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FYI I have this. It works very well with fresh & boxed pastas. (It also cooks veggies.)
You can even cook frozen pasta, when you get used to the cooking times.
FYI I have this. It works very well with fresh & boxed pastas. (It also cooks veggies.)
You can even cook frozen pasta, when you get used to the cooking times.
I wore my first set out, and replaced them.
I have a tall SS 'asparagus' pot that I use very successfully for fresh corn as well.
I'm going to try using it for long macaronis now... maybe keep'em on a low boil.
Crossing my fingers because I'm a good cook but I hate making macaroni due to the large pots of boiling water needed.
(I find it hard to believe that this device works so well and the strands don't stick together.
But if you say so...)
Everybody has a favorite way to do things, and reasons for their preferences.
I break the pasta because I don't want to waste the time and gas heating water in a big pot for noodles for one or two people. I have no trouble eating it.
Same here. I am not going to boil a huge pot of water for one serving of pasta. Small pot=break them in half.
For the past 10 years or so, I don't salt water before boiling pasta (or rice or legumes); I shake it on top and mix it in afterwards, along with some other seasonings, many of which contain salt already, including pre-made tomato sauce in a jar, not to mention cheese, and I don't notice any difference in the final taste.
I do mix in a teaspoon or so of salt with flour before baking bread, and even then sometimes it comes out too salty.
Anyway, if it's okay to break long pasta, then it's also okay to not salt the water. ;-).
Has anyone ever seen someone put pasta in a pot of water, and then turn on the heat to boil it?
I just bought a pound of dry spaghetti noodles pre- broken.I've been craving spaghetti but my glass spaghetti canister broke during the earthquake and I've had kind of a spaghetti block since then.
This was different enough to break through the block.
For the past 10 years or so, I don't salt water before boiling pasta (or rice or legumes); I shake it on top and mix it in afterwards, along with some other seasonings, many of which contain salt already, including pre-made tomato sauce in a jar, not to mention cheese, and I don't notice any difference in the final taste.
I do mix in a teaspoon or so of salt with flour before baking bread, and even then sometimes it comes out too salty.
Anyway, if it's okay to break long pasta, then it's also okay to not salt the water. ;-).
Has anyone ever seen someone put pasta in a pot of water, and then turn on the heat to boil it?
Good on ya! As I don't by jarred sauces and the ones I make don't have extra salt that I didn't control the levels. That is unless the wine (don't use cooking wines) I use has salt in it.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by redplum33
I break it into thirds.
Rebel!!!
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