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Thread: Keeping pasta hot and not overcooked?

  1. #1
    Kalmia Guest

    Default Keeping pasta hot and not overcooked?

    Is there a way to keep it hot on the stove but not serve it for a
    while - say 15-20 minutes? What if I just add cold water, bring it
    down to abt 100 degrees and let it sit in the water? Will it still be
    edible? get soggy? How soon?

    Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    3 pots of pasta 'going' and ready to serve. I figure if we stagger
    it, one pot every 15 minutes......or is this a fool's errand?

  2. #2
    ImStillMags Guest

    Default Re: Keeping pasta hot and not overcooked?

    On Oct 27, 4:31*pm, Kalmia <tweeny90...@mypacks.net> wrote:
    > Is there a way to keep it hot on the stove but not serve it for a
    > while - say 15-20 minutes? *What if I just add cold water, bring it
    > down to abt 100 degrees and let it sit in the water? *Will it still be
    > edible? get soggy? *How soon?
    >
    > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    > 3 pots of pasta 'going' and ready to serve. *I figure if we stagger
    > it, one pot every 15 minutes......or is this a fool's errand?


    I would go ahead cook the spaghetti just a bit underdone, drain it
    and let it cool, then put the sauce on it and keep it warm in those
    chaffing servers. If you leave spaghettin in the water even cool, it
    will just wind up being mush.

  3. #3
    Janet Guest

    Default Re: Keeping pasta hot and not overcooked?

    Kalmia wrote:
    > Is there a way to keep it hot on the stove but not serve it for a
    > while - say 15-20 minutes? What if I just add cold water, bring it
    > down to abt 100 degrees and let it sit in the water? Will it still be
    > edible? get soggy? How soon?
    >
    > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    > 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    > it, one pot every 15 minutes......or is this a fool's errand?


    Stagger it, or undercook it and plunge it into a REALLY large pot of rapidly
    boiling salted water at the last minute.



  4. #4
    Janet Guest

    Default Re: Keeping pasta hot and not overcooked?

    Kalmia wrote:
    > Is there a way to keep it hot on the stove but not serve it for a
    > while - say 15-20 minutes? What if I just add cold water, bring it
    > down to abt 100 degrees and let it sit in the water? Will it still be
    > edible? get soggy? How soon?
    >
    > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    > 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    > it, one pot every 15 minutes......or is this a fool's errand?


    Another possibility is to cook it al dente, toss it with a little olive oil
    or butter, and keep it warm for several minutes.



  5. #5
    Paul M. Cook Guest

    Default Re: Keeping pasta hot and not overcooked?


    "Kalmia" <[email protected]> wrote in message
    news:[email protected]..
    > Is there a way to keep it hot on the stove but not serve it for a
    > while - say 15-20 minutes? What if I just add cold water, bring it
    > down to abt 100 degrees and let it sit in the water? Will it still be
    > edible? get soggy? How soon?
    >
    > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    > 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    > it, one pot every 15 minutes......or is this a fool's errand?


    Cook it till al dente, stop the cooking by immersing in ice water. When
    ready to serve, place in boiling water for 1 minute.

    Paul



  6. #6
    Dimitri Guest

    Default Re: Keeping pasta hot and not overcooked?


    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > On Thu, 27 Oct 2011 16:31:13 -0700 (PDT), Kalmia wrote:
    >
    >> Is there a way to keep it hot on the stove but not serve it for a
    >> while - say 15-20 minutes? What if I just add cold water, bring it
    >> down to abt 100 degrees and let it sit in the water? Will it still be
    >> edible? get soggy? How soon?
    >>
    >> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    >> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    >> it, one pot every 15 minutes......or is this a fool's errand?

    >
    > You drain it and freshen it with a dunk in hot water just before
    > serving. That's how all the Italian (not Olive Garden) and Vietnamese
    > restaurants do it.
    >
    > -sw


    Like the man said.

