I had this idea of hydrating my pasta ahead of time years ago, for the weekly pasta bake I made for my family, and could only ever find one really old low quality video of someone else doing it. It's one of my secret weapons, when I know I'm going to be making pasta ahead of time. I can just throw it in boiling water for a couple minutes, or make the sauce and throw the hydrated pasta in, and maybe add a little of the starchy water. It's a great trick!
@@SauceStache All it is, is just rehydrating dehydrated pasta. I've done it with adding veggies broth or other flavors too, just like marinating anything else absorbent. It's a lot more time, but it's 99.99% hands off. So not a quick last minute option, but a very low effort one if you're planning ahead. I find it really useful for baked dishes, because the pasta doesn't get super mushy.
@@SauceStache I'm 1 of the happy people! I wish that I had known this. I usually use macaroni, and wondered how I could make this easier, and also how to make poor version of lasagna, using macaroni. Thank you, Mr. Stache!
30 minutes:- Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes. PERFECTLY COOKED EVERY TIME! LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
Note the earlier part where there is 30s of prep and you walk away. If you get good at it, 60s tops of prep. It's process change. Yes, changing processes takes time, but if you figure it out, you can decrease your 10 minute investment. If you are keto, this is a moot point. If you are pasta king/queen, it is a time saver.... maybe. If you like it. The variables are off the hook with this. Fun though. That's the part I like most about this channel. It's not really about if it works, it's the exploration.
@OP Exactly. This is stupid. If you're not wanting to watch the pot, *use an oversized pot.* A medium-size pot and large pot take the exact same amount of time and effort to wash.
Oh I couldn’t wait to finish the video and get to the comments and they sure didn’t disappoint 😅. This video inspired me to cut my commute to work down from sixty minutes to just one, so now I drive to work the night before, I sleep in my car outside my office building. In the morning I wake up and just pull into the parking lot. Voila!
And it'll tast the same as well. If you want more favor in the pasta, just take it out from the boil early and finish it in the sauce.😅 This method seems super unnecessary. Unless you're making pasta in the woods or something 😂
I cook the same way. The time the water needs to boil, I cut the onions, garlic, tomatoes, bellpepper. When I give the pasta into the boiling water, I fry the onions, garlic and bellpepper, the sliced tomatoes and the herbes and spices. At last I put the pasta into the mix and let cook all together for 1-2 minutes. Ready. It is the way of italian chefs, too. 👍🤗🌻
30 mins Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes. PERFECTLY COOKED EVERY TIME! LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
Well, i'm a spontaneous eater. So preparing my food for literally two fking hours when i just want some pasta is completely out of the question for me personally.
Somewhere ein that He mentioned IT Takes the least time involved, Not over all, and that Part I get, I Love Chickenwings AS a fast food, cause the prepared Tine IS 2 minuts, even If they Bake about 24 min ontop of that . . .i Love baked dishes over all, cause I can Walk away from them . . . But yeah, the benifits He has He loses with the Sauce still needing Work and babysitting
TBF, boiling it a few minutes in the sauce, really changes the consistency, and taste. A fair test would be making three dishes. Ones thats boiled in the sauce. One where its soaked, and then cooked in the sauce. And one that normal... or maybe even a normal boiled pasta, but finishing it off, in the sauce, which is what i usually do
Sauce Stache: Don't boil your pasta! Trust me, this new method is faster, I promise! Also Sauce Stache: Okay, so we're going to let this sit for the next 3 hours...
I said the same thing about cleaning my bathroom. Pick a day and you only have to guess for the rest. Edit: here I said that, planned for it, and still forgot.
Yeah, put your pasta in water the night before and put that in the fridge (not sure that is necessary but I would probably soak on the weekend and leave it in the fridge for a few days)
For campfire spaghetti, I think this method would work great! Soak ahead of time, drain, massage in a little oil to prevent sticking (Not sure if necessary... but could be a good precaution....)and package with your cold foods, and add into a loose sauce to finish cooking and thicken . All the convenience, and definitely less work with a little pre-prep. I'm only testing this method for the first time, but I adore the convenience of packaged upon noodles...
5:30 at night.... Him: "What do you want for dinner? I'm starving." Her: "Me too. How about pasta?" Him: "Sounds good. Dinner should be ready around 8." Her: ".....I think I want a divorce."
@@sadi5713 this isn't meal planning.. this is wasting time. it takes 10 minutes to make pasta hahaha it shouldn't take 2 hours to do something this easy and fast. i literally live off of pasta almost everyday because its quick and easy. i work 3 jobs.
@@albertorkenbjorken pasta in 10 minutes?! Effing how? What kind of pasta? Do you use premade sauce in jars/cans? I only ask because spaghetti bolognaise is my favourite, and my late mother used to make the sauce from scratch, and it takes a few hours (she cooks a few hours before lunch, but preps enough batch to last until tomorrow morning). Mom's spaghetti, as eminem put it. Can't be beat. I miss her cooking so.
Only 30 minutes: Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes. PERFECTLY COOKED EVERY TIME! LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
I rarely ever know when I want to eat 2 hours ahead of time. I can see this being useful for prepping a large, multiple course meal. But other than that spending the 15 min to boil water and cook pasta seems like way less mental stress than this method
I went to Vegas once they had a pasta bar. This must have been the way. They had big pots of pasta soaking, You would tell them what sauce you wanted. They would combine some pasta and sauce in a fry pan. in a minute or two, a serving of fresh hot pasta on demand.
I did it years ago, put pasta in the bottom of a glass dish added a layer of canned beans and seasonings.. some white wine.. some feta cheese and a tomato sauce.. took it in the car for 2 hrs, baked the dish and at the family christmas, it was all eaten up super fast.
I make mine a bit different. I use a single pot for the entire process. I start by browning 1 lb of meat (ground beef, ground venison, or ground pork), tossing diced onion, chopped celery, 3 crushed garlic cloves, several sliced mushroom and 2 diced jalapeños in when the meat is half cooked and finish browning the meat while cooking the veggies. I toss in Italian seasoning (basil, thyme, and oregano mix), salt, and crushed red pepper to taste immediately after the veggies are in the pot and stir. When the vegetables are partially cooked, I break a 1 lb package in half to shorten the noodles and toss them in the pan and immediately add enough warm water to cover the noodles by about half an inch and bring it to a boil, stirring occasionally until it begins boiling and frequently while it is boiling. When most of the water is absorbed/evaporated, I add a small can of tomato paste and stir until it is equally dispersed, then I add a can of petite diced tomatoes and stir while heating it through. Continue heating until you have reached the desired consistency. This method keeps all the liquid gold in the pot the whole time which acts as an emulsifier that thickens and stabilizes the sauce and there are fewer dishes to wash.
Nice, soaking is a great technique if you think ahead! The absolute simplest pasta dish I've made was just filling a pan with almost an inch of water, some dry pasta, bouillon powder, and butter. Simmered down as the pasta softened and released the starch thickening into a delicious thick sauce, and added some pepper (it was a small portion as a snack). Add anything to that, herbs, mushrooms, veggies, making sure to add at the right time in the process.
Probably soaking First will make this extra nice! I also prefer just the right amount of water (not a huge pot full) that cooks like this! (Not too little and not too much water)
Starting in cold water, just covering the pasta, was a game changer for me. Less time, less energy, less water, no sticking at all (if you stirred them thoroughly in the cold water at the beginning) - wonderful! Might try this version though.
This is a good idea when camping and you don't have a big pot to boil the pasta. Or for someone living in a dorm and don't have big pots. Or for someone that has never cooked and are afraid to use the stove, they use the microwave to heat the sauce and then mix it all. It's also good for someone working from home and can't keep an eye on the pasta, but can soak the pasta on their break.Thank you.
The Spanish sopa seca (dry soup) of cooking noodles is a great way too. Saute the dry macaroni in oil until it turns toasty and beige in color, then add onion, garlic, tomatoes, olives... anything, and then whatever broth a 1/2 cup at a time until the noodles are tender. The same as cooking rice in this pilaf style
No oil just water. No boiling: Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes. PERFECTLY COOKED EVERY TIME! LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
Love sopas. It's kind of like the "Assassin's spaghetti" but no crunch. ...I think I'm going to pan fry some cooked sopas to get that sear and crisp. Whenever the sopas was thoroughly toasted, I was always tempted to crunch on them before adding the tomato sauce.
I can see this being really useful for large batch cooking days when all of my stover top burners are occupied. To have bulk pasta hydrating on the table while I do everything else seems like a dream. Also useful for power outages! Which happen all the time in my windy village. Thanks for sharing!
The reason it boils over is, the size of the cooking pot. A pro kitchen ALWAYS use large pots for pasta, and I don't think, they have the time to stand around, looking at a pot.
Lmao I'd you're standing around a pot waiting for noodles to boil you're doing it wrong. You stir a few times in the span of like 10 minutes max, big whoop.
Also, the boiling over has to do with the heat being too high. High heat makes the starch foam up and it builds up untill it overflows. Lower the heat a bit and you will see you can control it.
I tried it and it was really good. The texture was better than 'normal' al dente pasta somehow, even when reheated the next day. And it was perfect for us because the sauce can simmer for as long as it likes but when DH comes home the meal comes together quickly. It's more convenient with his unpredictable schedule. Plus I like the energy savings. I plan our evening meal every day so the soaking is not an issue. This would be great for weekends when we're working on a project and don't want to spend a lot of time cooking. Jazz up some jarred sauce and we're done. Only a few minutes of hands-on time after a busy day. Thank you for sharing, this was cool.
