Is there a way to keep it hot on the stove but not serve it for a
while - say 15-20 minutes? What if I just add cold water, bring it
down to abt 100 degrees and let it sit in the water? Will it still be
edible? get soggy? How soon?

Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
3 pots of pasta 'going' and ready to serve. I figure if we stagger
it, one pot every 15 minutes......or is this a fool's errand?

On Oct 27, 4:31*pm, Kalmia > wrote:
> Is there a way to keep it hot on the stove but not serve it for a
> while - say 15-20 minutes? *What if I just add cold water, bring it
> down to abt 100 degrees and let it sit in the water? *Will it still be
> edible? get soggy? *How soon?
>
> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> 3 pots of pasta 'going' and ready to serve. *I figure if we stagger
> it, one pot every 15 minutes......or is this a fool's errand?

I would go ahead cook the spaghetti just a bit underdone, drain it
and let it cool, then put the sauce on it and keep it warm in those
chaffing servers. If you leave spaghettin in the water even cool, it
will just wind up being mush.

Kalmia wrote:
> Is there a way to keep it hot on the stove but not serve it for a
> while - say 15-20 minutes? What if I just add cold water, bring it
> down to abt 100 degrees and let it sit in the water? Will it still be
> edible? get soggy? How soon?
>
> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
> it, one pot every 15 minutes......or is this a fool's errand?

Stagger it, or undercook it and plunge it into a REALLY large pot of rapidly
boiling salted water at the last minute.

Kalmia wrote:
> Is there a way to keep it hot on the stove but not serve it for a
> while - say 15-20 minutes? What if I just add cold water, bring it
> down to abt 100 degrees and let it sit in the water? Will it still be
> edible? get soggy? How soon?
>
> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
> it, one pot every 15 minutes......or is this a fool's errand?

Another possibility is to cook it al dente, toss it with a little olive oil
or butter, and keep it warm for several minutes.

"Kalmia" > wrote in message
...
> Is there a way to keep it hot on the stove but not serve it for a
> while - say 15-20 minutes? What if I just add cold water, bring it
> down to abt 100 degrees and let it sit in the water? Will it still be
> edible? get soggy? How soon?
>
> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
> it, one pot every 15 minutes......or is this a fool's errand?

Cook it till al dente, stop the cooking by immersing in ice water. When
ready to serve, place in boiling water for 1 minute.

Paul

"Sqwertz" > wrote in message
...
> On Thu, 27 Oct 2011 16:31:13 -0700 (PDT), Kalmia wrote:
>
>> Is there a way to keep it hot on the stove but not serve it for a
>> while - say 15-20 minutes? What if I just add cold water, bring it
>> down to abt 100 degrees and let it sit in the water? Will it still be
>> edible? get soggy? How soon?
>>
>> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
>> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
>> it, one pot every 15 minutes......or is this a fool's errand?
>
> You drain it and freshen it with a dunk in hot water just before
> serving. That's how all the Italian (not Olive Garden) and Vietnamese
> restaurants do it.
>
> -sw

Like the man said.

Dimitri

"Paul M. Cook" > wrote in message
...
>
> "Kalmia" > wrote in message
> ...
>> Is there a way to keep it hot on the stove but not serve it for a
>> while - say 15-20 minutes? What if I just add cold water, bring it
>> down to abt 100 degrees and let it sit in the water? Will it still be
>> edible? get soggy? How soon?
>>
>> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
>> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
>> it, one pot every 15 minutes......or is this a fool's errand?
>
> Cook it till al dente, stop the cooking by immersing in ice water. When
> ready to serve, place in boiling water for 1 minute.
>
> Paul


Perfect.

