I've been doing what Penny does for years. It is really good especially with lots of cheese.
On 1/26/15, Sandy via Cookinginthedark <[email protected]> wrote: > Yes, that would be good. I have tried it, and prefer it with sauce, or al > fredo, but this is tasty. If you want to heat the pasta, and then put sauce > and other toppings on it, just put it in a collander and run hot water over > it; an old restaurant trick! > > > 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: Monday, January 26, 2015 1:53 AM > To: [email protected]; Kathy Brandt > Subject: Re: [CnD] spaghetti questions > > Just to add to Kathy's instructiohns, if you cook too much pasta and have > it > left-over the next day or the day after, just hjeat some olive oil in a > 10-12--inch skillet, add a couple cloves of garlic, minced, and the pasta. > Cook until heated through, serve with lots of grated parmesan and other > sauce or toppings that you have on hand. It's a great lunch! > Penny > > On 1/26/15, Kathy Brandt via Cookinginthedark > <[email protected]> wrote: >> I hope your spaghetti turned out well, Holly. You got good advice here. >> >> To add to the mix: I've gotten away with not salting my water; I like >> the flavor of pasta. I know they say to use a lot of water, but I've >> gotten away with doing a whole box of spaghetti in my four to five >> quart pot with locking lid. It's definitely important to get the >> water to a rolling boil before putting the pasta in. I break the >> spaghetti in half, standing it in a mug or glass, add it gradually to >> the water, and give it a brief stir to disperse some before putting on >> the lid. After I taste with a fork after ten minutes cooking for the >> regular spaghetti, I drain it, cover with cold water, and drain, >> repeating two or three times. I don't like my spaghetti drowning in >> sauce, but like some. I doctor up Prego if not making anything that >> would have been part of the recipe for a sauce. I haven't tried this >> yet, but on her show Rachael Ray says she saves a cup of the starchy >> water from when the pasta was cooking, and adds to the noodles, as she >> claims the starchy water helps the noodles hold on to the sauce >> better. At different times to each serving of spaghetti, I mix on the >> plate with a little olive oil, garlic powder, and parmesan cheese; if >> kept in the fridge, I add just a little bit of water to my serving and >> microwave with a cover on, adding the water so that spaghetti won't >> dry out. Other times I might just drain the pasta once, and add >> minced garlic, olive oil, and parmesan cheese and stir in so that the hot > pasta absorbs everything, like how you add the fixings right away to > potatoes when making potato salad. >> >> I don't know if they still have it, but Tupperware used to make a >> spaghetti keeper that had cut-outs specifically for one or two >> servings; this was for uncooked spaghetti; it held a box worth. >> Kathy. >> >> >> -----Original Message----- >> From: Nicole Massey via Cookinginthedark >> Sent: Thursday, January 22, 2015 10:09 AM >> To: [email protected] ; 'Holly Anderson' >> Subject: Re: [CnD] spaghetti questions >> >> 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:[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 I'm going to attempt something I've never done before, >>> spaghetti. I know its kind of sad. I'm making spaghetti 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 I'm not >>> sure how much 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 I'm new to all this. And it >>> might just be a trial and error type thing, but I'm kind of nervous. >>> 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 > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
