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Yeah it's difficult to maneuver that big, heavy pot of boiling water to the sink. Then pasta spills all over if you aim is off.
Some people even have pot-filler spigots over their stoves so they don't need to move a big pot of cold water around...which makes me wonder how they empty it.
They have to carry a large pot of boiling water to the sink.
Carrying a large pot of cold water to the stove seems to be the relatively simple and easy part of this. Never felt the need for a pot filler if I had to carry the hot water anyway.
I have a pot filler, and it doesn't get used very often, mainly when I sous vide, THEN it's handy
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Yeah it's difficult to maneuver that big, heavy pot of boiling water to the sink. Then pasta spills all over if you aim is off.
Some people even have pot-filler spigots over their stoves so they don't need to move a big pot of cold water around...which makes me wonder how they empty it.
I use a coffeepot to carry to & hold water on the stove that I will be cooking with. It's much easier to carry, + I never need more than 8 cups at a time & usually much less. . . . I never throw the water away, as I use the minimum I can use to cook with, & use whatever isn't soaked up in the recipe as liquid to use in another recipe I'm cooking. However, I usually cook pasta right in with vegetables, then add the sauce & protein when they're all done together. That way there isn't any leftover hot water to have to do something with. (I'm a practical rather than fancy cook, but I do try to make dishes very tasty, tho often one-dish chunky soups & stews & such.)
They have to carry a large pot of boiling water to the sink.
Carrying a large pot of cold water to the stove seems to be the relatively simple and easy part of this. Never felt the need for a pot filler if I had to carry the hot water anyway.
I have it for my 12 At stock pot as well. It's calphalon. It came together. I use it to steam lobsters , clams and crabs. I admit to only using it for that maybe 2 times a year.
I have never used one for pasta to be honest - in fact I didn't know what a "pasta insert" was LOL.... but these also work well for steaming corn on the cob, crabs or lobster - if you keep the water level at least a 1/2in below the level of the insert, it keeps the contents out of the boiling water at the bottom and your food just gets steamed.
I am trying to learn to make spaghetti (bucatini) carbonara and I just watched Guy Fieri make this recently on YouTube.
In this instance, the "pasta water" from the cooked bucatini pasta was kept instead of pourd out to add to the dish as a thickener and that is the reason he used the pasta insert.
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