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Thread: Film on Spaghetti Noodles

  1. #1
    [email protected] Guest

    Default Film on Spaghetti Noodles

    Frequently, when I cook spaghetti (standard method; bring water to
    boil, break noodles, put in pot, boil for X time, and drain) the
    noodles wind up sitting in the bowl/strainer with a sort of film on
    them. It manifests itself as a sort of 'bubble' (not globular- just a
    flat film) stretching from one noodle to another, and the whole lump
    of pasta crackles.

    I have been eternally wondering which is true:
    - It happens because my pasta is low grade
    - Spaghetti does that
    - There is dried soap sticking to the bowl/stirring instrument
    - Something ... Else ... (dramatic sound effect)

    I am hoping it's not the last one! I try to rinse it off, but I hate
    cold pasta and it's hard to keep it warm when dunking it in water!

    Thanks for your input.

  2. #2
    cybercat Guest

    Default Re: Film on Spaghetti Noodles


    <[email protected]> wrote in message
    news:[email protected]...
    > Frequently, when I cook spaghetti (standard method; bring water to
    > boil, break noodles, put in pot, boil for X time, and drain) the
    > noodles wind up sitting in the bowl/strainer with a sort of film on
    > them. It manifests itself as a sort of 'bubble' (not globular- just a
    > flat film) stretching from one noodle to another, and the whole lump
    > of pasta crackles.
    >
    > I have been eternally wondering which is true:
    > - It happens because my pasta is low grade
    > - Spaghetti does that
    > - There is dried soap sticking to the bowl/stirring instrument
    > - Something ... Else ... (dramatic sound effect)
    >
    > I am hoping it's not the last one! I try to rinse it off, but I hate
    > cold pasta and it's hard to keep it warm when dunking it in water!
    >
    > Thanks for your input.


    Where do you live? It may be your water. If it is soap, I'd think you would
    know it.



  3. #3
    BD Guest

    Default Re: Film on Spaghetti Noodles


    "cybercat" <[email protected]> wrote in message
    news:g7salv$s4q$[email protected]..
    >
    > <[email protected]> wrote in message
    > news:[email protected]...
    >> Frequently, when I cook spaghetti (standard method; bring water to
    >> boil, break noodles, put in pot, boil for X time, and drain) the
    >> noodles wind up sitting in the bowl/strainer with a sort of film on
    >> them. It manifests itself as a sort of 'bubble' (not globular- just a
    >> flat film) stretching from one noodle to another, and the whole lump
    >> of pasta crackles.
    >>
    >> I have been eternally wondering which is true:
    >> - It happens because my pasta is low grade
    >> - Spaghetti does that
    >> - There is dried soap sticking to the bowl/stirring instrument
    >> - Something ... Else ... (dramatic sound effect)
    >>
    >> I am hoping it's not the last one! I try to rinse it off, but I hate
    >> cold pasta and it's hard to keep it warm when dunking it in water!
    >>
    >> Thanks for your input.

    >
    > Where do you live? It may be your water. If it is soap, I'd think you
    > would know it.


    You are not boiling enough water. You need a large pot. Why would you
    break the noodles in half anyway (that wouldn't creat your problem - just
    asking)?



  4. #4
    sf Guest

    Default Re: Film on Spaghetti Noodles

    On Tue, 12 Aug 2008 01:31:18 -0700 (PDT), "[email protected]"
    <[email protected]> wrote:

    >Frequently, when I cook spaghetti (standard method; bring water to
    >boil, break noodles, put in pot, boil for X time, and drain) the
    >noodles wind up sitting in the bowl/strainer with a sort of film on
    >them. It manifests itself as a sort of 'bubble' (not globular- just a
    >flat film) stretching from one noodle to another, and the whole lump
    >of pasta crackles.
    >
    >I have been eternally wondering which is true:
    >- It happens because my pasta is low grade
    >- Spaghetti does that
    >- There is dried soap sticking to the bowl/stirring instrument
    >- Something ... Else ... (dramatic sound effect)
    >
    >I am hoping it's not the last one! I try to rinse it off, but I hate
    >cold pasta and it's hard to keep it warm when dunking it in water!
    >
    >Thanks for your input.


