Hi:
I do the same, and once my husband decided in his sweet little brain that he would cook some spagheti and fettuccini together because we didn't have enough spaghetti for dinner and it turned out terrible.
Do you have a pasta server? I love mine for fishing out the pasta to check for doneness. It makes life a lot easier.
On 8/16/2020 11:36 AM, meward1954--- via Cookinginthedark wrote:
Funny how a long time ago, they pretty much used to tell you to cook pasta with as much water as possible in a big pot. This was to make it les starchy. I think that it might have ben also to have some effect on the cooking time, but I'm not sure. Now all the cool kids are cooking it in les water and even cooking it with the other ingredients, as in the Instant Pot or other one-pot meals. I recently heard Dale say that pasta cooks ten minutes. Love you, Dale, but it ain't necessarily so. Depends on the pasta, how big it is, how thick it is, and who knows what else. We proved this, without meaning to.; We have a metal container that we put spaghetti in. But somehow, and nobody will admit to having done this, the fettucine got mixed up with the spaghetti. We don't know which of us did it. But we do know that after trying to cook this once, the results were so awful that we wound up having to separate out the rest of the fettucine by hand to keep it from happening again. We had undercooked pasta and overcooked pasta in the same dish. It was not pretty. It took us at least an hour to separate out all the fettucine. Pasta packages all have their own timing listed on the package. They are not the same, not even for the same kind of pasta. I often just don't time pasta at all, though it depends on what I'm making. I test it instead, which means fishing out a piece and sometimes getting a little frustrated. I'm not saying I recommend this. It's just a bad habit I have gotten into after a lot of frustration. -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Dani Pagador via Cookinginthedark Sent: Sunday, August 16, 2020 1:36 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador <pocketfulofs...@gmail.com> Subject: [CnD] Thoughts on Marilyn's Mommy's Mac and Cheese Hey, Guys. I have the mac and cheese in the oven as I write this. The apartment smells amazing. I tweaked the recipe just a smidge, adding a pinch of dry mustard, and 1/4 tsp each of onion and garlic powder. I used 1/4 tsp salt and 1/2 tsp pepper. I didn't have Italian bread crumbs, so couldn't add a breadcrumb topping. But the cheese combo is really really good. I snuck a taste before mixing the macaroni in. I also found a website that showed how to cook the macaroni with less water. I used a 1 qt saucepan and put in 2-1/2 cups of water and 1 tsp salt. I brought the water to a boil and added the macaroni. I turned the heat down to 6 o'clock on my electric stove and stirred every few minutes, and it took just shy of 9 minutes for the mac to reach the al dente state. The guy who did the pasta experiment followed advice from Harold McGee, the food science guy from the New York Times. Website Guy didn't get a chance to try it with longer pasta. He also said don't cover the pan while cooking; you'll end up with a starchy boil-over. More Later, Dani _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
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