Yep, a pasta server or sometimes called a pasta fork. If you're not using a
pasta pot or portioning things out for more than one person they're useful
to have and with a bit of skill and arrangement they don't take up much
drawer space. (I use a crock for all tools that I tend to use on the stove
or counter tops, so one of these fits with no problem at all)
Sent from my HAL 9000 in transit to Jupiter
-----Original Message-----
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Sunday, August 16, 2020 4:14 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Thoughts on pasta cooking
The thing that I have, when I can find it, is a thing that looks like a
slotted spoon and a rake had babies. On the end, it has a somewhat
bowl-shaped thing with a single slit in the back. On the front,
perpendicular to the handle and shaft, are things that stick out around the
edge of the bowl. This thing will pick up pasta pretty well. Again, it
does a great job when I can find it. When I can't, I have a fight, and I
usually lose.
-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Linda S. via Cookinginthedark
Sent: Sunday, August 16, 2020 3:06 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. <lindahoney...@gmail.com>
Subject: Re: [CnD] Thoughts on pasta cooking
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
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