    Never heard of that. Why is your pasta just sitting around and
    waiting for you to finish everything else? It takes 10 minutes from
    start to finish, unless you're heating up a 20 gallon stockpot of
    water. Make your pasta last and use it immediately. Do not rinse!

    In the event you do finish your pasta before you're ready to set the
    meal on the table, save some of the pasta water to reheat and delump
    it. You want the starches. Learn to love your pasta water.

    Oh, if you're breaking your noodles before you put them in the pot....
    try a different type. Branch out! There's a whole world of pasta out
    there.


    --
    I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

    Mae West

  5. #5
    George Guest

    Default Re: Film on Spaghetti Noodles

    [email protected] wrote:
    > Frequently, when I cook spaghetti (standard method; bring water to
    > boil, break noodles, put in pot, boil for X time, and drain) the
    > noodles wind up sitting in the bowl/strainer with a sort of film on
    > them. It manifests itself as a sort of 'bubble' (not globular- just a
    > flat film) stretching from one noodle to another, and the whole lump
    > of pasta crackles.
    >
    > I have been eternally wondering which is true:
    > - It happens because my pasta is low grade
    > - Spaghetti does that
    > - There is dried soap sticking to the bowl/stirring instrument
    > - Something ... Else ... (dramatic sound effect)
    >
    > I am hoping it's not the last one! I try to rinse it off, but I hate
    > cold pasta and it's hard to keep it warm when dunking it in water!
    >
    > Thanks for your input.


    Sounds like you need to use more water. Not sure why you are breaking
    the noodles. Is it because you are using a small pot (which would also
    likely mean not enough water)?

  6. #6
    Corey Richardson Guest

    Default Re: Film on Spaghetti Noodles

    On Tue, 12 Aug 2008 01:31:18 -0700 (PDT), "[email protected]"
    <[email protected]> wrote:

    >Frequently, when I cook spaghetti (standard method; bring water to
    >boil, break noodles, put in pot, boil for X time, and drain) the
    >noodles wind up sitting in the bowl/strainer with a sort of film on
    >them. It manifests itself as a sort of 'bubble' (not globular- just a
    >flat film) stretching from one noodle to another, and the whole lump
    >of pasta crackles.
    >
    >I have been eternally wondering which is true:
    >- It happens because my pasta is low grade
    >- Spaghetti does that
    >- There is dried soap sticking to the bowl/stirring instrument
    >- Something ... Else ... (dramatic sound effect)
    >
    >I am hoping it's not the last one! I try to rinse it off, but I hate
    >cold pasta and it's hard to keep it warm when dunking it in water!
    >
    >Thanks for your input.


    Try adding a small amount of olive oil.

  7. #7
    Steve Pope Guest

    Default Re: Film on Spaghetti Noodles

    <[email protected]> wrote:

    >Frequently, when I cook spaghetti (standard method; bring water to
    >boil, break noodles,


    WRONG.

    Steve

  8. #8
    cybercat Guest

    Default Re: Film on Spaghetti Noodles


    "Steve Pope" <[email protected]> wrote in message
    news:g7sspp$2fe$[email protected]..
    > <[email protected]> wrote:
    >
    >>Frequently, when I cook spaghetti (standard method; bring water to
    >>boil, break noodles,

    >
    > WRONG.
    >


    Okay. Why NOT break "noodles?"



  9. #9
    jmcquown Guest

    Default Re: Film on Spaghetti Noodles

    Steve Pope <[email protected]> wrote:
    > <[email protected]> wrote:
    >
    > > Frequently, when I cook spaghetti (standard method; bring water to
    > > boil, break noodles,

    >
    > WRONG.
    >
    > Steve


    LOL Just another example of how not to cook pasta.

    Jill

  10. #10
    Steve Pope Guest

    Default Re: Film on Spaghetti Noodles

    cybercat <[email protected]> wrote:

    >"Steve Pope" <[email protected]> wrote in message


    >> WRONG.


