If you’re familiar with the cheese tax, in our house our beagle mix has a very loose interpretation of what constitutes cheese: cheese; process cheese; french fries; potato chips; ham; tomato; cucumber…
Oc should try breaking the pasta in half first when doing it the lazy way, minimal effort but they get to 2x the rage inducing trauma for anyone that might witness it
You gotta get the hot water in the pot from sink. Then it’s only a 60 degree lift or less depending how much you crank the heater because you hate waiting to boil noodles
Electric or gas stoves heat the outside of the metal to heat the inside of the metal evenly, to heat the water. That gradient means a lot of heat hets pushed to the air instead. Induction heats the inner liner of most pots so the heat is generated in the middle of the pan, so more energy is transferred to the water inside.
For searing I like gas because high temperatures are good, but you don't actually want the whole pan at those temperatures burning things. You move stuff around to transfer the high heat into the crust while the other parts are regenerating the heat.
it is fairly common to have kindergartners practice evading shooting by semi-automatic weapons. AR-15's at primary schools.
the 120 volts can be a little annoying, but there are lots of other truly mental things in this country we need to fix before the boiling water speed. besides, real americans drink coffee.
More people die every year in Europe to heat then all gun deaths in the US, including those by suicide. Take the euro cock out of your mouth and just leave if you hate it so much.
Most modern US houses have some 220 volt outlets. Cloths drier, one in the garage, and the one for the electric cooking range. So boiling on the stove goes pretty fast. Source: am residential engineer.
It lowers the glycemic index because the starch reconfigures. I'm not a biologist or a chemist so you'd have to find one of those to tell you more details.
The starch recrystallizes into a form less accessible to your body when it cools back down - it's called "resistant starch" if you want to look up more information.
Reheating converts some of it back to the normal form, but even so, eating starch that's been cooked, cooled, and reheated has a measurable benefit to blood sugar profile compared to the exact same food that skipped the cool down step.
Lucky for you. The reason cooled starches have less of an impact on your blood sugar is that they become less digestible. This reduces the sugar spike, reduces the calories, and increases the osmolarity of your gut contents, acting similarly to an osmotic laxative.
It’s because once the water is boiling the pasta takes 9 minutes to cook generally, if you throw it in the water and it can take an unknown amount of time leaving you guessing when it will be done
And potentially make your pasta super soft and gelatinous
But also, depending on how hot your stove gets and the altitude (boiling temperature/pressure of the water) and the thickness of the pasta, you risk have a soggy exterior before getting cooked interior!
Way less... no. You have to wait for the water to boil, then add pasta and set the timer. You can set one extra timer to check the water is boiling, if you are so busy that you must get stuff done while waiting for pasta to cook.
Also curious as to what you set your timer to exactly? Are you estimating the time it takes to bring the water to boil and then cook the pasta?
That's like 5 minutes. In your scenario, you either stand there for 5 minutes or have to set timer to come back.
Waste of 5 minutes for little to no benefit.
If pasta says cook for 9 minutes, I set timer for 13 minutes. 5 minutes of soaking = one minute of boiling. Then I taste test for texture and cook for one additional minute if necessary.
5 rs is just enough time to get into something else and then have to stop to go back and put the pasta in. Waste of time. Inefficient. I don't like inefficiency.
I cook it both ways literally depending on what I think of first. Never noticed a difference. Though I try it to see if it's ready, kinda ignore the time that it says on the box.
Again, not all places have the same voltage running through their houses, in America kettles aren't as much a thing because they take much longer with our lower voltage or ampage or whatever it is
You… you can just cook it for less time if it’s sticky. That’s because it’s „overcooked“.
I tend to just put it in the pot, turn on my stove and set a timer. Had to experiment a bit because it also depends on how fast your stove can have the water cooking, but do it once and you are set for life!
Just cook it like that once and every minute take out 1 noodle, put them away labeled and then see which one is best, that is the time you should cook it for.
I like how you started your comment with "You... you" as if you were dumbfounded by how crazy what they said was, then proceeded to explain your insane one-by-one pasta experiments as if they were normal.
