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Perfect Pasta Every Time, Pro Tips from Chef G

  • By Chef G
  • 06 Dec, 2017

One thing I've seen ruin many meals that include pasta is just that, the pasta.

Here is something you may not know...you can cook the pasta up to three days prior allowing to focus on and coordinate a good al dente with all other parts of the meal.  Whether it's the side dish or the center of the plate it will remove a potential major problem and open up at least one or two of your stove top burners when you need them most.

Cook your pasta in salted water as you normally would.  Don't bother putting oil in the water, it is a waste.  Save it for when it matters most, after you cook, ice bath and drain it.  Put just enough oil to lightly coat the pasta so it doesn't stick together.  Put the pasta in 1 gallon freezer bags no more than 2/3rds full and place in the refrigerator.  Freezer bags are critical because they are thicker mil. 

Pull them out of the fridge 1 to 2 hours early to bring them to room temperature and if you forget, no worries.  Place the bag in your microwave with the ziploc popped open for steam to escape (no more than 1/3rd open).  Set your microwave on power 8 and heat in one minute intervals until hot (power level and time depends on your microwave and type of pasta).  For example that size bag with linguine in it would heat in 3 minutes.

Give this a try and remove some angst from you next meal.

Chef G

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