Anyone cook pasta in the microwave ?

[presta]

Just about the only thing I use my microwave for is thawing and reheating stuff from the freezer, preferably stuff that can be stirred, because they don't cook evenly.

I used to do porridge in it once. God knows why, it's a pain in the 'arris peering through the window, finger poised on the button, waiting to stop it boiling over.

There is also the potential of a mega boiling water incident imo.
Just don't do it!

It'll be OK with pasta in the water, as that provides a nucleation site for bubbles to form on.

 

[Electric_Andy]

I watch an Italian chef sometimes, he recommends using the cooking time stated on the packet (as different types of pasta will take different times, and cheap/expensive makes it differ too). He uses a tablespoon of salt for a large pot. You're not actually consuming all the salt, it just seasons the pasta, so it's fine. And always stir your pasta into your sauce, and always eat straight away. That's just a few of his tips.

 

[Electric_Andy]

And no I wouldn't do it in the microwave but if it works for you then great.

Funny(ish) story: My mum always used to do red cabbage with brown sugar and raisins, in the microwave. One Christmas, she forgot about it and we only found it when doing the washing up after. She then KEPT ON forgetting about it in the same way for the next 3 or 4 family gatherings, until it became a running joke. Last family gathering, me and my sister cooked for her, and guess what....we forgot the cabbage was in the microwave too! They need to be fully transparent I tell you

 

[Blue Hills]

I watch an Italian chef sometimes, he recommends using the cooking time stated on the packet (as different types of pasta will take different times, and cheap/expensive makes it differ too). He uses a tablespoon of salt for a large pot. You're not actually consuming all the salt, it just seasons the pasta, so it's fine. And always stir your pasta into your sauce, and always eat straight away. That's just a few of his tips.

Did this chef/food scientist say how much of the salt ends up in you?

Had he done any proper research into this or was he, just possibly, just passing on what he had learned when he was knee high to a whatever?

You are aware that many many Italians take endless tests for this and that?

Too much of this/not enough of that?

Personally I'd rather cook without the salt - under normal circumstances (when not cycling) am unlikely to be deficient in salt.

I add a pinch or two to my big batches of cycling snack but wouldn't want to be adding it to everything I cook.

 

[Electric_Andy]

Did this chef/food scientist say how much of the salt ends up in you?

Had he done any proper research into this or was he, just possibly, just passing on what he had learned when he was knee high to a whatever?

You are aware that many many Italians take endless tests for this and that?

Too much of this/not enough of that?

Personally I'd rather cook without the salt - under normal circumstances (when not cycling) am unlikely to be deficient in salt.

I add a pinch or two to my big batches of cycling snack but wouldn't want to be adding it to everything I cook.

I don't know the answer to anything. I was just passing on cooking tips from a chef.

 

[Blue Hills]

I don't know the answer to anything. I was just passing on cooking tips from a chef.

beware an Italian trying to lay down "the rules" on food electric - they can be somewhat anal on the issue to say the least The Italian "rules" on food make the racer's bike rules look positively liberal/easygoing to the point of damnation.

(strangely enough this topic came up in a recent conversation I had with a nice guy from Calabria when I paused on a bike-ride outside Downing Street)

 

[figbat]

The supposed rule of thumb for pasta water is that it should be as salty as the sea - although they don’t specify which sea. And the pasta should be able to swim, so it needs a huge pot.

Whilst I’m not a stickler for ‘the rules’, I do like knowing them and often there is a good reason underneath them.

 

[Blue Hills]

The supposed rule of thumb for pasta water is that it should be as salty as the sea - although they don’t specify which sea. And the pasta should be able to swim, so it needs a huge pot.

Whilst I’m not a stickler for ‘the rules’, I do like knowing them and often there is a good reason underneath them.

Penne and short pasta doesn't need a "huge pot" at all.
Why would it/they?
It's a food which is already pretty damn processed before it gets to you.
It's not manna from **ing heaven.
Nor does it grow on trees.
I fear you have fallen for the Italian bullshit.
And their Brit middle class TV fans.

Next you'll be telling me that polenta is a magical superfood/blessed by angels.

Even though many Italians use polenta/polenta eaters as an insult for many of their fellow Italians.

(I like polenta - but it's polenta - simple stuff)

>>The supposed rule of thumb for pasta water is that it should be as salty as the sea - although they don’t specify which sea.

well quite - I seem to recall that some gourmets recently sang the praises of the sea between Blackpool and the Isle of man.

 

[figbat]

Penne and short pasta doesn't need a "huge pot" at all.
Why would it/they?
It's a food which is already pretty damn processed before it gets to you.
It's not manna from **ing heaven.
Nor does it grow on trees.
I fear you have fallen for the Italian bullshit.
And their Brit middle class TV fans.

Next you'll be telling me that polenta is a magical superfood/blessed by angels.

Even though many Italians use polenta/polenta eaters as an insult for many of their fellow Italians.

(I like polenta - but it's polenta - simple stuff)

>>The supposed rule of thumb for pasta water is that it should be as salty as the sea - although they don’t specify which sea.

well quite - I seem to recall that some gourmets recently sang the praises of the sea between Blackpool and the Isle of man.

Touched a nerve? I didn’t say that I fell for nor abided by the rules, I just highlighted a couple that are pertinent to the conversation. Calm down dear, it’s only pasta!

 

[Blue Hills]

Touched a nerve? I didn’t say that I fell for nor abided by the rules, I just highlighted a couple that are pertinent to the conversation. Calm down dear, it’s only pasta!

Whilst I’m not a stickler for ‘the rules’, I do like knowing them and often there is a good reason underneath them.

calm yourself - free your mind.

Yes - it's only pasta.

feel free to post any other "rules" you like to know.

 

[newts]

The only cardinal sin I'm aware of regarding pasta, would be to add cream to a Carbonara🤢. I'm not in a hurry to try cooking pasta in a microwave.

 

[Blue Hills]

The only cardinal sin I'm aware of regarding pasta, would be to add cream to a Carbonara🤢. I'm not in a hurry to try cooking pasta in a microwave.

cream and pasta was of course a big thing in the 80s - was thought ever so sophisticated for a while - not sure where it ever came from - maybe the folk who inflicted shoulder pads, fake woolly floppy leg warmers etc etc....

 

[figbat]

The only cardinal sin I'm aware of regarding pasta, would be to add cream to a Carbonara🤢. I'm not in a hurry to try cooking pasta in a microwave.

Ooh, carbonara is a whole kettle of fish in itself. The right cured meat, the right cheese, pasta water, eggs etc. No fish kettles though.

 

[Tribansman]

I mentioned this thread to Mrs T and she asked why it was on a cycling forum. I told her there was a long connection between cycling and penne, rigatoni, spaghetti, fusili et al, but she didn't believe me and went out for a walk.

She had to think again when a few minutes later I cycled pasta

 

[slowmotion]

I'm sure you could cook a fillet steak using several boxes of matches......but why bother? What's wrong with a pan of salted boiling water for pasta?