Get a bigger strainer. -----Original Message----- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Friday, January 23, 2015 9:07 PM To: <cookinginthedark@acbradio.org>; brenda mueller Subject: Re: [CnD] spaghetti questions
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 I’m going to attempt something I’ve never > done before, >>>> spaghetti. I know its kind of sad. I’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 I’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 I’m new to all this. > And it >>>> might just be a trial and error type thing, but I’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
