Sheepieboss, emergency!!!!! Stuffed grape leaves unraveling
Tried to make stuffed grapeleaves. Stuffed em, rolled em Thought I had them rolled tight enough. During cooking things seemed to be going fine. Then, the big unraveling........................................... 
Any tips on keeping these together?????????????????????????????? (Other than making reservations?) Thanks!! |
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Toothpicks? Twine? Super glue?  |
| I'm assuming you rolled the correctly: vein on the inside, fold the bottom first, tuck in the two side wings and then roll towards tip. If the leaves are wet, they pretty much stick together. Did you over fill them? Just a small amount of filling.
Now place them in the cooking pot with the flap down and stack the others thusly..............ah, the next step may be your problem: DID YOU PLACE A PLATE ON TOP OF THE ROLLS AND THEN ADD THE COOKING LIQUID.........THEN PUT ANOTHER WEIGHT ON TOP OF THE PLATE (CAN OF TOMATOES OR SOME SUCH??) I bet the rice swelling popped the little suckers. After they cook, let them cool a bit in the liquid before removing plate. |
| PS: not tight, just enough to keep the guts from falling out. |
SheepieBoss wrote: I'm assuming you rolled the correctly: vein on the inside, fold the bottom first, tuck in the two side wings and then roll towards tip. If the leaves are wet, they pretty much stick together. Did you over fill them? Just a small amount of filling.
Now place them in the cooking pot with the flap down and stack the others thusly..............ah, the next step may be your problem: DID YOU PLACE A PLATE ON TOP OF THE ROLLS AND THEN ADD THE COOKING LIQUID.........THEN PUT ANOTHER WEIGHT ON TOP OF THE PLATE (CAN OF TOMATOES OR SOME SUCH??) I bet the rice swelling popped the little suckers. After they cook, let them cool a bit in the liquid before removing plate. Come to think of it, the little  were chubby!
I'll use less filing and let them cool next time.... Life would be dull and boring if it weren't for kitchen disasters..... My Dad still tells of the day my grandmother blew up the kitchen with the pressure cooker. (Luckily, no one was in the room) Then theres that mark on the ceiling from the rootbeer cork poping out at top speed. Oh, well no wonder chef school was never a consideration................ |
| Yes, easy to overfill. Hopefully next time they'll work and you'll have a good egg lemon sauce for them..........ok, or tomato.
Kitchen disasters? All the time
Sure glad I wasn't cooking when the first generation pressure cookers were around. I've never had a problem with my 35 year Presto. sheepieboss |
| Zahra- You must have never been to chef school... Trust me- kitchen disasters happen ALL THE TIME. Like the time I split open my finger trying to chop onions, or the time one of my classmates nearly set us all on fire... Those chef instructors have to be really on their toes to keep us from killing ourselves cooking!!!
Karen  |
Iriskmj wrote: Zahra- You must have never been to chef school... Trust me- kitchen disasters happen ALL THE TIME. Like the time I split open my finger trying to chop onions, or the time one of my classmates nearly set us all on fire... Those chef instructors have to be really on their toes to keep us from killing ourselves cooking!!!
Karen |
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