Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 This is what I do and now it turns out very nice, indeed! Cook it until it's almost done (but has a bit of chew left to it.) Put it in a mesh metal strainer and using HOT water, rinse it until the water runs clear. This takes quite a bit of rinsing, I'm not kidding about this. Then, just get everything else ready and when you're ready to serve the pasta, using HOT water, rinse it again, moving the noodles around a little to destick them all. It comes out great every time now. > > Whenever I cook pasta, it always comes out tasting funny. I was > wondering if someone who has mastered the art of cooking GF pasta > could let me in on their secrets? Jessi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 Jessi I use the Tinkyada brown rice pasta, I follow the recommened cooking times and then I rinse in cool water. It makes the past cool but if you put hot sauce on it you won't be able to tell. Jessi Garlock wrote: Whenever I cook pasta, it always comes out tasting funny. I was wondering if someone who has mastered the art of cooking GF pasta could let me in on their secrets? Jessi How low will we go? Check out Yahoo! Messenger’s low PC-to-Phone call rates. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 When I cook Tinyada pasta, I under-cook it. The package generally says to boil 15-16 minutes but I check(by tasting-put a few in collander, run cold water to cool off & check texture by tasting) at around 10 minutes.When it's still a bit firm I drain and rinse with cold water-al dente!-not floppy and mushy. Almost the same as what I remember about wheat pasta taste & texture. Michele 15. Cooking GF Pasta Posted by: "Jessi Garlock" jessers850@... jessers850 Tue Jul 18, 2006 11:00 pm (PST) Whenever I cook pasta, it always comes out tasting funny. I was wondering if someone who has mastered the art of cooking GF pasta could let me in on their secrets? Jessi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 I do their energy-saver method. It's oddly located on the front of the package in tiny letters - far away from the regular cooking method. But I hated Tinkyada the first time I tried it when I used the regular method. After getting the tip from this group, I tried the energy saver and I love it! --Trudy "Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." ~Dr. Theodor Seuss Geisel -------------- Original message -------------- When I cook Tinyada pasta, I under-cook it. The package generally says to boil 15-16 minutes but I check(by tasting-put a few in collander, run cold water to cool off & check texture by tasting) at around 10 minutes.When it's still a bit firm I drain and rinse with cold water-al dente!-not floppy and mushy. Almost the same as what I remember about wheat pasta taste & texture. Michele 15. Cooking GF Pasta Posted by: "Jessi Garlock" jessers850@... jessers850 Tue Jul 18, 2006 11:00 pm (PST) Whenever I cook pasta, it always comes out tasting funny. I was wondering if someone who has mastered the art of cooking GF pasta could let me in on their secrets? Jessi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 I do their energy-saver method. It's oddly located on the front of the package in tiny letters - far away from the regular cooking method. But I hated Tinkyada the first time I tried it when I used the regular method. After getting the tip from this group, I tried the energy saver and I love it! --Trudy "Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." ~Dr. Theodor Seuss Geisel -------------- Original message -------------- When I cook Tinyada pasta, I under-cook it. The package generally says to boil 15-16 minutes but I check(by tasting-put a few in collander, run cold water to cool off & check texture by tasting) at around 10 minutes.When it's still a bit firm I drain and rinse with cold water-al dente!-not floppy and mushy. Almost the same as what I remember about wheat pasta taste & texture. Michele 15. Cooking GF Pasta Posted by: "Jessi Garlock" jessers850@... jessers850 Tue Jul 18, 2006 11:00 pm (PST) Whenever I cook pasta, it always comes out tasting funny. I was wondering if someone who has mastered the art of cooking GF pasta could let me in on their secrets? Jessi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 I do their energy-saver method. It's oddly located on the front of the package in tiny letters - far away from the regular cooking method. But I hated Tinkyada the first time I tried it when I used the regular method. After getting the tip from this group, I tried the energy saver and I love it! --Trudy "Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." ~Dr. Theodor Seuss Geisel -------------- Original message -------------- When I cook Tinyada pasta, I under-cook it. The package generally says to boil 15-16 minutes but I check(by tasting-put a few in collander, run cold water to cool off & check texture by tasting) at around 10 minutes.When it's still a bit firm I drain and rinse with cold water-al dente!-not floppy and mushy. Almost the same as what I remember about wheat pasta taste & texture. Michele 15. Cooking GF Pasta Posted by: "Jessi Garlock" jessers850@... jessers850 Tue Jul 18, 2006 11:00 pm (PST) Whenever I cook pasta, it always comes out tasting funny. I was wondering if someone who has mastered the art of cooking GF pasta could let me in on their secrets? Jessi __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 Jessi, What pasta are you using? We started with Ancient Harvest Quinoa pasta and they cook awfully fast and get mushy if overcooked. There was also a slitghly different flavor to them, but not too bad. We now use Tinkyada and it cooks up very well and is almost indistinguishable from the wheat stuff. Even my brother and his family who have been ultra-opposed to the diet and getting tested had some this weekend and were shocked that they could not tell the difference. Cheryl in MN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 Jessi, What pasta are you using? We started with Ancient Harvest Quinoa pasta and they cook awfully fast and get mushy if overcooked. There was also a slitghly different flavor to them, but not too bad. We now use Tinkyada and it cooks up very well and is almost indistinguishable from the wheat stuff. Even my brother and his family who have been ultra-opposed to the diet and getting tested had some this weekend and were shocked that they could not tell the difference. Cheryl in MN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 Jessi, What pasta are you using? We started with Ancient Harvest Quinoa pasta and they cook awfully fast and get mushy if overcooked. There was also a slitghly different flavor to them, but not too bad. We now use Tinkyada and it cooks up very well and is almost indistinguishable from the wheat stuff. Even my brother and his family who have been ultra-opposed to the diet and getting tested had some this weekend and were shocked that they could not tell the difference. Cheryl in MN Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 I'm sorry if this is a repeat. I can't seem to find my answer... Anyway, here's what I do: Slightly undercook the GF pasta (so there is " chew " to it still.) Put it in a wire mesh strainer and rinse with HOT water until the water runs clear. This takes quite some time!!! Then, I just leave it as I get everything else done (I've even left it 10-15 minutes). When you're ready for it, re-rinse with HOT water, sloshing it a bit to make certain there aren't any glued bits and serve. It comes out perfect all the time now with none of that starchy feel. > > Whenever I cook pasta, it always comes out tasting funny. I was > wondering if someone who has mastered the art of cooking GF pasta > could let me in on their secrets? Jessi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2006 Report Share Posted July 19, 2006 Thanks for the pasta advice... mine always turns out mushy so hopefully this will help!! Jessi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2006 Report Share Posted July 20, 2006 > > Jessi, > > What pasta are you using? We started with Ancient Harvest Quinoa I am using Tinkyada... but I am also not a very experienced cook!! Quote Link to comment Share on other sites More sharing options...
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