    >Okay. Why NOT break "noodles?"


    Because it is impossible to twirl them onto a fork
    neatly if they've been broken.

    Steve

  11. #11
    Mark Thorson Guest

    Default Re: Film on Spaghetti Noodles

    George wrote:
    >
    > Sounds like you need to use more water. Not sure why you are breaking
    > the noodles. Is it because you are using a small pot (which would also
    > likely mean not enough water)?


    Exactly! Beats me why pasta does this, but there's
    a certain amount of water needed to cook it properly.
    Below that amount, you get a lot of starch dissolving
    out of the pasta. I learned this when I was a college
    student and trying to make pasta using an immersion
    heater in a Pyrex measuring cup. Fried pastas like
    ramen can be made this way, but real pasta can't.

    I went through a ton of immersion heaters as a college
    student. I became an expert on everything you could
    make with one. I should have written a cookbook on
    the subject. Too late now, though. I've forgotten
    too much. That's what happens when you turn 50.

  12. #12
    George Guest

    Default Re: Film on Spaghetti Noodles

    cybercat wrote:
    > "Steve Pope" <[email protected]> wrote in message
    > news:g7sspp$2fe$[email protected]..
    >> <[email protected]> wrote:
    >>
    >>> Frequently, when I cook spaghetti (standard method; bring water to
    >>> boil, break noodles,

    >> WRONG.
    >>

    >
    > Okay. Why NOT break "noodles?"
    >
    >

    They are already cut to the correct length to eat with a fork.

  13. #13
    George Guest

    Default Re: Film on Spaghetti Noodles

    Mark Thorson wrote:
    > George wrote:
    >> Sounds like you need to use more water. Not sure why you are breaking
    >> the noodles. Is it because you are using a small pot (which would also
    >> likely mean not enough water)?

    >
    > Exactly! Beats me why pasta does this, but there's
    > a certain amount of water needed to cook it properly.
    > Below that amount, you get a lot of starch dissolving
    > out of the pasta. I learned this when I was a college
    > student and trying to make pasta using an immersion
    > heater in a Pyrex measuring cup. Fried pastas like
    > ramen can be made this way, but real pasta can't.


    I suspect that the concentration of starch in the water is too high when
    using a small pot. So that leads to clumping and sticky films and
    attempts to fix it by dumping oil in the water.

    >
    > I went through a ton of immersion heaters as a college
    > student. I became an expert on everything you could
    > make with one. I should have written a cookbook on
    > the subject. Too late now, though. I've forgotten
    > too much. That's what happens when you turn 50.


  14. #14
    Andy Guest

    Default Re: Film on Spaghetti Noodles

    Steve Pope said...

    > cybercat <[email protected]> wrote:
    >
    >>"Steve Pope" <[email protected]> wrote in message

    >
    >>> WRONG.

    >
    >>Okay. Why NOT break "noodles?"

    >
    > Because it is impossible to twirl them onto a fork
    > neatly if they've been broken.
    >
    > Steve



    Steve,

    I break my spaghetti in half. Takes too many twirls otherwise.

    Best,

    Andy

  15. #15
    Andy Guest

    Default Re: Film on Spaghetti Noodles

    Mark Thorson said...

    > George wrote:
    >>
    >> Sounds like you need to use more water. Not sure why you are breaking
    >> the noodles. Is it because you are using a small pot (which would also
    >> likely mean not enough water)?

    >
    > Exactly! Beats me why pasta does this, but there's
    > a certain amount of water needed to cook it properly.
    > Below that amount, you get a lot of starch dissolving
    > out of the pasta. I learned this when I was a college
    > student and trying to make pasta using an immersion
    > heater in a Pyrex measuring cup. Fried pastas like
    > ramen can be made this way, but real pasta can't.



    Isn't it the starch visually showing up in the strainer?

    Andy

  16. #16
    Andy Guest

    Default Re: Film on Spaghetti Noodles

    George said...