Dimitri

Janet wrote:
>
> Kalmia wrote:
> > Is there a way to keep it hot on the stove but not serve it for a
> > while - say 15-20 minutes? What if I just add cold water, bring it
> > down to abt 100 degrees and let it sit in the water? Will it still be
> > edible? get soggy? How soon?
> >
> > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> > 3 pots of pasta 'going' and ready to serve. I figure if we stagger
> > it, one pot every 15 minutes......or is this a fool's errand?
>
> Stagger it, or undercook it and plunge it into a REALLY large pot of rapidly
> boiling salted water at the last minute.

Undercooking followed by the boiling water dunk before finishing is how
most restaurants do it.

On Thu, 27 Oct 2011 17:51:30 -0700, "Paul M. Cook" >
wrote:

>
>"Kalmia" > wrote in message
...
>> Is there a way to keep it hot on the stove but not serve it for a
>> while - say 15-20 minutes? What if I just add cold water, bring it
>> down to abt 100 degrees and let it sit in the water? Will it still be
>> edible? get soggy? How soon?
>>
>> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
>> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
>> it, one pot every 15 minutes......or is this a fool's errand?
>
>Cook it till al dente, stop the cooking by immersing in ice water. When
>ready to serve, place in boiling water for 1 minute.
>
>Paul
>
Isn't that the way it is done in restaurants?
Janet US

"Dimitri" > wrote in message
...
>
> "Sqwertz" > wrote in message
> ...
>> On Thu, 27 Oct 2011 16:31:13 -0700 (PDT), Kalmia wrote:
>>
>>> Is there a way to keep it hot on the stove but not serve it for a
>>> while - say 15-20 minutes? What if I just add cold water, bring it
>>> down to abt 100 degrees and let it sit in the water? Will it still be
>>> edible? get soggy? How soon?
>>>
>>> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
>>> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
>>> it, one pot every 15 minutes......or is this a fool's errand?
>>
>> You drain it and freshen it with a dunk in hot water just before
>> serving. That's how all the Italian (not Olive Garden) and Vietnamese
>> restaurants do it.
>>
>> -sw
>
> Like the man said.
>
> Dimitri

yep, when he's right he's right. cook it a bit under the first time,
though.

"Janet Bostwick" > wrote in message
...
> On Thu, 27 Oct 2011 17:51:30 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"Kalmia" > wrote in message
...
>>> Is there a way to keep it hot on the stove but not serve it for a
>>> while - say 15-20 minutes? What if I just add cold water, bring it
>>> down to abt 100 degrees and let it sit in the water? Will it still be
>>> edible? get soggy? How soon?
>>>
>>> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
>>> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
>>> it, one pot every 15 minutes......or is this a fool's errand?
>>
>>Cook it till al dente, stop the cooking by immersing in ice water. When
>>ready to serve, place in boiling water for 1 minute.
>>
>>Paul
>>
> Isn't that the way it is done in restaurants?


Yes, that's where I learned it. Often we'd take about 8 ounces at a time
and roll them into "nests" and store in the fridge Pre-cooking the pasta
has no effect on the final dish. Nobody can tell.

Paul

"Kalmia" > wrote in message
...
> Is there a way to keep it hot on the stove but not serve it for a
> while - say 15-20 minutes? What if I just add cold water, bring it
> down to abt 100 degrees and let it sit in the water? Will it still be
> edible? get soggy? How soon?
>
> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
> it, one pot every 15 minutes......or is this a fool's errand?

You can cook it almost all the way through, toss with some olive oil to keep
it from sticking and then keep a pot of water going to finish the cooking.

I take it there is no steam table?

i would precook it, drain and let cool, then keep a boiling vat of water on
the stove, get a strainer that will hold a serving or two and plunge into
the water to reheat and serve, if you could have a couple of strainers or
maybe more to load for the plunge it would go even fster, if the sauce is
hot, and everything is assmebly line ready plating it shouldn't be an issue,
Lee
"Kalmia" > wrote in message
...
> Is there a way to keep it hot on the stove but not serve it for a
> while - say 15-20 minutes? What if I just add cold water, bring it
> down to abt 100 degrees and let it sit in the water? Will it still be
> edible? get soggy? How soon?
>
> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
> it, one pot every 15 minutes......or is this a fool's errand?