Thank you for sharing your experience and opinion. This was so helpful compared to others complaining. I do see this as a time-saver when it comes to your attention and involvement as the video clearly shows.
You people are getting scammed so hard. The only way he can get views is by telling you not to cook things the way they they were meant to be cooked. It's an algorithm thing.
@@deuscoromat742 I'm sure you're correct about the algorithm and views. I am not a subscriber and I did click on it because it sounded interesting. I like different approaches, whether I apply them or not, I like to see what others do. Never know when it comes in handy. I wouldn't go so far as to use the word 'scammed'. I sent him no money, it's an established technique (I trust Kenji), I learned something and lastly, it works. I have seen videos with less of a gotcha title that were not worth my time. This one was. Just used it for shells last night. Happy cooking!
That would be so wild if thats how it actually worked. You know how easy that would be. I would be getting millions and millions of views every single video if that was the trick. Hey @Deus... Being an internet chef pays pretty well... if thats all it takes... why are you not doing it raking in all that mullla? hahah
AND Thank you Diane and Deanna!!! I know not everyone gets it and its almost triggering to hear... but when you do understand the point it kinda clicks right? hahah All I can say is it works.
So… instead of cooking pasta for 10 minutes I soak the pasta for 2 hours…. I don‘t understand how this is supposed to be more easy and less time consuming :‘D
While pasts is soaking for 2 hours you can completely ignore it. You can do other things. Maybe make some meatballs. Speaking of meatballs, back in the day when ground meat came in a flat package, I would cut it in squares, put in pan with catsup and beer, and simmer it all for 20 to 30 minutes. No browning. Resulted in meat squares!
@@jacquelyns9709 Apparently 90+% of the people in the comments don't make their spaghetti sauce from scratch. It should take at least 2 hours just to make the sauce, the pasta can soak while you are doing that. If I wanted the kind of sauce that comes from a jar I would just heat up a can of Chef Boyardee. 🤔🤓🍻
@@alsaunders7805 Chef Boyardee sauce is different than most other brands of spaghetti sauce. It has its own unique color and taste. I still miss the pizza kits they sold in the 1960s. One year my brother and I got a whole basket of kits and a bottle of Manischewitz Concord Grape wine for Christmas. Some jars of spaghetti sauce are almost as good as home made. Key word: jars. Our family recipe for spaghetti sauce takes about 4 hours to make plus time to put in jars and cool. It takes too much effort for just me so I rarely make it anymore.
@@jacquelyns9709 Chef Boyardee sauce is actually closer to what would be called Vodka Sauce if you bought it in a jar in the store. It is not actually vodka that gives it it's flavor, it's all of the dissolved cheeses in it. It is good though, I love it, but it's not the same as my homemade sauce and not what I am aiming for when I make it. I worked full time 8-10 hours a day and cooked dinner when I got home for a house full of teenagers (my sons plus several of their friends living with us). It usually wasn't done till 8:30-9:00 but they didn't care, it was the best food they ever had and watching me cook it fascinated them. I don't think they learned anything though. Apparently the last couple of generations haven't learned anything about really cooking. I don't know what they would do if they were stuck in the woods and had to do everything with only a fire. I can and have cooked a pot of spaghetti (from scratch) while camping over only a wood fire. More work but it is possible. 🤓🍻
This reminds me of when I would come home from school as a kid. I wasn't allowed to use the stove without supervision, so I would make macaroni noodles in a pasta sauce jar and some hot water from the tap. Sometimes, it'd end up a little mushy, but nothing some tomato sauce and cheese couldn't fix.
I've done this lots. (I did it out of necessity when I was in college because it was hard to boil pasta in my dorm room), but I was never a fan pf this method using pasta. The texture of soak vs boil is different, imo. With noodles, though, like ramen or udon or soba, this is still my preferred method. I make ramen noodles a lot (not in a broth), and I just soak them for a bit before adding them to whatever sauce I have going. I sometimes dont even add a sauce; I just sprinkle them with garlic salt and nutritional yeast. If you've never tried a ramen frittata, I highly recommend making it (using just egg). You just soak the ramen; meanwhile, get some oil, garlic, ginger and onion (etc) going on the stove in a large fry pan. Drain the ramen when it's soft (I think it's usually 10-20 minutes) & then add it to the pan. Let it fry up and crisp some, flipping it every so often. Then, add any other spices or sauce you want and cook for a bit longer (but not so long as to burn any possible sugars in the sauce). Add the just egg (that you've already added kala namak to because, well, wth -- it doesnt taste like egg without the kn!!!!). Cook till the egg is dried, flipping at least a few times to get both sides crisp. And, you are done. I sometimes add veggies in, like peppers or mushrooms, before the egg. (It just depends on how much cooking the veggies need as to when I add them.)
I agree. There's a difference in Ramen noodles, egg noodles, and Pasta. The starch complexity and consistency will effect the taste and dish flavor. I personally think the taste is better and worth the effort just boiling it. It's made for that.
Microwave rice cooker pot works for cooking pasta. Perfect for students without a stove ( or people without a great attention span who are worried about forgetting pots on the stove). I make fresh ravioli this way.
Great idea! Basically have been doing this with lasagna for years. I hated trying to keep boiled lasagna from sticking to each other during prep. So, I added the uncooked noodles to a 9x13 pan, poured boiling water over them and let them sit while prepping sauce and cheeses, etc. Works great. Nice to see spaghetti prepared this way, as well. Thinner sauce works best.
I bring my pot of water to a boil then put the pasta in, and stir it and wait for it to come back to a boil. Set the timer for 12 or 13 minutes. Turn the heat off and move the pot off the burner. It comes out great every time.
Ah, hello - this is how most italian restaraunts do it. You think they boil the pasta for 9 or 12 min AFTER you order it? No. They have various pastas cold soaked in a light brine, and create enough to cycle through every 3 to 4 hours. Its not a big deal. But they Do Not final cook the pasta In The Sauce. No, just a 30-45 sec dip in boiling water. Sauce should always be applied separately, pasta should never be cooked in sauce. Unless you are Chef Boy Ardee and your target audience are shoppers at Dollar Store.
When I do pasta, I heat the water to boiling, throw in the pasta in, let the water come back up to boiling along with some stirring to keep the pasta from sticking together. Then you turn the water down to a simmer and cook until properly tender. Once you do the first two steps there is no need to have a rolling boil.
Pro tip: you don't even need to keep it at a simmer. Once it's back up to boiling you can put a lid on it and turn off the heat. The remaining heat in the water is enough to cook the pasta, it might take a minute longer than stated on the box but otherwise it's perfectly fine.
@@mpitt79 Yes you are correct. I use to work for someone who fancied himself a cook. He prepared some spaghetti and neglected to bring the water back up to boiling. The result was paste and it ruined the whole meal.
Don’t forget to use a 1/4 teaspoon of baking soda to neutralize the acid in your tomatoes. It leaves a subtle sweet tomato flavor. My dad taught us this as kids. I don’t like over cooked pasta, I always cut 3-4 minutes of my pasta that I’m adding sauce to it. It’s perfect pasta every time. ❤
Oh nice! My wife always complains when I don't add cream or sugar to tomato dishes. I like the acidic taste but she doesn't. I might try this next time!
@@ShiekahTribe Looked into it and from ppl testing this, they say sugar isn't good at neutralising the acid, but it does give a more rounded flavour. Which gives the impression of neutralising thr acid... Which is all that's important, the taste.
When the restaurant chain Presto Pasta opened, I watched them tossing up my angel hair marinara in a pan with a bit of EVOO. The pasta had a lovely, springy bite and chew. The sauce penetrated the noodles. Thus I learned that delicious upgrade (you want your cooked noodles dry(er), as opposed to wet and slackery from being rinsed. Yet you don’t want them to overcook from sitting in a hot clump in a strainer. I add EVOO to a pan, sautee diced onions MEDLOW. ADD a bit of tomato paste from a tube. Dried Red Pepper Flakes. Add freshly drained al dente noodles, minced garlic. Basil at the end. Tossing and coating. At very end, I add whatever cheese. Fresh Black Pepper.
I’ll be trying this. I have some physical limitations that make it dangerous to try and lift a pan of boiling water and move it to a sink to drain. I won’t have to worry about spilling water on me (since it’s cold) when draining and rinsing the pasta.
Yes! that too! I don't get the hate and snark in the comments... if someone doesn't share the problem he's trying to solve with this - it's not for them! Some of us are disabled in one way or another - for me it's standing up in general (POTS) - and this is one of the possible ways to avoid some of it. I used to microwave boil pasta (doesn't need large quantity of water, little to no foam, timer/quantities works perfect every time) but my microwave plate broke and back to regular is... exhausting (husband is usually preparing _standing by the stove_ food for the most part, anyway, but having additional option if I need to do it is always great)
There's a video on YT for spaghetti in a pan - starts with cold water, just enough so the pasta gets done while cooking, with a little rest of starchy water to do the sauce in the pan. Saves water, energy, time, and a pot. And works. No-one believes me, their problem 😎.
@@ThePopo543 It's not true. Or, it's both true. It just depends what you're adding to the sentence (what's understood) It takes 1 minute of ACTIVITY. I'm not rewatching it, can't remember exactly how he's phrasing things, and title and thumbnails can be changed afaik, but even with all the click bait tactics [understandable in this attention economy] it's easy to say _Ah, that's the catch_ and either appreciate it for yourself if it's informative and applicable, or see it as good for other people, and move on... It's really boring seeing so many ±identical, useless comments pointing out obvious thing, and trying to be funny... But it's good for algorithm I guess, so... oh well.
