Spaghetti?!
I mean the best way to boil plain spaghetti so that it is perfectly
done and so you can refrigerate it without it becoming stringy and hard.
Answers: What is the absolute best way to cook spaghetti?
I mean the best way to boil plain spaghetti so that it is perfectly
done and so you can refrigerate it without it becoming stringy and hard.
Get a huge stock pot with or with out strainer insert. Once begins to boil add a small handful of salt to the water and add your pasta. Cook for exactly 8 mins, no more and no less. Pull pasta from pot strain MOST of the liquid out and slide in to a bowl. Add 4 tablespoons olive oil to bowl and using thongs mix pasta to coat with oil. This wil help keep it from sticking. Let cool on the counter and refrigerate and eat as needed. Dont leave in fridge for more then a week or it gets gummy and iccky.
Make sure water is really boiling add 3 tablespoons cooking oil. Add spaghetti, stir and cook for 11 minutes. Rinse with very hot water.
Boil the spaghetti with a pinch of salt and when u are ready to put it away but it in an air tight conatiner
Add a small amount of olive oil in the water, it will help it not stick.
Put spagetti into hot boiling water and boil for about 12 minutes. then drain and add some olive oil.
1. 1/4 cup plain bread crumbs
2. 1/2 cup milk or water
3. 1 tablespoon extra-virgin olive oil
4. 2 garlic cloves, smashed
5. 2 (28 ounce) cans crushed tomatoes
6. Salt
7. 1 pound lean ground sirloin
8. 1 garlic clove, chopped
9. 2 tablespoons chopped flat-leaf parsley
10. 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
11. 1 large egg
12. 4 ounces mozzarella cheese, cut into (1/2-inch) cubes
13. 1 pound spaghetti
Nutrition Info
Per Serving
* Calories: 996 kcal
* Carbohydrates: 117 g
* Dietary Fiber: 12 g
* Fat: 32 g
* Protein: 59 g
* Sugars: 3 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
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2. Cooking Directions
1. In a medium bowl, soak the bread crumbs in the milk.
2. In a large, wide saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally.
3. Add the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined. Place about 2 tablespoons of the mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with the remaining meat and mozzarella.
4. Stir the sauce and raise the heat to medium- low. Carefully place the meatballs in the sauce, submerging them completely. Bring the sauce to a simmer and cook without stirring for 20 minutes.
5. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with Parmigiano-Reggiano and serve.
Yield: 4 servings
Boil it in water with a pinch of salt until it's the consistency you like it. How are you refrigerating it? I've never had problems with spaghetti becoming stringy and hard especially after reheating it. I always wait for it to cool then throw it into a ziplock bag and put it in the fridge. Freezing spaghetti like this also works surprisingly well.
Cook it until it is still slightly firm and rinse it with hot water.
use a large pot full of water. lightly salted. put the pasta in when it's at a rolling boil.
stir occasionally so it doesn't stick.
never rinse pasta that you are serving hot - the starch helps the sauce stay on it.
and to refrigerate it... toss it with some oil, few tablespoons, to coat it. then put it in a Tupperware container or cover it with plastic wrap. don't leave it uncovered - the air dries it out- making it stringy and hard
Boil it for only 8 minutes. Barilla, baby...yummy!
Use the directions on the box for your guidelines, and when you can take a strand of spaghetti from the pot of boiling water, and throw it against the wall, and it sticks . . . your sphaghetti is done and ready to drain. Regarding the sticking . . . always add 2 Tablespoons of olive oil to the boiling water before you throw your uncooked spaghetti in it.
Very simple there are so many people that cook there pasta to much, and if you plan on saving some melt some butter and hand mix in the paste, it won't take much either good luck
All you need is salted water. Do not add oil! And watch your timing carefully. Also, do not buy cheap pasta. I won't even look at Creamette's. I recommend. DiCecco or Colavita brands. Barilla in a pinch.
Plenty of water, when at a rolling boil add 1 tbsp salt, then add spaghetti, stir occasionally, begin to test when the noodles aren't stiff. drain when noodles are 'al dente' or to the tooth, in other words, you want the noodles to be firm, not crunchy, not soggy. After all the water is drained, rinse with cold water, while in the strainer. , This will help prevent it from getting sticky.
just cook it how u like and when ready to use put it into a strainer and dip it into boiling hot water for a few seconds toss around and dip again untill its hot enough to serve ,its best not to use oil on it or in it, when cooking or during storage,cook it to the way you like to eat it in plain salt or sea salt
boil it until it's to your liking, whether that be soft or slightly stiff. Drain it and drizzle a little olive oil over it and toss to coat. refrigerate in a zip lock bag instead of container. this will help keep everything lose and seperated. When you want to eat it, place bag in boiling water for 1 minute and you my freind have hot, unsticky, still al dente' pasta ready to serve.
P.S. this is to all of you who are answering! He wants a simple way to cook and store pasta without it getting clumpy and stale. Also, cooking 101 says "NEVER RINSE PASTA!" it washes off essential starches that help pasta and sauce cling together. Also, adding oil directly to the water does absolutely nothing. Common sense tells you that water and oil don't mix thus, the oil never even touches the pasta. Don't beleive me, look it up!!!
P.S.S. Im a chef!!!
Boil at least 3 liters of water for every pound of pasta. Add 3 tbsp salt, then the pasta, and stir to keep pasta separated. Cook to recommended doneness. Strain, and toss with melted margarine or olive oil, depending on your preference.
This pasta will keep well in a tighly covered container or a ziplock bag in the fridge or the freezer, and will reheat perfectly without drying out.
Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate.
PREP TIME 10 Min
COOK TIME 45 Min
INGREDIENTS
12 ounces spaghetti
1 cup chopped onions
1 cup chopped green bell peppers
1 pound lean ground beef
1 (16 ounce) can diced tomatoes
1 (4.5 ounce) can mushrooms, drained
1 teaspoon dried oregano
2 cups shredded mild Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving
well..........why would you want to know.thats none of your business