 |
|
 |
 |
|
|
Forum
-> Recipe Collection
-> Kugels and Side Dishes
BeershevaBubby
|
 Thu, Aug 27 2009, 9:07 am
I make a mix of mustard and mayo. The mayo keeps the mustard and deli from drying out.
In addition, since there is now more surface mass, you don't need to bake it that long.
The main reason things get soggy or undercooked is because the inner layers steam. There aren't enough vents for the trapped steam to escape. By cutting them in 1 inch wide rolls before baking, things can bake quickly and not get soggy.
| |
|
| Back to top |
 0
|
Riffy
|
Thu, Aug 27 2009, 12:56 pm
|
I put fried onions and honey in my deli roll with the mustaard and deli. comes out yuuuuuuuuuuuuuum
| |
|
| Back to top |
0
|
Mamish Mama
|
Mon, Sep 14 2009, 7:59 pm
YESHA-
Could you post your recipe for the deli roll, it looks yummy, and such a nice presentation.
Thanks.
| |
|
| Back to top |
0
|
chilled
|
Mon, Sep 14 2009, 8:26 pm
|
lol, my "deli rolls" are whole wheat wraps, with wasami sauce, mayo and mustard, ketchup, deli, lettuce, all rolled up, with pretty toothpicks, and a pickle and olive to garnish each mini roll!
| |
|
| Back to top |
0
|
yash
|
Tue, Nov 24 2009, 2:16 pm
| malki22 wrote: | | I recently started makeing deli roll and the inside is too soggy. even when I bake and then cover to avoid burning its still so soggy. I put in mayo and musterd. any tips? Its like the inside isnt baked at all. Ive left it 2 hours some times |
I like to put mine on the bottom rack of the oven, and I find that the liquid cooks out quicker. it usually works out well.
| |
|
| Back to top |
0
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
