Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Bob Ross wrote:The Italian makers that I favor give much shorter times, Jenise, and always add "or to taste". A typical penne rigate we like has seven or eight minutes as their suggestion, and add "to taste".
Gary Barlettano
Pappone di Vino
1909
Wed Mar 29, 2006 5:50 pm
In a gallon jug far, far away ...
Bob Ross wrote:Couple of thoughts, Robin:
1. No salt here -- don't know if it matters, but the rolling boil seems hotter without salt -- at least the water comes back to a roll very quickly.
Bob Ross wrote:2. Most of the pasta we buy seems to be re-packaged, or at least, packaged in excellent American English. Maybe they have different versions?
Bob Ross wrote:3. In any event, shorter cooking times here. I only have torn up bags on hand at the moment, but will revert with some actual text. There seems to be a "story" here.
Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
I like al dente and think I've eaten in Italy enough to recognize it, but if I pulled these penne at less than 11 or 12 minutes, I think they'd still be hard and chalky in the interior.
Larry Greenly
Resident Chile Head
7032
Sun Mar 26, 2006 11:37 am
Albuquerque, NM
Cynthia Wenslow
Pizza Princess
5746
Mon Mar 27, 2006 9:32 pm
The Third Coast
Jenise
FLDG Dishwasher
43581
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
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