By Margaret3 on June 04, 2002
Photo by Katzen
Photo by Katzen
"This doesn't save time but it does make consistently al dente pasta every time (very important for folks in warm climates like mine in New Orleans). It cuts down on the steam you put out into your kitchen."
Serving Size: 1 (114 g)
Servings Per Recipe: 4
"Thanks for the great idea!! I made spaghetti using this method. It came out perfect. I was worried it would stick together--NOT! It was just great, freed up a burner, and NO steam in the kitchen! How in the world did you discover this?? Thanks a lot, will always do it this way!! :-)"
"I have to admit I was a bit skeptical about cooking pasta this way. Gave it a try tonight (used rotelle pasta), and they came out perfect, without watching the pot! Thanks for the tip."
"I have made my pasta this way for decades. I believe I first learned about it when I was cooking part-time in an Italian restaurant when I was in college. I do add about a teaspoon of olive oil to the boiling water to help prevent any clumping, even when cold. Completely unrelated but this is how I cook corn on the cob also -- with NO salt in the water but a teaspoon of sugar instead."
"I used this with Fettuccini for three persons and it was perfectly cooked, added sundried tomatoe pesto sauce right after I drained the pasta into the pot put the lid back on and presto perfect pasta no muss no fuss - of course I added some parmesan when serving. Thanks Margaret for a real no watch recipe that works"
"I've been cooking pasta this way for years, having found the tip in a column on ways of saving energy. Just fyi, I allow 5 minutes for angel hair. If you like it al dente, probably 4 minutes would be better."
"I don't believe this. When I first tasted the pasta I thought it was not cooked. I then realized I've always overcooked pasta and was now enjoying it the way it should be!! I'm sold and this is how I'll always cook pasta now. Thank you very much Margaret3."
"I've made pasta this way and yes, it does work! :) We also have to make our rice in this manner because we have a gas stove - otherwise the rice burns."
"Hey this also work's for hard-boiled egg's.......when the water comes to a boil take off the stove put the lid on and wait 15 minute's, perfect HARD-BOILED EGG'S EVERY TIME... DEBDEBZ"
"The benefit is not just cutting down the heat in the kitchen, it turns out great pasta!"
"I was very wary of this method until I tried it and it worked beautifully. I used a large amount of regular long spaghetti and I followed the directions to a T. Perfectly al dente pasta. And, as a bonus, my kitchen was not blazing hot after cooking it. Yipee!!!"
"Margaret3...irrespective of how many other folk knew of this method...thank YOU sincerely for posting it here for those of us who have never heard of this ingenious approach. Over the last few days I have been finding the heat nearly unbearable and not having to stand in front of a dementedly boiling pot of pasta was truly a wee slice of heaven. Bless you."
"This really does work! I used this with with 8 ounces dry rotini and it came out PERFECT! Margaret u have no idea how much you've simplified my cooking like! THANK U!"
"It Works! I used this method to cook wide egg noodles tonight. I have to admit I was pleasently surprised, having been just as skeptical as others who tried it. You might have to tweak the time a little bit depending on pasta size and altitude, but it will be well worth the convience. It was 112°F today in Phoenix, but not in my kitchen. *^-^*"
"WOW...with the heat index at 115 degrees here yesterday, I used the NEW method. Worked great on bow tie pasta!! I will never boil pasta the old way again!!! Thank you for posting!!! Amy"
"THANK YOU for a wonderful idea. Works great!"
"Your right...my pasta came out PERFECT! It was so nice not having all of that rolling steam in the kitchen on this hot summer day! Thanks for the GREAT tip!"
"What a great cooking method! I have tried this method a couple of times now with great success. How nice to not have to worry about your pasta water boiling over while you are busy preparing the sauce. If you follow the directions exactly, your pasta will come out perfect."
"This is great! I've always cooked hardboiled eggs this way. (less "bouncing around" and fewer "cracked eggs") Now I'll have to try this method with rice. Many thanks!"
"Another convert here, and being from South Florida, it's the only way I will make pasta again. I made linguine and it was perfectly cooked."
"I`am shocked like every one else that has tried this - its a great method I`ll never forget :O) You can also do this for hard boiled eggs :O) ~Poker~"