How long can I "hold" cooked pasta in its cooking water?
sooz
10 years ago
Featured Answer
Sort by:Oldest
Comments (9)
foodonastump
10 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years agoRelated Discussions
Freezing cooked pasta
Comments (13)If he does show up as an egg allergy double check if that's chicken only...I know more kids/people that have the "allergy" that can eat duck eggs or other fowl eggs just fine. Or limited..like 2-3 a week versus every day. Eggs are such a wonderful "protein & nutrients" of food..especially yard raised birds. ;) Get a few popsicle molds and make up those smoothies. The one my boys make is super simple. I pre freeze a chunked banana and a handful of organic or garden strawberries in baggies. They plunk that in the blender, blop in yogurt either plain or vanilla. If using plain they add a "pour" or squeeze of honey or agave. Then top it off with milk to the consistency they like. Some of the baggies have some blueberries in them too. They don't like peach or nectarine in them, but I do. They love raspberries or other "seedy" berries..but I don't. We don't put veg in them...but we didn't start this when they were babies. Oh and I really love Odwalla's Super Food Juice...it would be a great thing to use as the "liquid" too or freeze it in ice cubes and use it to "freeze" up milk and yogurt. And then there is the "pizza rolls" I make.. They LOVE them. I make Lou's Pizza Dough but... I've changed it up a bit. 1 c warm water 1 spoon of honey 2 1/4 t yeast pinch of Real Salt 1 T of EVOO 3 c flour I use 2 cup Organic AP and 1 c Organic WW Proof yeast in honey and water. Add in salt and oil..then stir in flour. knead until dough is smooth.. Let set while I get things together. My boys like it with homemade pizza sauce..simple as a can of tomato sauce, fresh minced garlic, fresh cracked pepper and a sprinkle of italian seasoning. Simmered for about 10 minutes to "Plump" the italian seasoning. Then nitrate free pepperoni or sausage and cheese. Usually a combo of mozz and cheddar..but really whatever might be in the fridge. Spread out dough like for a cinnamon roll in a rectangle..smear on pizza sauce, place on filling..and roll like a cinnamon roll..cut to desired thickness.. Bake in 400F oven until golden. They eat them hot and room temp. They get major oohs and ahhs when they take these in their lunch box or to the pool. I've also done Montery jack and taco "seasoned" meat and leftover broccoli and cheddar. For little fingers I'd divide the dough in half and do them up..makes "smaller" rolls. They freeze fine too. oh and I was looking for something else and the below blog popped up..I will steal a few of these for my "tween and teens" lunch boxes! Here is a link that might be useful: Toddler Tastes Blog...See MoreQuestion about how food is cooked in restaurants. (long)
Comments (26)Clare, I didn't say before, but I'm sorry your celebration wasn't what it should have been. Annie, believe it or not, a restaurateur who has any idea what they are doing would far rather you send something back than walk out dissatisfied. Ticking customers off on a regular basis is death to a restaurant. I cannot tell you how many times over the years I had to drag a criticism out of a customer who was obviously not enjoying their meal because something was not to their taste or poorly prepared. And I worked in a very nice restaurant! But chefs are people, like anyone else, as are those who write the menus, and yes, the servers, and everyone is subject to error or just a bad day. Clare, some customers will sabotage their own complaint by making it in a rude or aggressive manner, but I just don't believe that was the case with you. I think you got one of those waiters who gets his nose in the air because he's part of the "foodie elite" who know how things "should" be prepared. When I was training staff, that attitude brought tongue lashings from me, I can tell you. If you like your food prepared a certain way, you don't care (nor should you) what some foo-foo trend says about it, and you're the one paying for it anyway! I used to have customers who ordered their prime rib well done and asked for ketchup. That is not the way that I would eat it, but then, I like it mooing at me and many wouldn't eat it like that! Anyhow, I figured that since I have a secret penchant for Chef Boyardee's Beefaroni, I haven't the cheek to criticize the tastes of others! :D...See MoreNo-Cook or Simple-Cooked Pasta Sauces
