"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Thread Tools Display Modes
Old 05-19-2016, 05:57 PM   #1
Executive Chef
Join Date: Mar 2008
Posts: 3,777
Pasta-Ziti, not overcooked in slow cooker

I saw something interesting on America's test kitchen or Cook's Country.

Basically, she cooked italian sausage w/water then down to just grease and browning. Then she added ziti. This is where it was interesting. She sauteed the dry ziti for 4 minutes in the italians and grease. She said it was to 'set the protein', something about the starch attaches to the protein and by doing this sauteing, the ziti wouldn't be overcooked in a slow cooker for 3 hours. Then added tomatoes and whatnot and cooked it for 3 hours. The ziti was not overcooked.

How many times have I heard to not cook pasta in a slow cooker, and how many times the question comes up about not putting pasta in pressure canned soups/stews? A million times?

So it's left me wondering, how the science of 'setting the protein' in pasta works, if it really doesn't get over cooked and if it could be used to put a small amount of pasta in pressure canned soups/stews without the problem of over-sogged pasta. Anyone want to talk about it?

Is this why it says to saute the rice and pasta in RiceARoni the san francisco treat? Is this how the pasta is made in the canning industry, so that it doesn't get over-sogged in canned soups?
blissful is offline   Reply With Quote
Old 05-19-2016, 06:05 PM   #2
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 25,028
Hm. Interesting concept, Blissful. I'm curious too.
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 05-19-2016, 06:17 PM   #3
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,129
It's certainly something to think about. I'll see if I can find it on the Cooks Illustrated site.

It's my understanding that the problem with putting pasta and other refined carbs into home-canned goods is that the starch can interfere with the heat getting to the center of the jar. I don't know how commercial canning overcomes that.
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote

canning, cook, other, overcooked, pasta, preservation, slow cooker

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

All times are GMT -5. The time now is 06:17 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.