Re: Repost:Marilyn quick question. Experimenting -- from 08/14/08

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Thank you Re: Repost:Marilyn quick question. Experimenting -- from 08/14/08To: BTVC-SCD > At 09:02 AM 7/3/2009, you wrote:> >What if you do not have a pizza stone? can you > >use just a regular cookie sheet?> > Suzanne,> > The original souffle bread recipe (posted to the > LI List many moons ago) baked the souffle bread > in a parchment lined glass pan, then turning it > out and putting it back in the pan upside down to bake the other side.> > So you could do that if you don't have a pizza > stone. (BTW, for the poster about the soapstone > griddle, I expect that would work, if it's suitable for use in > the oven.)> > >Also I know you have given me the directions > >before but for the life of me can't find where I > >put them. For dehydrating those zucchini > >noodles. If I remember right you said you peel > >them, slice, then put them in dehydrator for 45 minutes?> >When you cook the lasagna do they puff up but just not watery?> > Peel the zucchini, slice, and then lay the strips > out in the dehydrator. I don't remember exactly > how long. I just dehydrate on the 150F, which is > the highest temp my Excalibur goes until they're dry.> > When you put them in the lasagna, you put them in > DRY, and they will return to size as they soak up > liquid from your sauce. This has two effects: > first, it flavors the zucchini with your great > sauce, and second, it thickens the sauce by > pulling liquid out of it, instead of zucchini > liquid cooking out and making the lasagna watery.> > > > — Marilyn> New Orleans, Louisiana, USA> Undiagnosed IBS since 1976, SCD since 2001> Darn Good SCD Cook> No Human Children> Shadow & Sunny Longhair Dachshund> >