Запеканка творожная получилась жидкая как исправить

1. 

   1

   Thicken a meat casserole the most popular way with flour. Add some flour to your pan after you’ve browned the meat and before adding any liquid. This way, the flour will soak up the juices and fat in the pan. Add about one teaspoon of flour at a time until you get the right thickness.^[1]
   

   • You can also add your seasonings to the flour and toss the meat in it before cooking it.

2. 

   2

   Make a roux. A roux is made with equal parts butter and wheat flour. First, cook the butter over medium heat until thoroughly heated. Slowly add in the flour while whisking. Continue whisking about 2-3 minutes after all the flour has been added. Combine this paste with the base liquid of your casserole before adding it to the casserole dish.

   • 1 ounce (28 g) of butter and 1 ounce (28 g) of flour should be enough to thicken 1 US pint (2.0  c) of liquid.^[2]
     
   • For a vegan version, substitute oil instead of butter.^[3]
     

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3. 

   3

   Mix up a beurre manié if you don’t want to cook your thickener. A beurre manié is similar to a roux except it does not require any cooking. Simply whisk equal parts butter and flour together.^[4]
   Then, roll the thick paste into little teaspoon-sized balls. Add one ball to your casserole at a time, waiting about a minute before adding another one, until you get the right thickness.^[5]
   

   • If you make too much beurre manié, you can also freeze the remaining balls and use them later.

4. 

   4

   Make a cornstarch slurry for a fast and easy thickener. Whisk together equal parts cornstarch and cold water in a small bowl. Use one tablespoon of cornstarch per cup of liquid you would like to thicken.^[6]
   Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness.^[7]
   Then, let the casserole finish baking.

   • You can also substitute chickpea flour for cornstarch. Chickpea flour is an excellent thickener for savory dishes.^[8]
     

5. 

   5

   Thicken a dairy-free casserole with arrowroot powder. You can also use arrowroot powder instead of cornstarch. Arrowroot starch does not combine well with dairy, but is an extremely effective thickener for dairy-free dishes.^[9]
   

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1. 

   1

   Use chia seeds for extra nutritional benefits. Chia seeds expand and thicken when added to water. They are also packed with protein, omega-3s, and fiber. Mix 1 tablespoon of chia seeds with ¹⁄₃ cup (79 ml) water. Wait 15 minutes for the mixture to thicken, then slowly add to the casserole just before it’s finished baking in the oven.^[10]
   

   • Chia seeds are also rich in vitamins and minerals like magnesium, calcium, phosphorus, and B vitamins.

2. 

   2

   Add ground flax seeds if you need an extra strong thickener. Flax seed absorbs water quickly and you only need a small amount to make a big difference. Grind the flax seeds in a food processor or coffee grinder and add them little by little directly to the casserole just before it’s finished baking. Try adding 1 tablespoon of flaxseed per cup of casserole liquid.^[11]
   

   • If you don’t want to grind the flax seeds yourself, you can also buy them already ground.

3. 

   3

   Try raw cashews for a smooth consistency. Cashews are great for thickening vegan recipes because of their creamy consistency. Use ¼ cup of cashews for every cup of casserole liquid.^[12]
   Soak the cashews in water overnight in the refrigerator. Drain the water off and blend in a blender. Then, add them directly to your casserole broth before baking.^[13]
   

   • If you are pressed for time and can’t soak the cashews overnight, bring a pot of water to boil. Remove it from the heat and soak your cashews in the water for half an hour.^[14]
     

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1. 

   1

   Strain the liquid from the casserole after cooking. If you have a lot of liquidy broth in your casserole, you can gently pour it out of the casserole dish after cooking. To do this, put a lid over the casserole dish. Leave a small slit on one side and pick up the dish with oven mitts. Gently pour the liquid through the slit, trying not to disturb the other elements in the casserole.

   • You don’t necessarily have to get rid of the extra liquid. Try pouring it into a pot and simmer on medium heat until it reduces and thickens. You can then add it back to the casserole.^[15]
     

2. 