You don't have to lift anything. Just use metal tongs to move pasta to the pan. Then let the pasta water in the pot cool down. I usually don't dump the water in the sink. I water my plants with it. Water is extremely precious, so I try not waste it as much as I can!
Were there no problems digesting the raw wheat flour? Cooking breaks down the lectins. I had previously looked into using chickpea flour in a salad dressing but went with almond flour instead after some reading. Perhaps soaking works kinda like sprouting to transform some of the lectins. Or maybe some pasta has been exposed to enough heat already. Edit: just realized the pasta was heated in the sauce.
I thought the same thing for a bit when I saw him plating the boiled spaghetti. My reaction was nearly the same and I even learned something from your goof, so I hope you do it again XD
@@mccauleyconor Rolled oats and instant oats are steamed (=cooked), flattened, and dehydrated in the process of manufacturing. They are not raw. If they were, overnight oats wouldn't work.
Cereals and pseudo cereals dont have as much lectin as beans. Not even close. Lectin is what makes beans hard. You can't bite into a bean. You can bite into wheat berries (I actually eat uncooked buckwheat as a snack all the time, even ate only buckwheat for an entire day). You definitely always need to boil legumes but cereals are fine raw (they are tastier cooked)
Bro, "if you're not using the tube you're doing yourself a disservice"? I've used it before, until I realized - it weighs like 5-6 oz, a small can can be like 8 oz. The tube can cost like $2.65, while the can will be $0.95. Buying the tube is a waste of money lol - just make sure the opened can is sealed well.
the tube cost $2.65 10 years ago before the pandemic. now it's $10. a 28 oz of tomato paste costs $2.99. nobody buys tube paste. it's a complete ripoff.
Ever since the 70s energy crisis I dump the pasta in the cold water and heat it to boiling then turn off heat and cover for about 9 minutes (depending on the pasta shape). It comes out perfect every time and saves a lot of energy. Also not boiling the pasta seems to make the timing less critical. Occasionally I forget, and get to the pasta a few minutes late and the pasta is OK. Not perfect, but not soup like boiling would do. Im not sure I would be able to plan ahead 2 hours to soak the noodles as in your method, but adding the noodles to the sauce to enhance the coating seems worthwhile.
The issue with the boiled pasta + sauce is that you didn't add the starchy water from cooking the pasta itself. As you explained, the non-boiled pasta released the starch into the sauce, thickened it and allowed it to leather the then cooked pasta with the sauce - Clear as day. As to the easiness of not needing to check your pasta during cooking/boiling plus getting the thickening/leathering effect of the sauce, then your method is a good one.
Try this. 30 minutes, no boil no oil no salt:- Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes. PERFECTLY COOKED EVERY TIME! LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
If you just add pasta water after boiling youll get the same thickness of the sauce from the starch in the water and the water itself will just steam away.
30 minutes, no boil no oil no salt:- Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes. PERFECTLY COOKED EVERY TIME! LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
The EASIEST way to avoid boil-over, without using a wooden spoon, pan insert, pot watcher, boil disk, or anything is: Use a REALLY big pot. If I'm boiling a gallon of water for pasta for 2, I use a 16 quart stock pot. It's no harder to wash, and there's no way 1 gallon of water is gonna climb the sides of a 4 gallon pot.
Why are you boiling a gallon of water for 2 servings of pasta? If you use less water, the starch will be more concentrated and it can be used in the sauce.
Am I the only one not seeing time being saved here? You could've just boiled the pasta in the time it took you to make that sauce. Ethan's video on this that you featured a glimpse of actually does save time but even that only cuts about ~3 minutes.
you can also soak the pasta in boiled water (just turn off the heat before you pop the noodles in the pan). they hydrate way faster, in minutes! i saw an italian chef do this in italia squisita.
Of course, a random US-American on TH-cam is the best advice when it comes to cooking. And keep your wedding ring while cooking, all the best chefs do this.
My ninety-something year old, Italy born nonna has done this for eight decades. There are advantages - uniform texture, salt fully penetrates the pasta, one gets starch into the sauce without diluting it with pasta water. Takes some pre-planning for the soak, but that is hands off time and can be done in advance. Hydrate, quick rinse to remove surface starch, and it's good for a couple days in the fridge.
This seems like a lot of extra work/ steps, with no real benefit. I definitely will not be trying this, but I'll happily sit here & watch you do it! 😂 You make food fun! I dig it.
I can't believe anybody WASTES THEIR TIME this way! I cook all of my raw pasta in a big skillet right in the sauce, no precooking of any kind. The spaghetti absorbs all the favor and if it absorbs too much water, I just add a little more until the sauce has the perfect consistency. Try this- you'll thank me later. Fry some garlic & shredded pepperoni or crumbled bacon in plenty of oil. Crack the spaghetti in half and toss it around in the hot oil. Pour a cup of water into the skillet and cover it for a few minutes. Stir it around and add diced fresh roma tomatoes (or tomato sauce) and other spices you like. Cook until the pasta is al dente, adjusting the consistency of the sauce as needed.
I. Love. This!!!!!!! We lose power often out here in the boonies; this method kills two birds with one stone. 1) Spaghetti can be on the menu 2) limits amount of fuel needed in winter & during our humid, hot, crappy summers doesn’t add unnecessary misery. Added bonus is the great sauce coating. Another winner Stache Man!
@@Dinosox16 Sauce can cook in way less than 15 minutes without having to worry about cooking noodles in the heat, so soaking noodles + warming up the sauce alone uses way less fuel in total than other methods which is good since you wanna conserve fuel during an power outage
Dude, while you "consuming" your time slicing and dicing you onion and garlic, heating up your olive oil and sauce in the pot, your pasta would already boiled and strained, ready to be tossed in. It's called multitasking.
I’ve wondered about this ever since I tried soaking the pasta before boiling it. I wondered why recipes never suggested this. It cut down boil time, but now I see you don’t need to boil it. Excellent! This is what I’m going to do from now on.
Great video. I learned at Vegfest Vegas cooking demo that pepper should be added last to a dish, because it burns quickly. I thought it was an interesting tip to share. I have always thrown my pepper right into my sauté, though perhaps I’ll take the michelin chef’s advice, or maybe I won’t. I did share it though. You can take the pepper tip with a grain of salt.
When I do use pepper earlier, its flavour fades really quickly, so if I want some pepper flavouring or to add spice in the ingredients, I add in a bit first and add the rest right before or after I turn off the heat.
But if you toast or fry the pepper with the oil you grt an enhanced flvor. In indim cuisine it's pretty usual tht the base of most sauces, it's frying off the spices.
You're missing one HUGE problem, Mark, and that's the fact that the pasta is not going to be piping hot if it starts at room temperature and you put hot sauce on it. You may think it's hot enough for you, but believe me, it's not hot enough for me.
haha yeah that is a problem!! I never serve that way!! I only did it for this video because when I was reading thats actually the average way most home cooks do it (odd)
If you just want to solve the issue of checking your pasta for 10 minutes … and shorten that time a bit … then make your pasta in a pressure cooker. Needs exact timing and water amount for your pressure cooker, so take 3-8 times to figure that out to perfection. After that, it works every time. I always do that when vanlife-ing, as it prevents all that steam getting into the vehicle.
That sounds like even more work and time consuming than simply cooking pasta the traditional way. Seriously, If someone doesn't' have 10 to 12 minutes to cook pasta {and no you don't have to stand over it,...just come back to stir occasionally till the timer is up} ...then maybe they should just order Mc'D's through DoorDash....which even takes longer while waiting on it.
@@awesomebeast7509 When someone says/writes "pressure cooker" I think of a traditional pressure cooker like the one you're grandma use to use; the pot was the size of 5 gallon bucket with a lid that clamped down with a shaker-steam release valve on top that would vent steam so the pot would not explode and kill everybody in the kitchen.
This is freeking awesome! All my life I've made spaghetti and was always frustrated at the separation of sauce and noodles, grrr! What Monica said, you have to scoop up some sauce to go with the bare spagetts. I can't wait till the next time I make this. Hmmm I wonder if it works the same way with mac and cheese? AND I'd like to see a Assassina version of this as well 😋
This is exactly what I do! I cook my noodles inside the pasta sauce and a bit of added water (that gets absorbed by the noodles). No having to strain the noodles from the water. And the sauce/seasoning flavors the noodles nicely. My fiance won't let me cook it any other way, since we switched to this. 🤭 Tastes so much better! 🥰
@khione8044 It's the best! You're the first person I've encountered who cooks their spaghetti the way I do. My mother never taught me to cook 😆 The kitchen was her domain, and us kids were the cleaner uppers 🤣 Hahaha, I taught myself how to cook by following my nose and experimenting. The pasta cooked in the sauce was a recent experiment, about 2 years ago.
@@scatteredgrapes8007 Yeah. My mother was a single mom who worked two jobs just to raise my sister and I. We were given microwavable dinners (no offense meant to her. She did awesome for what she had to work with) to make it easy for us, as she wouldn't get home until after we were already in bed. But that did mean I didn't have the chance to learn how to cook either. I didn't learn to cook until after I was an adult. TH-cam was a big help recently as well, at furthering my cooking skills. Learning new things to cook that wasn't simply just from a box! 🤭 My fiance loves it when I changed how I cooked it so that the noodles cook in the pasta sauce (and a bit of water). The flavor absorbs into the noodles, and the sauce coats the noodle a lot better, as well. I figured there were so many dishes that we cooked, where the pasta isn't cooked separately. Why must we cook the spaghetti noodles separate? 🤷♀️ Plus, it's an easy one-pot clean-up! Win-Win! 🥰😁
@khione8044 I was making chicken stew and dumplings when I got the idea 😆 I'm similar to your mom but for a different reason. I can't stand for long periods of time, so when I cook, I cook more than is needed so I can freeze them as diy TV dinners.
