3 ms·

Also, you don't have to boil the pasta for the full 8 minutes or whatever, just the first couple of minutes, then let it sit, eg https://www.barilla.com/en-gb/p

Also, you don't have to boil the pasta for the full 8 minutes or whatever, just the first couple of minutes, then let it sit, eg https://www.barilla.com/en-gb/passive-cooking https://www.barilla.com/en-gb/passive-cooking

jdmtheNth 4y ago
I cared while I thought it was a way to better pasta. Very disappointing.
- jacknews 4y ago
  It's pasta, in boiling/hot water, so I'm not sure there are many variables apart from time. I don't believe there's a 'gourmet method' or anything like that which can get better results than just 'correctly cooked' pasta. But, you can measure the perfect cooking time/hydration by measuring the length ratio of cooked/dry (assuming spaghetti): https://arxiv.org/ftp/arxiv/papers/2201/2201.09621.pdf https://arxiv.org/ftp/arxiv/papers/2201/2201.09621.pdf Perhaps you could use this to devise a protocol to parboil the pasta, and then finish hydrating it to the perfect consistency in the hot sauce.
dgacmu 4y ago
+1. I used to subscribe to "huge pot of boiling water" until Kenji studied it. https://www.seriouseats.com/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab https://www.seriouseats.com/how-to-cook-pasta-salt-water-boi... I've switched to his method. It works really well. Doesn't take as long to boil, uses less gas, uses less water, uses less salt (b/c you waste less in the water). Now I just heat the water to boiling, throw in the pasta, let it come back to a boil, stir a bunch, turn off the heat, and put the lid on. Works every time.
- bakoo 4y ago
  Had to wade through a lot of bad advice before finding a fellow Kenji acolyte ;) That man is an excellent teacher and a great mythbuster.
gpderetta 4y ago
Obvious in retrospect: once the water is boiling, any other increase of energy will only be used to evaporate the water. The temperature won't increase. And water can stay hot long enough to cook the pasta. Also less vapor in the environment. I'll try it next time.

jdmtheNth 4y ago

I cared while I thought it was a way to better pasta. Very disappointing.

jacknews 4y ago
It's pasta, in boiling/hot water, so I'm not sure there are many variables apart from time. I don't believe there's a 'gourmet method' or anything like that which can get better results than just 'correctly cooked' pasta. But, you can measure the perfect cooking time/hydration by measuring the length ratio of cooked/dry (assuming spaghetti): https://arxiv.org/ftp/arxiv/papers/2201/2201.09621.pdf https://arxiv.org/ftp/arxiv/papers/2201/2201.09621.pdf Perhaps you could use this to devise a protocol to parboil the pasta, and then finish hydrating it to the perfect consistency in the hot sauce.

dgacmu 4y ago

+1. I used to subscribe to "huge pot of boiling water" until Kenji studied it. https://www.seriouseats.com/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab https://www.seriouseats.com/how-to-cook-pasta-salt-water-boi... I've switched to his method. It works really well. Doesn't take as long to boil, uses less gas, uses less water, uses less salt (b/c you waste less in the water). Now I just heat the water to boiling, throw in the pasta, let it come back to a boil, stir a bunch, turn off the heat, and put the lid on. Works every time.

bakoo 4y ago
Had to wade through a lot of bad advice before finding a fellow Kenji acolyte ;) That man is an excellent teacher and a great mythbuster.

gpderetta 4y ago

Obvious in retrospect: once the water is boiling, any other increase of energy will only be used to evaporate the water. The temperature won't increase. And water can stay hot long enough to cook the pasta. Also less vapor in the environment. I'll try it next time.