My pasta pot also has a steamer insert, so I can make steamed vegetables while I'm also boiling pasta. The broth idea is a great one, I'll remember that.
> -----Original Message----- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Paula and James Muysenberg via Cookinginthedark > Sent: Saturday, January 24, 2015 10:06 AM > To: cookinginthedark@acbradio.org; Sandy; 'Penny Reeder' > Subject: [CnD] Pasta Pots: was spaghetti questions > > Although I have used my big pasta pot for cooking noodles, I > originally bought it for boiling a whole chicken to make broth. I got > the idea from a cooking blog. When the chicken is done, I lift out the > insert, and hold it over the pot to drain for a few minutes. I then set > the insert into a large bowl to drain a little more. When the insert > has cooled a little, I dump the chicken into the bowl. This procedure > sure beats trying to scoop out the chicken with a big meat fork or > slotted spoon. If the chicken has fallen apart, the smaller pieces can > be hard to find. It reminds me of trying to bob for apples at parties, > when I was a kid. LOL! > > A pasta pot makes the whole job much easier, and the broth can > continue cooking, while you debone the chicken. > > Paula > > On 1/24/2015 1:14 AM, Sandy via Cookinginthedark wrote: > > I have one, too, from Sears, had it for years, use it now and again. > > Let's be fair about this. we all have different levels of cooking > > experience, and some feel far safer using the special pot, holding up > > the insert to drain, rather than taking a pot full of pasta and > > boiling water to the sink and pouring the contents in a strainer. > some > > are afraid of getting burned, and safety is the name of the game. > > remember, more than one way to get to Robinhood's barn! smiles. I > really do enjoy mine. > > > > > > Fear is just excitement in need of an attitude adjustment! > > -----Original Message----- > > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > > On Behalf Of Penny Reeder via Cookinginthedark > > Sent: Friday, January 23, 2015 8:10 PM > > To: cookinginthedark@acbradio.org; Alex Hall > > Subject: Re: [CnD] spaghetti questions > > > > Hi Alex and others, My pasta pot is one of the best investments I > ever made. > > It's great for pasta - also for shrimp boils (with shrimp, potatoes & > > corn all cooked together in the same pot, and for innumerable other > > large cooking tasks, and it's so much safer to lift the colander out > > of the pot, let it drain back into the pot and then pour the pasta > > into a waiting bowl than to try to do this over the sink! > > > > I got mine many years ago at Costco, and I'm pretty sure that Dale > > sells them at Blind Mice Mart. > > Penny > > > > On 1/23/15, Alex Hall via Cookinginthedark > > <cookinginthedark@acbradio.org> > > wrote: > >> Getting the pasta into the strainer has always been a challenge for > >> me. An insert that I can just lift up and that would already have my > >> pasta, but let the water drain, actually sounds like a really handy > >> thing for me. This might not be what you're talking about, but if > it > >> is, I can actually see a use for it. If you have tips on not getting > >> noodles outside your colander, please share them. As I said, I've > >> always > > had trouble with that. > >>> On Jan 23, 2015, at 8:39 PM, brenda mueller via Cookinginthedark > >>> <cookinginthedark@acbradio.org> wrote: > >>> > >>> Look, guys, > >>> > >>> You don't need all this fancy stuff. You just bring the water to a > >>> boil, drop the broken up spaghetti in the pan, and test it with a > >>> fork. Now while you're waiting, get out your strainer. When the > >>> spaghetti is the right consistency, put it in your strainer, How do > >>> you know when it's right? You catch a spaghetti with a fork and > >>> taste it, of course. and go from there. It shouldn't take much > >>> more than five minutes or so for cooking. Pasta pot? give me a > >>> break. I haven't waisted my time buying one. > >>> Brenda Mueller > >>> > >>> > >>>> ----- Original Message ----- > >>>> From: Paula and James Muysenberg via > >>> Cookinginthedark<cookinginthedark@acbradio.org > >>>> To: cookinginthedark@acbradio.org, Nicole Massey > >>> <ny...