I boil my pasta at half the time that the package calls for. Then drain it and add the noodles to the sauce to finish up the cooking process. And achieve the same results if not better in 30 to 45 minutes. Tip, add a half a can to a whole can of water to the sauce as it is cooking. A few minutes before you add the half cooked pasta. It will thicken up as the pasta and sauce finish cooking.
Ive been cooking similar to the hydrated spaghetti method, in the sense that i cook the pasta in the sauce. I however skipped the hydration step by simply using another pasta shape that stirrs more easily in the sauce - like fusili or penne. To compensate for the fact im not cooking fusili directly in water but in canned peeled tomato sauce, i simply put it soon after putting in the tomato in the pan, allowing me to cook adente pasta in a single pan.
2 HOURS?? I come home from work at 5-6 with a hungry family I'M NOT WAITING 2 HOURS FOR DINNER! Just boil the stupid pasta already If your pot is always boiling over USE A BIGGER POT! I use a large stock pot with about 2qts water give or take
I first ran across this concept in The Food Lab, by J. Kenji Lopez Alt. He was trying to find a fool proof method of achieving aldenta cooked noodles, and what he discovered was this method of soaking noodles without heat for a period of time. Now, for the home cook, it seemed like a lot of extra time, but for the commercial kitchen chef, it yields easily reproducible results, consistent aldenta finish, no energy used in the production so less cost and a cooler kitchen! It's very cool... 👍
I like it. I can see this being easy for camping. Just put it a container for 2hrs, go have some fun, come back and make the sauce and then throw your noodles in. Minimum cleanup. Plus, whenever I try boiling noods on a fire, they always end up burning on the bottom. So this really could be useful.
I put my pasta in a strainer basket in an Instant pot. I don't pressure cook it. I use that as if it were a stove and it is tall enough that I haven't had overflow. What I like about your method is that there are situations like power outages where pasta would be off my menu but the concept that you can just soak the pasta puts it back on the menu.
30 minutes, no boil: Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes. PERFECTLY COOKED EVERY TIME! LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
@@johnkean6852 Now that is thermal cooking. I was just watching videos on that using the Stanley crock. Put boiling water in and seal it and when you come back 4 or 5 hours later anything will be cooked as if by a slow cooker. It will still be in the safety range to not grow bacteria. It will also still be hot for up to 12 hours. I have been looking into that for power outages. I have had power outages mid-cooking. I also did get a camp stove. But I feel like thermal cooking is a way for me to get my rice and beans or soup to be piping hot when I get home from work without using much electricity.
@@amberh.5393 I go by the Smithsonian instructions. Fill the pot 3/4ths with cold water. Then, I put a strainer that fits the pot and has a silicone handle on it in the pot. As far as the setting goes, really it is more monitoring the time after boiling. Because it isn't in pressure cooking mode, you can leave the top off or put one of their vented glass tops on. Really it is just like a pan on the stovetop at that point.
@@amberh.5393 It doesn't take much longer and I like not having to clean the cover and I don't get steam all over my kitchen. I find the clean-up takes less time and makes up for what the pressure cooking saved in time.
I had this idea of hydrating my pasta ahead of time years ago, for the weekly pasta bake I made for my family, and could only ever find one really old low quality video of someone else doing it. It's one of my secret weapons, when I know I'm going to be making pasta ahead of time. I can just throw it in boiling water for a couple minutes, or make the sauce and throw the hydrated pasta in, and maybe add a little of the starchy water. It's a great trick!
You get it!!!!! You get it!!
everyone is getting mad at this haha
@@SauceStache All it is, is just rehydrating dehydrated pasta. I've done it with adding veggies broth or other flavors too, just like marinating anything else absorbent. It's a lot more time, but it's 99.99% hands off. So not a quick last minute option, but a very low effort one if you're planning ahead. I find it really useful for baked dishes, because the pasta doesn't get super mushy.
@@kaceyvibes Good thinking! The water used for boiling broccoli works well for pasta. Now I'm learning that I don't have to reheat it!
@@SauceStache I'm 1 of the happy people! I wish that I had known this. I usually use macaroni, and wondered how I could make this easier, and also how to make poor version of lasagna, using macaroni.
Thank you, Mr. Stache!
DON'T boil your pasta! this other method only takes about 1 minute. Proceeds to putting pasta in a pan and letting it sit for 2 hours in water
30 minutes:-
Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes.
PERFECTLY COOKED EVERY TIME!
LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
@@johnkean6852 I make my instant noodles like this when I don't wanna go downstairs and boil them lol
Not even the useless bantering before showing the method could last only a minute. 😑
"Taking up my usable time."
@@johnkean6852 Omg! The hot water will draw out the harmful chemicals from the ice cream pail. 😳😬
@@canadianalien370 true lol its meant for freezing not heating
Eureka! If only there was a way to make a 10 minute meal take 2 hours and dirty more dishes. I love it!
Note the earlier part where there is 30s of prep and you walk away. If you get good at it, 60s tops of prep. It's process change. Yes, changing processes takes time, but if you figure it out, you can decrease your 10 minute investment. If you are keto, this is a moot point. If you are pasta king/queen, it is a time saver.... maybe. If you like it. The variables are off the hook with this. Fun though. That's the part I like most about this channel. It's not really about if it works, it's the exploration.
😂🤣 that’s what I was thinking way too much effort! I rather boil my pasta.
@OP Exactly. This is stupid. If you're not wanting to watch the pot, *use an oversized pot.* A medium-size pot and large pot take the exact same amount of time and effort to wash.
@@anthonylosego It's not just 60s of prep. You also have to wash the extra dishes.
Soak it in the oversize pot?
Oh I couldn’t wait to finish the video and get to the comments and they sure didn’t disappoint 😅. This video inspired me to cut my commute to work down from sixty minutes to just one, so now I drive to work the night before, I sleep in my car outside my office building. In the morning I wake up and just pull into the parking lot. Voila!
Omg that's so funny!. I neve laugh out loud 🤣🤣
Cheers!
Genius!
Why are you pulling into the parking lot, when you are already outside your office? You just wasted 2-3 seconds writing that. Now start again. LOL
Why not just sleep at your desk? That can save valuable time.
So here's another trick: If you boil water and then put it in the freezer, you can store boiled water to save up time the next time you cook pasta.
Make sure you put it in an ice mold for convenient portions!
Now that's funny.
This is literally smarter than the fuckery that goes on in the video.
Damn it, I expected a real tip 😂
Nice, i'm definitely gonna freeze my boil next time
Bro took 10 minutes of pasta cooking to 120 minutes.
Imagine what other time saving tips he has.
Right!!🤣🤣🤣
I suppose you don't have to watch it the whole time, but if you want spaghetti RIGHT NOW it's not a good method.
Or you can just boil water put it in and let it soak while you cook up the sauce and meatballs
😂😅😂😅
I usually boil my pasta for a week, but using this amazing time saving recipe I was able to cut the time down to just 2 hours. It's amazing!
I like how making the sauce takes about the same time as boiling spagehetti, which you can do at the same time
And it'll tast the same as well. If you want more favor in the pasta, just take it out from the boil early and finish it in the sauce.😅 This method seems super unnecessary. Unless you're making pasta in the woods or something 😂
@@brieb402 yea that is what i usually do :)
AND in the same pot even. You can cook the pasta in the sauce if you’re pressed for time and effort.
Oh yeah? Does that make you moist?
I cook the same way. The time the water needs to boil, I cut the onions, garlic, tomatoes, bellpepper. When I give the pasta into the boiling water, I fry the onions, garlic and bellpepper, the sliced tomatoes and the herbes and spices. At last I put the pasta into the mix and let cook all together for 1-2 minutes. Ready.
It is the way of italian chefs, too. 👍🤗🌻
Obsessed with you putting in all this extra work and time just to avoid being bored for ten minutes lmao
30 mins
Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes.
PERFECTLY COOKED EVERY TIME!
LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
Use some of that time to CLEAN YOUR FINGER NAILS. Geez.
@@johnkean6852 You forgot a step. 'Wait for BPA's and Strawberry ice cream flavor to leach into pasta.'
@@vincemajestyk9497 To keep it authentic you gotta use Neapolitan ice cream
@@johnkean6852 Pasting this repeatedly on comments doesn't make it any less idiotic
Well, i'm a spontaneous eater. So preparing my food for literally two fking hours when i just want some pasta is completely out of the question for me personally.
yeah but imagine the power goes out and youve got a little burner.. personally id cook it all in one pot..
@@lisetteem588 I'd rather not imagine that and just improvise something when it comes to that. I can surprise myself sometimes.
Ramen noodles only take a couple of minutes! Faster than even spaghetti! How long would it take this guy make ramen you think?
@@impunitythebagpuss A couple of minutes probably.
@@impunitythebagpuss According to this video, it would take him at least eight hours.