Julie Bove wrote:
> "Kalmia" > wrote in message
> ...
>
>>Is there a way to keep it hot on the stove but not serve it for a
>>while - say 15-20 minutes? What if I just add cold water, bring it
>>down to abt 100 degrees and let it sit in the water? Will it still be
>>edible? get soggy? How soon?
>>
>>Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
>>3 pots of pasta 'going' and ready to serve. I figure if we stagger
>>it, one pot every 15 minutes......or is this a fool's errand?
>
>
> You can cook it almost all the way through, toss with some olive oil to keep
> it from sticking and then keep a pot of water going to finish the cooking.
>
> I take it there is no steam table?
>
>


There's also a technique where you take it out of the boiling water
under cooked, dip in ice water too stop the cooking and then when ready
to serve toss in a pan with the hot sauce to heat through and finish
cooking.
--
JL

On Thu, 27 Oct 2011 16:31:13 -0700 (PDT), Kalmia
> wrote:

> Is there a way to keep it hot on the stove but not serve it for a
> while - say 15-20 minutes? What if I just add cold water, bring it
> down to abt 100 degrees and let it sit in the water? Will it still be
> edible? get soggy? How soon?
>
> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
> it, one pot every 15 minutes......or is this a fool's errand?

If that's what you really want to do, I would drain it completely,
keep the water hot, then dip it in the hot water to separate and
reheat. Is there some reason why you can't dress the noodles and keep
them warm in the chaffing dish?

--
All you need is love. But a little chocolate now and then doesn't hurt.

Sqwertz wrote:

> You drain it and freshen it with a dunk in hot water just before
> serving. That's how all the Italian (not Olive Garden) and Vietnamese
> restaurants do it.

That's horrible. It takes 7-8 minutes to cook spaghetti, if they ruin a good
dish of spaghetti just to save 6-7 minutes then they are very cheap guys,
along with their customers.

Paul M. Cook wrote:

>> Isn't that the way it is done in restaurants?

> Yes, that's where I learned it. Often we'd take about 8 ounces at a
> time and roll them into "nests" and store in the fridge Pre-cooking
> the pasta has no effect on the final dish. Nobody can tell.

Only if everybody is used to eat overcooked pasta, otherwise everybody can
tell.

Kalmia wrote:

> Is there a way to keep it hot on the stove but not serve it for a
> while - say 15-20 minutes? What if I just add cold water, bring it
> down to abt 100 degrees and let it sit in the water? Will it still be
> edible? get soggy? How soon?
> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
> it, one pot every 15 minutes......or is this a fool's errand?

I'd prepare some kinf of pasta al forno (lasagne, cannelloni, pasticcio di
maccheroni...) which can perfectly stay there for much more than 15-20
minutes.

"ViLco" > wrote in message
...
> Paul M. Cook wrote:
>
>>> Isn't that the way it is done in restaurants?
>
>> Yes, that's where I learned it. Often we'd take about 8 ounces at a
>> time and roll them into "nests" and store in the fridge Pre-cooking
>> the pasta has no effect on the final dish. Nobody can tell.
>
> Only if everybody is used to eat overcooked pasta, otherwise everybody can
> tell.

Hello? Al dente?? If you know what the **** you're doing you do not get
overcooked pasta. And that is sort of the key to cooking. Knowing what the
**** you're doing.

Paul

On 10/28/2011 4:27 AM, ViLco wrote:
> Kalmia wrote:
>
>> Is there a way to keep it hot on the stove but not serve it for a
>> while - say 15-20 minutes? What if I just add cold water, bring it
>> down to abt 100 degrees and let it sit in the water? Will it still be
>> edible? get soggy? How soon?
>> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
>> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
>> it, one pot every 15 minutes......or is this a fool's errand?
>
> I'd prepare some kinf of pasta al forno (lasagne, cannelloni, pasticcio di
> maccheroni...) which can perfectly stay there for much more than 15-20
> minutes.


