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From tips on how to stop an avocado from browning to ideas on what to do with leftover potato chips, you can always rely on CHOW to not just offer recipes, but also some super geeky foodie know-how that actually proves pretty useful.
This latest tip is no exception, as Harold McGee, author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes, takes on one of the most persistent and perhaps wasteful notions of received kitchen wisdom—namely the idea that to boil pasta, you need a lot of water and a large saucepan.
Not only can you cook pasta in a frying pan with a whole lot less water, says McGee, you also don’t have to wait for the pasta to boil. Instead, he suggests, put the pasta in when the water is cold and you won’t get pasta sticking to itself either.
Just how long you cook it for is not discussed, but I’ll bet that after a few tries and a watchful eye, you could come up with a ballpark time to use as a guide. Anyone tried this at home?