“IT TAKES 1 MINUTE”
“PUT PASTA IN WATER ADD SALT, LEAVE FOR 2 HOURS” 😂😂😂😂😂😂😂😂😂😂😂😂
Somewhere ein that He mentioned IT Takes the least time involved, Not over all, and that Part I get, I Love Chickenwings AS a fast food, cause the prepared Tine IS 2 minuts, even If they Bake about 24 min ontop of that . . .i Love baked dishes over all, cause I can Walk away from them . . . But yeah, the benifits He has He loses with the Sauce still needing Work and babysitting
TBF, boiling it a few minutes in the sauce, really changes the consistency, and taste. A fair test would be making three dishes. Ones thats boiled in the sauce. One where its soaked, and then cooked in the sauce. And one that normal... or maybe even a normal boiled pasta, but finishing it off, in the sauce, which is what i usually do
agreed
@@theetravelhippie its a bad comparisson in this video, unfortunately
I usually cook in the sauce. It's the best
@@jennifermerlynn Look up pasta di asassina
if you’re boiling already cooked pasta in the sauce, rather than tossing it in much lower heat, then you’re overcooking it.
Sauce Stache: Don't boil your pasta! Trust me, this new method is faster, I promise!
Also Sauce Stache: Okay, so we're going to let this sit for the next 3 hours...
And all that Just to end up boiling said "nonboil Pasta" in sauce...
oh no its not 3 hrs, um its 2 1/2
@@thomas1630 🤓☝️
The trick is knowing you'll be making pasta ahead of time, which almost never happens! 😩 Hahaha
I said the same thing about cleaning my bathroom. Pick a day and you only have to guess for the rest.
Edit: here I said that, planned for it, and still forgot.
😂😂 yep 👍
Making the sauce takes at least a couple of hours unless you just pour it from a jar. 🤔🤓🍻
If you are Italian or Argentinian... it does.
premeditated pasta making
Yeah, now it takes over 2 hours.
I thought you had a trick for me to cook my pasta faster on my camping stove during my bike packing trips. 😁
Just throw the pasta in a container with water before you go 😁
@@twothirdsanexplosive hahaha, that would be a fine mess in the end 😁
This is an "attendance" reduction. Not a time reduction. Slight difference. But clear if you observe the details of the preamble.
Yeah, put your pasta in water the night before and put that in the fridge (not sure that is necessary but I would probably soak on the weekend and leave it in the fridge for a few days)
For campfire spaghetti, I think this method would work great! Soak ahead of time, drain, massage in a little oil to prevent sticking (Not sure if necessary... but could be a good precaution....)and package with your cold foods, and add into a loose sauce to finish cooking and thicken . All the convenience, and definitely less work with a little pre-prep.
I'm only testing this method for the first time, but I adore the convenience of packaged upon noodles...
5:30 at night....
Him: "What do you want for dinner? I'm starving."
Her: "Me too. How about pasta?"
Him: "Sounds good. Dinner should be ready around 8."
Her: ".....I think I want a divorce."
Sounds reasonable!😂❤
"here's an ingenious method to turn a quick 20 minute process into a 2 hour affair that need to be prepped ahead of time. Enjoy!"
this seems like extra work and time. i am too hungry to wait 2 hours for pasta that isn't even ready yet haha
its not like you eat the same amount of meals every day at the same time for the entirety of your live. I mean planning a meal is no rocket sience...
@@sadi5713 this isn't meal planning.. this is wasting time. it takes 10 minutes to make pasta hahaha it shouldn't take 2 hours to do something this easy and fast. i literally live off of pasta almost everyday because its quick and easy. i work 3 jobs.
@@albertorkenbjorken congrats
@@albertorkenbjorken pasta in 10 minutes?! Effing how? What kind of pasta? Do you use premade sauce in jars/cans? I only ask because spaghetti bolognaise is my favourite, and my late mother used to make the sauce from scratch, and it takes a few hours (she cooks a few hours before lunch, but preps enough batch to last until tomorrow morning). Mom's spaghetti, as eminem put it. Can't be beat. I miss her cooking so.
Only 30 minutes:
Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes.
PERFECTLY COOKED EVERY TIME!
LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
You don't leave the heat on high after you put the pasta in. You lower it to medium-high. That way it doesn't boil over.
I rarely ever know when I want to eat 2 hours ahead of time. I can see this being useful for prepping a large, multiple course meal. But other than that spending the 15 min to boil water and cook pasta seems like way less mental stress than this method
I went to Vegas once they had a pasta bar. This must have been the way. They had big pots of pasta soaking, You would tell them what sauce you wanted. They would combine some pasta and sauce in a fry pan. in a minute or two, a serving of fresh hot pasta on demand.
I need this method. Somehow my pasta always comes out too hard
I did it years ago, put pasta in the bottom of a glass dish added a layer of canned beans and seasonings.. some white wine.. some feta cheese and a tomato sauce.. took it in the car for 2 hrs, baked the dish and at the family christmas, it was all eaten up super fast.
@@amunderdogMaybe the pasta was fresh? Fresh pasta is ready in two minutes. What I mean is freshly made. You can tell by the taste usually.
This comes off as one of those infomercials that's "solving" a problem that doesn't really exist.
I make mine a bit different. I use a single pot for the entire process. I start by browning 1 lb of meat (ground beef, ground venison, or ground pork), tossing diced onion, chopped celery, 3 crushed garlic cloves, several sliced mushroom and 2 diced jalapeños in when the meat is half cooked and finish browning the meat while cooking the veggies. I toss in Italian seasoning (basil, thyme, and oregano mix), salt, and crushed red pepper to taste immediately after the veggies are in the pot and stir. When the vegetables are partially cooked, I break a 1 lb package in half to shorten the noodles and toss them in the pan and immediately add enough warm water to cover the noodles by about half an inch and bring it to a boil, stirring occasionally until it begins boiling and frequently while it is boiling. When most of the water is absorbed/evaporated, I add a small can of tomato paste and stir until it is equally dispersed, then I add a can of petite diced tomatoes and stir while heating it through. Continue heating until you have reached the desired consistency. This method keeps all the liquid gold in the pot the whole time which acts as an emulsifier that thickens and stabilizes the sauce and there are fewer dishes to wash.
Thank you !
Nice, soaking is a great technique if you think ahead!
The absolute simplest pasta dish I've made was just filling a pan with almost an inch of water, some dry pasta, bouillon powder, and butter. Simmered down as the pasta softened and released the starch thickening into a delicious thick sauce, and added some pepper (it was a small portion as a snack). Add anything to that, herbs, mushrooms, veggies, making sure to add at the right time in the process.
Probably soaking First will make this extra nice! I also prefer just the right amount of water (not a huge pot full) that cooks like this! (Not too little and not too much water)
My thoughts too, why not boil the pasta in the sauce you’re making since it’s got too much water anyway (from the tomatoes)? 🤔
Starting in cold water, just covering the pasta, was a game changer for me. Less time, less energy, less water, no sticking at all (if you stirred them thoroughly in the cold water at the beginning) - wonderful! Might try this version though.
This is a good idea when camping and you don't have a big pot to boil the pasta. Or for someone living in a dorm and don't have big pots. Or for someone that has never cooked and are afraid to use the stove, they use the microwave to heat the sauce and then mix it all. It's also good for someone working from home and can't keep an eye on the pasta, but can soak the pasta on their break.Thank you.
The Spanish sopa seca (dry soup) of cooking noodles is a great way too. Saute the dry macaroni in oil until it turns toasty and beige in color, then add onion, garlic, tomatoes, olives... anything, and then whatever broth a 1/2 cup at a time until the noodles are tender. The same as cooking rice in this pilaf style
Great comment!! I took a screenshot and will try it.
No oil just water. No boiling:
Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes.
PERFECTLY COOKED EVERY TIME!
LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
Love sopas. It's kind of like the "Assassin's spaghetti" but no crunch.
...I think I'm going to pan fry some cooked sopas to get that sear and crisp.
Whenever the sopas was thoroughly toasted, I was always tempted to crunch on them before adding the tomato sauce.
Oh wow, that sounds amazing.
It's like a pasta risotto
I can see this being really useful for large batch cooking days when all of my stover top burners are occupied. To have bulk pasta hydrating on the table while I do everything else seems like a dream. Also useful for power outages! Which happen all the time in my windy village. Thanks for sharing!
The reason it boils over is, the size of the cooking pot.
A pro kitchen ALWAYS use large pots for pasta, and I don't think, they have the time to stand around, looking at a pot.
A lot of kitchens cook their pasta before hand.
It also helps to bring the water to a boil, add the pasta & give it a stir, let it come back to a boil, then reduce it to a simmer.
Lmao I'd you're standing around a pot waiting for noodles to boil you're doing it wrong. You stir a few times in the span of like 10 minutes max, big whoop.
Also, the boiling over has to do with the heat being too high. High heat makes the starch foam up and it builds up untill it overflows. Lower the heat a bit and you will see you can control it.
Just put an aquarium in the dining room full of pasta. The diners can choose the strands they want like a lobster. The pasta will be pre-soaked.
This seems like way more work than just boiling your pasta
Yeah, I use that 9-11 minutes to make garlic bread.
😅[][. Ο η ηγηθεί η
I agree my family wants to eat right at dinner time not when it's time to go to bed
Seriously. It takes 10 minutes, and I'm working on the rest of the meal during that 10 minutes.
@@Firevine Or cleaning up. But yeah, you time it so that the pasta cooks while you make/finish up the sauce, and any extra time you use for cleanup.
I tried it and it was really good. The texture was better than 'normal' al dente pasta somehow, even when reheated the next day. And it was perfect for us because the sauce can simmer for as long as it likes but when DH comes home the meal comes together quickly. It's more convenient with his unpredictable schedule. Plus I like the energy savings. I plan our evening meal every day so the soaking is not an issue. This would be great for weekends when we're working on a project and don't want to spend a lot of time cooking. Jazz up some jarred sauce and we're done. Only a few minutes of hands-on time after a busy day. Thank you for sharing, this was cool.
