
> ********!!
>
>>> Any ideas are appreciated.
>
>> Actually it's illegal to reheat left over lasagna.
>
> Ass Wipe Alert....
>
> Shecky is spouting from his anal passage again.
>
> Graeme
>
LOL, I think that was a tongue in cheek reply from Sheldon?

On Apr 23, 4:38?pm, Goomba38 > wrote:
> Graeme...in London wrote:
> > "Sheldon" > wrote in message
> roups.com...
>
> > That's much too small a hunk (wasn't even worth dirtying a knife),
> > never cut lasagna less than 6" X 6".
>
> > ********!!
>
> >>> Any ideas are appreciated.
>
> >> Actually it's illegal to reheat left over lasagna.
>
> > Ass Wipe Alert....
>
> > Shecky is spouting from his anal passage again.
>
> > Graeme
>
> LOL, I think that was a tongue in cheek reply from Sheldon

And then Graeme-O-Phony adds his tongue in ass.

Ahahahahahahahahahahahahahahahaha. . . .


Sheldon