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Harold McGee himself (author of the food geek bible On Food and Cooking) also presented this idea back in 2011: https://www.splendidtable.org/story/2011/01/15/y

Harold McGee himself (author of the food geek bible On Food and Cooking) also presented this idea back in 2011: https://www.splendidtable.org/story/2011/01/15/you-can-cook-pasta-in-a-small-amount-of-cold-water https://www.splendidtable.org/story/2011/01/15/you-can-cook-... > 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.

froh 4y ago
just start the timer at 80°C and get the pasta below 80°C once Al dented, either by adding ingredients or by briefly rinsing with fresh water, e.g. to on fry the pasta afterwards.
- xcambar 4y ago
  I was first hurt that you conjugated "al dente", but in fact it's just how languages incorporate new elements and evolve, so that's fine, I guess. > - how are you cooking your pasta? > - I'm aldenting them, of course :) I still personally don't like it but since my opinion is not requested, I might as well get used to it in case it sticks.
  - isoprophlex 4y ago
    Not as bad as calling a 'quiche' a 'quickie' ;)
  - froh 4y ago
    uh oh what has happened here? first I take full responsibility for "intelligent" auto correct on the phone in a rush in the morning, though. It's like "full self driving": at this time and age I, the driver, have full responsibility, not my "intelligent" "keyboard". it also capitalized Al, Al dente as in Al Capone. Now, with this creature out in the wild, I feel like Frank N Stein. Forgive me! ;-)
deleted 4y ago
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froh 4y ago

just start the timer at 80°C and get the pasta below 80°C once Al dented, either by adding ingredients or by briefly rinsing with fresh water, e.g. to on fry the pasta afterwards.

xcambar 4y ago
I was first hurt that you conjugated "al dente", but in fact it's just how languages incorporate new elements and evolve, so that's fine, I guess. > - how are you cooking your pasta? > - I'm aldenting them, of course :) I still personally don't like it but since my opinion is not requested, I might as well get used to it in case it sticks.
- isoprophlex 4y ago
  Not as bad as calling a 'quiche' a 'quickie' ;)
- froh 4y ago
  uh oh what has happened here? first I take full responsibility for "intelligent" auto correct on the phone in a rush in the morning, though. It's like "full self driving": at this time and age I, the driver, have full responsibility, not my "intelligent" "keyboard". it also capitalized Al, Al dente as in Al Capone. Now, with this creature out in the wild, I feel like Frank N Stein. Forgive me! ;-)

deleted 4y ago

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