Hi

Been reading the group for a while and picked up some interesting ideas,
such as freezing cooked rice. 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.

The reason I ask is I have bought vacum packed pasta which you can nuke and
it was okay, not quite the same as fresh but nearly.

Cheers

Tony

enuff wrote:
> Hi
>
> Been reading the group for a while and picked up some interesting
> ideas, such as freezing cooked rice. How about pasta? Before I try it
> has anyone done this successfully?
(snip)
> Tony

Absolutely. I cook up and then place in freezer bags individually portioned
pasta often. Takes just a couple of minutes to nuke it in the microwave at
work. Pasta holds up very well in the freezer. I don't bother to
under-cook it since the heating time in the microwave is just that -
heating, not cooking.

Jill

"jmcquown" > wrote in message
.. .
> enuff wrote:
> > Hi
> >
> > Been reading the group for a while and picked up some interesting
> > ideas, such as freezing cooked rice. How about pasta? Before I try it
> > has anyone done this successfully?
> (snip)
> > Tony
>
> Absolutely. I cook up and then place in freezer bags individually
portioned
> pasta often. Takes just a couple of minutes to nuke it in the microwave
at
> work. Pasta holds up very well in the freezer. I don't bother to
> under-cook it since the heating time in the microwave is just that -
> heating, not cooking.
>
> Jill
>
>

Thanks Jill

I'll try a batch when I get the chance and see how it comes out.

Tony

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

> "enuff" said:
>
>Been reading the group for a while and picked up some interesting ideas,
>such as freezing cooked rice. 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.
>
>The reason I ask is I have bought vacum packed pasta which you can nuke and
>it was okay, not quite the same as fresh but nearly.

Pasta dishes (of virtually every sort) are probably the most common type found
in the frozen prepared foods section of the stupidmarket... from mac 'n cheese,
to stuffed shells, to ravioli, to man 'o cotti - lass a vagina, to ziti and
beyond.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>"John D. Misrahi"
>
>I used to work at a restaurant that often did that for busy rushes - we
>cooked the different types of pasta at night, oiled it (veg oil I think) so
>it wouldnt stick, and divided it into individual portions in plastic
>containers with lids..Put them all in the walk in freezer, and during a rush
>we'd just empty a container of pasta into a basket and dunk it in hot water
>before using. Always turned out well.

If it's for just over night it seems to not make much sense placing pasta into
the freezer when refrigeration would more than suffice... so I don't believe
your tupperware fairytale. In any event any restaurant that intentionally
cooks pasta a day in advance is not much of a restaurant, more a fercocktah
greezy spoon... there's definitley a major flavor/texture difference between
fresh cooked pasta and day old oiled-down from the fridge/freezer...
practically chef boyardee slop. Any WOP ******* resturant worth it's
sopressata can boil up a serving of pasta from scratch from the time the order
is taken before the patron slugs down their dago red 'n bread. In which part
of the planet do you morons hail from... probably Italy, the asshole.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

enuff wrote in message >...
>
>"jmcquown" > wrote in message
. ..
>> enuff wrote:
>> > Hi
>> >
>> > Been reading the group for a while and picked up some interesting
>> > ideas, such as freezing cooked rice. How about pasta? Before I try it
>> > has anyone done this successfully?
>> (snip)
>> > Tony
>>
>> Absolutely. I cook up and then place in freezer bags individually
>portioned
>> pasta often. Takes just a couple of minutes to nuke it in the microwave
>at
>> work. Pasta holds up very well in the freezer. I don't bother to
>> under-cook it since the heating time in the microwave is just that -
>> heating, not cooking.
>>
>> Jill


I used to work at a restaurant that often did that for busy rushes - we
cooked the different types of pasta at night, oiled it (veg oil I think) so
it wouldnt stick, and divided it into individual portions in plastic
containers with lids..Put them all in the walk in freezer, and during a rush
we'd just empty a container of pasta into a basket and dunk it in hot water
before using. Always turned out well.

john

Have you ever had anything nice to say here???


