If I cook pasta, and plan to refrigerate a part of it, when should I
add the sauce? Should I add it right after draining, and then put it
in the fridge already coated? Or should I keep them separate in the
fridge, then combine them before serving? Will this cause it to clump?
Should I add some olive oil or something after draining to prevent
this from happening?

In article . com>,
says...
> If I cook pasta, and plan to refrigerate a part of it, when should I
> add the sauce? Should I add it right after draining, and then put it
> in the fridge already coated? Or should I keep them separate in the
> fridge, then combine them before serving? Will this cause it to clump?
> Should I add some olive oil or something after draining to prevent
> this from happening?
>
>

I think the first idea is better - keeps stuff from sticking together
and lets the flavor permeate.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

wrote:
>
> If I cook pasta, and plan to refrigerate a part of it, when should I
> add the sauce? Should I add it right after draining, and then put it
> in the fridge already coated? Or should I keep them separate in the
> fridge, then combine them before serving? Will this cause it to clump?
> Should I add some olive oil or something after draining to prevent
> this from happening?

Well, I hate having the sauce mixed with the pasta
ahead of time, so I would refrigerate them separately.
In my case this applies mostly to spaghetti with meat
sauce (tomato sauce with meat in it). I like my sauce
put on the pasta on the plate. I know a lot of people
mix at least some of the sauce with the pasta before
serving it and then put a little more on after it's
on the plate. Some people even - gasp! - cook the pasta
in the sauce. When I make spaghetti I store the leftover
cooked pasta in a ziplock bag. Then I just throw the bag
in the microwave and heat it and it comes out like freshly
cooked pasta. Then I heat the sauce in a bowl in the MW
and pour it over the pasta.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Peter A wrote:
>
> In article . com>,
> says...
> > If I cook pasta, and plan to refrigerate a part of it, when should I
> > add the sauce? Should I add it right after draining, and then put it
> > in the fridge already coated? Or should I keep them separate in the
> > fridge, then combine them before serving? Will this cause it to clump?
> > Should I add some olive oil or something after draining to prevent
> > this from happening?
> >
> >
>
> I think the first idea is better - keeps stuff from sticking together
> and lets the flavor permeate.

I know that lots of people like their pasta mixed with the
sauce so the flavors can permeate. I, personally, prefer
the flavors *not* to permeate the pasta as I like to taste
the pasta. This way you have 2 different flavors and textures
which I find more appealing than just sauce-flavored pasta where
the flavor of the pasta is lost to the flavor of the sauce -
then you only have 1 flavor and 2 textures.

Kate

> --
> Peter Aitken
> Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

wrote:
> If I cook pasta, and plan to refrigerate a part of it, when should I
> add the sauce? Should I add it right after draining, and then put it
> in the fridge already coated? Or should I keep them separate in the
> fridge, then combine them before serving? Will this cause it to clump?
> Should I add some olive oil or something after draining to prevent
> this from happening?

I just store my cooked pasta in a ziploc in the fridge - no sauce, no
oil. When I am ready to reheat, I add a couple Ts of water, and nuke
it in the bag for a couple minutes. I heat the sauce separately, and
combine the two hot items in the serving dish.

I might mention that I rinse my hot, just-cooked pasta initially with
cold water so that the pieces don't stick to each other.

-L.

In article . com>,
wrote:

> If I cook pasta, and plan to refrigerate a part of it, when should I
> add the sauce?
If it looks like it will equal out right, I put the sauce in the
container and the pasta on top, then invert onto a plate to nuke to
heat. Works swell.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

wrote:
> If I cook pasta, and plan to refrigerate a part of it, when should I
> add the sauce? Should I add it right after draining, and then put it
> in the fridge already coated? Or should I keep them separate in the
> fridge, then combine them before serving? Will this cause it to clump?
> Should I add some olive oil or something after draining to prevent
> this from happening?

Why do you cook more pasta than you need? Just curious.

On 22 Sep 2006 04:50:48 -0700, "stark" >
wrote:

wrote:
>> If I cook pasta, and plan to refrigerate a part of it, when should I
>> add the sauce? Should I add it right after draining, and then put it
>> in the fridge already coated? Or should I keep them separate in the
>> fridge, then combine them before serving? Will this cause it to clump?
>> Should I add some olive oil or something after draining to prevent
>> this from happening?
>
>Why do you cook more pasta than you need? Just curious.

What, you NEVER have anything left over after you eat? That's why they
are called 'leftovers'. :/

--
Zilbandy - Tucson, Arizona USA >
Dead Suburban's Home Page: http://zilbandy.com/suburb/
PGP Public Key: http://zilbandy.com/pgpkey.htm
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~

Zilbandy wrote:
> On 22 Sep 2006 04:50:48 -0700, "stark" >
> wrote:
> >
> >Why do you cook more pasta than you need? Just curious.
>
> What, you NEVER have anything left over after you eat? That's why they
> are called 'leftovers'. :/
> --
Yeah, but he has a good point. It's really easy to measure serving
sizes of pasta, and freshly made pasta is always a whole lot better
than warmed-up leftover pasta, so it's worth the effort. I very often
have leftover sauce, very rarely make too much pasta, and I'm sure
that's a common experience. -aem