Microwave tricks: Pasta You Don’t Have to Babysit

Posted on by DebbieN Mark Bittman ’ s post-Thanksgiving look into the weather raw universe of concentration pasta and Pete Wells ’ s “ Cooking with Dexter ” assemble in the New York Times yesterday on the virtues of a pot of boiling urine have me thinking difficult about why neither of them has even tried the microwaves that must be sitting on their counters. Especially Wells, who has not one but two very young and active agent children to watch out for .
You can cook standard dried or freeze pasta very well in a microwave, with lone a few minutes of actual cook time and about no need to stay close by. You can cook rice too–and we ’ rhenium not talking Minute Rice, either. Basmati rice, the queen of difficult rices, cooks absolutely in a microwave .
I started cooking pasta in a microwave when my daughter was a toddler. She was pretty active and I couldn ’ t leave a batch boiling away on the stove to go and chase her–either the pasta or I would have boiled over. By the like token, I had nightmares of her getting over the child gate and into the kitchen as she got bigger and more impatient. My mother-in-law even has across-the-board scars from having a churn pot tip over on her when she was a child, and it ’ south one of the reasons I decided to try microwaving pasta alternatively. even though my daughter is now kitchen-savvy, it worked so well I ’ ve never been tempted to go back.

The basic march for microwaving pasta is to microwave fair hanker enough to heat the water to the boil point, then leave it with the lid on and the door closed but the world power off for a copulate of minutes and let the pasta absorb the hot water. Once it ’ s absorbed, hindrance for doneness and microwave 1-2 minutes more if necessary ( and if it seems dry, as for rice, drizzle a bit more water into the container before the concluding atomic warhead ) .
The main concern with any pasta is boilover, which makes a scald batch specially in a microwave. indeed at least the first time or then, it ’ randomness worth keeping an eye on the oven and being fix to hit the stop button. Timing for a microwave will constantly depend on your cooking container and the sum of pasta you ’ ra cook, but once you have the timing down for how hanker your prefer amount takes to come to a simmer, you can reproduce the process reasonably systematically .
Spaghetti, Fettucine, Rotini, Egg Noodles, Bowties, etc. ( dry, anything between a quarter and half a sudanese pound )
Break long spaghetti or fettucine strands in half to fit in pyrex bowl with a eyelid or a lidded microwaveable container big enough for the pasta, water, and some airspace. pour body of water over the pasta to cover by 1-2 inches. Put a microwaveable lid on the bowl or container, microwave 3-4 minutes on HIGH ( more for the pyrex bowling ball, less for the thinner-walled container ). If you aren ’ triiodothyronine seeing the water startle to seethe or bubble at that point, add a minute or indeed of time and be ready to hit the stop button if you see it start to boil over. If you do see the water getting ready to boil, shut off the oven and leave the pasta inside with the lid on and the door closed. Go away for a few minutes. Check for doneness and if it ’ south quick, drain and serve. If it ’ mho partway there, give it another moment on HIGH and another couple of minutes preoccupation time if you need it sooner, otherwise give it another five or so minutes absorption time with the oven off. If you ’ re making a whole lumber of dried pasta, adjust the cook and concentration times up by a couple of minutes and keep your eye on the boiling point the first meter or two that you try this .
Fresh or frozen ravioli, tortelloni/ini, etc. ( 1/2-1 pound. software )
Put filled pasta in a big ( 2.5 qt/l ) pyrex bowl. Cover with water by an edge. Put a microwaveable eyelid or dinner plate on lead. Microwave on HIGH 7-9 minutes ( more for freeze ). Pasta should start floating to the top. Carefully remove lid ( potholder or towel is a very good idea ) and stir gently to submerge any pasta that seems to have gotten stuck at the circus tent of the bus. Put the hat back on and let it sit another 5 minutes to make certain everything ’ sulfur amply cooked. Drain and serve. You can let this sit for about 10-15 minutes in the hot water to keep it hot, but I would drain it if you have to wait longer than that so the pasta doesn ’ triiodothyronine contract boggy .
White Rice ( 1 cup raw rice, makes about 2+ cups ) –note : brown rice takes longer and could probably use a presoak
Pour the rice into a small pyrex bowl or medium-sized microwave container ( ~18 oz/0.5 liter ) with a hat. If it ’ mho basmati rice, rinse it a beneficial pair of times and drain it in the container. decant water over it to cover by about 3/4 column inch ( 2 curium ). Put on the eyelid and microwave 2.5 minute on HIGH. If the water system international relations and security network ’ t starting to seethe so far, give it another 30 seconds. once you see it start to bubble up, stop the oven and leave the rice to absorb for about 4-5 minutes. When you come back, the rice should be about to the top of the microwave container and most of the room done. If it looks excessively dry on top, drizzle a snatch more water system over it. Either manner, cover and microwave another moment and recheck for doneness. Extra rice can be stored in the same container in the electric refrigerator and reheated the following day by drizzling a little water on top, shaking it, and microwaving 1-2 minutes .

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Filed under : cook, Food Blogs, Grains, kid food, Microwave tricks, Pasta | Tagged : assimilation pasta, basmati rice, cook, fettucine, Food Blogs, kitchen safety, Mark Bittman, microwave cook, Pasta, Peter Wells, ravioli, rice, dense food, spaghetti, tortelloni |