Cookbooks : anything really new ?

[rotuts]

over here

 

https://forums.egullet.org/topic/168215-six-seasons-of-pasta-a-new-way-with-everyones-favorite-food-by-joshua-mcfadden-and-martha-holmberg/#comment-2460284

 

two Italian - ish cookbooks were discusses .  after the first one was posted 

 

@weinoo  suggested perhaps another Italian cookbook might not be needed.

 

then a second book was mentioned .

 

I looked both of them over , and realized they both reiterated a pasta cooking method , while proven , and ancient , is really dated :

 

book # 1

 

 

 

 

and book # 2

 

 

 

Granted , restaurant cooking is not the same as home cooking , but , why so much water ?  

 

probably not to ' seal in the juices '  a but of an extreme comparison , but ....  it took time.

 

So , are there any Italian-ish cookbooks that understand and mention 

 

The FastaPasta ?

 

https://fastapasta.com/collections/frontpage

 

or any other low water volume Microwave pasta cooker ?

 

Tafura Microwave Pasta Cooker with Double Straining System, Microwavable Spaghetti Cooker with Drainer, Dorm Gift for Kitchen, Fast Pasta Boat with Strainer Tray and Lid. BPA Free (eG-friendly Amazon.com link)

 

tastes the same to me , once you get the hang of it .

 

and I mention ' cookbook '  ie something published , not noise from the internet .

 

 

 

 

[weinoo]

2 hours ago, rotuts said:

I looked both of them over , and realized they both reiterated a pasta cooking method , while proven , and ancient , is really dated

 

A.  There are people who don't have a microwave.

 

B.  There are different shapes and sizes of pasta, as well as different brands of pasta. Your DeCecco is not the same as my Faella or Setaro.

 

I think if I cooked some of the pasta I use with the fast method, it would be a gummy mess.

 

I will say - I don't use a gallon of water to cook my usual amount of pasta - in the 200 - 227 gram range.  But, I tend to use at least 2.5 - 3 L. of water, in a pot big enough so the pasta has room to swim.  And I do use however much pasta water I need to incorporate into the "sauce."

[rotuts]

@weinoo

 

interesting poinnts 

 

however , many people do have a microwave , and a comprehensive ' pasta ' book should go over the technique.

 

for completeness sake , if nothing else

 

an effective microwave container holds many many shapes

 

i very much doubt a microwave method , properly proportioned , involves any gummy mess .

 

I have not tried fresh pasta in the Fasta , so that area need research.

 

I pour off the hot pasta water , over the sink , into a pyrex measuring cup.   

 

I usually get just over 1` cup .  this is far more than I need for the ProkRagu version .  the Campari version

 

uses the tomato jus as a post cooking hydrator.

 

in the winter time , the mise you've seen , and plates , except for the eggs // green onions .  grated cheee

 

sits on top of the oven , and actually warms up a bit

 

going into the oven , and it preheats to 170 F , then is promptly turn off. so 

 

I do use a little more water than the markings on the Fasta indicate.  not that much more.

 

the volume and temp of the water ( faucet temp ) add to the determination of total Micro time.

 

add pasta to Fasta .  Salt .  wsater .   Micro for the time youve decided by experience gets you perfectly cooked pasta.

 

for a portion for ' two'   , based on the Fasta top holes , is 17 minutes , 45 seconds .

 

unattended .

 

for review purposes , FastaPasta guidelines :

 

 

you see above , FP suggests 13 - 14 min for a portion for 2   for linguini .

 

as you have noted , all types of linguini are not the same .

 

17:45 works for delCecco , and I add water to the level 3 , not 2

 

Tj's linguini  ' from Italy '    a decent pasta , takes  less time , same starting point.

 

I dont think dried pasta needs to swim .

 

its very true that the Fasta should be 1/4 " longer , as the DelCecco pasta sits corner to corner

 

and that added 1/4 " might be usefull.  not a deal breaker.

 

no idea is DC  is a tiny bit longer than other common pasta.

Edited 4 hours ago by rotuts (log)

[weinoo]

3 minutes ago, rotuts said:

you see above , FP suggests 13 - 14 min for a portion for 2   for linguini .

 

How is this any faster than cooking in boiling water on the stovetop?

 

 

As a matter of fact, none of the times appear to be any faster than stovetop cooking; some appear even slower.

 

Now, before you say, I know you're gonna talk about the time it takes to boil water.  Sorry - but in my case, that doesn't count.  If I'm making pasta for dinner, the water goes on the stove way before I start dealing with the sauce and side dishes. Kept on a very low flame, that water can then be brought to a boil instantly.

 

6 minutes ago, rotuts said:

i very much doubt a microwave method , properly proportioned , involves any gummy mess .

 

Have you ever cooked this in your microwave method?

 

 

Try it and get back to me.

[rotuts]

@weinoo

 

I think you've got GrandNona's on the brain .  in jest .

 

send me a pack , and Ill report back .

 

the issue is not just time , but ease of use , and replicability .

 

its a lot easier dealing w the very hot water in the Fasta , than several liters in a pot.

 

not in any way more complicated that that.

 

and , w minimal ' testing '   my DelCecco turns out perfectly every time , 

 

its dried pasta .  it boils . its done . its drained   and fool proof.

