My wife actually boils eggs the same way. I was surprised to see that it works. I hope your family is doing well and I am really enjoying the videos. They are my weekly 15 minute trip back to Italy.
Thank you for visiting us every week in Italy and we hope one day we can meet again in person. Our daughter cooks her eggs using that method and it works .
Thank you. It is an interesting unusual and effective way to cook pasta. If one happens to own a cast iron saucepan, it retains the heat and the water temperature even better than a steel one.
It’s a sign of the times..energy issues. Kudos to you two for addressing it. I agree, I would rather compromise on serving size than on quality. Regardless your videos are good juju. Grazie!!
Enjoyed this…informative. We especially enjoyed the description of “al dente” by Enzo. In America, “al dente” means chewy! The greater issue, though, is the coming challenge of nat gas usage in Europe, and to a lesser degree, in America. How are people going to heat their homes, let alone cook pasta? All prices will continue to rise. Let’s all hope for the best.
Thank you. I hope we don't have to resort to wood for cooking, though I do enjoy cooking on the fireplace during the weekends. Let's hope for the best.
Interesting experiment, glad you shared, I would consider this method, but would also try, just reducing the gas to a minimum for 10 minutes. As always the sauce looks delicious 😊
That was very brave of you to try! Would love to see you try the one where you cook all the ingredients together, including the pasta. Ha!Ha! Thanks for sharing!
But would blind tasting, when the faster doesn't know about the change, make a difference? Knowing that it was cooked differently will probably affect someone's perception of they are keen cooks. I am guessing that most people wouldn't notice any difference.
I made more tests with this cooking method and I came to the conclusion that if one uses a rich abundant sauce it is difficult to spot the difference, nevertheless if one tries just the pasta cooked with this method in my opinion it tastes slightly slimy.
My wife actually boils eggs the same way. I was surprised to see that it works.
I hope your family is doing well and I am really enjoying the videos. They are my weekly 15 minute trip back to Italy.
Thank you for visiting us every week in Italy and we hope one day we can meet again in person. Our daughter cooks her eggs using that method and it works .
Makes total sense. Will try this. Thank you. 😊
Thank you. It is an interesting unusual and effective way to cook pasta. If one happens to own a cast iron saucepan, it retains the heat and the water temperature even better than a steel one.
Honestly to keep the starch from affecting the pasta, 5 mins boiling, and 5 mins at a very low heat instead, does the job. keeps the seperation
Thank you for your suggestion. This was an experiment.
It’s a sign of the times..energy issues. Kudos to you two for addressing it. I agree, I would rather compromise on serving size than on quality. Regardless your videos are good juju. Grazie!!
I agree and also thank you for your kind words. Grazie.
You guys are so cute!!!❤ thank you for this experiment. You've revived my love for cooking! Thank you!!! We are subscribed.
Thank you for subscribing, it means so much as do your lovely words. Enzo is so delighted you are enjoying cooking again.
The energy saved is negligible a few cents if that, as when water boils we always turn down the heat to allow it to simmer for the full time.
A very good point especially if one feeds just a couple of people like us
Enjoyed this…informative. We especially enjoyed the description of “al dente” by Enzo. In America, “al dente” means chewy! The greater issue, though, is the coming challenge of nat gas usage in Europe, and to a lesser degree, in America. How are people going to heat their homes, let alone cook pasta? All prices will continue to rise. Let’s all hope for the best.
Thank you. I hope we don't have to resort to wood for cooking, though I do enjoy cooking on the fireplace during the weekends. Let's hope for the best.
Thanks for doing the experiment, now I won't have to! It's actually a common method in the USA used in for school lunches and such.
I started thinking that a similar practice might be used even in Italy, which explains why in some canteens the pasta is almost inedible.
Interesting experiment, glad you shared, I would consider this method, but would also try, just reducing the gas to a minimum for 10 minutes. As always the sauce looks delicious 😊
Thank you. In normal cooking conditions I always put the lid on top and reduce the gas to minimum enough to keep the boil going.
That was very brave of you to try! Would love to see you try the one where you cook all the ingredients together, including the pasta. Ha!Ha! Thanks for sharing!
Thank you! We made a video on pasta e fagioli, which is a traditional one pot pasta. this is the link ruclips.net/video/j8xAPSUw8Co/видео.html
But would blind tasting, when the faster doesn't know about the change, make a difference? Knowing that it was cooked differently will probably affect someone's perception of they are keen cooks. I am guessing that most people wouldn't notice any difference.
I made more tests with this cooking method and I came to the conclusion that if one uses a rich abundant sauce it is difficult to spot the difference, nevertheless if one tries just the pasta cooked with this method in my opinion it tastes slightly slimy.
Esperimento interessante. Domani provo anche io😘
Buon esperimento!
Maybe leave it only 8-9 minutes instead of whole 10 minutes?
It's worth a try. It's all about experimenting until we see if there is a solution
I'll be interested to see if this works.