Hello All!

The question is basically in the subject but a recipe I was thinking of
trying called for boiling for 30 seconds to a minute.
http://www.cookingcache.com/pasta/an...shtml?rdid=rc1
I usually cook regular spaghetti for 8 minutes and I guess I shall have
to cook the Angel-hair stuff by inspection.

--


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> Hello All!
>
> The question is basically in the subject but a recipe I was thinking of
> trying called for boiling for 30 seconds to a minute.
> http://www.cookingcache.com/pasta/an...shtml?rdid=rc1
> I usually cook regular spaghetti for 8 minutes and I guess I shall have to
> cook the Angel-hair stuff by inspection.
>
The box on mine says 1-2 minutes.

On Jun 15, 7:19 am, "James Silverton" >
wrote:
> Hello All!
>
> The question is basically in the subject but a recipe I was thinking of
> trying called for boiling for 30 seconds to a minute.http://www.cookingcache.com/pasta/an...ongarlic.shtml...
> I usually cook regular spaghetti for 8 minutes and I guess I shall have
> to cook the Angel-hair stuff by inspection.

Angel hair pasta cooks very fast indeed. The box usually says 1 to 2
minutes. If you bite-test it at 30 seconds it will cook appreciably
while you are testing it. So "cook to desired doneness" in this case
means "drain it when your bite test finds it slightly underdone." -
aem

On Tue, 15 Jun 2010 09:08:34 -0700 (PDT), aem >
wrote:

>On Jun 15, 7:19 am, "James Silverton" >
>wrote:
>> Hello All!
>>
>> The question is basically in the subject but a recipe I was thinking of
>> trying called for boiling for 30 seconds to a minute.http://www.cookingcache.com/pasta/an...ongarlic.shtml...
>> I usually cook regular spaghetti for 8 minutes and I guess I shall have
>> to cook the Angel-hair stuff by inspection.
>
>Angel hair pasta cooks very fast indeed. The box usually says 1 to 2
>minutes. If you bite-test it at 30 seconds it will cook appreciably
>while you are testing it. So "cook to desired doneness" in this case
>means "drain it when your bite test finds it slightly underdone." -
>aem

Yes, it will continue to cook, especially if dumped into a
sauce/broth.

On Tue, 15 Jun 2010 10:19:27 -0400, "James Silverton"
> wrote:

>Hello All!
>
>The question is basically in the subject but a recipe I was thinking of
>trying called for boiling for 30 seconds to a minute.
>http://www.cookingcache.com/pasta/an...shtml?rdid=rc1
>I usually cook regular spaghetti for 8 minutes and I guess I shall have
>to cook the Angel-hair stuff by inspection.

I cook all pasta by inspection... as it gets near the suggested time
start tasting a small bit for texture... I learned long ago never to
leave the stove while cooking any pasta... setting a timer ain't good
enuff, you gotta be there to stir, and with angel hair stirring is
important.

In article >,
"James Silverton" > wrote:

> Hello All!
>
> The question is basically in the subject but a recipe I was thinking of
> trying called for boiling for 30 seconds to a minute.
> http://www.cookingcache.com/pasta/an...shtml?rdid=rc1
> I usually cook regular spaghetti for 8 minutes and I guess I shall have
> to cook the Angel-hair stuff by inspection.
>
> ‚‚Ý
>
>
> James Silverton
> Potomac, Maryland

I think inspection is the best method for any pasta cookery. If it's
fresh, it might take take but 30-60 seconds. If it's dried and boxed,
maybe 3-4 minutes.
--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of annoying people.
Shop early and shop often. Good gin and cheap chocolate preferred.
Or cash. :-)

"Melba's Jammin'" > ha scritto nel messaggio
> "James Silverton" > wrote:
>> The question is basically in the subject but a recipe I was thinking of
>> >> trying called for boiling for 30 seconds to a minute.


>
> I think inspection is the best method for any pasta cookery. If it's >
> fresh, it might take take but 30-60 seconds. If it's dried and boxed, >
> maybe 3-4 minutes.

When I occasionally make angelhair pasta fresh, it goes into the water and
rises up, done instantly. When cooking dried, it can also depend on how old
it is, as well as how much water you use. I just have found so far that 5
mins is perhaps beyond longest possible time.

l, not -l wrote:
> On 15-Jun-2010, "James Silverton" >
> wrote:
>
>> The question is basically in the subject but a recipe I was thinking
>> of trying called for boiling for 30 seconds to a minute.
>> http://www.cookingcache.com/pasta/an...shtml?rdid=rc1
>> I usually cook regular spaghetti for 8 minutes and I guess I shall
>> have to cook the Angel-hair stuff by inspection.

> Assuming we are talking dried pasta, not fresh: from the directions
> on the box of Barilla Angel Hair in my pantry.
> 1. Bring 4-6 quarts of water to a rolling boil. Add salt to taste, if
> desired.
> 2. Add contents of package to boiling water. Stir gently.
> 3. Return to a boil. For authentic "al dente" paster, boil uncovered,
> stirring occasionally, for 4 minutes. For more tender pasta, boil an
> additional 1 minute.
> 4. Remove from heat. Drain well.
> 5. Serve immediately . . .

Emphasis on the last instruction, unless you like glue.

nancy

Nancy wrote on Tue, 15 Jun 2010 14:41:30 -0400:

> l, not -l wrote:
>> On 15-Jun-2010, "James Silverton"
>> > wrote:
>>
>>> The question is basically in the subject but a recipe I was thinking
>>> of trying called for boiling for 30 seconds to a
>>> minute. http://www.cookingcache.com/pasta/angelhairpastawith
>>> lemongarlic.shtml?rdid=rc1 I usually cook regular spaghetti for 8
>>> minutes and I guess I shall have to cook the
>>> Angel-hair stuff by inspection.

>> Assuming we are talking dried pasta, not fresh: from the
>> directions on the box of Barilla Angel Hair in my pantry. 1. Bring
>> 4-6 quarts of water to a rolling boil. Add salt to
>> taste, if desired. 2. Add contents of package to boiling
>> water. Stir gently. 3. Return to a boil. For authentic "al dente"
>> paster, boil uncovered, stirring occasionally, for 4
>> minutes. For more tender pasta, boil an additional 1 minute.
>> 4. Remove from heat. Drain well.
>> 5. Serve immediately . . .

> Emphasis on the last instruction, unless you like glue.

It seems there is a range of cooking times suggested from 30 secs to 4
mins. I might have to quickly inspect at 30 secs as some have suggested.
Of course, I want the pasta al dente and I hardly ever use the freshly
made stuff since I usually see a recipe and decide then and there to
make it.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not