 

 

 

 

Edited 3 hours ago by rotuts (log)

[weinoo]

6 minutes ago, rotuts said:

I think you got GrandNona's on the brain .  in jest .

 

Nah -  I just don't think every newfangled idea makes things better, or easier for that matter, than the way things have mostly been done.

 

7 minutes ago, rotuts said:

its a lot easier dealing w the very hot water in the Fasta , than several liters in a pot.

 

I think plenty of burns and mishaps have happened to people using the microwave oven, though I refuse to look back through the "I will never again..." thread.

 

8 minutes ago, rotuts said:

send me a pack , and Ill report back .

 

DM your address to me - I have a store near me that carries Faella, otherwise I'd have to make a large order from Gustiamo.

 

10 minutes ago, rotuts said:

my DelCecco turns out perfectly every time , 

 

So do all the pastas I make on the stove.

[weinoo]

Also, let me submit to you that I believe stovetop is safer for making pasta.  I don't have to deal with a boiling hot item and removing it from the microwave, along with its accompanying steam, etc.

 

All I do is use tongs or a spider to remove the pasta from the water and it goes right into the pan directly adjacent to get incorporated with whatever sauce I'm making.  Then, after dinner, the pot of water has cooled down enough to be simply emptied into the sink.

[rotuts]

@weinoo

 

I agree :  ' not every new ... "

 

but some do .  This does.

 

I plan to make Marcella's ' sauce '  soon .  no kale , thank you 

 

and get some rigatoni .  hopefully DelCecco

 

Ill pass on your generous offer of sending me a bag or two of you're favorite 

 

Ill probably like it , Im sure .  then have to tap the Trust Fund

 

.One thing for sure : weight gain is much fasta w the Fasta.

 

 

Edited 3 hours ago by rotuts (log)

[weinoo]

2 minutes ago, rotuts said:

I agree :  ' not every new ... "

 

but some do .  This does.

 

I gotta hand it to you @rotuts - you'd make a good millennial or Gen Zer!

 

3 minutes ago, rotuts said:

Ill pass on your generous offer of sending me a bag or two of you're favorite 

 

Ill probably like it , Im sure .  then have to tap the Trust Fund.

 

Oh come on - it's not that expensive. Per portion, quite reasonable as a matter of fact.

 

Believe me - I've got DeCecco and Barilla in the pantry as well - depends on the sauce and how old school I wanna get.  Actually, Barilla is now making an upgraded pasta that's quite good...

 

[rotuts]

@weinoo

 

Ill look for it.

 

Al Bronzo @ Walmart , believe it or not , is $ 3.65

 

DelCecco is $ 2.00 , on sale , and I buy 20 - 30 cases

 

your after the TrustFund .

Edited 3 hours ago by rotuts (log)

[weinoo]

31 minutes ago, rotuts said:

your after the TrustFund .

 

If only; I did get my father's 1995 Camry, but that wasn't until 2005.

[blue_dolphin]

I tried the microwave pasta gadget in two (admittedly feeble) microwaves and they took way longer than the guidelines suggested so I didn’t keep it.
In a mild defense of McFadden's gallon of water for 8 oz pasta, he uses that water in the sauce, not just after the pasta is cooked, but sometimes a good bit earlier. He also recommends @weinoo's method of bringing the water to a boil as his first step in most recipes, then backing off on the heat if more time is needed for the sauce so he’s allowing for a little evaporation. I also agree with @weinoo that shapes like rigatoni can be pan hogs, especially when they’re still quite firm so I don’t think 4 qts is a gross excess.  Also, McFadden spends a good bit of time explaining how to taste the pasta for doneness, much easier on the stovetop.
 

That said, reducing the amount of water used to increase its starchiness and save boiling time isn’t a bad thing at all.  If I’m cooking 1-2 servings of long pasta, I routinely use a 12-inch skillet with an inch or two of water. Boils fast and the pasta all gets submerged at once. Maybe as fast as the Fasta!

[rotuts]

@weinoo

 

after two pieces of American Junk  ( Jeep , Jimmy )

 

which both decomposed @ 40,000 miles

 

I got a Hylander  ( made in Indiana )  and I gave it away to a mechanic where i took it 

 

16 y.o.   just needed a little work. 

 

 

 

[rotuts]

My original thought was that

 

a book , that understands Pasta , should understand all and newer methods of cooking

 

said pasta .

 

no more , no less.

[Duvel]

38 minutes ago, rotuts said:

My original thought was that

 

a book , that understands Pasta , should understand all and newer methods of cooking

 

said pasta .

 

no more , no less.

Are you making a pitch for Modernist Pasta ?!

[rotuts]

@Duvel

 

Insightful .

 

That is , however a good idea 

 

Soooo 

 

@Duvel

 

you are now Charged w AnyThing  MC has said 

 

about the Various , New ??  So old , its just as good 

 

for the Pasta , On my plate

 

Soon . 

 

[weinoo]

1 hour ago, blue_dolphin said:

Maybe as fast as the Fasta!

 

Faster than the Fasta?

[gfweb]

I use a smallish volume of water. Enough so the pasta can swim and swell but no more.

 

A small volume concentrates the starch so that sauce addition is more effective and doesn't dilute it too much.