http://chowhound.chow.com/topics/583856

I am trying to avoid heating up the kitchen, so I decided to try the
above method when I cooked some linguini. I brought a pot of salted
water to a rolling boil, added the pasta, stirred, brought it back to the
boil, covered it, turned off the heat and left it for the time advised on
the package. It turned out just right and saved some electricity.

Tara

On 7/17/2014 6:06 PM, Tara wrote:
> http://chowhound.chow.com/topics/583856
>
> I am trying to avoid heating up the kitchen, so I decided to try the
> above method when I cooked some linguini. I brought a pot of salted
> water to a rolling boil, added the pasta, stirred, brought it back to the
> boil, covered it, turned off the heat and left it for the time advised on
> the package. It turned out just right and saved some electricity.
>
> Tara
>
I've mentioned this many times over the years. You can even remove the
pan completely from the heat source (thus freeing up that burner if
needed). The pasta will finish cooking in the hot water. I've been
cooking dried pasta this way for decades.

I couldn't begin to tell you how I learned to cook it that way. Maybe
it was the Frugal Gourmet when he had a show on PBS in the 1980's.
Maybe it was reruns of Julia Child on PBS. I don't remember.

Jill

On Thu, 17 Jul 2014 20:42:35 -0400, jmcquown wrote:

> I've mentioned this many times over the years. You can even remove the
> pan completely from the heat source (thus freeing up that burner if
> needed). The pasta will finish cooking in the hot water. I've been
> cooking dried pasta this way for decades.

I'm going to try cooking rice with this method next. I've always done my
hard boiled eggs this way.

Tara

On Thu, 17 Jul 2014 17:06:47 -0500, Tara >
wrote:

> http://chowhound.chow.com/topics/583856
>
> I am trying to avoid heating up the kitchen, so I decided to try the
> above method when I cooked some linguini. I brought a pot of salted
> water to a rolling boil, added the pasta, stirred, brought it back to the
> boil, covered it, turned off the heat and left it for the time advised on
> the package. It turned out just right and saved some electricity.
>
Glad it worked, the idea has always appealed to me - but I've never
tried it. Did you use the time you usually use or what's printed on
the package? I usually delete one minute from the lowest amount of
time because I can always cook it a little more if it's too crunchy -
but I can't uncook it if it's too mushy.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Thu, 17 Jul 2014 19:43:32 -0700, sf wrote:


> Glad it worked, the idea has always appealed to me - but I've never
> tried it. Did you use the time you usually use or what's printed on the
> package? I usually delete one minute from the lowest amount of time
> because I can always cook it a little more if it's too crunchy -
> but I can't uncook it if it's too mushy.

I used the package timing. You could certainly check on it a minute or
so early. It's worth a try!

Tara

"Tara" > wrote in message
...
> On Thu, 17 Jul 2014 19:43:32 -0700, sf wrote:
>
>
>> Glad it worked, the idea has always appealed to me - but I've never
>> tried it. Did you use the time you usually use or what's printed on the
>> package? I usually delete one minute from the lowest amount of time
>> because I can always cook it a little more if it's too crunchy -
>> but I can't uncook it if it's too mushy.
>
> I used the package timing. You could certainly check on it a minute or
> so early. It's worth a try!
>

I just did this tonight and it took several minutes longer than normal.

Tara wrote:
> http://chowhound.chow.com/topics/583856
>
> I am trying to avoid heating up the kitchen, so I decided to try the
> above method when I cooked some linguini. I brought a pot of salted
> water to a rolling boil, added the pasta, stirred, brought it back to the
> boil, covered it, turned off the heat and left it for the time advised on
> the package. It turned out just right and saved some electricity.
>
> Tara
>
Uh, cool! I will relay that to my daughter.