    > Mark Thorson wrote:
    >> George wrote:
    >>> Sounds like you need to use more water. Not sure why you are breaking
    >>> the noodles. Is it because you are using a small pot (which would also
    >>> likely mean not enough water)?

    >>
    >> Exactly! Beats me why pasta does this, but there's
    >> a certain amount of water needed to cook it properly.
    >> Below that amount, you get a lot of starch dissolving
    >> out of the pasta. I learned this when I was a college
    >> student and trying to make pasta using an immersion
    >> heater in a Pyrex measuring cup. Fried pastas like
    >> ramen can be made this way, but real pasta can't.

    >
    > I suspect that the concentration of starch in the water is too high when
    > using a small pot. So that leads to clumping and sticky films and
    > attempts to fix it by dumping oil in the water.
    >
    >>
    >> I went through a ton of immersion heaters as a college
    >> student. I became an expert on everything you could
    >> make with one. I should have written a cookbook on
    >> the subject. Too late now, though. I've forgotten
    >> too much. That's what happens when you turn 50.



    Sorry.

    What George said!

    Didn't read up in advance.

    Andy

  17. #17
    Victor Sack Guest

    Default Re: Film on Spaghetti Noodles

    [email protected] <[email protected]> wrote:

    > Frequently, when I cook spaghetti (standard method; bring water to
    > boil, break noodles,


    Why? If you do not like long pasta shapes, opt for more suitable short
    ones. There are few things harder to eat neatly than too-short
    spaghetti, even if in desperation you were to resort to chopsticks.
    Normal-length spaghetti (and other long shapes) are very easy to learn
    to twirl onto a fork and into a neat bite-sized bundle with only a bit
    of practice. There are also spaghetti lunghi, extra-long spaghetti.
    Why do you think they are produced? A single extra-long strand will be
    enough for such a bite-sized bundle.

    > put in pot, boil for X time, and drain) the
    > noodles wind up sitting in the bowl/strainer with a sort of film on
    > them. It manifests itself as a sort of 'bubble' (not globular- just a
    > flat film) stretching from one noodle to another, and the whole lump
    > of pasta crackles.


    I am not sure I can visualise this, but I suspect the film/bubble might
    be concentrated starch, which would mean that you are using way too
    little water.

    Victor

  18. #18
    Steve Pope Guest

    Default Re: Film on Spaghetti Noodles

    Andy <q> wrote:

    >>>"Steve Pope" <[email protected]> wrote in message


    >>>> WRONG.


    >I break my spaghetti in half. Takes too many twirls otherwise.


    Why not just use ziti or rigatoni if you don't want to
    twirl spaghetti?

    Seriously, I wish spaghetti were even longer.

    Steve

  19. #19
    Corey Richardson Guest

    Default Re: Film on Spaghetti Noodles

    On Tue, 12 Aug 2008 17:40:59 -0400, George <[email protected]>
    wrote:

    >cybercat wrote:
    >> "Steve Pope" <[email protected]> wrote in message
    >> news:g7sspp$2fe$[email protected]..
    >>> <[email protected]> wrote:
    >>>
    >>>> Frequently, when I cook spaghetti (standard method; bring water to
    >>>> boil, break noodles,
    >>> WRONG.
    >>>

    >>
    >> Okay. Why NOT break "noodles?"
    >>
    >>

    >They are already cut to the correct length to eat with a fork.


    Even "long spaghetti"?

    Or should one use a modified fork to eat it?


  20. #20
    cybercat Guest

    Default Re: Film on Spaghetti Noodles


    "George" <[email protected]> wrote in message
    news:g7t01b$ves$[email protected]..
    > cybercat wrote:
    >> "Steve Pope" <[email protected]> wrote in message
    >> news:g7sspp$2fe$[email protected]..
    >>> <[email protected]> wrote:
    >>>
    >>>> Frequently, when I cook spaghetti (standard method; bring water to
    >>>> boil, break noodles,
    >>> WRONG.
    >>>

    >>
    >> Okay. Why NOT break "noodles?"

    > They are already cut to the correct length to eat with a fork.


    I break mine in half because my mother broke hers in half.



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