Thank you for sharing your experience and opinion. This was so helpful compared to others complaining.
I do see this as a time-saver when it comes to your attention and involvement as the video clearly shows.
You people are getting scammed so hard. The only way he can get views is by telling you not to cook things the way they they were meant to be cooked. It's an algorithm thing.
@@deuscoromat742 I'm sure you're correct about the algorithm and views. I am not a subscriber and I did click on it because it sounded interesting. I like different approaches, whether I apply them or not, I like to see what others do. Never know when it comes in handy.
I wouldn't go so far as to use the word 'scammed'. I sent him no money, it's an established technique (I trust Kenji), I learned something and lastly, it works. I have seen videos with less of a gotcha title that were not worth my time. This one was.
Just used it for shells last night.
Happy cooking!
That would be so wild if thats how it actually worked. You know how easy that would be. I would be getting millions and millions of views every single video if that was the trick.
Hey @Deus... Being an internet chef pays pretty well... if thats all it takes... why are you not doing it raking in all that mullla? hahah
AND Thank you Diane and Deanna!!! I know not everyone gets it and its almost triggering to hear... but when you do understand the point it kinda clicks right? hahah All I can say is it works.
> takes 1 minute
> look inside
> takes 2 hours
2 minute express pasta: *exists*
So… instead of cooking pasta for 10 minutes I soak the pasta for 2 hours…. I don‘t understand how this is supposed to be more easy and less time consuming :‘D
While pasts is soaking for 2 hours you can completely ignore it. You can do other things. Maybe make some meatballs.
Speaking of meatballs, back in the day when ground meat came in a flat package, I would cut it in squares, put in pan with catsup and beer, and simmer it all for 20 to 30 minutes. No browning. Resulted in meat squares!
@@jacquelyns9709 And you can also ignore it and do other things when boiling your pasta. Just lower the heat and time it.
@@jacquelyns9709 Apparently 90+% of the people in the comments don't make their spaghetti sauce from scratch. It should take at least 2 hours just to make the sauce, the pasta can soak while you are doing that. If I wanted the kind of sauce that comes from a jar I would just heat up a can of Chef Boyardee. 🤔🤓🍻
@@alsaunders7805 Chef Boyardee sauce is different than most other brands of spaghetti sauce. It has its own unique color and taste.
I still miss the pizza kits they sold in the 1960s. One year my brother and I got a whole basket of kits and a bottle of Manischewitz Concord Grape wine for Christmas.
Some jars of spaghetti sauce are almost as good as home made. Key word: jars.
Our family recipe for spaghetti sauce takes about 4 hours to make plus time to put in jars and cool. It takes too much effort for just me so I rarely make it anymore.
@@jacquelyns9709 Chef Boyardee sauce is actually closer to what would be called Vodka Sauce if you bought it in a jar in the store. It is not actually vodka that gives it it's flavor, it's all of the dissolved cheeses in it. It is good though, I love it, but it's not the same as my homemade sauce and not what I am aiming for when I make it. I worked full time 8-10 hours a day and cooked dinner when I got home for a house full of teenagers (my sons plus several of their friends living with us). It usually wasn't done till 8:30-9:00 but they didn't care, it was the best food they ever had and watching me cook it fascinated them. I don't think they learned anything though. Apparently the last couple of generations haven't learned anything about really cooking. I don't know what they would do if they were stuck in the woods and had to do everything with only a fire. I can and have cooked a pot of spaghetti (from scratch) while camping over only a wood fire. More work but it is possible. 🤓🍻
Pasta: I am a delicious , easy and fast 10min dish
Internet:
Americans will do anything but eat/make foreign cuisine correctly
Every true Italian dies inside when they see this
I doubt you've made home made noodles in your whole life
This reminds me of when I would come home from school as a kid. I wasn't allowed to use the stove without supervision, so I would make macaroni noodles in a pasta sauce jar and some hot water from the tap. Sometimes, it'd end up a little mushy, but nothing some tomato sauce and cheese couldn't fix.
I've done this lots. (I did it out of necessity when I was in college because it was hard to boil pasta in my dorm room), but I was never a fan pf this method using pasta. The texture of soak vs boil is different, imo. With noodles, though, like ramen or udon or soba, this is still my preferred method. I make ramen noodles a lot (not in a broth), and I just soak them for a bit before adding them to whatever sauce I have going. I sometimes dont even add a sauce; I just sprinkle them with garlic salt and nutritional yeast.
If you've never tried a ramen frittata, I highly recommend making it (using just egg). You just soak the ramen; meanwhile, get some oil, garlic, ginger and onion (etc) going on the stove in a large fry pan. Drain the ramen when it's soft (I think it's usually 10-20 minutes) & then add it to the pan. Let it fry up and crisp some, flipping it every so often. Then, add any other spices or sauce you want and cook for a bit longer (but not so long as to burn any possible sugars in the sauce). Add the just egg (that you've already added kala namak to because, well, wth -- it doesnt taste like egg without the kn!!!!). Cook till the egg is dried, flipping at least a few times to get both sides crisp. And, you are done. I sometimes add veggies in, like peppers or mushrooms, before the egg. (It just depends on how much cooking the veggies need as to when I add them.)
I agree. There's a difference in Ramen noodles, egg noodles, and Pasta. The starch complexity and consistency will effect the taste and dish flavor. I personally think the taste is better and worth the effort just boiling it. It's made for that.
Agree looks perfect for soba.
Microwave rice cooker pot works for cooking pasta. Perfect for students without a stove ( or people without a great attention span who are worried about forgetting pots on the stove). I make fresh ravioli this way.
Great idea! Basically have been doing this with lasagna for years. I hated trying to keep boiled lasagna from sticking to each other during prep. So, I added the uncooked noodles to a 9x13 pan, poured boiling water over them and let them sit while prepping sauce and cheeses, etc. Works great. Nice to see spaghetti prepared this way, as well. Thinner sauce works best.
I wouldn't bet against hundreds of years of Italian Cooking knowledge! :)
I bring my pot of water to a boil then put the pasta in, and stir it and wait for it to come back to a boil. Set the timer for 12 or 13 minutes. Turn the heat off and move the pot off the burner. It comes out great every time.
Ah, hello - this is how most italian restaraunts do it. You think they boil the pasta for 9 or 12 min AFTER you order it? No. They have various pastas cold soaked in a light brine, and create enough to cycle through every 3 to 4 hours. Its not a big deal. But they Do Not final cook the pasta In The Sauce. No, just a 30-45 sec dip in boiling water. Sauce should always be applied separately, pasta should never be cooked in sauce. Unless you are Chef Boy Ardee and your target audience are shoppers at Dollar Store.
When I do pasta, I heat the water to boiling, throw in the pasta in, let the water come back up to boiling along with some stirring to keep the pasta from sticking together. Then you turn the water down to a simmer and cook until properly tender. Once you do the first two steps there is no need to have a rolling boil.
This is how to cook pasta. Thank you!
Pro tip: you don't even need to keep it at a simmer. Once it's back up to boiling you can put a lid on it and turn off the heat. The remaining heat in the water is enough to cook the pasta, it might take a minute longer than stated on the box but otherwise it's perfectly fine.
@@mpitt79 Yes you are correct. I use to work for someone who fancied himself a cook. He prepared some spaghetti and neglected to bring the water back up to boiling. The result was paste and it ruined the whole meal.
Don’t forget to use a 1/4 teaspoon of baking soda to neutralize the acid in your tomatoes. It leaves a subtle sweet tomato flavor. My dad taught us this as kids. I don’t like over cooked pasta, I always cut 3-4 minutes of my pasta that I’m adding sauce to it. It’s perfect pasta every time. ❤
Oh nice! My wife always complains when I don't add cream or sugar to tomato dishes. I like the acidic taste but she doesn't. I might try this next time!
@@mccauleyconor The sugar doesn't neutralise the acidity, so yeah, the baking soda will yield better results. :)
Sugar works better! You don’t need much.
@@RickLaBanca Yeah, always used sugar. Just researched it and it does seem sugar works better.
@@ShiekahTribe Looked into it and from ppl testing this, they say sugar isn't good at neutralising the acid, but it does give a more rounded flavour. Which gives the impression of neutralising thr acid... Which is all that's important, the taste.
When the restaurant chain Presto Pasta opened, I watched them tossing up my angel hair marinara in a pan with a bit of EVOO. The pasta had a lovely, springy bite and chew. The sauce penetrated the noodles. Thus I learned that delicious upgrade (you want your cooked noodles dry(er), as opposed to wet and slackery from being rinsed.
Yet you don’t want them to overcook from sitting in a hot clump in a strainer.
I add EVOO to a pan, sautee diced onions MEDLOW. ADD a bit of tomato paste from a tube. Dried Red Pepper Flakes. Add freshly drained al dente noodles, minced garlic. Basil at the end. Tossing and coating. At very end, I add whatever cheese. Fresh Black Pepper.
I’ll be trying this. I have some physical limitations that make it dangerous to try and lift a pan of boiling water and move it to a sink to drain. I won’t have to worry about spilling water on me (since it’s cold) when draining and rinsing the pasta.
Yes! that too!
I don't get the hate and snark in the comments...
if someone doesn't share the problem he's trying to solve with this - it's not for them!
Some of us are disabled in one way or another - for me it's standing up in general (POTS) - and this is one of the possible ways to avoid some of it.