On Thu, 17 Jul 2014 20:21:04 -0700, "Pico Rico"
> wrote:

>
> "Tara" > wrote in message
> ...
> > On Thu, 17 Jul 2014 19:43:32 -0700, sf wrote:
> >
> >
> >> Glad it worked, the idea has always appealed to me - but I've never
> >> tried it. Did you use the time you usually use or what's printed on the
> >> package? I usually delete one minute from the lowest amount of time
> >> because I can always cook it a little more if it's too crunchy -
> >> but I can't uncook it if it's too mushy.
> >
> > I used the package timing. You could certainly check on it a minute or
> > so early. It's worth a try!
> >
>
> I just did this tonight and it took several minutes longer than normal.
>

Thanks, I'll keep that in mind. Actually what I'll probably do the
first time is keep the heat on, but it will be very low so the water
won't be boiling like it usually does.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Thu, 17 Jul 2014 23:32:43 -0400, "Jean B." > wrote:

> Tara wrote:
> > http://chowhound.chow.com/topics/583856
> >
> > I am trying to avoid heating up the kitchen, so I decided to try the
> > above method when I cooked some linguini. I brought a pot of salted
> > water to a rolling boil, added the pasta, stirred, brought it back to the
> > boil, covered it, turned off the heat and left it for the time advised on
> > the package. It turned out just right and saved some electricity.
> >
> > Tara
> >
> Uh, cool! I will relay that to my daughter.

I forgot to has how much stirring of pasta is needed. I don't have
trouble with pasta sticking together, but it's because the water is
moving it around... which won't be the case if it's not boiling.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Thu, 17 Jul 2014 21:54:05 -0700, sf wrote:


> I forgot to has how much stirring of pasta is needed. I don't have
> trouble with pasta sticking together, but it's because the water is
> moving it around... which won't be the case if it's not boiling.

I gave it a big stir before I covered it and turned off the heat. I
didn't stir it again until it was done. A few strands were stuck
together at the end, but another big stir took care of that.

Tara

On Fri, 18 Jul 2014 12:53:43 -0500, Tara >
wrote:

> On Thu, 17 Jul 2014 21:54:05 -0700, sf wrote:
>
>
> > I forgot to has how much stirring of pasta is needed. I don't have
> > trouble with pasta sticking together, but it's because the water is
> > moving it around... which won't be the case if it's not boiling.
>
> I gave it a big stir before I covered it and turned off the heat. I
> didn't stir it again until it was done. A few strands were stuck
> together at the end, but another big stir took care of that.
>
Thanks, it sounds very do-able.


--
All you need is love. But a little chocolate now and then doesn't hurt.

On 7/17/2014 7:52 PM, Tara wrote:
> On Thu, 17 Jul 2014 20:42:35 -0400, jmcquown wrote:
>
>> I've mentioned this many times over the years. You can even remove the
>> pan completely from the heat source (thus freeing up that burner if
>> needed). The pasta will finish cooking in the hot water. I've been
>> cooking dried pasta this way for decades.
>
> I'm going to try cooking rice with this method next. I've always done my
> hard boiled eggs this way.
>
> Tara

Tara, I was going to make horchata, so I boiled 2 cups of water and I
poured it over 1 cup of rice. I covered the bowl with plastic, and every
hour or two I would give it a stir. The rice completely absorbed all of
the water, we could have had rice for dinner, it was completely cooked.
I made the horchata the next morning.

Becca

On Fri, 18 Jul 2014 17:27:49 -0500, Ema Nymton wrote:

> Tara, I was going to make horchata, so I boiled 2 cups of water and I
> poured it over 1 cup of rice. I covered the bowl with plastic, and every
> hour or two I would give it a stir. The rice completely absorbed all of
> the water, we could have had rice for dinner, it was completely cooked.
> I made the horchata the next morning.

Thanks for the info. Horchata sounds good right now, too!

Tara

sf wrote:
> On Thu, 17 Jul 2014 23:32:43 -0400, "Jean B." > wrote:
>
>> Tara wrote:
>>> http://chowhound.chow.com/topics/583856
>>>
>>> I am trying to avoid heating up the kitchen, so I decided to try the
>>> above method when I cooked some linguini. I brought a pot of salted
>>> water to a rolling boil, added the pasta, stirred, brought it back to the
>>> boil, covered it, turned off the heat and left it for the time advised on
>>> the package. It turned out just right and saved some electricity.
>>>
>>> Tara
>>>
>> Uh, cool! I will relay that to my daughter.
>
> I forgot to has how much stirring of pasta is needed. I don't have
> trouble with pasta sticking together, but it's because the water is
> moving it around... which won't be the case if it's not boiling.
>
That was sure an issue with burners that cycle on and off. I wonder
whether not having the heat on at all will prevent sticking.

