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How to Ramen-ize Dried Pasta and Rice

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Re: How to Ramen-ize Dried Pasta and Rice

#21

Post by Nexxxeh »

tptacek wrote: post #2

To me, this feels like part of a cooking change we'll remember in 20 years. We were all taught to cook dry pasta in a giant pot full of boiling salted water, the more water the better. No! Not optimal! A trivially simple change fundamentally alters the process for the better: soak the pasta in cold water for a couple hours (as far in advance as you like, for convenience). The pasta rehydrates and takes on the texture…

>A trivially simple change fundamentally alters the process for the better: soak the pasta in cold water for a couple hours (as far in advance as you like, for convenience). The pasta rehydrates and takes on the texture (but not flavor) of cooked pasta.

>Cook it in any hot liquid, quickly (3-4 minutes). Done.

I was always told to presoak stuff like pasta while camping, as it cuts down on fuel use. I guess that's an unexpected side benefit to the above too.

(Not sure if it would be enough to make a noticeable difference in a domestic setting. But when you're running a small gas stove, every little helps.)

Re: How to Ramen-ize Dried Pasta and Rice

#22

Post by codemac »

tptacek wrote: post #2

To me, this feels like part of a cooking change we'll remember in 20 years. We were all taught to cook dry pasta in a giant pot full of boiling salted water, the more water the better. No! Not optimal! A trivially simple change fundamentally alters the process for the better: soak the pasta in cold water for a couple hours (as far in advance as you like, for convenience). The pasta rehydrates and takes on the texture…

There's also the cold water in a frying pan for one serving of noodles method. Place cold water and noodles in frying pan. Set on high, stirring constantly. The noodles cook in ~10 mins.

Re: How to Ramen-ize Dried Pasta and Rice

#23

Post by Jtsummers »

jedanbik wrote: post #20
tptacek wrote: post #18

Earlier quoted context omitted.

I'm friendly with a really awesome chef-turned-butcher in Chicago (Rob from Butcher and Larder) and when I posted this to my Facebook feed, he PM'd "while you're on your unconventional pasta cooking trip- get a small shape and cook it like risotto: sweat onion, garlic, etc. Add pasta and coat. Add wine and stir. Add stock cup by cup as per risotto." Cooking pasta in minimal water is in the Ideas cookbook (again amazi…

Got a link to the cookbook? I'd like to check it out.

Seems to be this one:

http://www.amazon.com/Ideas-Food-Great-Recipes-They/dp/03077...

Re: How to Ramen-ize Dried Pasta and Rice

#24

Post by serve_yay »

tptacek wrote: post #18
wiredfool wrote: post #16

Earlier quoted context omitted.

One thing I like doing with pasta: cook in minimal water like rice. Especially with something like orzo, I'll brown it in olive oil, then put in ~1qt of water/pound of orzo and cook till it's all absorbed. Maybe add a little salt and basil while cooking. The kids just love it.

I'm friendly with a really awesome chef-turned-butcher in Chicago (Rob from Butcher and Larder) and when I posted this to my Facebook feed, he PM'd "while you're on your unconventional pasta cooking trip- get a small shape and cook it like risotto: sweat onion, garlic, etc. Add pasta and coat. Add wine and stir. Add stock cup by cup as per risotto." Cooking pasta in minimal water is in the Ideas cookbook (again amazi…

Yes, I did that recently with orzo. It was lovely, every bit as creamy and delightful as a risotto with arborio or other short-grain rice.

Re: How to Ramen-ize Dried Pasta and Rice

#25

Post by surement »

ZoFreX wrote: post #3
tptacek wrote: post #2

To me, this feels like part of a cooking change we'll remember in 20 years. We were all taught to cook dry pasta in a giant pot full of boiling salted water, the more water the better. No! Not optimal! A trivially simple change fundamentally alters the process for the better: soak the pasta in cold water for a couple hours (as far in advance as you like, for convenience). The pasta rehydrates and takes on the texture…

Have you tried this yet? How does the end result compare to forking over the extra $ for fresh pasta rather than dried? Between this tip and the baking pasta one, my girlfriend is going to look at me very oddly next time I cook pasta.

> How does the end result compare to forking over the extra $ for fresh pasta rather than dried?

Fresh pasta is not better than dried pasta, just different. You can't get an al dente texture with fresh pasta, for example.

Re: How to Ramen-ize Dried Pasta and Rice

#27

Post by GFK_of_xmaspast »

ZoFreX wrote: post #3
tptacek wrote: post #2

To me, this feels like part of a cooking change we'll remember in 20 years. We were all taught to cook dry pasta in a giant pot full of boiling salted water, the more water the better. No! Not optimal! A trivially simple change fundamentally alters the process for the better: soak the pasta in cold water for a couple hours (as far in advance as you like, for convenience). The pasta rehydrates and takes on the texture…

Have you tried this yet? How does the end result compare to forking over the extra $ for fresh pasta rather than dried? Between this tip and the baking pasta one, my girlfriend is going to look at me very oddly next time I cook pasta.

Go to the Asian groceries for fresh noodles, they're cheaper than dried.

Re: How to Ramen-ize Dried Pasta and Rice

#28

Post by GFK_of_xmaspast »

wiredfool wrote: post #16
tptacek wrote: post #2

To me, this feels like part of a cooking change we'll remember in 20 years. We were all taught to cook dry pasta in a giant pot full of boiling salted water, the more water the better. No! Not optimal! A trivially simple change fundamentally alters the process for the better: soak the pasta in cold water for a couple hours (as far in advance as you like, for convenience). The pasta rehydrates and takes on the texture…

One thing I like doing with pasta: cook in minimal water like rice. Especially with something like orzo, I'll brown it in olive oil, then put in ~1qt of water/pound of orzo and cook till it's all absorbed. Maybe add a little salt and basil while cooking. The kids just love it.

Do you think this would work with pearl couscous?

Re: How to Ramen-ize Dried Pasta and Rice

#30

Post by carlob »

tptacek wrote: post #19
SixSigma wrote: post #17

Earlier quoted context omitted.

> How does the end result compare to forking over the extra $ for fresh pasta rather than dried? Why not just make your own fresh pasta, it's not that hard! I have an attachment for my food mixer - so all I have to do is put my dry flour in the mixing bowl until the gluten is developed and then feed it through the pasta rollers. $200 gets you a dedicated machine http://www.pasta-recipes-made-easy.com/electric-pasta-m…

Because it's really messy, involves a lot of counter space, takes a fair amount of extra time, and isn't shelf stable. Making your own pasta is a great idea. Also delicious. But it's like a Sunday afternoon idea. Turning dried pasta into alkalized ramen-style noodles, though, is something you can set up in 4 minutes on a Tuesday night and then on Thursday when you remember you did that setup have for dinner in 3 minu…

> [fresh pasta] isn't shelf stable.

You can freeze it.

I use something like this [1] to make pasta very often. Ok, making ravioli is something that takes at least 30 minutes (and up to 4 hours if you're making an elaborate recipe for a large party). But you can make tagliatelle for four in the time the water boils.

[1] http://www.amazon.com/CucinaPro-150-Imperia-Pasta-Machine/dp...

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