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Pro tip: the day I quit boiling pasta in a tiny pot
For about 4 years I cooked pasta in a small 2 quart pot because it fit on the back burner, and every batch came out gummy and stuck together. My roommate watched me do this one Tuesday and just said, that's why it's sticky, dude, you need way more water. So I tried my big 6 quart pot, salted it like the sea, and the same 12 minute rigatoni came out clean and separate for the first time. Now I do a pound of pasta in that big pot with a splash of the starchy water going into whatever sauce I'm making. I felt pretty dumb standing there in my own kitchen at 7pm. Anyone else got a basic cooking habit they were doing the hard way for way too long?
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robert6417d ago
How long did you have that tiny pot sitting on the back burner before your roommate finally said something? Mine is worse because I spent years breaking spaghetti in half to make it fit, which is a crime in my family. I finally used the big stock pot last month and felt like I had solved some kind of puzzle that was just sitting right there. My sauce game got better too once I stopped dumping in plain water and started saving that cloudy stuff.
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