I like to stir pasta every 2 minutes, so that it cooks more evenly and wouldn't stick to the bottom of the bowl
-----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Lisa Belville via Cookinginthedark Sent: Tuesday, August 4, 2020 1:56 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville <lisa...@frontier.com> Subject: Re: [CnD] Preferred cooking methods It's not so much the age, it's the wattage. Higher wattage ovens cook faster. I used my old microwave for making both boxed Macaroni and cheese as well as something like Barilla pasta with no problems. Just be sure you have a large enough bowl, not for the pasta, but for the water so it won't boil over. Cooking times will vary, but I always check mine and give it a stir after about four or five minutes. This is for raw dried pasta and not for something like Kraft Mac and cheese or those Knorr sides. Those require much less cooking time and need to be checked on so they won't boil over and make a mess on the turntable. Lisa On 8/4/2020 10:18 AM, meward1954--- via Cookinginthedark wrote: > My microwave is a bit elderly, so I am not sure that I can do pasta in it. > Do you have to have one from the more recent years? Mine is at least 15 > years old, closer to 20. > > > > -----Original Message----- > From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of > Nicole Massey via Cookinginthedark > Sent: Monday, August 3, 2020 10:02 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey <ny...@gypsyheir.com> > Subject: Re: [CnD] Preferred cooking methods > > I've gotten okay results with cheap macaroni and cheese and the various > pasta sides that Knorr (and before that Lipton) makes. But for some reason I > can't get better grades of unseasoned pasta to work right. And it's so easy > to cook pasta in one of my pasta pots. > > Sent from my HAL 9000 in transit to Jupiter > > > -----Original Message----- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Jan via Cookinginthedark > Sent: Monday, August 03, 2020 9:28 PM > To: cookinginthedark@acbradio.org > Cc: Jan <zarf2...@verizon.net> > Subject: Re: [CnD] Preferred cooking methods > > I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad. > > -----Original Message----- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of diane.fann7--- via Cookinginthedark > Sent: Monday, August 03, 2020 5:49 PM > To: cookinginthedark@acbradio.org > Cc: diane.fa...@gmail.com > Subject: Re: [CnD] Preferred cooking methods > > Nicole, I am with you on all of this. I will try microwave pasta, but, we'll > see. Don't like minute rice, and rice is easy on the stovetop. > > -----Original Message----- > From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of > Nicole Massey via Cookinginthedark > Sent: Monday, August 3, 2020 5:25 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey <ny...@gypsyheir.com> > Subject: Re: [CnD] Preferred cooking methods > > Stove top is simple if you practice. And practice with the stove off at > first. It's all a question of position awareness. Higher rim pots also help > a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in > small batches, of course) then bread and fry. I'll use my wok pan to do > that. > Boiling is useful for pasta. (I don't like microwaved noodles or other pasta > products as much) I could probably think of a couple of other things, though > for vegetables I prefer the steamer. (which is in a medium sized pot on the > stove) If you have a reliable timer steaming is safe, and you can set your > time so the veggies are still crisp. > > Sent from my HAL 9000 in transit to Jupiter > > > -----Original Message----- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Immigrant via Cookinginthedark > Sent: Monday, August 03, 2020 4:03 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant <immigrant...@verizon.net> > Subject: [CnD] Preferred cooking methods > > I use the oven and the microwave for my cooking, trying to avoid stovetop > cooking as I don't trust myself boiling and especially frying. And I cannot > think of any foods that I would prefer boiled anyway. > > -----Original Message----- > From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of > Karen Delzer via Cookinginthedark > Sent: Monday, August 3, 2020 3:48 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer <catwa...@verizon.net> > Subject: Re: [CnD] Cooking Brown Rice in a rice cooker > > We use Success rice sometimes, and it's great! You just boil the bag for > about ten minutes, and then you're done. They've got different ones, too. > > Karen > > At 12:44 PM 8/3/2020, you wrote: >> As I said, my rice is minute rice, so it is partially cooked. It comes >> in 4-ounce cups, and it is meant for microwaving. I don't buy regular >> rice because I don't feel the need for a bag of 5 or more pounds of >> rice for just me, and all that stovetop cooking for just one person >> when I can cook a couple of those cups for a minute and a half and they >> are ready. To rinse or not to rinse is not a question as this rice is >> prepackaged and I cook it in its cup. >> >> -----Original Message----- >> From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On >> Behalf Of Deborah Armstrong via Cookinginthedark >> Sent: Monday, August 3, 2020 11:30 AM >> To: cookinginthedark@acbradio.org >> Cc: Deborah Armstrong <armstrongdebo...@fhda.edu> >> Subject: Re: [CnD] Cooking Brown Rice in a rice cooker >> >> Well I prepare rice completely differently but I mostly eat brown. >> >> I have read that it is important to rinse rice, but packages in the >> U.S. and cookbooks published in America advise against it. >> >> Turns out after further reading, I found out why; rinsing originally >> removed field debris. Now that rice is prepared in factories, rinsing >> removes excess starch which can make it sticky. The reason they advise >> against rinsing is given is that here in America, rice is fortified >> with spray-on vitamins and minerals which rinsing removes. >> >> If you eat plenty of vegies you don't need the spray-on nutrients, so >> go ahead and rinse it to remove the starch. >> >> I put my rice in my cooker with 1 cup of rice to 3 cups of water for >> brown and 2 cups of water for white. I sprinkle in a little salt; >> that's all. I then let it sit an hour or two. I've read this makes the >> rice better absorb the liquid and this works especially well for brown; > makes it less chewy. >> I let the cooker do its thing; there's a sensor that knows when the >> water is almost gone. Once it is back to just warming, I turn it off >> and let it set ten minutes. Then I stir and cover again so it won't dry >> out and put it in the fridge when it's cool enough. >> >> I generally flavor it when I add other things -- for example I might >> microwave it with garlic or curry and vegies. Or I might mix it with >> cumin and add it to enchiladas. Or I might make a salad with cold rice, >> mayo, vegies, spices, pickles -- yum. >> >> I have tried flavoring it in the cooker, but especially with brown >> rice, the hull is so thick that most of the flavoring is lost. >> >> --Debee >> >> >> _______________________________________________ >> 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 > > > -- > This email has been checked for viruses by AVG. > https://www.avg.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 _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