Spaghetti cooked al dente, cooled, then reheated with a quick in and out
of boiling water works out just fine. There is not enough time for the
water to cook the pasta any further during rewarming.

On Oct 27, 7:31*pm, Kalmia > wrote:
> Is there a way to keep it hot on the stove but not serve it for a
> while - say 15-20 minutes? *What if I just add cold water, bring it
> down to abt 100 degrees and let it sit in the water? *Will it still be
> edible? get soggy? *How soon?
>
> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> 3 pots of pasta 'going' and ready to serve. *I figure if we stagger
> it, one pot every 15 minutes......or is this a fool's errand?

If you have an oven, put properly cooked pasta in roasting pans or
some such, toss with some olive oil, and keep warm in a 200F oven.
Try and start cooking as close to serving time as possible.

Kalmia wrote:
>
> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> 3 pots of pasta 'going' and ready to serve. *I figure if we stagger
> it, one pot every 15 minutes......or is this a fool's errand?

A 100 hungry people can eat a lot of spaghetti, figure on at least 1lb
feeding four... have you ever cooked 25 pounds of pasta in a brief
period.

I don't recommend doing a spaghetti dinner for 100 in a home kitchen.
The typical residentail stove has but one large top burner, and will
probably need 15 minutes to bring an 8 qt pot of water to the boil and
15 minutes cooking time... unless you plan on staggering the feeding
over several hours I don't think it's a reasonable concept to fulfill.
You need a commercial kitchen.

I think you may have a better chance feeding 100 people baked ziti,
and that's a tremendous undertaking in a home kitchen. So besides
spaghetti, what else are you serving, you'd need several gallons of
sauce, and what about meatballs? How many stoves are available?

Paul M. Cook wrote:
> "ViLco" > wrote in message
> ...
>> Paul M. Cook wrote:
>>
>>>> Isn't that the way it is done in restaurants?
>>
>>> Yes, that's where I learned it. Often we'd take about 8 ounces at a
>>> time and roll them into "nests" and store in the fridge Pre-cooking
>>> the pasta has no effect on the final dish. Nobody can tell.
>>
>> Only if everybody is used to eat overcooked pasta, otherwise
>> everybody can tell.
>
> Hello? Al dente?? If you know what the **** you're doing you do
> not get overcooked pasta. And that is sort of the key to cooking. Knowing
> what the **** you're doing.

Heh.

>>> Yes, that's where I learned it. Often we'd take about 8 ounces at a
>>> time and roll them into "nests" and store in the fridge Pre-cooking
>>> the pasta has no effect on the final dish. Nobody can tell.

>> Only if everybody is used to eat overcooked pasta, otherwise
>> everybody can tell.

> Hello? Al dente?? If you know what the **** you're doing you do
> not get overcooked pasta.

If you know what the **** you're eating you do not eat pre-cooked pasta.
Plain and simple.

> And that is sort of the key to cooking. Knowing what the **** you're
> doing.

You missed the main point: knowing what the **** you're eating.
But that doesn't surprise me.

"Pennyaline" > ha scritto nel messaggio
> Spaghetti cooked al dente, cooled, then reheated with a quick in and out
> of boiling water works out just fine. There is not enough time for the
> water to cook the pasta any further during rewarming.

But the spaghetti is not still cooking and will never blend with the sauce
as it should. Vilco is telling you an Italian truth. You all are insisting
it isn't true. I am on Vilco's side, sorry.

