Cooking pasta in liquid other than water
- Thread starter Tfmc
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Aunt Bea
Master Chef
Try it!
I’ve never done it in anything other than soup but I believe that it does make a difference.
I’ve never done it in anything other than soup but I believe that it does make a difference.
Yes, I have. Especially when making WonTon soup. I cook the pasta's in the broth. It clouds the broth but that's OK.
For guests I do cook them in a separate pot of water. Just for a clearer soup. But I could use broth then, just never really thought of it with other things on my agenda.
For guests I do cook them in a separate pot of water. Just for a clearer soup. But I could use broth then, just never really thought of it with other things on my agenda.
Thanx for the replies!
My next question..
I am making my chicken soup that I make from scratch with fresh veggies and I use a rotisserie chicken.
I usually make a couple cups of rice that I cook in the same broth instead of water and leave it separate so that it can be added if wanted or you can have the soup without.
my question is, I would also like to make some type of pasta to add to the soup. How do I keep the pasta from getting mushy from sitting in the soup? Like overnight in the fridge to be used for leftovers or lunch the next day.
Thanx again.
My next question..
I am making my chicken soup that I make from scratch with fresh veggies and I use a rotisserie chicken.
I usually make a couple cups of rice that I cook in the same broth instead of water and leave it separate so that it can be added if wanted or you can have the soup without.
my question is, I would also like to make some type of pasta to add to the soup. How do I keep the pasta from getting mushy from sitting in the soup? Like overnight in the fridge to be used for leftovers or lunch the next day.
Thanx again.
Someone may have a better answer but honestly? you cannot leave pasta in a soup, it will just keep on absorbing the liquid. You could strain it out, keep it separately and add in after reheating.
I think the smaller pasta's are more flexible though. Perhaps orzo or other tiny pasta might fare better if left in. I was thinking I often see those tiny star pasta for soup. The following picture is from Wikpedia.
I think the smaller pasta's are more flexible though. Perhaps orzo or other tiny pasta might fare better if left in. I was thinking I often see those tiny star pasta for soup. The following picture is from Wikpedia.
Badjak
Sous Chef
- Joined
- Dec 24, 2010
- Messages
- 940
Pasta doesn't take long to cook.
Eye ball the amount of "sauce/soup" you think you are going to use, the remainder goes to the fridge without pasta.
Take your eye balled amount, bring to a boil, add pasta, eat.
Next day, or day after, take your left over from the fridge and repeat
Eye ball the amount of "sauce/soup" you think you are going to use, the remainder goes to the fridge without pasta.
Take your eye balled amount, bring to a boil, add pasta, eat.
Next day, or day after, take your left over from the fridge and repeat
Thanx again for the replies. I think I am going to go with, making the pasta in a separate pot, then putting it out on the table and if anyone wants it, they can add it before adding the soup. Just keep the rice and pasta separate.
I wonder how the noodles in canned chicken noodle soup doesn't get mushy....
I wonder how the noodles in canned chicken noodle soup doesn't get mushy....
pepperhead212
Master Chef
I started using this method, of cooking pasta in another liquid, making it basically a one dish meal, since I found it in a Milk Street cookbook several years ago. It's for cooking in an Instant Pot, though a similar method can be used in a regular pot, though you have to experiment, to figure out amounts and times. Basically, the sauce is made, then 3 or 4 c water or broth is added (sometimes less, if a lot of tomatoes were used), brought to a boil, then the pasta added, then I make sure it is all submerged, put the lid on, set for 3 min manual, then when that finishes, release pressure quickly. Remove lid, stir pasta, and check for doneness, cooking another minute, if necessary, and adjusting seasoning, if necessary. While the leftovers aren't as al dente as the first serving, as with any pasta, I never have them get "mushy", with all those leftovers I eat!
Tfmc Canned chicken noodle soup, having been a favourite in childhood, often had me wondering how they did it. It's not exactly al-dente in the first place but not extremely mushy either.
Aunt Bea
Master Chef
I find that Barilla pasta holds up nicely in soup.
You could also add small soup pasta like stars or vermicelli when reheating the soup, it cooks in the time it takes to bring the soup to temp.
jp.foundation
You could also add small soup pasta like stars or vermicelli when reheating the soup, it cooks in the time it takes to bring the soup to temp.
Vermicelli Soup - Jacques Pépin Foundation
In this video, Chef Pépin prepares a homey vermicelli soup with simple, inexpensive ingredients.
jp.foundation
Jade Emperor
Head Chef
Everyone above have already given you good advice. Capatelli is great in a soupy pasta combo, but definitely cook it separately and in just water.
My favourite winter soup is slow cooked beef shin with pearl barley. So you can also consider grains and legumes. Lentil soup is great too.
My favourite winter soup is slow cooked beef shin with pearl barley. So you can also consider grains and legumes. Lentil soup is great too.
I would be careful about cooking barley in a soup. I have had soup turn into stew that way. That barley will suck up a lot of liquid and expand a fair bit.
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Jade Emperor
Head Chef
Odd. I have never had that happen. Maybe our barley is different?
It might well be different. What do you mean by "pearl barley"? This might be one of those cases where the same words mean different things, depending on which English speaking country you live in. To clarify, what do you mean by "pearl"? I'm pretty sure we are agreed on which grain barley is.
Jade Emperor
Head Chef
Looks like it might just be the colour?
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