Re:The Invention of a New Pasta Shape
by africanboy on Saturday March 20, 2021 @05:58PM
(#26526362)
restaurants use pasta cookers[1], they use brands of pasta that they already know and don't need to taste it (also because it's a system that doesn't scale) they already know the cooking time.
Of course is not a science, sometimes it's not gonna be perfect, but on average it is
consumer models also exist, but are quite expensive.
My girlfriend bought a Cookeo[2] (it's an electric multi-cooker for different kinds of food, including pasta) and after a few failed attempts we have been happy of the results. It's quite cheap.
p.s. tasting pasta while cooking it at home is kind of a ritual here in Italy
[1] http://ifea.com.au/wp-content/uploads/2014/10/Italgi-pasta-c...
Re:The Invention of a New Pasta Shape
by bobthepanda on Sunday March 21, 2021 @01:12PM
(#26531970)
So I may be navigating that Cookeo website wrong, but 150-250EUR is very expensive. I have a rice cooker that costs that much, but it's a high-end brand. You can get a pretty good mid-range rice cooker for $40 and a serviceable one meant for college students runs $20 USD.
You say this but we're deep in a thread with terms like 'saucibility'. Surely if pasta science can address a problem that's also neatly solved by simply adding more sauce, it can spare a few mighty braincells on 'standing by a pot for two minutes frantically fishing out and tasting hot undercooked noodles'. Maybe every packet of pasta can come with a couple of noodles on teabag strings.