On Oct 27, 6:26*pm, "Pete C." > wrote:
> Janet wrote:
>
> > Kalmia wrote:
> > > Is there a way to keep it hot on the stove but not serve it for a
> > > while - say 15-20 minutes? *What if I just add cold water, bring it
> > > down to abt 100 degrees and let it sit in the water? *Will it still be
> > > edible? get soggy? *How soon?
>
> > > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> > > 3 pots of pasta 'going' and ready to serve. *I figure if we stagger
> > > it, one pot every 15 minutes......or is this a fool's errand?
>
> > Stagger it, or undercook it and plunge it into a REALLY large pot of rapidly
> > boiling salted water at the last minute.
>
> Undercooking followed by the boiling water dunk before finishing is how
> most restaurants do it.

You can even cook it several hours ahead of time before reheating in
boiling water. If you do, separate it into servings because it will
all stick together.

http://www.richardfisher.com

On Oct 28, 3:24*am, "ViLco" > wrote:
> Sqwertz wrote:
> > You drain it and freshen it with a dunk in hot water just before
> > serving. *That's how all the Italian (not Olive Garden) and Vietnamese
> > restaurants do it.
>
> That's horrible. It takes 7-8 minutes to cook spaghetti, if they ruin a good
> dish of spaghetti just to save 6-7 minutes then they are very cheap guys,
> along with their customers.

Reheating gives a much more controlled result than trying to time
exactly in a busy kitchen. It is not detrimental to texture or taste.

http://www.richardisher.com

"Brooklyn1" <Gravesend1> wrote in message
news
> Kalmia wrote:
>>
>> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
>> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
>> it, one pot every 15 minutes......or is this a fool's errand?
>
> A 100 hungry people can eat a lot of spaghetti, figure on at least 1lb
> feeding four... have you ever cooked 25 pounds of pasta in a brief
> period.

I recently cooked past for about 250 people, and the servers couldn't keep
up with me. A lot of this depends on who is doing the cooking, how old the
crowd is, and what kitchen arrangements you have. I would opt for cooking
on the fly, as Vilco states, but if that is not possible the cook not quite
done, shock, reheat works. If you add olive oil to the cooled pasta to keep
it from sticking,the sauce won't stick as well (depends on the sauce) When
storing the cooled pasta, spread it out on sheets, not lump in a bucket.

"Sqwertz" > wrote in message
...
> On Thu, 27 Oct 2011 19:00:31 -0700, Reggie wrote:
>
>> "Dimitri" > wrote in message
>> ...
>>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Thu, 27 Oct 2011 16:31:13 -0700 (PDT), Kalmia wrote:
>>>>
>>>>> Is there a way to keep it hot on the stove but not serve it for a
>>>>> while - say 15-20 minutes? What if I just add cold water, bring it
>>>>> down to abt 100 degrees and let it sit in the water? Will it still be
>>>>> edible? get soggy? How soon?
>>>>>
>>>>> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
>>>>> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
>>>>> it, one pot every 15 minutes......or is this a fool's errand?
>>>>
>>>> You drain it and freshen it with a dunk in hot water just before
>>>> serving. That's how all the Italian (not Olive Garden) and Vietnamese
>>>> restaurants do it.
>>>>
>>>> -sw
>>>
>>> Like the man said.
>>>
>>> Dimitri
>>
>> yep, when he's right he's right.
>
> I'm right 97.62% of the time, Shirley.


yes, but around here, the expectation is 100%, or better. Please get your
act together.

On 10/28/2011 8:26 AM, Giusi wrote:
> h> ha scritto nel messaggio
>> Spaghetti cooked al dente, cooled, then reheated with a quick in and out
>> of boiling water works out just fine. There is not enough time for the
>> water to cook the pasta any further during rewarming.
>
> But the spaghetti is not still cooking and will never blend with the sauce
> as it should. Vilco is telling you an Italian truth. You all are insisting
> it isn't true. I am on Vilco's side, sorry.
>
>

Don't be sorry. I'm just repeating to you something that's been known to
work for big spaghetti dinners. The object is to hold it then rewarm it
without over cooking it. Remember how Americans tend to use sauce, too.
We don't generally think of it as a lightly-used complement to pasta. We
swamp our pasta with it!