On 7/20/2014 12:58 AM, Jean B. wrote:

>>>> I am trying to avoid heating up the kitchen, so I decided to try the
>>>> above method when I cooked some linguini. I brought a pot of salted
>>>> water to a rolling boil, added the pasta, stirred, brought it back
>>>> to the
>>>> boil, covered it, turned off the heat and left it for the time
>>>> advised on
>>>> the package. It turned out just right and saved some electricity.
>>>>
>>>> Tara
>>>>
>>> Uh, cool! I will relay that to my daughter.
>>
>> I forgot to has how much stirring of pasta is needed. I don't have
>> trouble with pasta sticking together, but it's because the water is
>> moving it around... which won't be the case if it's not boiling.
>>
> That was sure an issue with burners that cycle on and off. I wonder
> whether not having the heat on at all will prevent sticking.

I wonder if the cooking method makes much of a difference in heating the
kitchen..

If the water boils for 10 t0 12 minutes, the burner gives off quite a
bit of heat, but the water is dumped after 13 minutes.

Heat the water to boil and then leave it sit for a time and the pot is
giving up its heat for a longer time, albeit at a slower pace.

Ed Pawlowski wrote:
> On 7/20/2014 12:58 AM, Jean B. wrote:
>
>>>>> I am trying to avoid heating up the kitchen, so I decided to try the
>>>>> above method when I cooked some linguini. I brought a pot of salted
>>>>> water to a rolling boil, added the pasta, stirred, brought it back
>>>>> to the
>>>>> boil, covered it, turned off the heat and left it for the time
>>>>> advised on
>>>>> the package. It turned out just right and saved some electricity.
>>>>>
>>>>> Tara
>>>>>
>>>> Uh, cool! I will relay that to my daughter.
>>>
>>> I forgot to has how much stirring of pasta is needed. I don't have
>>> trouble with pasta sticking together, but it's because the water is
>>> moving it around... which won't be the case if it's not boiling.
>>>
>> That was sure an issue with burners that cycle on and off. I wonder
>> whether not having the heat on at all will prevent sticking.
>
> I wonder if the cooking method makes much of a difference in heating the
> kitchen..
>
> If the water boils for 10 t0 12 minutes, the burner gives off quite a
> bit of heat, but the water is dumped after 13 minutes.
>
> Heat the water to boil and then leave it sit for a time and the pot is
> giving up its heat for a longer time, albeit at a slower pace.

That's an interesting question, which someone with the necessary
equipment will have to answer.

On 7/20/14, 1:23 AM, Ed Pawlowski wrote:

> I wonder if the cooking method makes much of a difference in heating the
> kitchen....

Not if you have a decent range hood.

-- Larry

On Sun, 20 Jul 2014 01:23:15 -0400, Ed Pawlowski > wrote:

> On 7/20/2014 12:58 AM, Jean B. wrote:
>
> >>>> I am trying to avoid heating up the kitchen, so I decided to try the
> >>>> above method when I cooked some linguini. I brought a pot of salted
> >>>> water to a rolling boil, added the pasta, stirred, brought it back
> >>>> to the
> >>>> boil, covered it, turned off the heat and left it for the time
> >>>> advised on
> >>>> the package. It turned out just right and saved some electricity.
> >>>>
> >>>> Tara
> >>>>
> >>> Uh, cool! I will relay that to my daughter.
> >>
> >> I forgot to has how much stirring of pasta is needed. I don't have
> >> trouble with pasta sticking together, but it's because the water is
> >> moving it around... which won't be the case if it's not boiling.
> >>
> > That was sure an issue with burners that cycle on and off. I wonder
> > whether not having the heat on at all will prevent sticking.
>
> I wonder if the cooking method makes much of a difference in heating the
> kitchen..
>
> If the water boils for 10 t0 12 minutes, the burner gives off quite a
> bit of heat, but the water is dumped after 13 minutes.
>
> Heat the water to boil and then leave it sit for a time and the pot is
> giving up its heat for a longer time, albeit at a slower pace.