I used to microwave boil pasta (doesn't need large quantity of water, little to no foam, timer/quantities works perfect every time) but my microwave plate broke and back to regular is... exhausting
(husband is usually preparing _standing by the stove_ food for the most part, anyway, but having additional option if I need to do it is always great)
There's a video on YT for spaghetti in a pan - starts with cold water, just enough so the pasta gets done while cooking, with a little rest of starchy water to do the sauce in the pan. Saves water, energy, time, and a pot. And works. No-one believes me, their problem 😎.
@@aleksandra...The "snark" comes from the guy saying "it takes 1 minute" when it really takes 2 hours.
@@ThePopo543
It's not true. Or, it's both true.
It just depends what you're adding to the sentence (what's understood)
It takes 1 minute of ACTIVITY.
I'm not rewatching it, can't remember exactly how he's phrasing things, and title and thumbnails can be changed afaik, but even with all the click bait tactics [understandable in this attention economy] it's easy to say _Ah, that's the catch_ and either appreciate it for yourself if it's informative and applicable, or see it as good for other people, and move on...
It's really boring seeing so many ±identical, useless comments pointing out obvious thing, and trying to be funny...
But it's good for algorithm I guess, so...
oh well.
You don't have to lift anything. Just use metal tongs to move pasta to the pan. Then let the pasta water in the pot cool down. I usually don't dump the water in the sink. I water my plants with it. Water is extremely precious, so I try not waste it as much as I can!
Were there no problems digesting the raw wheat flour? Cooking breaks down the lectins. I had previously looked into using chickpea flour in a salad dressing but went with almond flour instead after some reading. Perhaps soaking works kinda like sprouting to transform some of the lectins. Or maybe some pasta has been exposed to enough heat already. Edit: just realized the pasta was heated in the sauce.
I thought the same thing for a bit when I saw him plating the boiled spaghetti. My reaction was nearly the same and I even learned something from your goof, so I hope you do it again XD
How do overnight oats work? You leave oats long enough in liquid and they taste "cooked"
@@mccauleyconor Rolled oats and instant oats are steamed (=cooked), flattened, and dehydrated in the process of manufacturing. They are not raw. If they were, overnight oats wouldn't work.
@@TasteOfButterflies Ah! Thanks, that makes a lot of sense! I just assumed the soaking broke down the cell structure.
Cereals and pseudo cereals dont have as much lectin as beans. Not even close. Lectin is what makes beans hard. You can't bite into a bean. You can bite into wheat berries (I actually eat uncooked buckwheat as a snack all the time, even ate only buckwheat for an entire day). You definitely always need to boil legumes but cereals are fine raw (they are tastier cooked)
OR. you can just use bigger pot so there is no boil over.
"Four or five or ten cloves of garlic."
Yes! 😋
Boil, not boil. This channel is giving me contradictory directions 🤣
Loved the edition of this video. And the intro was very funny 😊
Sometimes when you are thinking of things too boil... not boiling ideas emerge
Bro, "if you're not using the tube you're doing yourself a disservice"? I've used it before, until I realized - it weighs like 5-6 oz, a small can can be like 8 oz. The tube can cost like $2.65, while the can will be $0.95. Buying the tube is a waste of money lol - just make sure the opened can is sealed well.
the tube cost $2.65 10 years ago before the pandemic. now it's $10. a 28 oz of tomato paste costs $2.99. nobody buys tube paste. it's a complete ripoff.
Ever since the 70s energy crisis I dump the pasta in the cold water and heat it to boiling then turn off heat and cover for about 9 minutes (depending on the pasta shape). It comes out perfect every time and saves a lot of energy. Also not boiling the pasta seems to make the timing less critical. Occasionally I forget, and get to the pasta a few minutes late and the pasta is OK. Not perfect, but not soup like boiling would do. Im not sure I would be able to plan ahead 2 hours to soak the noodles as in your method, but adding the noodles to the sauce to enhance the coating seems worthwhile.
The issue with the boiled pasta + sauce is that you didn't add the starchy water from cooking the pasta itself. As you explained, the non-boiled pasta released the starch into the sauce, thickened it and allowed it to leather the then cooked pasta with the sauce - Clear as day. As to the easiness of not needing to check your pasta during cooking/boiling plus getting the thickening/leathering effect of the sauce, then your method is a good one.
Try this.
30 minutes, no boil no oil no salt:-
Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes.
PERFECTLY COOKED EVERY TIME!
LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
@@johnkean6852 you can boil pasta in under 12 lol. F your 30 minutes b.s.
It works great. I make my Lagann just like that
@@johnkean6852 No boil recipe: Step 1 Boil water
@@pyramidion5911 Well he never said it was No boil!
If you just add pasta water after boiling youll get the same thickness of the sauce from the starch in the water and the water itself will just steam away.
Pasta water= tears of the gods!
@@impunitythebagpussyeah I have a jug of the stuff in the back of my fridge. I always collect the stuff at the end of boiling some pasta.
This dish saves so much time that it went from 10 minutes to 2 hours!!! Genius 😉
Great idea for the summer when I don’t want to boil water because it heats up the house. Thank you for this!
30 minutes, no boil no oil no salt:-
Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes.
PERFECTLY COOKED EVERY TIME!
LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
Made this recipe today and it was so delicious! And sauce stick ability was fantastic. So I glad I found your channel.
As an Italian I feel my ancestors crying 🤣🤣🤣
🤣🤣🤣 here too
Oh Madonna Benedetta dell'Incoroneta... mi sono sentita male anch'io 😂
One time my stove stopped working so I just boiled water in the electric kettle then soaked the pasta with a lid on and it did the trick
The EASIEST way to avoid boil-over, without using a wooden spoon, pan insert, pot watcher, boil disk, or anything is: Use a REALLY big pot. If I'm boiling a gallon of water for pasta for 2, I use a 16 quart stock pot. It's no harder to wash, and there's no way 1 gallon of water is gonna climb the sides of a 4 gallon pot.
16 quart is a huge pot!!
youre a chef? ive never owned anyhting over 5lt which is what youre supposed to use and it doesnt boil over unless you leave it unattended....
Why are you boiling a gallon of water for 2 servings of pasta? If you use less water, the starch will be more concentrated and it can be used in the sauce.
Am I the only one not seeing time being saved here? You could've just boiled the pasta in the time it took you to make that sauce. Ethan's video on this that you featured a glimpse of actually does save time but even that only cuts about ~3 minutes.
you can also soak the pasta in boiled water (just turn off the heat before you pop the noodles in the pan). they hydrate way faster, in minutes! i saw an italian chef do this in italia squisita.
Of course, a random US-American on TH-cam is the best advice when it comes to cooking.
And keep your wedding ring while cooking, all the best chefs do this.
Yup. I’m not a chef!
Keep being a petty nobody sht
My ninety-something year old, Italy born nonna has done this for eight decades. There are advantages - uniform texture, salt fully penetrates the pasta, one gets starch into the sauce without diluting it with pasta water. Takes some pre-planning for the soak, but that is hands off time and can be done in advance. Hydrate, quick rinse to remove surface starch, and it's good for a couple days in the fridge.
This seems like a lot of extra work/ steps, with no real benefit. I definitely will not be trying this, but I'll happily sit here & watch you do it! 😂
You make food fun! I dig it.
I can't believe anybody WASTES THEIR TIME this way!
I cook all of my raw pasta in a big skillet right in the sauce, no precooking of any kind. The spaghetti absorbs all the favor and if it absorbs too much water, I just add a little more until the sauce has the perfect consistency.
Try this- you'll thank me later.
Fry some garlic & shredded pepperoni or crumbled bacon in plenty of oil. Crack the spaghetti in half and toss it around in the hot oil. Pour a cup of water into the skillet and cover it for a few minutes. Stir it around and add diced fresh roma tomatoes (or tomato sauce) and other spices you like. Cook until the pasta is al dente, adjusting the consistency of the sauce as needed.
You lost me at "two hours"
I. Love. This!!!!!!! We lose power often out here in the boonies; this method kills two birds with one stone. 1) Spaghetti can be on the menu 2) limits amount of fuel needed in winter & during our humid, hot, crappy summers doesn’t add unnecessary misery. Added bonus is the great sauce coating. Another winner Stache Man!
This is stupid. Longer process, no less difficult. More steps, more time.
How can you still make the sauce for this to work without power? If you have a heat source, just cook the noodles in the sauce, done in 15 minutes.
@@Dinosox16 Sauce can cook in way less than 15 minutes without having to worry about cooking noodles in the heat, so soaking noodles + warming up the sauce alone uses way less fuel in total than other methods which is good since you wanna conserve fuel during an power outage
Dude, while you "consuming" your time slicing and dicing you onion and garlic, heating up your olive oil and sauce in the pot, your pasta would already boiled and strained, ready to be tossed in. It's called multitasking.
I’ve wondered about this ever since I tried soaking the pasta before boiling it. I wondered why recipes never suggested this. It cut down boil time, but now I see you don’t need to boil it. Excellent! This is what I’m going to do from now on.
The old fashion way is so much better
From the cook book you never needed or wanted. Next, one hour pot roast in 24 hours. Delish!! 😶
Great video. I learned at Vegfest Vegas cooking demo that pepper should be added last to a dish, because it burns quickly. I thought it was an interesting tip to share. I have always thrown my pepper right into my sauté, though perhaps I’ll take the michelin chef’s advice, or maybe I won’t. I did share it though. You can take the pepper tip with a grain of salt.
I love the pepper tip!!!
When I do use pepper earlier, its flavour fades really quickly, so if I want some pepper flavouring or to add spice in the ingredients, I add in a bit first and add the rest right before or after I turn off the heat.
But if you toast or fry the pepper with the oil you grt an enhanced flvor. In indim cuisine it's pretty usual tht the base of most sauces, it's frying off the spices.