   2

   Leave it in the oven longer if there’s only a little extra liquid. Sometimes the best way to thicken a casserole is to simply let the heat of the oven do the work. If you think it only needs to a little extra thickening, leave it in the oven for an extra 5-10 minutes.^[16]
   

   • Check with the other ingredients in your casserole to make sure you can cook it a little longer. You don’t want the top of the casserole to burn or the vegetables to get too soft if you leave it in the oven longer.

3. 

   3

   Let your dish thicken as it cools if you don’t plan to eat it right away. Your casserole will naturally thicken as it cools. If you plan to have leftovers, or you are making a casserole that you will refrigerate and eat later, letting it cool may be all you need to get the right thickness.^[17]
   

   • If you already have an extra thick casserole that you want save for leftovers, remember to add a little broth or water to it before you store it since it will get even thicker as it cools.

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Sample Thickeners

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• Try reducing your casserole before adding extra thickeners. If you already used a thickener in the cooking process, sometimes it just needs a little extra time to work. Give it an extra 10-15 minutes before you try to add anything else.^[18]
  

• If you’ve found you’ve accidentally added too much of a thickening agent, do add more liquid to balance it out. Beware, however, that every time you add something to your casserole you’re altering the flavor.^[19]
  

• Don’t just add flour or cornstarch or other dry goods to a hot casserole. It will not be able to dissolve fully and can make the sauce lumpy.^[20]
  

• Don’t estimate the amounts when making a slurry, roux, or beurre manié. Using equal parts butter and flour will give the best consistency to your casserole.^[21]
  

1. 

   1

   Thicken a meat casserole the most popular way with flour. Add some flour to your pan after you’ve browned the meat and before adding any liquid. This way, the flour will soak up the juices and fat in the pan. Add about one teaspoon of flour at a time until you get the right thickness.^[1]
   

   • You can also add your seasonings to the flour and toss the meat in it before cooking it.

2. 

   2

   Make a roux. A roux is made with equal parts butter and wheat flour. First, cook the butter over medium heat until thoroughly heated. Slowly add in the flour while whisking. Continue whisking about 2-3 minutes after all the flour has been added. Combine this paste with the base liquid of your casserole before adding it to the casserole dish.

   • 1 ounce (28 g) of butter and 1 ounce (28 g) of flour should be enough to thicken 1 US pint (2.0  c) of liquid.^[2]
     
   • For a vegan version, substitute oil instead of butter.^[3]
     

   Advertisement

3. 

   3

   Mix up a beurre manié if you don’t want to cook your thickener. A beurre manié is similar to a roux except it does not require any cooking. Simply whisk equal parts butter and flour together.^[4]
   Then, roll the thick paste into little teaspoon-sized balls. Add one ball to your casserole at a time, waiting about a minute before adding another one, until you get the right thickness.^[5]
   

   • If you make too much beurre manié, you can also freeze the remaining balls and use them later.

4. 

   4

   Make a cornstarch slurry for a fast and easy thickener. Whisk together equal parts cornstarch and cold water in a small bowl. Use one tablespoon of cornstarch per cup of liquid you would like to thicken.^[6]
   Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness.^[7]
   Then, let the casserole finish baking.

   • You can also substitute chickpea flour for cornstarch. Chickpea flour is an excellent thickener for savory dishes.^[8]
     

5. 

   5

   Thicken a dairy-free casserole with arrowroot powder. You can also use arrowroot powder instead of cornstarch. Arrowroot starch does not combine well with dairy, but is an extremely effective thickener for dairy-free dishes.^[9]
   

Advertisement

1. 

   1

   Use chia seeds for extra nutritional benefits. Chia seeds expand and thicken when added to water. They are also packed with protein, omega-3s, and fiber. Mix 1 tablespoon of chia seeds with ¹⁄₃ cup (79 ml) water. Wait 15 minutes for the mixture to thicken, then slowly add to the casserole just before it’s finished baking in the oven.^[10]
   

   • Chia seeds are also rich in vitamins and minerals like magnesium, calcium, phosphorus, and B vitamins.

