4 ms·
Does it work for pasta?
by leoh 2y ago
Does it work for pasta?
- Hnrobert42 2y agoI was thinking about that, and I would guess no. The bubble pushing through the pasta would likely break into small bubbles again. Placing a spoon across the top of the pot works alright. I just read something that said putting oil around the pot rim also helps.
- worstspotgain 2y agoYou don't want to use this for pasta. The ideal cooking temperature is just above the boiling point. Boil-over is your cue that the water is too hot: uncover more of the pot and/or turn down the heat.
- deleted 2y ago[deleted]
- jannyfer 2y agoIf you use this, then instead of a boil-over and a mess, you get a clang and no mess at the boiling point.
- gattilorenz 2y agoGelification of the starches should happen at around 80C (although a bit slower); you can literally turn off the heating after it reached the boiling point, put the lid on the pot, and it will cook (but it should take ~1/2 minutes extra). In what sense is "just above the boiling point" the "ideal temperature"? But in general... how can the water get "too hot" or "above the boiling point"? It will reach ~100 degrees, that's the boiling point (atmospheric pressure aside) and it will... just stop there? Technically salty water will have a slightly different boiling point, but it's not different enough to matter.
- worstspotgain 2y agoThis is the "Italian canon" I've been taught: a gentle boil, stirring often. It ranges from no bubbles, to a few bubbles, to a lot. A few bubbles are ideal. I'm not familiar with the chemistry, just with how the kosher al dente finished product is supposed to taste. I'm guessing the water temperature gradient goes from 100C at the bottom to something less at the top. If you prefer it cooked another way, then by all means.
- gattilorenz 2y agoI know the Italian canon, being Italian myself. I was trying to point out that you can’t cook pasta above the boiling point. This thing should work fine in any case.