FYI if you find the pasta too unpleasant texturally (mush) you can either drop it as you need it (<10m as everything else is done) or:
* Use a high protein/fiber pasta that retains texture * Cook to before al dente and let reheating finish it off * Rinse pasta in cold water after cooking, the surface starch is what produces that nasty gummy texture * Toss in a little oil after cooking. Oil prevents the water from the rest of the food getting to the pasta making it soggy
If I am in a wheaty mood I tend to do farro because it has that flavor profile but retains texture after re-heating very well.
Pretty much just pasta and eggs there isn’t really a great way to meal prep without them getting gross.
ashtree35
Please post your recipe!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
4 Comments
Yummy!
FYI if you find the pasta too unpleasant texturally (mush) you can either drop it as you need it (<10m as everything else is done) or:
* Use a high protein/fiber pasta that retains texture
* Cook to before al dente and let reheating finish it off
* Rinse pasta in cold water after cooking, the surface starch is what produces that nasty gummy texture
* Toss in a little oil after cooking. Oil prevents the water from the rest of the food getting to the pasta making it soggy
If I am in a wheaty mood I tend to do farro because it has that flavor profile but retains texture after re-heating very well.
Pretty much just pasta and eggs there isn’t really a great way to meal prep without them getting gross.
Please post your recipe!
We recently added a rule (#6) requiring either a recipe or list of ingredients, since it is so often requested. If you wouldn’t mind adding that we’d appreciate it!
Recipe : Cut carrots, onions, celery
Cook vegetable
Cook 1 kg of ground beef
Deglaze with red wine
Put passata and one can of whole peeled tomatoes
Put like 1 liter of water
Cook for 4+ hours
Sympa !