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Filled Pasta , in a Salad : Cooking methods ?


rotuts
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its getting hotter , here.

 

I do love filled pasta 

 

and did that , enjoying it all 

 

some time ago :

 

now :  my filled pasta , purchased w some discernment 

 

works well for me :  

 

in a soup etc 

 

because Its easier for me to get

 

the hydration for the pasta 

 

im eating , just right w the ' soup '

 

w the FastaPasta  , you added a bit of FP water 

 

for your Ragu.

 

cooking Tortellini , then chilling 

 

and using later ?

 

re : post cooking water absorption ?

 

google :

 

""'   Cook tortellini in salted water according to package directions. Rinse with cool water, drain and add to a large serving bowl. Pour half of the dressing over the warm pasta and toss to combine. Add the remaining salad ingredients to the tortellini ""

 

so m, does the dressing solve the post cook

 

water problem , w pasta ?

 

or the cool water ?

 

not

 

drunk.jpeg.02a63149b8e47df6813892acc1c1fc11.jpeg

 

just yet !

 

PS TJ's table white 

 

work well as a 

 

"" Cooler ""

 

Im working on  that .

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My understanding is the rinse is to get rid of the starch that would be desirable in a warm sauced prep bur gluey cold. The dressing then immediately for better flavor absorption.  You don't get that with saucing later out of fridge - in my experience. 

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59 minutes ago, rotuts said:

so m, does the dressing solve the post cook

 

water problem , w pasta ?

 

or the cool water ?

 

not

 

drunk.jpeg.02a63149b8e47df6813892acc1c1fc11.jpeg

 

just yet !

 

I like a tortellini in a pasta salad.  Haven't made it in a while so I appreciate the reminder.  

Not sure exactly what the water problem is. I've always felt that tossing the cooked tortellini with the dressing and letting it sit for a while both hydrated and flavored the pasta so you don't want to overcook the pasta in the beginning or it will get too soggy.  I usually undercook a bit, as I do when finishing pasta in a sauce. 

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I hope to try this tomorrow

 

AM

 

early

 

with a cold rinse

 

then w or w/0 a little olive oil

 

then refrigerate.

 

 

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Posted (edited)

I accepted a Hit for the Team :  a Heat Hit 

 

mise :

 

IMG_1533.thumb.jpg.f2a1e31d204794e0ff542dba8f89e748.jpg

 

yesterday AM  I cooked the Aldi tortellini in my medium Saucier.

 

fortunately , my Thinking Cap 

 

( remember those ? ) 

 

must have been near by :  I microwaved the water in a pyrex measuring cup

 

to a boil , rather than used the Saucier on the gas stove.

 

I did need to use the GS for a bit to get the cooking done.

 

and its heat was noticeable , yet not deadly 

 

the package says 2 minutes .  the Tort's were from the refrigerator .

 

4 minutes @ a light boil deemed to get the job done.

 

I used tap water to cool , and changed it 3 times 

 

as tap water here is beginning to warm up

 

I divided the cooled T's into two containers 

 

and added some Artichoke supernate

 

( shaken up first ) to one sample 

 

and left the other sample plain.

 

refrigerated over night .

 

IMG_1542.thumb.jpg.7c3cc2457f097f86931f75ee4ebef345.jpg

 

these T's did not have prosciutto 

 

that made a difference .  they were plain and a bit bland 

 

the Supernate sample was tastier , but the oil for the Aldi's was soybean .

 

Ill use a vinaigrette next time .  TJ's has some Dijon , from Dijon !

 

these will be fine on a hot day , w some of the marinated artichokes 

 

and the vinaigrette .  maybe even in a Role-Up w dressed mature spinach.

 

something new for me to work with on a Hot summer day.

 

 

Edited by rotuts (log)
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