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
I like both of mine, and the pot is useful for other things too besides pasta,
like soups or stews. Both were given to me, so I didn't buy them either, but
they're handy, and yes, it does help with missing the mark.
-Original Message-
From: Cookinginthedark
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
Hi Alex and others, My pasta pot is one of the best investments I ever
made. It's great for pasta - also for shrimp boils (with shrimp,
potatoes corn all cooked together in the same pot, and for
innumerable other large cooking tasks, and it's so much safer to lift
the colander out of the pot, let
I have one, too, from Sears, had it for years, use it now and again. Let's
be fair about this. we all have different levels of cooking experience, and
some feel far safer using the special pot, holding up the insert to drain,
rather than taking a pot full of pasta and boiling water to the sink and
It never hurts to make to much. I would suggestvtasting the sauce. I add fresh
garlic and oraegano. Also I make hotter.
John Diakogeorgiou
On Jan 22, 2015, at 9:48 AM, Holly Anderson via Cookinginthedark
cookinginthedark@acbradio.org wrote:
Hi all. Today I’m going to attempt something
Oh course it depends on what amounts you generally eat.
You could start by cooking two cups of pasta for about ten minutes at full boil.
Your spaghetti sauce will be okay right out of the jar but many people add a
little something like onions and garlic or more red pepper flakes or whatever
