6/1/12

What's New: Low-Temp Pasta?

Say goodbye to the old way of cooking pasta.
I (Tyra) have always been a stickler for following directions as listed. This practice is normally followed in my kitchen, unless I am certain another ingredient/method works better. I recently learned, from a kitchen tip read in Cook’s Illustrated magazine, that cooking dry pasta doesn’t necessarily require following the typical instructions you’ll see on just about any package in the supermarket.


My new revolutionary way to cook dry pasta:

1. In large pot, get 4 quarts of water per pound of pasta you want to cook to full rolling boil.
2. Add the pasta and turn off burner or take pot off burner. Either way works perfectly fine.
3. Cover the pot with a tight-fitting lid.
4. Stir once or twice during the first minute; then cover again and leave for recommended cooking time. Test for doneness and allow another minute or two if it is not quite done.
5. Drain pasta when done, as it will continue to cook if you leave it in hot water.

Why does this work? Starches from pasta absorb water at approximately 180 degrees. As long as your water is at a full rolling boil (212 degrees) when you add the pasta, the water will stay well above 180 degrees for longer than the typical 8 to 10 minutes required to cook pasta. This method works for all types of pasta including spaghetti, shells, farfalle, penne, and ziti.

You can use the new cooking method on a variety of pastas.

This method doesn’t take less time, but it certainly frees up your time to get last-minute preparations done for your meal. Try this no-hassle method for cooking an all-time favorite food!



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