Hi All,
First, pasta takes10 minutes to cook.
Get your water boiling, add the pasta, and set your timer.
After ten minutes, strain and to stop it cooking, run cold water over it.
for Arlene (sorry spelling may not be
correct) pasta, boil about seven minutes and
strain...then run cold water over it or submerse
in cold water for a few seconds.
Here are a couple of items I use for straining pasta.
One is the over the sink collapsible colander...
Since this hangs over the sink, it doesn't get
turned over and is easy to "hit" with the pasta
when pouring it through the colander.
Of course this colander has a lot more useful
applications than just straining pasta.
The locking lid pot is another awesome item.
The lid acts as a colander.
Just a twist locks it in place.
Then just flip the pot over above the sink and it
will drain the water and hold the contents in the pot.
I also use this pot for boiling eggs.
More detailed info on both of these items is below.
Keep on Cooking!
Dale Campbell
Host: Cooking in the Dark Show
The colander is in the Blind Mice Mart store and
the pot is in the V I P Adaptive store at www.BlindMiceMegaMall.com
Collapsible Colander - Over The Sink
Product ID: CC-13
Expand to use, collapse to store! This
Over-The-Sink Colander is a kitchen essential.
Perfect for draining pasta or rinsing fruits and vegetables. The
Over-the-Sink Colander performs all the same
functions of a standard colander. Its flexible
sides allows it to fold to 1/3 its original size to take up
less space on the shelf or in the cabinet. The
Collapsible Over-the-Sink Colander can even be
cleaned in the dishwasher in the collapsed position.
Arms extend up to 24 inches for placement over the sink.
Specially designed hole pattern allows water to drain quickly and easily.
Collapsible to save on storage space.
Rigid design allows colander to stand on its own
yet still folds easily for storage.
Non-skid tabs on handles keeps colander in place during use.
Colander can be used collapsed for smaller jobs or expanded for larger.
Care: Dishwasher safe
Colors: Blue,
Dimensions: 15.50 x 10.50 x 4.75
Capacity: 6 Quart
Mice Price: $20.69
Link to Order:
If it does not open, please copy and paste the entire link into your browser.
https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=194952
xxx
Pasta Pot with locking lid (RED)
Product ID: 421138
The "original" pasta pot with locking lid
features a 5 quart capacity, a non-stick
interior, and a locking drain and strain lid. Helps reduce
spills.
Mice Price: $38.93
Link to Order:
If it does not open, please copy and paste the entire link into your browser.
https://www.blindmicemegamall.com/bmm/shop/Item_Detail?itemid=1962806
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
Iâm going to attemtempt something Iâve
never > done before, >>>> spaghaghetti. I know
its kind of sad. Iâm making spaghettitti 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 Iâm > not
sure >>>> how muchuch 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 Iâm new to all
this. > And it >>>> mightght just be a trial
and error type thing, but Iâm kinkind of >
nervous. >>>> Any help would be really
appreciated. > >>>> Thanks. >>>> Holly >>>>
_______________________________________________ >
>>> Cookinginthedark mailing list >>>>
Cookinginthedark@acbradio.org >>>>
http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
_______________________________________________ >
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Cookinginthedark@acbradio.org >>>
http://acbradio.org/mailman/listinfo/cookinginthedark
> >>
_______________________________________________ >
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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
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