"PENMART01" > wrote in message
...
> >"John D. Misrahi"
> >
> >I used to work at a restaurant that often did that for busy rushes - we
> >cooked the different types of pasta at night, oiled it (veg oil I think)
so
> >it wouldnt stick, and divided it into individual portions in plastic
> >containers with lids..Put them all in the walk in freezer, and during a
rush
> >we'd just empty a container of pasta into a basket and dunk it in hot
water
> >before using. Always turned out well.
>
> If it's for just over night it seems to not make much sense placing pasta
into
> the freezer when refrigeration would more than suffice... so I don't
believe
> your tupperware fairytale. In any event any restaurant that intentionally
> cooks pasta a day in advance is not much of a restaurant, more a
fercocktah
> greezy spoon... there's definitley a major flavor/texture difference
between
> fresh cooked pasta and day old oiled-down from the fridge/freezer...
> practically chef boyardee slop. Any WOP ******* resturant worth it's
> sopressata can boil up a serving of pasta from scratch from the time the
order
> is taken before the patron slugs down their dago red 'n bread. In which
part
> of the planet do you morons hail from... probably Italy, the asshole.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

>
>If it's for just over night it seems to not make much sense placing pasta
into
>the freezer when refrigeration would more than suffice... so I don't
believe
>your tupperware fairytale.

Fairytale? Well....I dunno...I was just working there. But they would freeze
pasta for up to a week's supply....not just overnight.
That's what they did anyways.

In any event any restaurant that intentionally
>cooks pasta a day in advance is not much of a restaurant, more a fercocktah
>greezy spoon... there's definitley a major flavor/texture difference
between
>fresh cooked pasta and day old oiled-down from the fridge/freezer...
>practically chef boyardee slop.

Boy, you are a friendly one ;-p

-John

Any WOP ******* resturant worth it's
>sopressata can boil up a serving of pasta from scratch from the time the
order
>is taken before the patron slugs down their dago red 'n bread. In which
part
>of the planet do you morons hail from... probably Italy, the asshole.
>
>
>---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
>Sheldon
>````````````
>"Life would be devoid of all meaning were it without tribulation."
>

Bob Pastorio wrote in message >...
>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
>

Oh, you better not say that too loud or Penmart01 might start calling you
names...

Actually he has never had anything to say here.

He does occasionally regurgitate some info that he has read somewhere.

It's kinda like one of those "teachers" who read directly from textbooks.



"L Beck" > wrote in message
...
> Have you ever had anything nice to say here???
>
>
> "PENMART01" > wrote in message
> ...
> > >"John D. Misrahi"
> > >
> > >I used to work at a restaurant that often did that for busy rushes - we
> > >cooked the different types of pasta at night, oiled it (veg oil I
think)
> so
> > >it wouldnt stick, and divided it into individual portions in plastic
> > >containers with lids..Put them all in the walk in freezer, and during a
> rush
> > >we'd just empty a container of pasta into a basket and dunk it in hot
> water
> > >before using. Always turned out well.
> >
> > If it's for just over night it seems to not make much sense placing
pasta
> into
> > the freezer when refrigeration would more than suffice... so I don't
> believe
> > your tupperware fairytale. In any event any restaurant that
intentionally
> > cooks pasta a day in advance is not much of a restaurant, more a
> fercocktah
> > greezy spoon... there's definitley a major flavor/texture difference
> between
> > fresh cooked pasta and day old oiled-down from the fridge/freezer...
> > practically chef boyardee slop. Any WOP ******* resturant worth it's
> > sopressata can boil up a serving of pasta from scratch from the time the
> order
> > is taken before the patron slugs down their dago red 'n bread. In which
> part
> > of the planet do you morons hail from... probably Italy, the asshole.
> >
> >
> > ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> > ---= Move UNITED NATIONS To Paris =---
> > Sheldon
> > ````````````
> > "Life would be devoid of all meaning were it without tribulation."
> >
>
>

John D. Misrahi wrote:

> Bob Pastorio wrote in message >...
>
>>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
>>
> Oh, you better not say that too loud or Penmart01 might start calling you
> names...

Old Cookie Katz has called me names for years. He does that when he's
outclassed. And he's posted his ignorance and vulgarity for more years
than that. I don't see his posts anymore and it has made the group
immeasurably more intelligent by that one gesture.

I saw some part of a note from him about what Italian restaurants do
and it's so off-the-mark that it didn't even bear comment. There isn't
a restaurant on earth that waits until it's ordered to start cooking
pasta. What would happen on a busy night when people order pasta
often? 50 people come in over a four hour span and order pasta? New
pot of water for each order? Throw the ziti in with the linguini? How
could any restaurant deal with that unless the pasta was par-cooked?
How many burners does shitwit Sheldon think restaurants have?

Pastorio