Gas stoves are so inefficient that turning off the flame really does
help to keep the kitchen as cool as possible. I'd say it's a toss up
when it comes to electric, because unless it was a truly hot day using
the stovetop made little to no difference in how much hotter the room
became. Gas makes a noticeable difference.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 20 Jul 2014 09:12:22 -0400, pltrgyst > wrote:

> On 7/20/14, 1:23 AM, Ed Pawlowski wrote:
>
> > I wonder if the cooking method makes much of a difference in heating the
> > kitchen....
>
> Not if you have a decent range hood.
>
It certainly helps, but it's not a panacea.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sunday, July 20, 2014 6:35:21 PM UTC+1, sf wrote:
> On Sun, 20 Jul 2014 01:23:15 -0400, Ed Pawlowski > wrote:
>
>
>
> > On 7/20/2014 12:58 AM, Jean B. wrote:
>
> >
>
> > >>>> I am trying to avoid heating up the kitchen, so I decided to try the
>
> > >>>> above method when I cooked some linguini. I brought a pot of salted
>
> > >>>> water to a rolling boil, added the pasta, stirred, brought it back
>
> > >>>> to the
>
> > >>>> boil, covered it, turned off the heat and left it for the time
>
> > >>>> advised on
>
> > >>>> the package. It turned out just right and saved some electricity.
>
> > >>>>
>
> > >>>> Tara
>
> > >>>>
>
> > >>> Uh, cool! I will relay that to my daughter.
>
> > >>
>
> > >> I forgot to has how much stirring of pasta is needed. I don't have
>
> > >> trouble with pasta sticking together, but it's because the water is
>
> > >> moving it around... which won't be the case if it's not boiling.
>
> > >>
>
> > > That was sure an issue with burners that cycle on and off. I wonder
>
> > > whether not having the heat on at all will prevent sticking.
>
> >
>
> > I wonder if the cooking method makes much of a difference in heating the
>
> > kitchen..
>
> >
>
> > If the water boils for 10 t0 12 minutes, the burner gives off quite a
>
> > bit of heat, but the water is dumped after 13 minutes.
>
> >
>
> > Heat the water to boil and then leave it sit for a time and the pot is
>
> > giving up its heat for a longer time, albeit at a slower pace.
>
>
>
> Gas stoves are so inefficient that turning off the flame really does help to keep the kitchen as cool as possible. I'd say it's a toss up when it comes to electric, because unless it was a truly hot day using the stovetop made little to no difference in how much hotter the room became. Gas makes a noticeable difference.
> --
> I take life with a grain of salt, a slice of lemon and a shot of tequila

I use an induction hob - no residual heat. Cooking in summer is bliss.

Cherry

On 7/20/2014 1:35 PM, sf wrote:

> Gas makes a noticeable difference.
>

Sure does, I limit beans to once a week.

On Thursday, July 17, 2014 7:52:39 PM UTC-5, Tara wrote:
> On Thu, 17 Jul 2014 20:42:35 -0400, jmcquown wrote:
>
>
>
> > I've mentioned this many times over the years. You can even remove the
>
> > pan completely from the heat source (thus freeing up that burner if
>
> > needed). The pasta will finish cooking in the hot water. I've been
>
> > cooking dried pasta this way for decades.
>
>
>
> I'm going to try cooking rice with this method next. I've always done my
>
> hard boiled eggs this way.
>
That's the way everyone cooks rice, no?
>
> Tara

--Bryan

"Ed Pawlowski" > wrote in message
news
> On 7/20/2014 1:35 PM, sf wrote:
>
>> Gas makes a noticeable difference.
>>
>
> Sure does, I limit beans to once a week.

lol

--
http://www.helpforheroes.org.uk/shop/

On Sun, 20 Jul 2014 13:37:06 -0700 (PDT), Cherry >
wrote:

>
> I use an induction hob - no residual heat. Cooking in summer is bliss.

That's the answer!

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Sun, 20 Jul 2014 14:32:52 -0700 (PDT), Bryan-TGWWW
> wrote:

> That's the way everyone cooks rice, no?
> >

No.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

> Tara wrote:
> http://chowhound.chow.com/topics/583856
>
> I am trying to avoid heating up the kitchen, so I decided to try
the
> above method when I cooked some linguini. I brought a pot of
salted
> water to a rolling boil, added the pasta, stirred, brought it back
to the
> boil, covered it, turned off the heat and left it for the time
advised on
> the package. It turned out just right and saved some electricity.

>
> Tara

I think this method is referred to as al dente. It's
the only method I know to cook pasta.