    Dimitri


  7. #7
    Dimitri Guest

    Default Re: Keeping pasta hot and not overcooked?


    "Paul M. Cook" <[email protected]> wrote in message
    news:j8cuak$kd4$[email protected]..
    >
    > "Kalmia" <[email protected]> wrote in message
    > news:[email protected]..
    >> Is there a way to keep it hot on the stove but not serve it for a
    >> while - say 15-20 minutes? What if I just add cold water, bring it
    >> down to abt 100 degrees and let it sit in the water? Will it still be
    >> edible? get soggy? How soon?
    >>
    >> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    >> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    >> it, one pot every 15 minutes......or is this a fool's errand?

    >
    > Cook it till al dente, stop the cooking by immersing in ice water. When
    > ready to serve, place in boiling water for 1 minute.
    >
    > Paul



    Perfect.

    Dimitri


  8. #8
    Pete C. Guest

    Default Re: Keeping pasta hot and not overcooked?


    Janet wrote:
    >
    > Kalmia wrote:
    > > Is there a way to keep it hot on the stove but not serve it for a
    > > while - say 15-20 minutes? What if I just add cold water, bring it
    > > down to abt 100 degrees and let it sit in the water? Will it still be
    > > edible? get soggy? How soon?
    > >
    > > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    > > 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    > > it, one pot every 15 minutes......or is this a fool's errand?

    >
    > Stagger it, or undercook it and plunge it into a REALLY large pot of rapidly
    > boiling salted water at the last minute.


    Undercooking followed by the boiling water dunk before finishing is how
    most restaurants do it.

  9. #9
    Janet Bostwick Guest

    Default Re: Keeping pasta hot and not overcooked?

    On Thu, 27 Oct 2011 17:51:30 -0700, "Paul M. Cook" <[email protected]>
    wrote:

    >
    >"Kalmia" <[email protected]> wrote in message
    >news:[email protected]..
    >> Is there a way to keep it hot on the stove but not serve it for a
    >> while - say 15-20 minutes? What if I just add cold water, bring it
    >> down to abt 100 degrees and let it sit in the water? Will it still be
    >> edible? get soggy? How soon?
    >>
    >> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    >> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    >> it, one pot every 15 minutes......or is this a fool's errand?

    >
    >Cook it till al dente, stop the cooking by immersing in ice water. When
    >ready to serve, place in boiling water for 1 minute.
    >
    >Paul
    >

    Isn't that the way it is done in restaurants?
    Janet US

  10. #10
    Reggie Guest

    Default Re: Keeping pasta hot and not overcooked?


    "Dimitri" <[email protected]> wrote in message
    news:j8cvd1$pt1$[email protected]..
    >
    > "Sqwertz" <[email protected]> wrote in message
    > news:[email protected]..
    >> On Thu, 27 Oct 2011 16:31:13 -0700 (PDT), Kalmia wrote:
    >>
    >>> Is there a way to keep it hot on the stove but not serve it for a
    >>> while - say 15-20 minutes? What if I just add cold water, bring it
    >>> down to abt 100 degrees and let it sit in the water? Will it still be
    >>> edible? get soggy? How soon?
    >>>
    >>> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    >>> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    >>> it, one pot every 15 minutes......or is this a fool's errand?

    >>
    >> You drain it and freshen it with a dunk in hot water just before
    >> serving. That's how all the Italian (not Olive Garden) and Vietnamese
    >> restaurants do it.
    >>
    >> -sw

    >
    > Like the man said.
    >
    > Dimitri


    yep, when he's right he's right. cook it a bit under the first time,
    though.



  11. #11
    Paul M. Cook Guest

    Default Re: Keeping pasta hot and not overcooked?