2. 

   2

   Add ground flax seeds if you need an extra strong thickener. Flax seed absorbs water quickly and you only need a small amount to make a big difference. Grind the flax seeds in a food processor or coffee grinder and add them little by little directly to the casserole just before it’s finished baking. Try adding 1 tablespoon of flaxseed per cup of casserole liquid.^[11]
   

   • If you don’t want to grind the flax seeds yourself, you can also buy them already ground.

3. 

   3

   Try raw cashews for a smooth consistency. Cashews are great for thickening vegan recipes because of their creamy consistency. Use ¼ cup of cashews for every cup of casserole liquid.^[12]
   Soak the cashews in water overnight in the refrigerator. Drain the water off and blend in a blender. Then, add them directly to your casserole broth before baking.^[13]
   

   • If you are pressed for time and can’t soak the cashews overnight, bring a pot of water to boil. Remove it from the heat and soak your cashews in the water for half an hour.^[14]
     

Advertisement

1. 

   1

   Strain the liquid from the casserole after cooking. If you have a lot of liquidy broth in your casserole, you can gently pour it out of the casserole dish after cooking. To do this, put a lid over the casserole dish. Leave a small slit on one side and pick up the dish with oven mitts. Gently pour the liquid through the slit, trying not to disturb the other elements in the casserole.

   • You don’t necessarily have to get rid of the extra liquid. Try pouring it into a pot and simmer on medium heat until it reduces and thickens. You can then add it back to the casserole.^[15]
     

2. 

   2

   Leave it in the oven longer if there’s only a little extra liquid. Sometimes the best way to thicken a casserole is to simply let the heat of the oven do the work. If you think it only needs to a little extra thickening, leave it in the oven for an extra 5-10 minutes.^[16]
   

   • Check with the other ingredients in your casserole to make sure you can cook it a little longer. You don’t want the top of the casserole to burn or the vegetables to get too soft if you leave it in the oven longer.

3. 

   3

   Let your dish thicken as it cools if you don’t plan to eat it right away. Your casserole will naturally thicken as it cools. If you plan to have leftovers, or you are making a casserole that you will refrigerate and eat later, letting it cool may be all you need to get the right thickness.^[17]
   

   • If you already have an extra thick casserole that you want save for leftovers, remember to add a little broth or water to it before you store it since it will get even thicker as it cools.

Advertisement

Sample Thickeners

Advertisement

• Try reducing your casserole before adding extra thickeners. If you already used a thickener in the cooking process, sometimes it just needs a little extra time to work. Give it an extra 10-15 minutes before you try to add anything else.^[18]
  

• If you’ve found you’ve accidentally added too much of a thickening agent, do add more liquid to balance it out. Beware, however, that every time you add something to your casserole you’re altering the flavor.^[19]
  

• Don’t just add flour or cornstarch or other dry goods to a hot casserole. It will not be able to dissolve fully and can make the sauce lumpy.^[20]
  

• Don’t estimate the amounts when making a slurry, roux, or beurre manié. Using equal parts butter and flour will give the best consistency to your casserole.^[21]
  

Я обожаю такую запеканку:

творог — 2 пачки
яйца — 2 шт.
яблоки — 3 шт. (средние)
сахар — 1/2 стакана, если хотите послаще стакан
манка — 1/3 стакана
кефир или сметана
сода с уксусом (погасить)

творог смешать с кефиром (или сметаной), чтобы получилась не очень жидкая масса, добавить сахар, яйца, манку, перемешать (я смешивала миксером). Яблоки порезать кубиками, перемешать с творогом. Вывалить всё в форму, смазанную маслом, и поставить в предварительно разогретую духовку ))
готовность проверяю спичкой или деревянной зубочисткой )))
вся семья обожает такую запеканку )))Сообщение было изменено пользователем 01-10-2009 в 21:07

вот моя:
2 пачки творога
полстакана сахара
2 яйца
50 г манки запаренных 150 мл горячей воды

пока замешиваю яйца, сахар, творог, манка набухает (только надо размешать) и заливаю запаренную манку в творожную смесь
и всё в духовку

:good: только этот и делаю вариант

Я такой творог обычно вместо сметаны в манники кладу. Запеканка из него не получается как правило. Можно, конечно, попробовать его отвесить.

