What is the best way to precook a large quantity of pasta and hold until serving time?
2007-02-01 12:54:17 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
If you mean precook just before that meal, then:
Cook your pasta, drain it, toss with some olive oil and set aside. Do not refrigerate it. Just before serving, dump it back into a pot of simmering water for 20-30 seconds to reheat it without actually cooking it. Drain and serve as usual.
If you mean precook a day ahead of time, make sure to just barely undercook your pasta, drain and rinse in cold water, toss with some olive oil, and refrigerate. Just before serving, put it into a pot of boiling water, bring back to a boil and cook for a minute or two, drain and serve as usual.
2007-02-01 13:16:28 · answer #1 · answered by Peaches 5 · 0⤊ 0⤋
In the refrigerator. Day old (or more) pasta tastes better than fresh any day, especially if you put the sauce on it too. Then when ready to serve, get your frying pan (yep that's right) put a good pat of real butter in it. When the butter melts (not burned) add your pasta. Bring it up to serving temperature, and pig out!!!
I only had to do this once, and now people beg me for me to serve any of my pasta dishes.
You won't know till you try it!!! Be brave!!!
2007-02-01 21:05:58 · answer #2 · answered by Bigdog 5 · 0⤊ 0⤋
Precook your pasta with salt, olive oil until al dante, drain and cool real fast with ice and cold water, the olive oil used when cooking the pasta will prevent it from sticking. When ready to use boil water with olive oil and reheat pasta for 1-2min. enjoy
2007-02-01 22:55:34 · answer #3 · answered by gene u 1 · 0⤊ 0⤋
If you have a bit of money, you could buy a chafing dish. It will keep your food warm without ruining it. They vary in price, but the cheapest seems to be around $40. Here's a link:
http://www.bizrate.com/cooking_baking/products__keyword--chafing+dish__sort--5.html
If you have time before you need to do this, you might be able to get a good deal on eBay.
2007-02-01 21:00:20 · answer #4 · answered by Andrea F 3 · 0⤊ 0⤋
Cook, drain and cool. Keep in refrig. for several days. When ready to serve heat in a pot of boiling water and proceed with your recipe.
2007-02-01 21:07:51 · answer #5 · answered by kedi 2 · 0⤊ 0⤋
i would just make it however you have planned. and then before you serve it, add a little milk to the pan to heat it without drying out.
2007-02-02 10:33:22 · answer #6 · answered by loveboatcaptain 5 · 0⤊ 0⤋