• Enekk@lemmy.world
      3·
      18 days ago

      Pans are actually less likely to boil over and make a great way to cook pasta. The increased surface area makes it harder for the starch to build up and foam up. You also need less water and it comes to temperature easier.

  • Enekk@lemmy.world
    1·
    18 days ago

    If you’re constantly struggling with this, there is a better way. Bring a pot of water to a boil, salt it, add pasta, set a timer as normal, bring back to a boil and stir the pasta well after a minute of boiling. Put a tight lid on, turn off heat. Yes. Off. Rarely, a shape might need a minute extra, so try one when your timer goes off.

    Unless the pasta is a really really weird shapes, the residual heat in the pot is more than enough to cook pasta in the normal time. No boiling over chance. The stir after one minute prevents sticking. Less energy used.

    • Agent641@lemmy.world
      2·
      18 days ago

      You can also use a pot cosy. These were (re)invented by an African woman whose name escapes me. It’s basically a fabric donut or bucket, packed with insulation (wool felt, sometimes polyester). They heat the pot of food to a boil, then take it off the heat and stick it in the pot cosy. It stays hot for 4 times longer than a naked pot, saves a ton of energy, or in the case of the inventor, a shit load of fuel. Historically, villagers would stick the pot in a pile of hay or wool to get the same insulating effect.

      Edit: Found the product website https://mywonderbag.co.za/welcome

      • Enekk@lemmy.world
        1·
        17 days ago

        That’s pretty cool. Your pot should be sufficiently able to retain heat for pasta, but for something that needs long term heat, this would work.