"ViLco" > wrote in message
...
>
>>>> Yes, that's where I learned it. Often we'd take about 8 ounces at a
>>>> time and roll them into "nests" and store in the fridge Pre-cooking
>>>> the pasta has no effect on the final dish. Nobody can tell.
>
>>> Only if everybody is used to eat overcooked pasta, otherwise
>>> everybody can tell.
>
>> Hello? Al dente?? If you know what the **** you're doing you do
>> not get overcooked pasta.
>
> If you know what the **** you're eating you do not eat pre-cooked pasta.
> Plain and simple.

Can't read, Bubba? The poster was making a lot of pasta for a lot of people
and wanted to know how not to overcook it. We'll add imbecile to your
lengthy list of talents.

>> And that is sort of the key to cooking. Knowing what the **** you're
>> doing.
>
> You missed the main point: knowing what the **** you're eating.
> But that doesn't surprise me.

If you can't pre-cook pasta and then warm it up and not have it turn into a
pile of goop, then you have absolutely no business in a kitchen. Have your
mommy hide the sharp knives, too.

Paul

On Oct 28, 10:05*am, Brooklyn1 <Gravesend1> wrote:
> Kalmia wrote:
>
> > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> > 3 pots of pasta 'going' and ready to serve. I figure if we stagger
> > it, one pot every 15 minutes......or is this a fool's errand?
>
> A 100 hungry people can eat a lot of spaghetti, figure on at least 1lb
> feeding four... have you ever cooked 25 pounds of pasta in a brief
> period.
>
> I don't recommend doing a spaghetti dinner for 100 in a home kitchen.
> The typical residentail stove has but one large top burner, and will
> probably need 15 minutes to bring an 8 qt pot of water to the boil and
> 15 minutes cooking time... unless you plan on staggering the feeding
> over several hours I don't think it's a reasonable concept to fulfill.
> You need a commercial kitchen.
>
> I think you may have a better chance feeding 100 people baked ziti,
> and that's a tremendous undertaking in a home kitchen. *So besides
> spaghetti, what else are you serving, you'd need several gallons of
> sauce, and what about meatballs? *How many stoves are available?

The facility has a 6 burner stove. The sauce and meatballs will be
in a huge cauldron, I guess. I only offered to help, but would like
to add some logistical expertise.

"Giusi" wrote:
>"Pennyaline" writes
>> Spaghetti cooked al dente, cooled, then reheated with a quick in and out
>> of boiling water works out just fine. There is not enough time for the
>> water to cook the pasta any further during rewarming.

That works in a commercial kitchen with huge pots of boiling water on
a commercial stove, they even have pots with several pie shaped
baskets http://www.bakedeco.com/detail.asp?id=22968 the typical home
stove can't recover quickly enough to reheat cold pasta, certainly not
in quantities to feed so many.

>But the spaghetti is not still cooking and will never blend with the sauce
>as it should. Vilco is telling you an Italian truth. You all are insisting
>it isn't true. I am on Vilco's side, sorry.

That's a lotta hooey, one WOP lies and the other WOP swears to it...
neither of you dagos ever cooked in a commercial kitchen.

its how most resto do it nowdays from the small mom and pop right up to
olive garden
"ViLco" > wrote in message
...
> Sqwertz wrote:
>
>> You drain it and freshen it with a dunk in hot water just before
>> serving. That's how all the Italian (not Olive Garden) and Vietnamese
>> restaurants do it.
>
> That's horrible. It takes 7-8 minutes to cook spaghetti, if they ruin a
> good dish of spaghetti just to save 6-7 minutes then they are very cheap
> guys, along with their customers.
>
>

In article
>,
Kalmia > wrote:

> Is there a way to keep it hot on the stove but not serve it for a
> while - say 15-20 minutes? What if I just add cold water, bring it
> down to abt 100 degrees and let it sit in the water? Will it still be
> edible? get soggy? How soon?
>
> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
> it, one pot every 15 minutes......or is this a fool's errand?

