jennyema
Chef Extraordinaire
They dont work in an an Instant Pot. You need really thin liquid to produce steam.
Has any serious cook had experience with making pasta in a pressure cooker of any kind?
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Well, I find it amazing that in almost 30 years of making pasta recipes - I have never had to add extra water to my sauce whether it was homemade or not. Never even heard about doing that until a couple of years ago.
It's not to thin out the sauce. It's to make the sauce stick to the pasta better.
Sometimes it's to actually make a sauce, like with carbonara or a soubise.
The recipes I've tried start out with really thin liquid and thicken as they cook, then have cheese and/or cream stirred in at the very end to make a thicker sauce.
IMHO
taxy - "to loosen a thick sauce" is the expression commonly used of pasta water, (plus it can add a richness to stews/soups of other than pasta).
Your sauce will stick better to your pasta if you don't rinse it, not if you add the starchy water back to your noodles, it's probably too late. If your noodles are thick and sticking to each other along with a thick sauce then adding pasta water to "loosened the sauce" would be necessary to help.
But which or what ever the reason - I have never found it necessary. When I did hear of it I did start saving the water but LOL... always ended up tossing it.
Of course, I used it the few times I ever made a carbonara which was only when I got into more cooking things. I'd never even knew what carbonara was until 10/15 years ago.
medtran - I have never made a soubise. Looked it up, very interesting! Lately have been watching video's on different sauces and been thinking I should start teaching myself - go thru the lists!
taxy - "to loosen a thick sauce" is the expression commonly used of pasta water, (plus it can add a richness to stews/soups of other than pasta).
Your sauce will stick better to your pasta if you don't rinse it, not if you add the starchy water back to your noodles, it's probably too late. If your noodles are thick and sticking to each other along with a thick sauce then adding pasta water to "loosened the sauce" would be necessary to help.
But which or what ever the reason - I have never found it necessary. When I did hear of it I did start saving the water but LOL... always ended up tossing it.
Of course, I used it the few times I ever made a carbonara which was only when I got into more cooking things. I'd never even knew what carbonara was until 10/15 years ago.
medtran - I have never made a soubise. Looked it up, very interesting! Lately have been watching video's on different sauces and been thinking I should start teaching myself - go thru the lists!
GotGarlic
Chef Extraordinaire
Good to know, thanks. I wonder about how pressure cooking would affect everything, though. I like how pressure cooking infuses food with flavor, but pasta is so delicate.
Did you even read the article that GG linked? Of course you don't rinse pasta after cooking it if you want the sauce to stick. Finding it necessary to use and finding out that it improves some dishes are two completely different things. But, never mind. I'm not going to argue about it anymore.
jennyema
Chef Extraordinaire
Liquids generally don’t thicken in an IP since there is no evaporation. You need to take the lid off and use sauté mode to reduce a sauce.
The pasta absorbs liquid as it cooks.
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