    "Janet Bostwick" <[email protected]> wrote in message
    news:nk2ka7lkid2ot36ecbe5hfano2rc46uk47@4ax.[email protected]..
    > On Thu, 27 Oct 2011 17:51:30 -0700, "Paul M. Cook" <[email protected]>
    > wrote:
    >
    >>
    >>"Kalmia" <[email protected]> wrote in message
    >>news:[email protected]..
    >>> Is there a way to keep it hot on the stove but not serve it for a
    >>> while - say 15-20 minutes? What if I just add cold water, bring it
    >>> down to abt 100 degrees and let it sit in the water? Will it still be
    >>> edible? get soggy? How soon?
    >>>
    >>> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    >>> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    >>> it, one pot every 15 minutes......or is this a fool's errand?

    >>
    >>Cook it till al dente, stop the cooking by immersing in ice water. When
    >>ready to serve, place in boiling water for 1 minute.
    >>
    >>Paul
    >>

    > Isn't that the way it is done in restaurants?



    Yes, that's where I learned it. Often we'd take about 8 ounces at a time
    and roll them into "nests" and store in the fridge Pre-cooking the pasta
    has no effect on the final dish. Nobody can tell.

    Paul



  12. #12
    Julie Bove Guest

    Default Re: Keeping pasta hot and not overcooked?


    "Kalmia" <[email protected]> wrote in message
    news:[email protected]..
    > Is there a way to keep it hot on the stove but not serve it for a
    > while - say 15-20 minutes? What if I just add cold water, bring it
    > down to abt 100 degrees and let it sit in the water? Will it still be
    > edible? get soggy? How soon?
    >
    > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    > 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    > it, one pot every 15 minutes......or is this a fool's errand?


    You can cook it almost all the way through, toss with some olive oil to keep
    it from sticking and then keep a pot of water going to finish the cooking.

    I take it there is no steam table?



  13. #13
    Storrmmee Guest

    Default Re: Keeping pasta hot and not overcooked?

    i would precook it, drain and let cool, then keep a boiling vat of water on
    the stove, get a strainer that will hold a serving or two and plunge into
    the water to reheat and serve, if you could have a couple of strainers or
    maybe more to load for the plunge it would go even fster, if the sauce is
    hot, and everything is assmebly line ready plating it shouldn't be an issue,
    Lee
    "Kalmia" <[email protected]> wrote in message
    news:[email protected]..
    > Is there a way to keep it hot on the stove but not serve it for a
    > while - say 15-20 minutes? What if I just add cold water, bring it
    > down to abt 100 degrees and let it sit in the water? Will it still be
    > edible? get soggy? How soon?
    >
    > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    > 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    > it, one pot every 15 minutes......or is this a fool's errand?




  14. #14
    M. JL Esq. Guest

    Default Re: Keeping pasta hot and not overcooked?

    Julie Bove wrote:
    > "Kalmia" <[email protected]> wrote in message
    > news:[email protected]..
    >
    >>Is there a way to keep it hot on the stove but not serve it for a
    >>while - say 15-20 minutes? What if I just add cold water, bring it
    >>down to abt 100 degrees and let it sit in the water? Will it still be
    >>edible? get soggy? How soon?
    >>
    >>Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    >>3 pots of pasta 'going' and ready to serve. I figure if we stagger
    >>it, one pot every 15 minutes......or is this a fool's errand?

    >
    >
    > You can cook it almost all the way through, toss with some olive oil to keep
    > it from sticking and then keep a pot of water going to finish the cooking.
    >
    > I take it there is no steam table?
    >
    >



    There's also a technique where you take it out of the boiling water
    under cooked, dip in ice water too stop the cooking and then when ready
    to serve toss in a pan with the hot sauce to heat through and finish
    cooking.
    --
    JL

  15. #15
    sf Guest

    Default Re: Keeping pasta hot and not overcooked?

    On Thu, 27 Oct 2011 16:31:13 -0700 (PDT), Kalmia
    <[email protected]> wrote:

    > Is there a way to keep it hot on the stove but not serve it for a
    > while - say 15-20 minutes? What if I just add cold water, bring it
    > down to abt 100 degrees and let it sit in the water? Will it still be
    > edible? get soggy? How soon?
    >
    > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    > 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    > it, one pot every 15 minutes......or is this a fool's errand?


