and start tasting it a couple of minutes before that point
As a lazy person, I continue to be disappointed pasta scientists and designers have done little to make that part easier and less work.
As a lazy person, I continue to be disappointed pasta scientists and designers have done little to make that part easier and less work.
There's an art of knowing when
Never try to guess
Cook until it's soft and then
Ninety seconds lessIt’s different, from, say, a rice cooker, where all rice more or less gets cooked the same way with varying times, you can definitely screw up cooking rice in a pot, and you don’t, say, need to reserve rice water for anything. Also rice cookers keep rice warm for hours on end in a manner that doesn’t detract from the taste or dry it out, but I don’t know that that would work for pasta.
You say this but we're deep in a thread with terms like 'saucibility'. Surely if pasta science can address a problem that's also neatly solved by simply adding more sauce, it can spare a few mighty braincells on 'standing by a pot for two minutes frantically fishing out and tasting hot undercooked noodles'. Maybe every packet of pasta can come with a couple of noodles on teabag strings.
Of course is not a science, sometimes it's not gonna be perfect, but on average it is
consumer models also exist, but are quite expensive.
My girlfriend bought a Cookeo[2] (it's an electric multi-cooker for different kinds of food, including pasta) and after a few failed attempts we have been happy of the results. It's quite cheap.
p.s. tasting pasta while cooking it at home is kind of a ritual here in Italy
[1] http://ifea.com.au/wp-content/uploads/2014/10/Italgi-pasta-c...