Topic: Why does pasta always take so much longer to cook than the package says it will?
Anonymous A started this discussion 10 years ago #55,992
Seriously grinds my gears. Ugh.
Anonymous B joined in and replied with this 10 years ago, 2 minutes later[^] [v] #723,489
Boil it until it reaches the perfect rubbery texture, ignore the packet instructions. Try adding a grain of salt to spice up your pasta creations
Green !BEERiVqJJw joined in and replied with this 10 years ago, 40 seconds later, 3 minutes after the original post[^] [v] #723,490
Boil the water in the kettle before pouring it in the saucepan.
Anonymous D joined in and replied with this 10 years ago, 1 hour later, 1 hour after the original post[^] [v] #723,527
op
Altitude - huge difference between Death Valley - Sea Level and cooking on top of Mt McKinley Huge difference.
Altitude - huge difference between Death Valley - Sea Level and cooking on top of Mt McKinley Huge difference.
Anonymous E joined in and replied with this 10 years ago, 20 minutes later, 2 hours after the original post[^] [v] #723,530
Maybe because you like it overcooked?
Anonymous A (OP) replied with this 10 years ago, 39 minutes later, 2 hours after the original post[^] [v] #723,531
Anonymous E replied with this 10 years ago, 21 minutes later, 3 hours after the original post[^] [v] #723,533
dw joined in and replied with this 10 years ago, 1 hour later, 4 hours after the original post[^] [v] #723,546
@previous (E)
I agree with op. If you are adhering to the cooking time on the packaging it's very often still dry semihard dough in the middle.
I agree with op. If you are adhering to the cooking time on the packaging it's very often still dry semihard dough in the middle.
Fake anon !ZkUt8arUCU joined in and replied with this 10 years ago, 13 hours later, 17 hours after the original post[^] [v] #723,589
Not using the right amount of water, or maybe you're just being gangstalked by the large pasta producers.
Syntax replied with this 10 years ago, 3 hours later, 20 hours after the original post[^] [v] #723,607
@723,531 (A)This can be my only reply for about the next? Work so much work SO MUCH FUN FUN Work as it can B
The single most important thing about cooking pasta is to STAND at that God Damn Pot and be attentive. After all its damn cheep and offers so much for so very little work/cost
Text on packaging is made by people that want to sell it to you. Those numbers come from Marketing/Sales people who probably never cook pasta at home cause they are now sick of their own product.
Altitude - Hardness of water (Hardness is just a guess but I bet it has a little to do with it) HOW Much WATER - I mean you get the water going at rolling boil and dump pasta into pot and wait OR OR
Huge Pot with LOTS OF Boiling water and drop pasta in and water is still rolling boil. Small pot and the starch comes off and has to slow down the cooking process ALONG with the Slow time of coming back to boil
So IF you want the package to meet the exact number of minutes? Go to the city where the pasta is made - Use their water and THEIR SIZE OF GOD DAMN POT
Or stand at pot and be happy you can get it TOTALLY PERFECT 2 Ur liking
This has been a paid message from Client Verizon who is going to be billed 4it and they could care fucking less as long as upcoming 20GLTE Pleases (don't quote me on the number pleaze)
Pasta with some fresh grated Romano cheese and a touch of Garlic - dash of Olive Oil and tiny bit of black pepper and FRESH BASIL Leaves cut with sizzors - So simple so tasty and slice some fresh Heirloom tomatoes and
Damn I will add this to my already to many items for dinner menu
(Edited 1 minute later.)
RWBY Rhubarb? !!iNo3FkiZx joined in and replied with this 10 years ago, 14 minutes later, 21 hours after the original post[^] [v] #723,608
The pasta company wants to teach you a lesson about not blindly following orders.