This is going to be the most retard /ck/ question ever.
When I am boiling something hard (like pasta or rice) and I don't want of them to stick to the pot, I keep mixing it for the whole boiling process. But things always seems to get a little undercooked or they just take more time. So the question is easy: is continuous mixing an obstacle to cooking? I am eating a VERY hard risotto right now, pretty pissed and scared I'm gonna be sick
you don't have to continuously mix for the whole cooking time when i make pasta, i'll stir it constantly for the first minute or so, then again every 2-3 minutes after. as long as you have enough water in the pot, it shouldn't stick or drop the temperature too much. constantly mixing can cause the temperature to drop, and if there isn't enough water food will be above the surface of the water, not cooking properly.
you won't get sick from undercooked rice or pasta but it'll take longer to digest which might make you feel bogged down by food being in your stomach too long.
>I am eating a VERY hard risotto right now
Did you just guess that it was done instead of tasting a bite of it?
this. and also, i think when you are mixing all the time more water evaporates and terefore you rice stays hard. if you don't have enough water, even one more hour of heat won't turn your rice soft.
Next time try the smear test. It's quite retard-proof.
This is much less retarded than most posts here.
If your risotto is too hard then you've not cooked it for long enough and/or haven't used enough liquid. You're meant to stir risotto constantly so you're not doing anything else wrong there.
For pasta you want to get the water to a fast boil before you add the pasta. A fast boil means the water should be bubbling pretty violently, like a white man's intestines after trying authentic Indian street food for the first time. Once you've added the pasta keep the heat up relatively high for a minute or so while the water comes back up to temperature, stirring a couple of times, then turn the heat down to medium and let the pasta cook unattended. Stirring normal pasta excessively will turn it to mush.
For normal long-grain rice you're better off heating up 1tbsp oil in your saucepan first. Then add the rice and sautee (i.e. stir fry) it for a couple of minutes. Then add a measured amount of boiling water (for normal long-grain rice 1 cup rice:1.5 cups water is normally good), keep the heat on medium until that starts bubbling, then turn the heat down to its lowest setting, put a tight-fitting lid on the pan and fuck off for 15 minutes. Come back, turn the heat off and let it rest with the lid still on for a further 5 minutes.
It just wasn't cooking. I couldn't stand there forever, and if I just threw it out all that time would have been a total waste, not to mention the money spent on the ingredients. I was also hungry.
I think the only reason it's better to turn it down to a medium boil is that if you keep it at a fast boil it can bubble over and make a loud hissing noise on the stove which causes the cat to shit itself.
I actually cook most of my pasta through the absorption method now anyway (250g pasta = 600ml stock) because the starch leaches out of the pasta and turns the remaining stock into a sort of bootleg sauce. Makes pasta into a genuine 20-minute one-pot meal for those nights when you can't be arsed to cook properly.
This is bullshit google it, oil and water don't mix all that oil just sits at the top. You've just wasted good olive oil.
Always salt your water and stir the first minute or so then stir once every couple minutes after.
one-pot pasta is best pasta.
to make it easy just put the pasta in the pan and fill up water until they are covered bring it to a boil and turn down heat. you would just have to watch it the last 3mins and check if there's still enough water