3 ms·
If you’re boiling the pasta it’s not hard to be there and pick a piece up You say this but we're deep in a thread with terms like 'saucibility'. Surely if past
by pvg 6y ago
If you’re boiling the pasta it’s not hard to be there and pick a piece up
You say this but we're deep in a thread with terms like 'saucibility'. Surely if pasta science can address a problem that's also neatly solved by simply adding more sauce, it can spare a few mighty braincells on 'standing by a pot for two minutes frantically fishing out and tasting hot undercooked noodles'. Maybe every packet of pasta can come with a couple of noodles on teabag strings.
- africanboy 6y agorestaurants use pasta cookers[1], they use brands of pasta that they already know and don't need to taste it (also because it's a system that doesn't scale) they already know the cooking time. Of course is not a science, sometimes it's not gonna be perfect, but on average it is consumer models also exist, but are quite expensive. My girlfriend bought a Cookeo[2] (it's an electric multi-cooker for different kinds of food, including pasta) and after a few failed attempts we have been happy of the results. It's quite cheap. p.s. tasting pasta while cooking it at home is kind of a ritual here in Italy [1] http://ifea.com.au/wp-content/uploads/2014/10/Italgi-pasta-cooker-CP900.jpg http://ifea.com.au/wp-content/uploads/2014/10/Italgi-pasta-c... [2] https://www.moulinex.it/COTTURA/Cookeo/c/Cookeo https://www.moulinex.it/COTTURA/Cookeo/c/Cookeo
- bobthepanda 6y agoSo I may be navigating that Cookeo website wrong, but 150-250EUR is very expensive. I have a rice cooker that costs that much, but it's a high-end brand. You can get a pretty good mid-range rice cooker for $40 and a serviceable one meant for college students runs $20 USD.