Thursday, 06 March 2008
Slow Cook Pasta
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With high hopes and visions of a cooking revolution - perhaps even me in the masterchef final I went ahead with my experiment. Despite a determination to succeed and a well-thought-through premise, I have not achieved this goal!
3 Hours In
After 3 hours, I tested the spaghetti. The boiled-glass had cooked to some extent and was certainly soft. However it appeared powdery. The cold-glass was still quite hard but also chewable.
Morning
After about 10 hours, the boiled glass spaghetti looked cooked. On tasting it was not bad. The powdery texture had become more marked. The cold-glass spaghetti was also quite soft now but even more powdery.
Lunch
Well, when it came to the taste-test, 18 hours of cooking seems to have failed to give the pasta the desired taste. In both cases it was soft enough to eat. The texture was very pasty and powdery in both. The familiar elasticity and slighly al-dente texture was certainly missing.
The Conclusion
I had to dispose of it - a little wasteful but valuable for the insight. I wouldn't advise anyone to copy this little experiment unless you have no way of cooking properly.
Of course that doesn't mean you can still cook the pasta on a very low heat with a suitably sized pan and a lid!
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