A pasta pot makes the whole job much easier, and the broth can continue cooking, while you debone the chicken.
Paula On 1/24/2015 1:14 AM, Sandy via Cookinginthedark wrote:
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 pouring the contents in a strainer. some are afraid of getting burned, and safety is the name of the game. remember, more than one way to get to Robinhood's barn! smiles. I really do enjoy mine. Fear is just excitement in need of an attitude adjustment! -----Original Message----- From: Cookinginthedark [mailto:[email protected]] On Behalf Of Penny Reeder via Cookinginthedark Sent: Friday, January 23, 2015 8:10 PM To: [email protected]; Alex Hall Subject: Re: [CnD] spaghetti questions 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 it drain back into the pot and then pour the pasta into a waiting bowl than to try to do this over the sink! I got mine many years ago at Costco, and I'm pretty sure that Dale sells them at Blind Mice Mart. Penny On 1/23/15, Alex Hall via Cookinginthedark <[email protected]> wrote: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 alwayshad trouble with that.On Jan 23, 2015, at 8:39 PM, brenda mueller via Cookinginthedark <[email protected]> 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 viaCookinginthedark<[email protected]To: [email protected], Nicole Massey<[email protected]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 lookingforwardto learning from everyone. I've already gleaned some great tipsoncooking spaghetti from y'all, even though I've been preparing itfor years.I want to mention to Leslie, that if you have difficultycutting upcooked spaghetti, as I do, you can break up the pasta before youcookit. I get a few spaghetti noodles in my hands, hold them over abowl orplate, and break them into two or three pieces. You can do thiswhileyour water is heating. It doesn't take long, even if you'remaking a lotof 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 waswrong 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 holdon the pasta.The pasta pot uses less water than you think it does, so trendyour 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 wantthe 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 servein.And of course, YMMV, as in all things cooking.-----Original Message----- From: Cookinginthedark[mailto:[email protected]]On Behalf Of Holly Anderson via Cookinginthedark Sent: Thursday, January 22, 2015 8:49 AM To: [email protected] Subject: [CnD] spaghetti questions Hi all. Today Iâ EURO (tm)m going to attempt something Iâ EURO (tm)ve neverdone before,spaghetti. I know its kind of sad. Iâ EURO (tm)m making spaghetti for 2people.I have a spaghetti cooker, it has a section with holes inside apotthat the spaghetti goes in. So when I lift the section with theholesout of the pot the water will drain from the spaghetti. Myquestionsare: 1. How long do I cook he noodles? 2. This one is probably depending on how much we eat. but Iâ EURO (tm)mnot surehow much to make for 2 people. 3. I have a jar of meat sauce, do I just put it in a pot not hestoveand simmer, how long do I cook the sauce, and how much sauce for2people. I know these questions seem basic, but Iâ EURO (tm)m new to all this.And itmight just be a trial and error type thing, but Iâ EURO (tm)m kind ofnervous.Any help would be really appreciated. Thanks. Holly _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark_______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark_______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark_______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark-- Have a great day, Alex Hall [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark_______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
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