    If that's what you really want to do, I would drain it completely,
    keep the water hot, then dip it in the hot water to separate and
    reheat. Is there some reason why you can't dress the noodles and keep
    them warm in the chaffing dish?

    --
    All you need is love. But a little chocolate now and then doesn't hurt.

  16. #16
    ViLco Guest

    Default Re: Keeping pasta hot and not overcooked?

    Sqwertz wrote:

    > You drain it and freshen it with a dunk in hot water just before
    > serving. That's how all the Italian (not Olive Garden) and Vietnamese
    > restaurants do it.


    That's horrible. It takes 7-8 minutes to cook spaghetti, if they ruin a good
    dish of spaghetti just to save 6-7 minutes then they are very cheap guys,
    along with their customers.




  17. #17
    ViLco Guest

    Default Re: Keeping pasta hot and not overcooked?

    Paul M. Cook wrote:

    >> Isn't that the way it is done in restaurants?


    > Yes, that's where I learned it. Often we'd take about 8 ounces at a
    > time and roll them into "nests" and store in the fridge Pre-cooking
    > the pasta has no effect on the final dish. Nobody can tell.


    Only if everybody is used to eat overcooked pasta, otherwise everybody can
    tell.




  18. #18
    ViLco Guest

    Default Re: Keeping pasta hot and not overcooked?

    Kalmia wrote:

    > Is there a way to keep it hot on the stove but not serve it for a
    > while - say 15-20 minutes? What if I just add cold water, bring it
    > down to abt 100 degrees and let it sit in the water? Will it still be
    > edible? get soggy? How soon?
    > Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    > 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    > it, one pot every 15 minutes......or is this a fool's errand?


    I'd prepare some kinf of pasta al forno (lasagne, cannelloni, pasticcio di
    maccheroni...) which can perfectly stay there for much more than 15-20
    minutes.




  19. #19
    Paul M. Cook Guest

    Default Re: Keeping pasta hot and not overcooked?


    "ViLco" <[email protected]> wrote in message
    news:j8e002$r6d$[email protected]..
    > Paul M. Cook wrote:
    >
    >>> Isn't that the way it is done in restaurants?

    >
    >> Yes, that's where I learned it. Often we'd take about 8 ounces at a
    >> time and roll them into "nests" and store in the fridge Pre-cooking
    >> the pasta has no effect on the final dish. Nobody can tell.

    >
    > Only if everybody is used to eat overcooked pasta, otherwise everybody can
    > tell.


    Hello? Al dente?? If you know what the **** you're doing you do not get
    overcooked pasta. And that is sort of the key to cooking. Knowing what the
    **** you're doing.

    Paul



  20. #20
    Pennyaline Guest

    Default Re: Keeping pasta hot and not overcooked?

    On 10/28/2011 4:27 AM, ViLco wrote:
    > Kalmia wrote:
    >
    >> Is there a way to keep it hot on the stove but not serve it for a
    >> while - say 15-20 minutes? What if I just add cold water, bring it
    >> down to abt 100 degrees and let it sit in the water? Will it still be
    >> edible? get soggy? How soon?
    >> Trying to help a woman put on a spaghetti dinner for 100 ppl and keep
    >> 3 pots of pasta 'going' and ready to serve. I figure if we stagger
    >> it, one pot every 15 minutes......or is this a fool's errand?

    >
    > I'd prepare some kinf of pasta al forno (lasagne, cannelloni, pasticcio di
    > maccheroni...) which can perfectly stay there for much more than 15-20
    > minutes.



    Spaghetti cooked al dente, cooled, then reheated with a quick in and out
    of boiling water works out just fine. There is not enough time for the
    water to cook the pasta any further during rewarming.

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