#moisture-control

#moisture-control

Besides adding an extra boost of nutrients, spinach can add a really grounding, earthy flavor to a ricotta mixture or veggie layer. The one step that you can't miss when adding spinach to your lasagna, though, is to cook it first. The types of spinach commonly used for lasagna, including curly or flat-leaf, contain a lot of water. If you fail to cook out that water beforehand, the residual moisture may permeate the other layers, leading to a watery, heavy, and soggy pasta dish.

The classic zucchini bread is one of those genius inventions for using up fresh courgettes whenever they're in season, giving us a healthy veggie-filled loaf that tastes like warming spices and vanilla. But we have to admit that nailing the texture can be a challenge. We spoke with Danielle Sepsy, chef and founder of The Hungry Gnome and author of " The Scone Queen Bakes," to squash any mistakes we might be making with our zucchini bread.

Fish tends to be very wet, and not just because it lives in the water. Often it's frozen or, if it's fresh, it may still be packed on ice to keep it cold. Both of those methods add a lot of excess water to the fish that you'll need to deal with before cooking. Frozen fish especially will release a lot of water as it thaws, and it needs to be properly dried before it's breaded.

Skimping on the moisture component is a major sandwich-building no-no. No one likes biting into a dry sando. However, that moisture component means (shocker) wetness - and when water molecules get trapped with no place to go, it can lead to soggy bread. For this reason, ditch the plastic sandwich bags for wrapping and storing your sammies. Whether packing a lunch or storing sandwiches for later enjoyment, plastic sandwich bags and plastic clingfilm both trap moisture inside and cause the bread to become soggy.

"The biggest culprit in the kitchen is moisture, and it can sneak in faster than you think," Smith says. "Never measure spices directly over a steaming pot or pan. Steam will enter the container, create condensation, and cause clumping, mold risk, or flavor loss. Instead, spoon the amount you need onto a plate or into your hand, then add it to your dish. Also, make sure your measuring spoons are completely dry before dipping into any jar."