"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 12-16-2011, 04:41 PM   #41
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Leolady View Post
I love these stainless steel pasta inserts. I even took a 20 qt stainless steel restaurant double boiler insert to a metal fabricator to put holes in it like the one in the photo.



I needed a really big one for the masses of garden vegetables I freeze.

I use all of my various sizes of pasta inserts with their respective pots to blanch loads of garden produce in the summer. When properly blanched I just put the pasta insert in a sink of ice water to stop the cooking process, then put the blancher on the sink drainboard before packing the veggies in freezer bags.

Pasta pots aren't single use items in MY household. They are multi-purpose and labor saving.
How do you keep them from making loads of little fountains of hot water when you take the insert out of the pan?
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-16-2011, 06:42 PM   #42
Head Chef
 
Leolady's Avatar
 
Join Date: Apr 2008
Location: Kansas
Posts: 1,418
Quote:
Originally Posted by taxlady View Post
How do you keep them from making loads of little fountains of hot water when you take the insert out of the pan?
I put the insert into a shallow pan and carry them to the sink. Very little water actually drains into the shallow pan before the insert is placed in the ice water.
__________________

__________________
The luster of shiny new appliances can't compete with the virtues of Vintage: namely durability, simplicity, superior cooking and a cool retro look. http://leoladyshousecollectiblesandg....blogspot.com/
http://leoladysw.blogspot.com/
Leolady is offline   Reply With Quote
Old 12-16-2011, 06:47 PM   #43
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by Leolady View Post
I put the insert into a shallow pan and carry them to the sink. Very little water actually drains into the shallow pan before the insert is placed in the ice water.
While you lift the insert from the water, you do so slow enough to allow it to drain back into the boiling water first. I think that's what taxlady meant. If done too rapidly, it spews fountains of boiling water from the bottom and sides.
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 12-16-2011, 06:51 PM   #44
Head Chef
 
Leolady's Avatar
 
Join Date: Apr 2008
Location: Kansas
Posts: 1,418
Sorry. I thought that was obvious.
__________________
The luster of shiny new appliances can't compete with the virtues of Vintage: namely durability, simplicity, superior cooking and a cool retro look. http://leoladyshousecollectiblesandg....blogspot.com/
http://leoladysw.blogspot.com/
Leolady is offline   Reply With Quote
Old 12-16-2011, 07:25 PM   #45
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,884
Quote:
Originally Posted by Leolady View Post
Sorry. I thought that was obvious.
It is, as soon as you lift the insert out of the pot.
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is offline   Reply With Quote
Old 12-16-2011, 08:52 PM   #46
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Timothy View Post
While you lift the insert from the water, you do so slow enough to allow it to drain back into the boiling water first. I think that's what taxlady meant. If done too rapidly, it spews fountains of boiling water from the bottom and sides.
Yup, that's what I meant. I guess I just don't have much patience. I was taught that once my pasta is ready, I should get it out of the water NOW!
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-17-2011, 10:10 AM   #47
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,456
I use my pasta insert when making chicken stock. Place meat and veggies in the insert, simmer till done, lift out insert NO straining of stock necessary. Works beautifully.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is offline   Reply With Quote
Old 12-17-2011, 10:12 AM   #48
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by msmofet View Post
I use my pasta insert when making chicken stock. Place meat and veggies in the insert, simmer till done, lift out insert NO straining of stock necessary. Works beautifully.
That's a real good idea msmofet! How easy it that?
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 12-17-2011, 10:19 AM   #49
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,456
Quote:
Originally Posted by Timothy View Post
That's a real good idea msmofet! How easy it that?
As pie IF you are good at pie making!! LOL Thank you
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is offline   Reply With Quote
Old 12-17-2011, 01:53 PM   #50
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,277
Quote:
Originally Posted by msmofet View Post
I use my pasta insert when making chicken stock. Place meat and veggies in the insert, simmer till done, lift out insert NO straining of stock necessary. Works beautifully.
Fantastic Tip!! Thanks!
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
spaghetti

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:46 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.