Comments (18)I really don't like Spaghetti Sauce that not cooked to long. Reminds me of the way they did it in the Army. Heat the tomatoes and dump it over the Pasta. Why have a no cooked sauce when you can make a large batch , when you have the time and freeze it in portions, with meat. Here is a meal that is very versatile. It is a traditional old Italian dish , that can be added to and prepared in 20 minutes Spaghetti with Garlic and Oil Aglio E Olio translated is Garlic and Oil Ingredients: For 2 to 3 Servings ½ pound of Spaghetti #8 or #9 ½ teaspoon of garlic powder or 3 cloves chopped ¼ teaspoon of Onion Powder 1 tablespoon chopped Parsley 1 tablespoon of Basil ½ teaspoon salt ¼ teaspoon of Black Pepper ½ cup of Virgin Olive Oil Grated Parmesan or Romano Cheese ( sprinkled when serving ) 1. Cook the Spaghetti until al dente ( 8 to 10 minutes ) 2. While the Spaghetti is cooking, put the Olive Oil into another pot, large enough to hold the cooked Spaghetti add 1/3 cup of water or Chicken Stock, the Olive oil, and all the Spices. Simmer very low, about 8 minutes. 3. When the Pasta is cooked , Drain the water and add it to the pot with the Spices and Oil. Mix well and add whatever spices and salt to taste. Put this in a serving bowl and add the Grated cheese An alterative is to add sliced and cut Green Peppers to the Olive Oil first and simmer until tender. As in step 2. Then add the spices and continue thru Step 3. Beat an egg with some of the Pasta water (not hot) and add to the Pasta and mix well, before placing in the serving bowl. Cooked Broccoli can be substituted for Green Peppers. Or both. Bon Appetite !!! Here is another: Hi Everyone: I did the Red bell Pepper thing again tonight . I simmered Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil. Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and a pinch of ground red pepper. Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it. While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base and dumped this on top and mixed it good, with some grated Parmesan Cheese and salt to taste. The egg mixture makes a thin sauce. Added more Cheese when served. It was delicious!!!!!!!!! You have to try it. LOU ...See MoreCooked the turkey breast: long cooking time
Comments (13)Thanks everyone. Yes, I used an oven thermometer. It's an old one (the standard metal frame) and I have no reason to think it's off, since setting the oven 25 degrees lower seems to work almost all the time.... and NOT setting it lower tends to burn/brown the food too much (though I haven't tried that for a long while....). In addition, I always put the rack in the middle of the oven (unless the recipe says to do otherwise), then put the thermometer in the middle of the rack on which I'll put the pan, and wait until it registers at (or very close to) the temp I want. And, yes, the breast was cold when it went into the oven -- I made the herb paste in the morning, spread it on, covered with foil, and put it in the fridge. I wanted to go for a bike ride and didn't want to cut that short to come back and prepare the turkey; all I'd need to do is stick it in the oven. No doubt, letting it sit at room temp for about an hour would have made a difference in cooking time. I bought it fresh, not frozen, and kept it in the fridge until cooking time. (I removed the foil except for the last 30 minutes.) So, next time I'll let it sit for about an hour at room temp before cooking, then let it reach 165 degrees before removing it from the oven. This was Ina's recipe and tried and true so I'm going on the assumption I did something differently. It wasn't overly dry.... a little on the dry side. The flavor is great and I would definitely make it again, but not for company until I get this right! I also made the dill potatoes (posted here before), and brussel sprouts blanched then tossed w/ EVOO and drizzled with finely chopped walnuts then roasted in the oven. Hubby (who does most of the cooking since he's retired and I am still working) said "This is really good, Hon." .... then, after dinner, "Good job!" All's well that ends well! :-) Thank you all so much!! What a great forum....See MoreJasdip
10 years agosleevendog (5a NY 6aNYC NL CA)
10 years agopkramer60
10 years agocompumom
10 years agocolleenoz
10 years agosooz
10 years ago
Related Stories
KITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full StoryKITCHEN DESIGNHouzz Call: What’s Cooking in Your Kitchen?
Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?
Full StoryKITCHEN DESIGN8 Kitchen Organizing Ideas for Messy Cooks
Not the clean-as-you-go type? Not to worry. These strategies will help keep your kitchen looking tidy no matter what your cooking style is
Full StoryKITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full StoryKITCHEN DESIGNLove to Cook? We Want to See Your Kitchen
Houzz Call: Show us a photo of your great home kitchen and tell us how you’ve made it work for you
Full StoryLIFEInviting Kids Into the Kitchen: Suggestions for Nurturing Cooks
Imagine a day when your child whips up dinner instead of complaining about it. You can make it happen with this wisdom
Full StoryKITCHEN DESIGNKitchen Recipes: Factory Cart Inspires a Dream Cooking Space
These homeowners' kitchen was almost nonexistent, so they whipped it up from scratch. See what they cook there and get the recipe too
Full StoryMOST POPULAR6 Kitchen Flooring Materials to Boost Your Cooking Comfort
Give your joints a break while you're standing at the stove, with these resilient and beautiful materials for kitchen floors
Full StoryKITCHEN DESIGNCooking With Color: When to Use White in the Kitchen
Make sure your snowy walls, cabinets and counters don't feel cold while you're riding white's popularity peak
Full StoryCOTTAGE STYLECute, Cook-Friendly Cottage Kitchens
Before you lament the limitations of a cottage kitchen, have a look at the possibilities
Full Story
anoriginal