Showing posts with label pasta cooks. Show all posts
Showing posts with label pasta cooks. Show all posts

Monday, October 22, 2012

Put Away the Big Pot: Have You Tried the Pasta Simmering Method?

2012_10_22-PastaCookingMethod.jpgBring a large pot of water to a boil is usually the first step in cooking pasta but in fact, it's possible to cook pasta in a small amount of simmering water, perfectly and without sticking. Have you ever tried it?

Cooking instructions typically recommend about 6 quarts of boiling water per pound of pasta; anything less than that and you run the risk of your pasta sticking together in a big clump. That was the accepted wisdom until Harold McGee wrote about his experiments with cooking pasta in smaller amounts of water. He found that a pound of pasta could be cooked in as little as 1.5 quarts of water, but the method was a little fussy, needing near-constant stirring to keep the noodles from sticking.

It was J. Kenji Lopez-Alt's write-up at Serious Eats that convinced me pasta cooks just as well in a small amount of simmering water, and has the added bonus of extra-starchy pasta water that is ideal for emulsifying pasta sauces. His method, which works for dry but not fresh pastas, only requires stirring during the first couple minutes of cooking, when the noodles initially release their starch. Because it's a lot faster to bring a smaller pot of water to a boil, and doesn't require as much heat to keep it at a simmer, this technique saves time and energy.

Curious? Skeptical? Take a look at the full post, which debunks some of the biggest myths about cooking pasta in a big pot of boiling water. Then try it for yourself!

Check it out: A New Way to Cook Pasta? at Serious Eats

Have you ever tried this method?

Related: Can I Reuse Pasta Water?

(Image: Emma Christensen)


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Quick Dinner Recipe: One-Bowl Microwave Macaroni and Cheese Recipes from The Kitchn

2009-08-26-MacCheese1.jpgThere was a time when a certain bunny-shaped pasta with instant cheese mix figured prominently in our weekly meal plan. Now we turn to a quick dinner solution that's just as easy and, dare we say, much tastier!

2009-08-26-MacCheese.jpgWe originally got the idea for making macaroni and cheese in the microwave from Beth Sheresh in her book Picture Yourself Cooking With Your Kids. In the book, she includes a recipe for a full batch of mac n' cheese made entirely in the microwave and using only a handful of very basic ingredients.

Inspired by her example, we thought we'd try for a single-serving version made right in the bowl. This recipe is perfect for those nights when we're bone tired and get home late to an empty cupboard.

The beauty of this macaroni and cheese is also that you can jazz it up however you like. It's good to have at least a little melting cheese like cheddar, jack, or provolone to get the creamy sauce, but you can add goat cheese, gorgonzola, feta, or any other bits of cheese you have in the fridge. You can also add diced tofu, shredded pieces of leftover meat, or diced vegetables, which will steam as the pasta cooks. A few pinches of spices also amp up the flavor.

All in all, a very satisfying and extremely fast one-bowl meal!

One-Bowl Microwave Macaroni and Cheese
serves just one

1/2 cup macaroni pasta
1/2 cup water
1/2 teaspoon salt
1/4 cup milk, any percent
1/4-1/2 cup shredded sharp cheddar cheese (or any other cheese that suits your fancy)

Combine the pasta, the water, and the salt in a microwave-safe bowl. Microwave on HIGH in 2-minute intervals until the pasta is al dente, stirring between each interval. This should take about 6-8 minutes total. If the pasta absorbs all the water before the pasta is cooked, add another 2 tablespoons of water.

Stir in the milk and the cheddar cheese. Microwave on HIGH in 30-second intervals until the cheese has melted into a creamy sauce, stirring between each interval and 1-1.5 minutes total. For a creamier sauce, add an extra tablespoon or two of milk and cheese.

Optional Add-Ins - Add any of these along with the milk and cheese. Diced onions, diced peppers, diced tomatoes, leftover meat (shredded or cubed), a few tablespoons of salsa, 1/4 teaspoon dried mustard, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika.

Related: What Do We Eat When We Eat Alone?

(Images: Emma Christensen for the Kitchn)


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