Thread replies: 6
Thread images: 1
Thread images: 1
File: 1483159312360.jpg (48KB, 443x600px) Image search:
[Google]
48KB, 443x600px
hey /ck/
I cook pasta in bulk for a pizza restaurant and I've always rinsed it immediately once it reaches desired doneness, so that it doesn't get too much more done
I remember once I wasn't that thorough rinsing macaroni and I could swear it got pretty cooked sitting there
I keep reading lately that it shouldn't be rinsed because it removes the starch, so what SHOULD I do?
After rinsing it, I portion it into ziplock bags and freeze it and then we run water in it to thaw it to order.
Also my tooth hurts badly and I'm ready to eat this whole tube of anbesol
>>
>>9327563
>precooking pasta
It's time to stop (h3h3 voice)
>>
>>9327573
She does Botox. Doesn't change the fact that her skin is very youthful and healthy looking, especially compared to others her age, thanks to taking care of it.
>>
>>9327573
we boil water on fucking camping stoves, the same ones we cook our steak subs and do other various sauteing on, so cooking pasta to order is really not an option in our store
>>
>>9327563
It's bulk cooking versus at home cooking issue.
Restaurants have to precook the pasta, otherwise it would be a ridiculous ticket time (unless it's a place using fresh pasta). It is like that everywhere.
Yes, it rinses the starch off which helps the sauce cling to the pasta.
Most places toss the cooked/cooled pasta with oil, too to prevent clumping. I've found it unnecessary for rigate pasta.
I don't understand why you freeze it and thaw it to order though. I'd imagine that freezing and thawing pasta would make it break down a lot.
Go to a dentist.
Thread posts: 6
Thread images: 1
Thread images: 1