41–50 of 528 posts
> When the water boils, pour in your pasta. Why even wait for the water to boil? I always pour my pasta into the cold water right from the start, and it doesn't seem to make any difference.
You can reduce the energy consumption drastically by boiling way less water than "a large pot" as every packet recommends. Just enough to cover the pasta + some evaporation margin is good enough.
That's why I tend to avoid spaghetti these days. A smaller pasta fits in the small pot better.
(runs!)
My dirty little secret I've only dared to shared with my closest friends (fearing social ostracism) is that I cook by pasta by putting it in cold water and then turn the heat on. Roughly when the water starts to boil I start periodically checking the doneness of the pasta. Works just fine for me. Would never dare to it when cooking with friends however (only slightly /s). However, it would be neat with a device simil…
I see this in lots of 'how to boil an egg' guides, where cooking time matters. When explaining it on the internet, the best way is to dump the egg into boiling water, and drain and cool with cold tap water after X minutes, because it removes other variables. Buuuuut, if you learn your pot and water volumes and starting water temperatures and heating rate, you can cook your egg faster by starting with cold water, and…
[0]: https://www.amazon.com/Norpro-Egg-Perfect-Timer/dp/B00004UE7...
According to Kenji, you don't even need boiling water to cook pasta: https://www.seriouseats.com/how-to-cook-pasta-salt-water-boi... https://www.seriouseats.com/tips-for-better-easier-pasta "Want to get even more crazy efficient? Try soaking pasta in water as your prep your other ingredients. By the time your sauce is ready, you can just add the pasta (along with some of its soaking liquid) to the pan and, with a min…
> I just did the experiment of cooking a pound of pasta in just enough water for it to absorb. I thought, "While I'm at it, why don't I play with the heating as well? I'll start them in cold water and see what happens."
> I found that starting in cold water means that the pasta doesn't stick to itself, which is great. Then it turns out that it heats up, it cooks just fine and you end up with pasta that is not at all sticky. The liquid is a little thick, but that's wonderful because you can make a sauce out of it.
Hey, c'mon, this is advertising and must be removed
According to Kenji, you don't even need boiling water to cook pasta: https://www.seriouseats.com/how-to-cook-pasta-salt-water-boi... https://www.seriouseats.com/tips-for-better-easier-pasta "Want to get even more crazy efficient? Try soaking pasta in water as your prep your other ingredients. By the time your sauce is ready, you can just add the pasta (along with some of its soaking liquid) to the pan and, with a min…
Interesting there are so many different names for these types of cookers. I've always heard this referred to as a haybox: https://en.wikipedia.org/wiki/Haybox
Seems like they are using the same concept.
Earlier quoted context omitted.
Different stoves take different amount of time to boil water. Kinda hard to follow the timing directions on the box if you start with cold water.
Hint: There is a direct way to tell if pasta is almost done.
Oh... just tasting a piece of pasta? Never mind.
Not really "passive" cooking as you're just not actively pumping heat into already boiling water and just cooking pasta in steadily cooling water. You can actually soften pasta and many other similar foods by just leaving them in room temperature water for a much longer period. Some backpackers do this to reduce weight and it's been the only way I've ever prepared food while backpacking. Admittedly, cold noodles, oat…
Wait, how long would you soak rice to make it edible? I’d imagine it’s longer than 24 hours.