@gypsyheir.com > >>>> Date sent: Thu, 22 Jan 2015 09:43:18 -0600 > >>>> Subject: Re: [CnD] spaghetti questions Hi, all, > >>>> My name is Paula. I just joined yesterday, and am looking > >>> forward > >>>> to learning from everyone. I've already gleaned some great tips > >>> on > >>>> cooking spaghetti from y'all, even though I've been preparing it > >>> for years. > >>> > >>>> I want to mention to Leslie, that if you have difficulty > >>> cutting up > >>>> cooked spaghetti, as I do, you can break up the pasta before you > >>> cook > >>>> it. I get a few spaghetti noodles in my hands, hold them over a > >>> bowl or > >>>> plate, and break them into two or three pieces. You can do this > >>> while > >>>> your water is heating. It doesn't take long, even if you're > >>> making a lot > >>>> of pasta, because you can break up severl at once. > >>>> Paula > >>>> On 1/22/2015 9:09 AM, Nicole Massey via Cookinginthedark wrote: > >>>>> I was told by the ex-boyfriend of a friend of mine, who was > >>> wrong in just about everything else, that to measure spaghetti in > >>> terms of number of people you grab a bunch of spaghetti in your > >>> dominant hand, with your thumb and index finger circling the pasta. > >>> If the ring puts your fingernail at the first joint of your thumb > >>> that's pasta for one, the second joint is pasta for two, and the > end > >>> of your thumb is pasta for three. I've found this works well. Some > >>> may say that this varies depending on how big your hands are, but > >>> the assumption is that the smaller the hands the smaller the > >>> appetite, so you may want to vary it a bit, deciding if you want a > >>> loose or tight hold > > on the pasta. > >>>>> The pasta pot uses less water than you think it does, so trend > >>> your water level down a bit. Don't put oil in the water, as it'll > >>> prevent the sauce from sticking to your pasta, and don't salt the > >>> water until it's boiling or it'll take longer to reach a boil. > >>>>> Sauce is a matter of preference, and it depends on if you want > >>> the spaghetti drenched in sauce or if it's just a flavoring > element, > >>> and also on how much other stuff you choose to put in it, like > >>> chopped up vegetables. I find that three or three and a half > minutes > >>> in the microwave is often enough to heat sauce, so unless you're > >>> going for presentation you can heat it in the bowls you're going to > >>> serve > > in. > >>>>> And of course, YMMV, as in all things cooking. > >>>>>> -----Original Message----- > >>>>>> From: Cookinginthedark > >>> [mailto:cookinginthedark-boun...@acbradio.org] > >>>>>> On Behalf Of Holly Anderson via Cookinginthedark > >>>>>> Sent: Thursday, January 22, 2015 8:49 AM > >>>>>> To: cookinginthedark@acbradio.org > >>>>>> Subject: [CnD] spaghetti questions Hi all. Today Iâ EURO (tm)m > >>>>>> going to attempt something Iâ EURO (tm)ve never > >>> done before, > >>>>>> spaghetti. I know its kind of sad. Iâ EURO (tm)m making > spaghetti > >>>>>> for 2 > >>> people. > >>>>>> I have a spaghetti cooker, it has a section with holes inside a > >>> pot > >>>>>> that the spaghetti goes in. So when I lift the section with the > >>> holes > >>>>>> out of the pot the water will drain from the spaghetti. My > >>> questions > >>>>>> are: > >>>>>> 1. How long do I cook he noodles? > >>>>>> 2. This one is probably depending on how much we eat. but Iâ > EURO > >>>>>> (tm)m > >>> not sure > >>>>>> how much to make for 2 people. > >>>>>> 3. I have a jar of meat sauce, do I just put it in a pot not he > >>> stove > >>>>>> and simmer, how long do I cook the sauce, and how much sauce for > >>> 2 > >>>>>> people. > >>>>>> I know these questions seem basic, but Iâ EURO (tm)m new to all > this. > >>> And it > >>>>>> might just be a trial and error type thing, but Iâ EURO (tm)m > >>>>>> kind of > >>> nervous. > >>>>>> Any help would be really appreciated. > >>>>>> Thanks. > >>>>>> Holly > >>>>>> _______________________________________________ > >>>>>> Cookinginthedark mailing list > >>>>>> Cookinginthedark@acbradio.org > >>>>>> http://acbradio.org/mailman/listinfo/cookinginthedark > >>>>> _______________________________________________ > >>>>> Cookinginthedark mailing list > >>>>> Cookinginthedark@acbradio.org > >>>>> http://acbradio.org/mailman/listinfo/cookinginthedark > >>>> _______________________________________________ > >>>> Cookinginthedark mailing list > >>>> Cookinginthedark@acbradio.org > >>>> http://acbradio.org/mailman/listinfo/cookinginthedark > >>> _______________________________________________ > >>> Cookinginthedark mailing list > >>> Cookinginthedark@acbradio.org > >>> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > >> -- > >> Have a great day, > >> Alex Hall > >> mehg...@icloud.com > >> > >> _______________________________________________ > >> Cookinginthedark mailing list > >> Cookinginthedark@acbradio.org > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> > > _______________________________________________ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > _______________________________________________ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
