- cross-posted to:
- lemmyshitpost@lemmy.world
- cross-posted to:
- lemmyshitpost@lemmy.world
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If you’re constantly struggling with this, there is a better way. Bring a pot of water to a boil, salt it, add pasta, set a timer as normal, bring back to a boil and stir the pasta well after a minute of boiling. Put a tight lid on, turn off heat. Yes. Off. Rarely, a shape might need a minute extra, so try one when your timer goes off.
Unless the pasta is a really really weird shapes, the residual heat in the pot is more than enough to cook pasta in the normal time. No boiling over chance. The stir after one minute prevents sticking. Less energy used.
You can also use a pot cosy. These were (re)invented by an African woman whose name escapes me. It’s basically a fabric donut or bucket, packed with insulation (wool felt, sometimes polyester). They heat the pot of food to a boil, then take it off the heat and stick it in the pot cosy. It stays hot for 4 times longer than a naked pot, saves a ton of energy, or in the case of the inventor, a shit load of fuel. Historically, villagers would stick the pot in a pile of hay or wool to get the same insulating effect.
Edit: Found the product website https://mywonderbag.co.za/welcome
Turn the burner down 1 notch
Man everything reminds me of her. I really need to call OP’s mom again.
You used a pan instead of a pot. No wonder.
Pans are actually less likely to boil over and make a great way to cook pasta. The increased surface area makes it harder for the starch to build up and foam up. You also need less water and it comes to temperature easier.
Put salt in the water before boiling.
Like, a teaspoon’s worth.
Doesn’t prevent it for me
When softening butter in the microwave, me thinking “it’ll only take a couple seconds to handle this other thing” always ends in a puddle and tears.
Adjustable wattage? If you crank it low, you can get it softer without making puddles
In my experience microwaves modulate how long the magnetron is on for, not the amount of power its using for each running cycle. eg 30 seconds on 50% will run at full power for a total of 15 seconds, and idle the other 15 seconds.
Yeah but it is not 15 full seconds on and 15 full seconds off, it alternates much faster so the heat has the time to dissipate a bit.
Spoiler: that is also how LEDs dim and it works perfectly.
The two microwave ovens I owned are counterexamples to both these comments. The older on would precisely go 15s on and 15s off (when on 50% power) while the newer uses an inverter to actually reduce the microwaving power, and stays on 100% of the time.
Lay a utensil across the top to break the bubbles.
Oiling around the rim works like a dream. No, I will not rephrase.
Not even once has this worked for me. The bubbles are waaay too small for that.
That typically indicates too small a pot, not enough water for a good water/pasta ratio, unsalted water (salt doesn’t just flavor, it raises the boiling point slightly), and the spoon not being wood and/or making sub-optimal contact.
For each 450 grams (~1Lb) of most pastas:
5.5 L (roughly 6 US quarts) capacity pot, filled 3/4ths of the way (you want room for the bubbles trapped in the starches before they boil over).
Salted water.
Do not add pasta until the water is well and truly at a roiling boil (adding the pasta will lower the temperature briefly).
Immediately upon adding pasta, lay a wooden spoon (best material for what we want) diagonally across the top of the pot, directly touching the surface of the water (you want to encourage that as the nucleation site).
Then cook and stir as normal. It can’t fail. Physics won’t allow it (in standard sea-level atmospheric conditions, I don’t know your life).
lay a wooden spoon (best material for what we want) diagonally across the top of the pot, directly touching the surface of the water
Wait. Are you holding the wooden spoon all along, or letting it fall into the water? How can you put a wooden spoon across the top of a pot and have it touch the water, without the pot being totally full? I am boggled.
I probably worded that weird and compressed too much into the ‘cook as normal and stir part’ that’s my bad.
You put the spoon lightly on top of the pan, across. You need the right sizes of both so the spoon balances across and it’s center is ready to make contact with the water.
You do it immediately upon adding the pasta and adjust the heat. The spoon is ready for round 1, but round 1 likely won’t be for a couple of stirs yet.
So you whet the spoon’s hungry appetite for bubbles by using it as your stirring utensil and returning it to its sentry position after every stir.
The wooden spoon won’t touch the water when you first lay it across, but it should be the first thing the expanding bubbling starch froth touches when it does rise to occupy that space.
Edit: Pot. We cook pasta in a pot. Stupid English, not my first language and I am intoxicated, sorry.
I’m gonna keep using my method of just… Not filling the pot to full and boiling the Devil out of it.
This is cool though, really. Thanks for explaining it :)
Cooking at elevation has the opposite effect as well. Where I am water boils around 96.6c, so most pastas take the longer time just to get al dente.
I am filing this info away, thank you! I’ve always wanted to go on a camping spree and with some many mountains I can get to, this will come in handy.
They collect and burst on it. I’ve never had an issue, but wood does work better. Some does make it over, it it’s not a cascade if it takes off.
If you leave the burner on max, well yeah.
I’m in this meme, and I love it. As a bonus, the pasta part is also on point.
This happens ever damn time… Watch pot never boils is words to live by
Also drinking wine from a Wolf Cola soda can works to.