@@user-iv6lt2rl6h really interesting thanks for sharing!
I like both at the start and end.
You're missing one HUGE problem, Mark, and that's the fact that the pasta is not going to be piping hot if it starts at room temperature and you put hot sauce on it. You may think it's hot enough for you, but believe me, it's not hot enough for me.
haha yeah that is a problem!! I never serve that way!! I only did it for this video because when I was reading thats actually the average way most home cooks do it (odd)
@@SauceStache Just microwave it. That will be optimal. LOL
If you don't feel the fires of Pompeii in your mouth you aren't eating real pasta!
Not a problem you will throw the 2 hours pasta in the sauce and cook it for 1 minute to be hot.
But he cooked it in the sauce
Spaghetti is SO simple. Ignore the package instructions... Boil 13 mins. Perfect.
"I wanna find a way to cook pasta faster"
First step takes two hours.
You can set a timer. It's much easier.
If you just want to solve the issue of checking your pasta for 10 minutes … and shorten that time a bit … then make your pasta in a pressure cooker. Needs exact timing and water amount for your pressure cooker, so take 3-8 times to figure that out to perfection. After that, it works every time. I always do that when vanlife-ing, as it prevents all that steam getting into the vehicle.
That sounds like even more work and time consuming than simply cooking pasta the traditional way. Seriously, If someone doesn't' have 10 to 12 minutes to cook pasta {and no you don't have to stand over it,...just come back to stir occasionally till the timer is up} ...then maybe they should just order Mc'D's through DoorDash....which even takes longer while waiting on it.
@@smellyfella5077What are you talking about? It takes 5 minutes to perfectly cook pasta in the instant pot 🤣
@@awesomebeast7509 We're taking about a pressure cooker.....not an instant pot.....they are two different things. 🙄
@@smellyfella5077I get what you mean now. But an instant pot is still a pressure cooker tho. But yeah I get your point
@@awesomebeast7509 When someone says/writes "pressure cooker" I think of a traditional pressure cooker like the one you're grandma use to use; the pot was the size of 5 gallon bucket with a lid that clamped down with a shaker-steam release valve on top that would vent steam so the pot would not explode and kill everybody in the kitchen.
I grew San marzanos this year well one just for fun. Just turned September and it produces nice! Did get some blossom end rot though.
This is freeking awesome! All my life I've made spaghetti and was always frustrated at the separation of sauce and noodles, grrr! What Monica said, you have to scoop up some sauce to go with the bare spagetts. I can't wait till the next time I make this. Hmmm I wonder if it works the same way with mac and cheese? AND I'd like to see a Assassina version of this as well 😋
I don't boil my noodles anymore, but I don't do this either. I cook my noodles directly in the sauce, and oh my, it is it good!
This is exactly what I do! I cook my noodles inside the pasta sauce and a bit of added water (that gets absorbed by the noodles). No having to strain the noodles from the water. And the sauce/seasoning flavors the noodles nicely.
My fiance won't let me cook it any other way, since we switched to this. 🤭 Tastes so much better! 🥰
@khione8044 It's the best! You're the first person I've encountered who cooks their spaghetti the way I do.
My mother never taught me to cook 😆 The kitchen was her domain, and us kids were the cleaner uppers 🤣
Hahaha, I taught myself how to cook by following my nose and experimenting.
The pasta cooked in the sauce was a recent experiment, about 2 years ago.
@@scatteredgrapes8007 Yeah. My mother was a single mom who worked two jobs just to raise my sister and I. We were given microwavable dinners (no offense meant to her. She did awesome for what she had to work with) to make it easy for us, as she wouldn't get home until after we were already in bed.
But that did mean I didn't have the chance to learn how to cook either. I didn't learn to cook until after I was an adult. TH-cam was a big help recently as well, at furthering my cooking skills. Learning new things to cook that wasn't simply just from a box! 🤭
My fiance loves it when I changed how I cooked it so that the noodles cook in the pasta sauce (and a bit of water). The flavor absorbs into the noodles, and the sauce coats the noodle a lot better, as well.
I figured there were so many dishes that we cooked, where the pasta isn't cooked separately. Why must we cook the spaghetti noodles separate? 🤷♀️
Plus, it's an easy one-pot clean-up! Win-Win! 🥰😁
@khione8044 I was making chicken stew and dumplings when I got the idea 😆 I'm similar to your mom but for a different reason. I can't stand for long periods of time, so when I cook, I cook more than is needed so I can freeze them as diy TV dinners.
Ridiculous
I been cooking not only pasta but all noodles they come out great
I have a great tip to prevent boilover. Turn down the heat.
This knowledge could seriously come in handy in a situation to stretch food supply without electricity/stove available etc...
I boil my pasta at half the time that the package calls for. Then drain it and add the noodles to the sauce to finish up the cooking process. And achieve the same results if not better in 30 to 45 minutes.
Tip, add a half a can to a whole can of water to the sauce as it is cooking. A few minutes before you add the half cooked pasta. It will thicken up as the pasta and sauce finish cooking.
Stop the craziness. just throw a box of pasta into the toilet, remove four hours later and enjoy.
Ive been cooking similar to the hydrated spaghetti method, in the sense that i cook the pasta in the sauce.
I however skipped the hydration step by simply using another pasta shape that stirrs more easily in the sauce - like fusili or penne.
To compensate for the fact im not cooking fusili directly in water but in canned peeled tomato sauce, i simply put it soon after putting in the tomato in the pan, allowing me to cook adente pasta in a single pan.
I am going to keep boiling my water when making pasta and I have a feeling everything is going to be just fine.
That is how they cook pasta in prison. You poured sauce over the boiled pasta rather than mixing it in like you did with the prison pasta.
Spaghetti with a "nice snap to it"
Yum! 😂
I had to check the upload date, and no, it's not April 1st.
This is a serious video.
Very nice video,love the recipe and technique.
Thank you.
2 HOURS?? I come home from work at 5-6 with a hungry family I'M NOT WAITING 2 HOURS FOR DINNER! Just boil the stupid pasta already If your pot is always boiling over USE A BIGGER POT! I use a large stock pot with about 2qts water give or take
I think he convinced a total of zero people to do this. "Can't boil pasta because you suck at cooking? Try taking 12x longer!"
0:32 I'd rather watch and stand guard of boiling pasta than play Fortnite on any given day.
An Italian soul is condemned to purgatory every time you use this method 💀
😄
I first ran across this concept in The Food Lab, by J. Kenji Lopez Alt. He was trying to find a fool proof method of achieving aldenta cooked noodles, and what he discovered was this method of soaking noodles without heat for a period of time. Now, for the home cook, it seemed like a lot of extra time, but for the commercial kitchen chef, it yields easily reproducible results, consistent aldenta finish, no energy used in the production so less cost and a cooler kitchen!
It's very cool... 👍
Each to their own, but in my Italian household, I’d get disowned for this!!!🤣 Enjoy everyone! Can’t wait for the next vid experiment😍💖💖💖💖💖
I like it. I can see this being easy for camping. Just put it a container for 2hrs, go have some fun, come back and make the sauce and then throw your noodles in. Minimum cleanup. Plus, whenever I try boiling noods on a fire, they always end up burning on the bottom. So this really could be useful.
I immediately thought of doing this when I take the jeep out too lol
I'm Italian and this destroyed my day
I put my pasta in a strainer basket in an Instant pot. I don't pressure cook it. I use that as if it were a stove and it is tall enough that I haven't had overflow. What I like about your method is that there are situations like power outages where pasta would be off my menu but the concept that you can just soak the pasta puts it back on the menu.
30 minutes, no boil:
Put spaghetti in ice cream container. Generously cover with boiling water. Lid on. Cover with thick tea towel Leave 30 minutes.
PERFECTLY COOKED EVERY TIME!
LONGER COOKING TIMES WITH THICKER/ OTHER PASTAE. SPAGHETTI WORKS BESTCOOKED THIS WAY.
@@johnkean6852 Now that is thermal cooking. I was just watching videos on that using the Stanley crock. Put boiling water in and seal it and when you come back 4 or 5 hours later anything will be cooked as if by a slow cooker. It will still be in the safety range to not grow bacteria. It will also still be hot for up to 12 hours. I have been looking into that for power outages. I have had power outages mid-cooking. I also did get a camp stove. But I feel like thermal cooking is a way for me to get my rice and beans or soup to be piping hot when I get home from work without using much electricity.
I’m curious about your instant pot method. What settings do you use if you’re not pressure cooking - just sauté? How much water? Thanks!
@@amberh.5393 I go by the Smithsonian instructions. Fill the pot 3/4ths with cold water. Then, I put a strainer that fits the pot and has a silicone handle on it in the pot. As far as the setting goes, really it is more monitoring the time after boiling. Because it isn't in pressure cooking mode, you can leave the top off or put one of their vented glass tops on. Really it is just like a pan on the stovetop at that point.
@@amberh.5393 It doesn't take much longer and I like not having to clean the cover and I don't get steam all over my kitchen. I find the clean-up takes less time and makes up for what the pressure cooking saved in time.
Perfect timing to go along with Ethan’s canned tomatoes video.
Wait... what? First you tell us to boil everything and now you're telling us not to boil stuff? 🤣🤣🤣🤣
Its at that point hahahah
@@SauceStache would you ever fart? Do you Poo? In the toiler?
@@123495734 Nice to see we have kids in here too.
@@thatsalt1560 I'm 35 but I laughed out loud at his comment because it was just so out of left field.
@@123495734 😂 🥴
Lmao.. 4 or 5.. to 10... That escalated quickly.