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Friday, November 4, 2011

A Watched Pot Never Boils

... especially when you're hungry and ready to add the pasta already. Starting with less water cuts down the time to boil, but how little can you get away with when cooking pasta?

NY Times piece by Harold McGee investigated this very topic. His findings: yes, less water can be used, but the less you use, the more stirring is needed to keep the pasta from sticking together.

We were still curious on how we could speed up the process of cooking pasta and one thought was to cook it in the microwave. While microwaves aren't the healthiest heating source... we wanted to run this experiment anyway.

Unfortunately, all of our microwave attempts only lead to spectacular boil-overs! We did find this method from No-Stove Cookery's which sounds promising: cook 1 cup dry pasta with 2 cups water in the largest microwave-safe container that fits in the microwave, and cook at 50% power.

Do you cook pasta in the microwave? Any tips to share?

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