Culinary Creations

498 readers

1 users here now

A community that appreciates food and the processes used to prepare it.

More Food

Guidlines

Stay on topic; content must be food related
Be nice

founded 2 years ago

MODERATORS

ericjmorey

I'm going to try this NYT Recipe [One-Pot Spaghetti With Cherry Tomatoes and Kale] (cooking.nytimes.com)

submitted 2 years ago by ericjmorey to c/culinary

3 comments fedilink hide all child comments

I'm skeptical, but the technique looks very simple, quick, and easy for a lower effort meal.

you are viewing a single comment's thread
view the rest of the comments

[–] ericjmorey 1 points 2 years ago (1 children)

I've never cooked pasta and not drained the water. This is like a rice technique. I want to try it to get a feel for how the timing and water ratio affects the resulting texture of the pasta.

[–] GrimSleeper 3 points 2 years ago

I have never done this myself either, as I love cooking with very salty water and then draining the excess. I like how if allows just the right amount of saltiness in the pasta itself. And that doesn't work the same way, if you keep all of the cooking water.

But I know that this is a popular technique that has been around for a good while now. I personally haven't felt the need to add it to my repertoire, but I don't think it's wrong per se. So, yes, go ahead and give it a try. If you like it, keep cooking that way. If you don't like it, then at least you understand what you enjoy about your current way of making pasta dishes.