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Probably caught by the flamewar detector (too many comments compared to upvotes).
Pasta Cooking Time
51–60 of 211 posts
Re: Pasta Cooking Time
#52Hopefully tptacek shows up... this is sort of offtopic but made me remember some comments of his from years ago here on HN. Something about the "rehydrating" step not having to be the same as the "cooking" step. I feel like he said you could end up with some pretty interesting and terrific pasta by _soaking_ it for a while (not cooking it), and then cooking it for a much shorter time later. Does this ring a bell for…
https://news.ycombinator.com/item?id=8948177
There's so much superstition and ritual around food preparation (especially coffee). Tested processes are extremely rare.
Re: Pasta Cooking Time
#53Man, if you can shop at Market Basket, you must now the real Pasta cooking time is Wednesday :)
Nice article BTW.
Re: Pasta Cooking Time
#54The cooking time is proportional to the thickness. General advice on pasta: * a quality dry pasta (dececco e.g) will have ~14 grams of protein per 100 grams dry weight, this is really essential * bronze die cut will help soak up more sauces * you do not need the full volume of water the box says, but start your timer once the water has returned to a boil * once it has gotten to a boil, keep it boiling, but it doesn't…
> * heavily salt your water, but it does not need to be "salty like the ocean" Speaking of, wonder if using seawater for cooking would have good results. Pasta or otherwise!
No. It's much, much too salty.
Re: Pasta Cooking Time
#55Interesting. I live at low altitudes and I almost always have to cook noodles longer than the instructions on the box. Now I only use Italian pasta like DeCecco or Rummo.
Re: Pasta Cooking Time
#56The cooking time is proportional to the thickness. General advice on pasta: * a quality dry pasta (dececco e.g) will have ~14 grams of protein per 100 grams dry weight, this is really essential * bronze die cut will help soak up more sauces * you do not need the full volume of water the box says, but start your timer once the water has returned to a boil * once it has gotten to a boil, keep it boiling, but it doesn't…
> * do not put oil in your cooking water, it will NOT help it not stick.
Using oil has never been about preventing it from sticking, despite so many people repeating this myth. Anyone can plainly see that the oil floats on top of the water and never touches the pasta.
The only purpose of the oil is to prevent foaming so it doesn’t boil over.
Re: Pasta Cooking Time
#57The cooking time is proportional to the thickness. General advice on pasta: * a quality dry pasta (dececco e.g) will have ~14 grams of protein per 100 grams dry weight, this is really essential * bronze die cut will help soak up more sauces * you do not need the full volume of water the box says, but start your timer once the water has returned to a boil * once it has gotten to a boil, keep it boiling, but it doesn't…
> * do not put oil in your cooking water, it will NOT help it not stick. Using oil has never been about preventing it from sticking, despite so many people repeating this myth. Anyone can plainly see that the oil floats on top of the water and never touches the pasta. The only purpose of the oil is to prevent foaming so it doesn’t boil over.
Wait does that work?
Re: Pasta Cooking Time
#58There’s an American fear of “not enough”. I think the overboiled pasta is informed by a fear of undercooked food, but also just this general not-enoughness. It’s the same fear that makes someone buy a truck that can hold the biggest load they can imagine needing, rather than accepting they might need to make two trips or rent a bigger truck every few years (or never) and get a truck half the size.
> I think the overboiled pasta is informed by a fear of undercooked food Never attribute to malice what you can attribute to incompetence. "Mahkit Baskit" (as we say it) is a discount grocery store. Even though it's clean, there are often lots of mistakes that happen with low-wage, untrained labor. IE, one of the few times I went there, the bosc and d'anjou pears were all mixed together because they are green. (But t…
This isn't a Market Basket-specific issue: I see the same thing with pasta at Shaws/Star, Stop and Shop, and Wegmans.
Re: Pasta Cooking Time
#59"I boiled some water, put in the pasta, and starting at 9min I removed a piece every 15s until I got to 14:30:" When you remove pasta, you Cool down the water. So its not the same reault as actual 15 minutes cooking
How does removing pasta cool down the water?
I was putting in a slotted spoon, and removing one piece at a time. The water remained at a full boil throughout.