It's not so much the age, it's the wattage. Higher wattage ovens cook
faster.
I used my old microwave for making both boxed Macaroni and cheese as
well as something like Barilla pasta with no problems. Just be sure you
have a large enough bowl, not for the pasta, but for the water so it
won't boil over.
Cooking times will vary, but I always check mine and give it a stir
after about four or five minutes. This is for raw dried pasta and not
for something like Kraft Mac and cheese or those Knorr sides. Those
require much less cooking time and need to be checked on so they won't
boil over and make a mess on the turntable.
Lisa
On 8/4/2020 10:18 AM, meward1954--- via Cookinginthedark wrote:
My microwave is a bit elderly, so I am not sure that I can do pasta in it.
Do you have to have one from the more recent years? Mine is at least 15
years old, closer to 20.
-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 10:02 PM
To: [email protected]
Cc: Nicole Massey <[email protected]>
Subject: Re: [CnD] Preferred cooking methods
I've gotten okay results with cheap macaroni and cheese and the various
pasta sides that Knorr (and before that Lipton) makes. But for some reason I
can't get better grades of unseasoned pasta to work right. And it's so easy
to cook pasta in one of my pasta pots.
Sent from my HAL 9000 in transit to Jupiter
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Jan via Cookinginthedark
Sent: Monday, August 03, 2020 9:28 PM
To: [email protected]
Cc: Jan <[email protected]>
Subject: Re: [CnD] Preferred cooking methods
I've microwaved pasta. I have a microwave pasta cooker. that isn't too bad.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 03, 2020 5:49 PM
To: [email protected]
Cc: [email protected]
Subject: Re: [CnD] Preferred cooking methods
Nicole, I am with you on all of this. I will try microwave pasta, but, we'll
see. Don't like minute rice, and rice is easy on the stovetop.
-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Monday, August 3, 2020 5:25 PM
To: [email protected]
Cc: Nicole Massey <[email protected]>
Subject: Re: [CnD] Preferred cooking methods
Stove top is simple if you practice. And practice with the stove off at
first. It's all a question of position awareness. Higher rim pots also help
a lot. I just bought 5 pounds of frozen catfish fillets that I'll thaw (in
small batches, of course) then bread and fry. I'll use my wok pan to do
that.
Boiling is useful for pasta. (I don't like microwaved noodles or other pasta
products as much) I could probably think of a couple of other things, though
for vegetables I prefer the steamer. (which is in a medium sized pot on the
stove) If you have a reliable timer steaming is safe, and you can set your
time so the veggies are still crisp.
Sent from my HAL 9000 in transit to Jupiter
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Immigrant via Cookinginthedark
Sent: Monday, August 03, 2020 4:03 PM
To: [email protected]
Cc: Immigrant <[email protected]>
Subject: [CnD] Preferred cooking methods
I use the oven and the microwave for my cooking, trying to avoid stovetop
cooking as I don't trust myself boiling and especially frying. And I cannot
think of any foods that I would prefer boiled anyway.
-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Monday, August 3, 2020 3:48 PM
To: [email protected]
Cc: Karen Delzer <[email protected]>
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
We use Success rice sometimes, and it's great! You just boil the bag for
about ten minutes, and then you're done. They've got different ones, too.
Karen
At 12:44 PM 8/3/2020, you wrote:
As I said, my rice is minute rice, so it is partially cooked. It comes
in 4-ounce cups, and it is meant for microwaving. I don't buy regular
rice because I don't feel the need for a bag of 5 or more pounds of
rice for just me, and all that stovetop cooking for just one person
when I can cook a couple of those cups for a minute and a half and they
are ready. To rinse or not to rinse is not a question as this rice is
prepackaged and I cook it in its cup.
-----Original Message-----
From: Cookinginthedark <[email protected]> On
Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Monday, August 3, 2020 11:30 AM
To: [email protected]
Cc: Deborah Armstrong <[email protected]>
Subject: Re: [CnD] Cooking Brown Rice in a rice cooker
Well I prepare rice completely differently but I mostly eat brown.
I have read that it is important to rinse rice, but packages in the
U.S. and cookbooks published in America advise against it.
Turns out after further reading, I found out why; rinsing originally
removed field debris. Now that rice is prepared in factories, rinsing
removes excess starch which can make it sticky. The reason they advise
against rinsing is given is that here in America, rice is fortified
with spray-on vitamins and minerals which rinsing removes.
If you eat plenty of vegies you don't need the spray-on nutrients, so
go ahead and rinse it to remove the starch.
I put my rice in my cooker with 1 cup of rice to 3 cups of water for
brown and 2 cups of water for white. I sprinkle in a little salt;
that's all. I then let it sit an hour or two. I've read this makes the
rice better absorb the liquid and this works especially well for brown;
makes it less chewy.
I let the cooker do its thing; there's a sensor that knows when the
water is almost gone. Once it is back to just warming, I turn it off
and let it set ten minutes. Then I stir and cover again so it won't dry
out and put it in the fridge when it's cool enough.
I generally flavor it when I add other things -- for example I might
microwave it with garlic or curry and vegies. Or I might mix it with
cumin and add it to enchiladas. Or I might make a salad with cold rice,
mayo, vegies, spices, pickles -- yum.
I have tried flavoring it in the cooker, but especially with brown
rice, the hull is so thick that most of the flavoring is lost.
--Debee
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