Aside from cooking uncovered in order to brown while baking, why do many stove top recipes say to cook uncovered, even if boiling/simmering for a short time?
Since we know it takes a low temp to boil when covered, it would seem to make since to always cover when boiling, unless of course you have a small amount of liquid. A classic example, pasta recipes/spaghetti always say uncover, even when you have a large amount of water boiling for 10 to 20 minutes. Surely this is not needed to retain moisture?
I prefer to boil covered to save energy and money. Appreciate inputs.
PS: Regarding pasta, large amounts of water are ask for, why? What happens if you reduce it and boil covered instead, again to save energy/waste.
Thanks, Jim Russell, San Diego