This is a response to the post at:
http://www.jlaforums.com/viewtopic.p...9246#298489246

On Thursday, July 17, 2014 at 6:06:47 PM UTC-4, Tara wrote:

> I am trying to avoid heating up the kitchen, so I decided to try the
> above method when I cooked some linguini. I brought a pot of salted
> water to a rolling boil, added the pasta, stirred, brought it back to the
> boil, covered it, turned off the heat and left it for the time advised on
> the package. It turned out just right and saved some electricity.
>
> Tara


Recently posted into the group about poaching. This is similar if not the same thing. My only concern is leaving it "for the time advised on the package." I have cooked pastas with times on the package that were way off. I mean way off. So if you use the method you mention and remove the lid at some point to test the pasta (at the prescribed time), won't that let some of the heat out and somehow mess up the cooking process? Have you noticed some brands of pasta being way off in their suggested cooking times? I have.

On 2/11/2020 9:52 AM, Concade wrote:
>
> > Tara wrote:
> > http://chowhound.chow.com/topics/583856
> >
> > I am trying to avoid heating up the kitchen, so I decided to try
> the
> > above method when I cooked some linguini. I brought a pot of
> salted
> > water to a rolling boil, added the pasta, stirred, brought it back
> to the
> > boil, covered it, turned off the heat and left it for the time
> advised on
> > the package. It turned out just right and saved some electricity.
>
> >
> > Tara
>
> I think this method is referred to as al dente. It's
> the only method I know to cook pasta.
>
al denete isn't a cooking method, it indicates the doneness of the pasta
("to the bite"... IOW, it's not overly soft).

Jill

On Tuesday, February 11, 2020 at 8:52:23 AM UTC-6, Concade wrote:
>
> > Tara wrote:
>
> > http://chowhound.chow.com/topics/583856
> >
> > I am trying to avoid heating up the kitchen, so I decided to try
> the
> > above method when I cooked some linguini. I brought a pot of
> salted
> > water to a rolling boil, added the pasta, stirred, brought it back
> to the
> > boil, covered it, turned off the heat and left it for the time
> advised on
> > the package. It turned out just right and saved some electricity.
>
> >
> > Tara
>
> I think this method is referred to as al dente. It's
> the only method I know to cook pasta.
>
>
> This is a response to the post at:
> http://www.jlaforums.com/viewtopic.p...9246#298489246
>
Yet another dumb ass posting from this stupid forum and dragging up ancient
threads and replying like the op is hanging around waiting for answer.

Barilla whole grain pasta says to boil it 9-10 min, I cook it 12 min and I'm 1/64 Itailian.

On Tue, 11 Feb 2020 15:44:29 -0800 (PST), wrote:

>Barilla whole grain pasta says to boil it 9-10 min, I cook it 12 min and I'm 1/64 Itailian.

That's why.

On Tue, 11 Feb 2020 15:34:09 -0500, jmcquown >
wrote:

>On 2/11/2020 9:52 AM, Concade wrote:
>>
>> > Tara wrote:
>> > http://chowhound.chow.com/topics/583856
>> >
>> > I am trying to avoid heating up the kitchen, so I decided to try
>> the
>> > above method when I cooked some linguini. I brought a pot of
>> salted
>> > water to a rolling boil, added the pasta, stirred, brought it back
>> to the
>> > boil, covered it, turned off the heat and left it for the time
>> advised on
>> > the package. It turned out just right and saved some electricity.
>>
>> >
>> > Tara
>>
>> I think this method is referred to as al dente. It's
>> the only method I know to cook pasta.
>>
>al denete isn't a cooking method, it indicates the doneness of the pasta
>("to the bite"... IOW, it's not overly soft).
>
>Jill

