enuff wrote:

> How about pasta? Before I try it has anyone
> done this successfully? I'm thinking of using a similar technique to my
> frozen rice...

> Put large metal tray in freezer, cook pasta until about 90% done, run under
> lots of cold water and quickly drain, spread out on tray in freezer and
> leave overnight before bagging into portions for nukeing at a later stage.

In my restaurants, for special banquets and the like, we froze pasta
this way: cook to about 3/4 done, drain and rinse and drain very well.
Toss with oil and cool to room temp. Put into bags and freeze. Because
of the oil, they don't permanently stick together in a hard block. To
finish, drop into near-boiling water for about 1 1/2 minutes and stir
a couple times. The pasta comes apart and finishes. Drain, toss with
butter, sauce and serve.

Pastorio