We used to oil ours a bit (after rinsing) and keep it in a roaster on
low. Serving about the same number of people. I would never let it
sit in water. Just sayin'.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article >,
Brooklyn1 <Gravesend1> wrote:

> Kalmia wrote:
> >
> > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> > 3 pots of pasta 'going' and ready to serve. *I figure if we stagger
> > it, one pot every 15 minutes......or is this a fool's errand?

> I don't recommend doing a spaghetti dinner for 100 in a home kitchen.

She didn't say it was a home kitchen, Sheldon. <slaps him upside the
haid> Pay attention!! "-0)

--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Oct 28, 1:44*pm, Melba's Jammin' >
wrote:
> In article
> >,
>
> *Kalmia > wrote:
> > Is there a way to keep it hot on the stove but not serve it for a
> > while - say 15-20 minutes? *What if I just add cold water, bring it
> > down to abt 100 degrees and let it sit in the water? *Will it still be
> > edible? get soggy? *How soon?
>
> > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> > 3 pots of pasta 'going' and ready to serve. *I figure if we stagger
> > it, one pot every 15 minutes......or is this a fool's errand?
>
> We used to oil ours a bit (after rinsing) and keep it in a roaster on
> low. *Serving about the same number of people. * I would never let it
> sit in water. *Just sayin'.
> --
> Barb,http://web.me.com/barbschallerSeptember 5, 2011

Sounds like a good way to keep it hot, not sticking together, and out
of water. Thanks.

On Fri, 28 Oct 2011 12:46:23 -0500, Melba's Jammin'
> wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> Kalmia wrote:
>> >
>> > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
>> > 3 pots of pasta 'going' and ready to serve. *I figure if we stagger
>> > it, one pot every 15 minutes......or is this a fool's errand?
>
>> I don't recommend doing a spaghetti dinner for 100 in a home kitchen.
>
>She didn't say it was a home kitchen, Sheldon. <slaps him upside the
>haid> Pay attention!! "-0)

No slapping. Use a club please.

Lou

On Fri, 28 Oct 2011 10:05:12 -0600, Pennyaline
> wrote:
> >
>
> Don't be sorry. I'm just repeating to you something that's been known to
> work for big spaghetti dinners. The object is to hold it then rewarm it
> without over cooking it. Remember how Americans tend to use sauce, too.
> We don't generally think of it as a lightly-used complement to pasta. We
> swamp our pasta with it!

What I don't like is that it's poured on top of naked pasta. Ugh.

--
All you need is love. But a little chocolate now and then doesn't hurt.

In article
>,
Kalmia > wrote:

> On Oct 28, 1:44*pm, Melba's Jammin' >
> wrote:
> > In article
> > >,
> >
> > *Kalmia > wrote:
> > > Is there a way to keep it hot on the stove but not serve it for a
> > > while - say 15-20 minutes? *What if I just add cold water, bring it
> > > down to abt 100 degrees and let it sit in the water? *Will it still be
> > > edible? get soggy? *How soon?
> >
> > > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
> > > 3 pots of pasta 'going' and ready to serve. *I figure if we stagger
> > > it, one pot every 15 minutes......or is this a fool's errand?
> >
> > We used to oil ours a bit (after rinsing) and keep it in a roaster on
> > low. *Serving about the same number of people. * I would never let it
> > sit in water. *Just sayin'.
> > --
> > Barb,http://web.me.com/barbschallerSeptember 5, 2011
>
> Sounds like a good way to keep it hot, not sticking together, and out
> of water. Thanks.

It's not perfect but it is practical, especially if your sauce is very
hot.
--
Barb,
http://web.me.com/barbschaller September 5, 2011