Can someone recommend a way to get my pasta dish to stay moist? I posted around here when I first started working on this dish and I have made it many times since then. I keep trying to improve it with tweaks here and there. In addition to the pasta, I add several cheeses, butter, and two different sauces and lots of it. I then bake in the oven until cheeses are melted. It's great then, but later when the leftovers are heated up, it's on the dry side. I can't figure it out.
I've never had a pasta salad that I liked. Flavorless slime. It's right up there with regular turkey.
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When I cook a dish that uses sprinkled cheese on top, I divide the cheese in half (or grate extra ). I sprinkle half the cheese on top when I cook the dish. When I take it out of the oven, while it is cooling for the table, I sprinkle the other half of the cheese on top.
The cheese melts from the heat of the food and stays nice and moist.
When I reheat pasta and cheese dishes, I sprinkle a small amount of water or Chicken broth on top, cover with foil and reheat in the oven on a low temperature.
If I'm reheating a small serving, I line a small one or two serving baking dish with nonstick foil, sprinkle with water or chicken broth, cover with foil and reheat in my toaster oven.
I found that using water or chicken broth works better for me than milk or additional cream sauce when reheating.
Good ideas. I'll try them for my leftovers.
You know this sound crazy, but last time I added a little of my salad dressing after I heated it and it was delicious. It's the salad dressing I make with olive oil, dijion mustard and fresh lemon juice. I poured just a dab on it and it was super good. It gave this nice, fresh, zesty flavor. No one else here thought it was a good idea though and wouldn't try it. lol