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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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Save the Environement - Use less water when cooking pasta
Could this be a case for the 'Fasta Pasta' or the 'Pasta n More'? http://bit.ly/lesswater Gary Hayman |
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![]() "zydecogary" > wrote in message ... > Save the Environement - Use less water when cooking pasta > > Could this be a case for the 'Fasta Pasta' or the 'Pasta n More'? > > http://bit.ly/lesswater > > Gary Hayman This will probably catch on in those household kitchens which have fancy new stovetops that look like they belong in a magazine photo, but that can hardly boil water at all. I like the concept of tossing a big pot of boiling water down the drain to keep the pipes clear. I save water by rarely using the disposal, and not washing my car. I like the idea of using thick pasta water for cooking/sauce purposes, though. |
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![]() "Gil Faver" > wrote in message ... > > > I like the concept of tossing a big pot of boiling water down the drain to > keep the pipes clear. > > I like the idea of using thick pasta water for cooking/sauce purposes, > though. If one's drainpipes are 'plastic,' I've heard throwing a pan of very hot water down the drain can loosen the glue. Myth? Who knows; but I let my pasta water sit on the back of the stove until cooled. The article says: "Restaurant cooks prize thick pasta water. In “Heat,” his best-selling account of working in Mario Batali’s restaurant Babbo, Bill Buford describes how in the course of an evening, water in the pasta cooker goes from clear to cloudy to muddy, a stage that is “yucky-sounding but wonderful,” because the water “behaves like a sauce thickener, binding the elements and flavoring the pasta with the flavor of itself.” Mr. Buford suggests that the muddy pasta water should be bottled and sold, because home cooking never produces anything like it. Cooking one batch of pasta in minimal water can’t smooth out the starch as completely or generate those long-cooked flavors. But it does make pasta water good enough to sip." I usually use a bit of pasta cooking water to finish pasta and sauce combining, but GEEZ! would I even consider saving the water for anything else? Or sipping it? No! Perhaps it is good to a certain few, though :-)) Dee Dee |
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