Re: [CnD] Cooking pasta in the microwave
So are you saying that if you are boiling water in the microwave, you need to use a wide, shallow pan? -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Wednesday, August 5, 2020 10:16 AM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Cooking pasta in the microwave That is definitely a problem. I got some microwave cookware on Amazon that is really shallow, but a large cooking space. The smallest is about a cup and the largest is about four cups. They feel like plastic skillets, only they're designed specifically for the microwave. I've found that things cook faster and there is less of a chance of pasta sticking to the bowl or clumping when I use these dishes. They also have lids so leftovers can be stored. If I use a deeper bowl, I do have to check more often to keep things from sticking or lumping together. Lisa On 8/4/2020 3:38 PM, Immigrant via Cookinginthedark wrote: > I like to stir pasta every 2 minutes, so that it cooks more evenly and > wouldn't stick to the bottom of the bowl > > -Original Message- > From: Cookinginthedark On Behalf Of > Lisa Belville via Cookinginthedark > Sent: Tuesday, August 4, 2020 1:56 PM > To: cookinginthedark@acbradio.org > Cc: Lisa Belville > Subject: Re: [CnD] Preferred cooking methods > > 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 On Behalf Of >> Nicole Massey via Cookinginthedark >> Sent: Monday, August 3, 2020 10:02 PM >> To: cookinginthedark@acbradio.org >> Cc: Nicole Massey >> 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:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Jan via Cookinginthedark >> Sent: Monday, August 03, 2020 9:28 PM >> To: cookinginthedark@acbradio.org >> Cc: Jan >> 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:cookinginthedark-boun...@acbradio.org] On >> Behalf Of diane.fann7--- via Cookinginthedark >> Sent: Monday, August 03, 2020 5:49 PM >> To: cookinginthedark@acbradio.org >> Cc: diane.fa...@gmail.com >> 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 On Behalf Of >> Nicole Massey via Cookinginthedark >> Sent: Monday, August 3, 2020 5:25 PM >> To: cookinginthedark@acbradio.org >> Cc: Nicole Massey >> 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
Re: [CnD] Cooking pasta in the microwave
That is definitely a problem. I got some microwave cookware on Amazon that is really shallow, but a large cooking space. The smallest is about a cup and the largest is about four cups. They feel like plastic skillets, only they're designed specifically for the microwave. I've found that things cook faster and there is less of a chance of pasta sticking to the bowl or clumping when I use these dishes. They also have lids so leftovers can be stored. If I use a deeper bowl, I do have to check more often to keep things from sticking or lumping together. Lisa On 8/4/2020 3:38 PM, Immigrant via Cookinginthedark wrote: I like to stir pasta every 2 minutes, so that it cooks more evenly and wouldn't stick to the bottom of the bowl -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Tuesday, August 4, 2020 1:56 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Preferred cooking methods 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 On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 10:02 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey 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:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan via Cookinginthedark Sent: Monday, August 03, 2020 9:28 PM To: cookinginthedark@acbradio.org Cc: Jan 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:cookinginthedark-boun...@acbradio.org] On Behalf Of diane.fann7--- via Cookinginthedark Sent: Monday, August 03, 2020 5:49 PM To: cookinginthedark@acbradio.org Cc: diane.fa...@gmail.com 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 On Behalf Of Nicole Massey via Cookinginthedark Sent: Monday, August 3, 2020 5:25 PM To: cookinginthedark@acbradio.org Cc: Nicole Massey 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:cookinginthedark-boun...@acbradio.org] On Behalf Of Immigrant via Cookinginthedark Sent: Monday, August 03, 2020 4:03 PM To: cookinginthedark@acbradio.org Cc: Immigrant 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 On Behalf Of Karen Delzer via Cookinginthedark Sent: Monday, August 3, 2020 3:48 PM To: cookinginthedark@acbradio.org Cc: Karen Delzer 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
[CnD] Cooking pasta in the microwave
I like to stir pasta every 2 minutes, so that it cooks more evenly and wouldn't stick to the bottom of the bowl -Original Message- From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark Sent: Tuesday, August 4, 2020 1:56 PM To: cookinginthedark@acbradio.org Cc: Lisa Belville Subject: Re: [CnD] Preferred cooking methods 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 On Behalf Of > Nicole Massey via Cookinginthedark > Sent: Monday, August 3, 2020 10:02 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > 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:cookinginthedark-boun...@acbradio.org] On > Behalf Of Jan via Cookinginthedark > Sent: Monday, August 03, 2020 9:28 PM > To: cookinginthedark@acbradio.org > Cc: Jan > 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:cookinginthedark-boun...@acbradio.org] On > Behalf Of diane.fann7--- via Cookinginthedark > Sent: Monday, August 03, 2020 5:49 PM > To: cookinginthedark@acbradio.org > Cc: diane.fa...@gmail.com > 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 On Behalf Of > Nicole Massey via Cookinginthedark > Sent: Monday, August 3, 2020 5:25 PM > To: cookinginthedark@acbradio.org > Cc: Nicole Massey > 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:cookinginthedark-boun...@acbradio.org] On > Behalf Of Immigrant via Cookinginthedark > Sent: Monday, August 03, 2020 4:03 PM > To: cookinginthedark@acbradio.org > Cc: Immigrant > 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 On Behalf Of > Karen Delzer via Cookinginthedark > Sent: Monday, August 3, 2020 3:48 PM > To: cookinginthedark@acbradio.org > Cc: Karen Delzer > 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 >>
