General > Cooking
Pasta expands to fill all available space...
SilverSolder:
It seems I keep discovering some basic law of physics whenever I add pasta to a dish (e.g. chicken noodle soup, to start with something simple).
No matter how little pasta I feel I am adding, it always seems to end up taking over the pot, especially if it stands around for a few days...
Is there any way of managing pasta's propensity to swell and dissolve? Is it to do with the type of pasta used?
I wanted a rude username:
When making extra to refrigerate or freeze, don't add pasta to it ... instead, cook the pasta as needed, before serving. This saves precious freezer space. I make soups extra rich and dilute later for the same reason.
SilverSolder:
:-DD
Cooking the pasta separately is a good idea, I didn't think of that. - It does take some of the convenience away from the concept, but...
Microdoser:
--- Quote from: SilverSolder on March 09, 2021, 05:52:57 pm ---
It seems I keep discovering some basic law of physics whenever I add pasta to a dish (e.g. chicken noodle soup, to start with something simple).
No matter how little pasta I feel I am adding, it always seems to end up taking over the pot, especially if it stands around for a few days...
Is there any way of managing pasta's propensity to swell and dissolve? Is it to do with the type of pasta used?
--- End quote ---
Murphy's pasta law:
You will always cook too much pasta even when you take Murphy's pasta law into account.
coppercone2:
rice has a similar problem when you need to use parboiled rice in things like stuffed peppers
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