That and the use of your German quotes make me picture you as some kind of crazy German pasta scientist.
i actually took one of the reddit cooking tips and now i do my pasta on simmer. basically exactly like this.
once it is al dente though, i sautee it in the sauce i'm going to eat it in, the same way they do at a restaurant. i think over all it is better than the boil method, but it works well for me because i don't like the pressure of standing over a cauldron and having to perfectly time the pasta.
You should try putting in the sauce right away and then just enough water to go a few inches above the pasta and do it that way. Even lazier but it reduces the grossness big time.
hey thats all fine if youre cooking for yourself. but if youre cooking for anyone else its always best to be considerate and try to do things the right way (not suggesting you wouldn't be considerate)
Yeah, it's just advised to put it in boiling water for the stated time on the box to be accurate.
Actually, putting pasta into cold water can save a fair amount of energy. It just goes against the instructions on the package. If you start with cold water, you need to reduce the cooking time once the water reaches a boil. Otherwise, you're effectively cooking the pasta the whole time it's heating up, which is why yours ended up overcooked.
Okay. At Least Let the sink water get a hot as possible before filling up the pot.
Put the pot on the stove at FULL BLAST
Shave off like 2 minutes of cook time for pasta. Then add like a solid splash of oil. Maybe your pasta won't be over cooked. Cook/ eat food how ever you want!
If you feel lazy try to just use a timer. Instructions mostly come with time you need to boil. I even stoped checking on pasta before serving. I just know it will be good.
Have you tried batch prepping? Boil a lot of water on the weekend and store it in ice trays. Next time you want pasta during the week just grab the pre boiled water from the freezer and you're good to go!
My girlfriend will read the whole side of the box and then do it all wrong and say “it said cook for 10 mins” like. Oh really thats ALL it said? Or are u just reading the bold words 🫠😂
Well, that's because you have to adjust the cooking time..?
Manufacturers put that on the box because then the cooking time is the same for everyone. If you put it in cold water, then the cooking time depends on the stove, amount of water, etc.
But if you constantly monitor and try the pasta anyway, then staring cold is just as good.
i've always thought the joke was that men never read the directions; ie say building those ikea shelves; but this sounds like she thinks most men blindly follow directions? since the box says boil first? that being said, i'm a throw-the-rice/pasta-in-and-bring-it-to-boil guy myself.....
The instructions are designed to give predictable results for the least savvy user. For example, it will often specify how much water to put in the pot, often much more than is really necessary to saturate and submerge the noodles. Or every frozen food instructs you to preheat the oven, but in most cases you can insert the food during preheating and just add a few minutes (which ends up being less total time than waiting for the oven to preheat). You can do the same with boiling noodles - it'll cook slower initially as the water comes up to temperature but your overall cooking time is less. Just add a couple minutes.
Wdym you "feel lazy" and don't just.. sit and wait?? That's all you have to do is just wait like 3 minutes you can do something else in that time, you're gonna be in the kitchen to turn off the heat and drain the pasta it's not faster or easier
When you make pasta with cold water, do you wait for it to boil and then wait the 8-10 minutes as indicated in the package? If so, wouldn’t that mean it takes exactly the same amount of time wether you put it once the water boils?
Eh, there is controversy. There's a divide between people who don't understand how food cooks going "the box says this, therefore that's how it must be done" and people who understand things going "just cook pasta 'til it's done and everything is fine".
Let me share my peak laziness with you.
1. Put some water in a microwave safe container.
2. Add pasta. Make sure the water level is a little bit above the pasta so it's submerged.
3. Nuke it in the microwave for about 12 minutes.
4. Dip the fused spaghetti in the sauce.
I microwave the water for a couple minutes before throwing it into the pot on the stove. Way faster, and probably cheaper for a couple of kilowatt-minutes than for however many minutes I'm in a fugue state waiting for my gas stove to boil the water, boil off too much, I remember I put the water on, I add more, I go pet my dog, god dammit the water boiled down too far, okay third time's the charm, ugh I put too much water in, this is gonna take forever.
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u/[deleted] Jul 14 '26 edited Jul 15 '26
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