I don't much care for what some Italian restaurants call al dente,
it's practically raw in the middle. I like pasta cooked so that I can
cut it with the side of a fork, not so soft that it's like canned. I
judge pasta doneness by how I like it cooked for a pasta salad... firm
but more done than like in canned chicken noodle soup. Whenever I
cook pasta I taste it for doneness as it cooks, about 11-12 minutes
works for me. The directions usually say 9-10 minutes for al dente,
that's not cooked enough for me. I like pasta at the doneness f
Chinese wontons in soup... I think Chinese cooks are far better noodle
cooks than any Italian cook. Actually I think modern Italian cooks
are some of the worst cooks on the planet... very few can properly
cook spaghetti. Any time I'm served pasta totally covered with sause
that tells sme that it's time to leave because I've been served the
previous diner's leftovers. I grew up in a very Italian Brooklyn
neighbohood,... pasta was always served on a plate UNsauced with a
tureen of sauce to be ladled on... real Italians from Italy (right off
the boat) never uttered the word 'pasta'. they always asked if you'd
like more "macaronis". In my experience 'pasta' is not a legitamate
Italian word... I've never met a real Italian who said 'pasta'.
'pasta' is a TV cooking show nonsence word. supposedly 'pasta' means
paste... no one in Italy eats paste.

I like mine similar to your description but have seen package suggestions for 3 minutes for al dente and it passes that spot in half that time or less.. It's like they stuck a time on there at random. Or did they do it just to mess with me? Well did they punk?

On Tue, 11 Feb 2020 19:21:23 -0500, wrote:

>On Tue, 11 Feb 2020 15:34:09 -0500, jmcquown >
>wrote:
>
>>On 2/11/2020 9:52 AM, Concade wrote:
>>>
>>> > Tara wrote:
>>> > http://chowhound.chow.com/topics/583856
>>> >
>>> > I am trying to avoid heating up the kitchen, so I decided to try
>>> the
>>> > above method when I cooked some linguini. I brought a pot of
>>> salted
>>> > water to a rolling boil, added the pasta, stirred, brought it back
>>> to the
>>> > boil, covered it, turned off the heat and left it for the time
>>> advised on
>>> > the package. It turned out just right and saved some electricity.
>>>
>>> >
>>> > Tara
>>>
>>> I think this method is referred to as al dente. It's
>>> the only method I know to cook pasta.
>>>
>>al denete isn't a cooking method, it indicates the doneness of the pasta
>>("to the bite"... IOW, it's not overly soft).
>>
>>Jill
>
>I don't much care for what some Italian restaurants call al dente,
>it's practically raw in the middle. I like pasta cooked so that I can
>cut it with the side of a fork

Al dente is not practically raw in the middle. You are SO going to
love nursing home food. You've been eating it all your life.

On Tuesday, February 11, 2020 at 4:52:23 AM UTC-10, Concade wrote:
> > Tara wrote:
> > http://chowhound.chow.com/topics/583856
> >
> > I am trying to avoid heating up the kitchen, so I decided to try
> the
> > above method when I cooked some linguini. I brought a pot of
> salted
> > water to a rolling boil, added the pasta, stirred, brought it back
> to the
> > boil, covered it, turned off the heat and left it for the time
> advised on
> > the package. It turned out just right and saved some electricity.
>
> >
> > Tara
>
> I think this method is referred to as al dente. It's
> the only method I know to cook pasta.
>
>
> This is a response to the post at:
> http://www.jlaforums.com/viewtopic.p...9246#298489246

Al dente means to boil your pasta until it's done but still offers some resistance when biting into it. I always cook pasta al dente. My probably is that I cook it too al dente and some folks don't like it. My guess is that al dente ain't for everybody - cooks just believe that it is.

On 2/11/2020 9:42 PM, dsi1 wrote:
> On Tuesday, February 11, 2020 at 4:52:23 AM UTC-10, Concade wrote:
>>> Tara wrote:
>> > http://chowhound.chow.com/topics/583856
>> >
>> > I am trying to avoid heating up the kitchen, so I decided to try
>> the
>> > above method when I cooked some linguini. I brought a pot of
>> salted
>> > water to a rolling boil, added the pasta, stirred, brought it back
>> to the
>> > boil, covered it, turned off the heat and left it for the time
>> advised on
>> > the package. It turned out just right and saved some electricity.
>>
>> >
>> > Tara
>>
>> I think this method is referred to as al dente. It's
>> the only method I know to cook pasta.
>>
>>
>> This is a response to the post at:
>> http://www.jlaforums.com/viewtopic.p...9246#298489246
>
> Al dente means to boil your pasta until it's done but still offers some resistance when biting into it. I always cook pasta al dente. My probably is that I cook it too al dente and some folks don't like it. My guess is that al dente ain't for everybody - cooks just believe that it is.
>
I talked to Al at Dente manufacturing company and they are going to make
cutting gauge for checking pasta. Just put in the pasta, release the
spring and see if it cuts. That way we can be consistent.

