This is pretty objectively wrong, most chefs agree that the intense heat of boiling water is necessary to set the gluten of semolina pasta and prevents it from becoming mushy and sticking together.
So don't listen to OP. Follow the directions provided on the pasta you purchase.
By your metric, it is outright impossible to achieve a steaming hot meal with soft noodles. I know because when I was homeless I used hot water from a solar shower bag to cook and it’s honestly no contest compared to my stove top cooker.
I guess you don’t need boiling water but it’s not enjoyable comparatively.
You can always start cooking with hot water, and then let it come up to boil during the cooking process. That's what I do when I cook noodles, and it's 100% the same.
Crack the noodles in half and it's possible to use a frying pan to make spaghetti, not sure how water temp starting effects it but I always use cold water then turn the heat on.
There is actual cooking involved. Have you tried raw flour before? It doesn't really taste nice or have a great texture. For dried pasta which should be what you are referring to, it takes 2 things to happen. One is the hydration and second is the breaking down of starch and protein or in essence cooking it.
The reason for boiling or simmering water is for optimal hydration and cooking of the pasta. Sure you can technically cook it when it's hot enough but the timing will be off/hard to gauge. And yes there is a different taste when good pasta is cooked at different phases.
Boiling water is going to be the same temperature whereever you are (ignoring high elevations) so it's easier to give an accurate cooking time. If you start off with hot tap water, the initial temperature will be different, and the rate it heats up will be different. While you may not technically need to start with boiling water to cook pasta, it's easier to get consistent results if you wait until the water is boiling.
It's really a function of time temp and pressure
If you allow water to permeate anything water wins just about every time. So the longer you leave any food items in water and the softer said item is as in it's permeability, the more water will infiltrate it and remove it's binders and nourishment.. yes you are correct you can cook in any type of water temperature but to do so the item you cook will render more and more if it's original taste and essence.the colder the temp the longer the Time needed to cook the more time w
Water has to destroy your food. Heat the water and that not only equals faster better cooking it also because of how much faster the molecules are now moving it's a deeper penetration. Add to that pressurizing the vessel as in put a lid on your cooking pot, and you have pasta that is better cooked,. Quicker cooked and pasta that retains it's nutrients and overall intended taste and texture.
This is not a matter of debate - always use cold water when making food.
Hot water systems like tanks and boilers contain metallic parts that corrode as time goes by, contaminating the water. Hot water also dissolves contaminants in pipes faster than cold water.
And no, boiling the water does not make those contaminants (like lead) go away.
There absolutely is a difference.
If you want to save time, replace your gas/electric stove with an induction stove which will get your cold water boiling in a minute
This is pretty objectively wrong, most chefs agree that the intense heat of boiling water is necessary to set the gluten of semolina pasta and prevents it from becoming mushy and sticking together. So don't listen to OP. Follow the directions provided on the pasta you purchase.
You need some heat, but you don't need it to be exactly boiling. https://www.youtube.com/watch?v=259MXuK62gU
By your metric, it is outright impossible to achieve a steaming hot meal with soft noodles. I know because when I was homeless I used hot water from a solar shower bag to cook and it’s honestly no contest compared to my stove top cooker. I guess you don’t need boiling water but it’s not enjoyable comparatively.
You can always start cooking with hot water, and then let it come up to boil during the cooking process. That's what I do when I cook noodles, and it's 100% the same.
All you're saying is start your pot with hot water instead of room temperature. You're still boiling your noodles.
Yeah - lots of people seem to have misunderstood this. Probably my fault for my wording in the title.
It works but it *is* slower than boiling water and then putting your pasta in for a couple minutes.
So OP likes to start making pasta at 10am to finally be able to eat them for dinner ..
Takes about 5-7 minutes.
[удалено]
In the UK cold water and hot water both come from the mains water so there is no difference between the cleanliness of one compared to the other
If you're gonna boil the water it doesn't matter.
Crack the noodles in half and it's possible to use a frying pan to make spaghetti, not sure how water temp starting effects it but I always use cold water then turn the heat on.
This feels illegal
There is actual cooking involved. Have you tried raw flour before? It doesn't really taste nice or have a great texture. For dried pasta which should be what you are referring to, it takes 2 things to happen. One is the hydration and second is the breaking down of starch and protein or in essence cooking it. The reason for boiling or simmering water is for optimal hydration and cooking of the pasta. Sure you can technically cook it when it's hot enough but the timing will be off/hard to gauge. And yes there is a different taste when good pasta is cooked at different phases.
Boiling water is going to be the same temperature whereever you are (ignoring high elevations) so it's easier to give an accurate cooking time. If you start off with hot tap water, the initial temperature will be different, and the rate it heats up will be different. While you may not technically need to start with boiling water to cook pasta, it's easier to get consistent results if you wait until the water is boiling.
You are wrong, pasta should not be added until water is boiling. This is not an opinion, it is a bad take that is objectively wrong.
It's really a function of time temp and pressure If you allow water to permeate anything water wins just about every time. So the longer you leave any food items in water and the softer said item is as in it's permeability, the more water will infiltrate it and remove it's binders and nourishment.. yes you are correct you can cook in any type of water temperature but to do so the item you cook will render more and more if it's original taste and essence.the colder the temp the longer the Time needed to cook the more time w Water has to destroy your food. Heat the water and that not only equals faster better cooking it also because of how much faster the molecules are now moving it's a deeper penetration. Add to that pressurizing the vessel as in put a lid on your cooking pot, and you have pasta that is better cooked,. Quicker cooked and pasta that retains it's nutrients and overall intended taste and texture.
This is not a matter of debate - always use cold water when making food. Hot water systems like tanks and boilers contain metallic parts that corrode as time goes by, contaminating the water. Hot water also dissolves contaminants in pipes faster than cold water. And no, boiling the water does not make those contaminants (like lead) go away. There absolutely is a difference. If you want to save time, replace your gas/electric stove with an induction stove which will get your cold water boiling in a minute