I would refrigerate slightly cooked noodles in water until ready to use. I would also under cook them. If not they may get soggy.
Someone told me they put them in water dry. Then by the time they use them, they should be just right for layering. I cannot speak to either methods, as I use mine as...
I have seen it done with a fresh ham. I have zero issue with grocery store paper bags. I use them for draining fried foods to save on paper towels.
Trouble is, they are not as absorbent as they were in the past. Must be coated to strengthen them?
I crumble them up and that seems to improve...