On 2020-02-11 11:15 p.m., Ed Pawlowski wrote:
> On 2/11/2020 9:42 PM, dsi1 wrote:
>
>> Al dente means to boil your pasta until it's done but still offers
>> some resistance when biting into it. I always cook pasta al dente. My
>> probably is that I cook it too al dente and some folks don't like it.
>> My guess is that al dente ain't for everybody - cooks just believe
>> that it is.
>>
> I talked to Al at Dente manufacturing company and they are going to make
> cutting gauge for checking pasta.Â* Just put in the pasta, release the
> spring and see if it cuts. That way we can be consistent.

Maybe you should have suggested something like those turkey timer
thingies that pop out when the bird reaches the right temperature.
Perhaps it could be some sort of spring loaded chomper with that could
be stuck onto a piece of the pasta and when it was at the right degree
of doneness it could bite through, close a circuit and set off a timer.

On 2/11/2020 11:21 PM, Dave Smith wrote:
> On 2020-02-11 11:15 p.m., Ed Pawlowski wrote:
>> On 2/11/2020 9:42 PM, dsi1 wrote:
>>
>>> Al dente means to boil your pasta until it's done but still offers
>>> some resistance when biting into it. I always cook pasta al dente. My
>>> probably is that I cook it too al dente and some folks don't like it.
>>> My guess is that al dente ain't for everybody - cooks just believe
>>> that it is.
>>>
>> I talked to Al at Dente manufacturing company and they are going to
>> make cutting gauge for checking pasta.Â* Just put in the pasta, release
>> the spring and see if it cuts. That way we can be consistent.
>
> Maybe you should have suggested something like those turkey timer
> thingies that pop out when the bird reaches the right temperature.
> Perhaps it could be some sort of spring loaded chomper with that could
> be stuck onto a piece of the pasta and when it was at the right degree
> of doneness it could bite through, close a circuit and set off a timer.

Perfect. I'll talk to Al about it. It would be a nice thing for the
Dente family of products.

"dsi1" wrote in message
...

On Tuesday, February 11, 2020 at 4:52:23 AM UTC-10, Concade wrote:
> > Tara wrote:
> > http://chowhound.chow.com/topics/583856
> >
> > I am trying to avoid heating up the kitchen, so I decided to try
> the
> > above method when I cooked some linguini. I brought a pot of
> salted
> > water to a rolling boil, added the pasta, stirred, brought it back
> to the
> > boil, covered it, turned off the heat and left it for the time
> advised on
> > the package. It turned out just right and saved some electricity.
>
> >
> > Tara
>
> I think this method is referred to as al dente. It's
> the only method I know to cook pasta.
>
>
> This is a response to the post at:
> http://www.jlaforums.com/viewtopic.p...9246#298489246

Al dente means to boil your pasta until it's done but still offers some
resistance when biting into it. I always cook pasta al dente. My probably is
that I cook it too al dente and some folks don't like it. My guess is that
al dente ain't for everybody - cooks just believe that it is.

===

I believe 'al dente' means 'to the tooth'. So yes it needs to be cooked
but not soft.

In article >,
says...
>
> On 2020-02-11 11:15 p.m., Ed Pawlowski wrote:
> > On 2/11/2020 9:42 PM, dsi1 wrote:
> >
> >> Al dente means to boil your pasta until it's done but still offers
> >> some resistance when biting into it. I always cook pasta al dente. My
> >> probably is that I cook it too al dente and some folks don't like it.
> >> My guess is that al dente ain't for everybody - cooks just believe
> >> that it is.
> >>
> > I talked to Al at Dente manufacturing company and they are going to make
> > cutting gauge for checking pasta.* Just put in the pasta, release the
> > spring and see if it cuts. That way we can be consistent.
>
> Maybe you should have suggested something like those turkey timer
> thingies that pop out when the bird reaches the right temperature.
> Perhaps it could be some sort of spring loaded chomper with that could
> be stuck onto a piece of the pasta and when it was at the right degree
> of doneness it could bite through, close a circuit and set off a timer.


The springloaderthang hits the lid of the pan which broadcasts an
automated message from Al to his sister

"Alexa, go find the lazy slob and tell him it's dinner time"

Janet