я бы рискнула, если хочется именно запеканку — и да,

А можно испечь что-нибудь из творожного теста, я очень люблю пирог с яблоками… а еще хорошо такой творог добавить в любое дрожжевое тесто или в оладушки — будет нежная, пышная, мягкая выпечка. Или вот еще например в

Тоже идея, но сегодня вечером «прижало» — так захотелось именно запеканочку…ммммм…

Спасибо, Марина! С такой поддержкой пошла «рисковать» по Вашему же рецепту. Потом расскажу, получилось или нет

Здесь был такой рецепт? Надо посмотреть.

удачи, я пальчики скрестила А у меня сегодня тоже была запеканка, но почти не поднялась почему-то, но все равно вкусно

вот такой: http://www.u-mama.ru/read/article.php?id=3112. Брусника там для кислинки, кислые яблоки замечательно идут в такой пирог. Цедру в начинку еще вкусно, или имбирь и корицу. Я его через день пеку, яблоки извожу

У Вас не дом — кулинарный рай!

Марина, спасибо! Готовила по Вашему рецепту.
Отчитываюсь: из жидкого творога получилось нечто… очень вкусное Но по порядку. Творог недолго подержала в сите — стекло совсем немного жидкости. Сметану не положила, но взяла манки 23 стакана. Все пропеклось, хоть и высоко не поднялось, внутри не сырое, НО!.. получилась не запеканка, а что-то типа нежного и легкого манника со вкусом творога. Хочется еще более «запеканисто» — продолжаю экспериментировать
Резюме: жидкий творог не помеха! но надо еще поварьировать ингридиенты..

Уффф, можно фигушки разжать Здорово, что вкусно вышло!

уважаю экспериментаторов! Расскажите нам потом о результатах, плиииз…

Спасибо Вам:) пойду мужу расскажу, в каком хорошем месте он живет

А попробуйте не сырую манку класть, а сварить из нее предварительно очень крутую кашу (я так в последнее время делаю для творожно-морковных или творожно-свекольных запеканок). Возможно тогда удастся избежать «лишней» жидкости, т.к. как разбухнет манка в процессе выпекания — заренее, мне кажется, тудно предсказать.
Или попробуйте белок от яйца взбить в крутую пену, а потом соединять с остальной творожной массой. Я недавно пекла королевскую ватрушку от Crisby (спасибо за рецепт;)) там внутри творог смешивается аж со стаканом (!) сметаны, т.е. творожная масса становится довольно жидкой. Но при запекании (и при последующем остывании;)) она становится оч монолитной. При этом никакой манки (или крахмала) в творожной начинке не было;)Сообщение было изменено пользователем 04-10-2009 в 13:50

Crisby?

Ой, Точно! Прошу прощения у Crysby :blush: Ща исправлюс

Show must go on Эксперименты не закончились, обязательно расскажу

Да, была такая мысль. Но что-то не решилась, а просто оставила надолго набухать манку в творожном тесте. Надо попробовать.. Спасибо!

Взбивала, взбивала, как у миссис Пампкин написано.. долго мучилась, честно, не дождалась, пока крутая пена будет.

а чем взбивали? На днях решила попробовать взбивать в бленедере. Нифига не вышло, хотя обычным миксером всегда на ура. Потом поняла почему: там острые ножи и они разрезают все пузырьки, которые образуются, в результате все обратно оседает

Сначала венчиком вручную, потом на миксер перешла с пластиковыми насадками.
Сейчас хожу с таким же творогом (жидким) вокруг

Если туда еще и сметану положить (кстати, она у меня даже гуще творога, такая деревенская.. ммм)….