16 reputation
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location Pennsylvania
age 50
visits member for 1 year, 11 months
seen Apr 25 '13 at 20:03

I'm just an amateur cook trying to learn.


Oct
14
awarded  Popular Question
Sep
24
awarded  Autobiographer
Feb
20
comment macaroni salad, potato salad, tuna salad excess moisture
Thanks to everyone for their comments and ideas. I'm still looking for the solution to this problem.
Jan
25
comment macaroni salad, potato salad, tuna salad excess moisture
Wow. I never would consider steaming boiled pasta. I can't imagine how it would even come out. My pasta is basically elbow macaroni that you buy in your local supermarket. I'm still stumped as to where all the liquid is coming from.
Jan
25
comment macaroni salad, potato salad, tuna salad excess moisture
All of the salads I mentioned are cold and should be eaten cold. After I prepare and mix the salads, they're not hot or even warm. They're usually at room temperature. Then I put them in the fridge to chill due to the mayo. I do understand the evaporation issue. However, it seems like there is always too much liquid or moisture in the container the next day to be condensation. You can actually pour it out. Any thoughts?
Jan
25
comment macaroni salad, potato salad, tuna salad excess moisture
Thanks for responding. I was always taught to put oil in the water to keep the pasta from sticking or clumping together. I never even gave any thought to saliva issues. When the macaroni salad sits overnight in the fridge, the next day there is a puddle of moisture on the bottom of the container. It isn't oily, and I think it's too much moisture to be condensation. I do use salt in the salad (not much) after the pasta is cooked and mixed. The mayo is always the regular kind - not lite. I'm still at a loss as to why.
Jan
14
awarded  Student
Jan
12
asked macaroni salad, potato salad, tuna salad excess moisture