Cooking Question

Hello
After cooking pasta, I rinse it under hot water as that is how mom
did it.

The resulting pasta is 'cleansed' of whatever was 'removed' from it
while boiling.

Some people tell me I should not rinse it but I am too old to change.

I know when I make homemade pasta it is just basically egg and
flour--enough to dry it out. The hard stuff sold in markets is very
brittle and I am assuming it is the result of a less egg and more
controlled drying process, possibly leaving a higher percentage of
flour.

I am wondering if the cooking of the product removes some of the
wheat--and maybe carbs--from it?

Does anyone know about the above?

Thanks
Herm

I understand that...just wondering about the 'residual' cooked/washed
away.

On Sun, 20 Feb 2005 14:18:28 GMT, "JC Der Koenig"
wrote:

Pasta is not low carb.

On 20-Feb-2005, JC Der Koenig wrote:

JC Der Koenig wrote:
Pasta is low carb.

Bunky/Joe, how is forging JC posts helpful or "better" behavior than
JC's real posts?

Carmen

--
Please note change in Reply To address carmensrt at gmail dot com
Hotmail isn't working and is being abandoned

Hi,
On 20-Feb-2005, "JC Der Koenig" wrote:

"Carmen" wrote in message
...

On 20-Feb-2005, JC Der Koenig wrote:

JC Der Koenig wrote:
Pasta is low carb.

Bunky/Joe, how is forging JC posts helpful or "better" behavior
than JC's real posts?

He wants to be an acolyte.

He's only managed parasite thus far. He needs to study Steve's posts.
G

Take care,
Carmen
--
Please note change in Reply To address carmensrt at gmail dot com
Hotmail isn't working and is being abandoned

Try replacing pasta with chopped cauliflower.

"Papa Joe" wrote in message
...
Hello
After cooking pasta, I rinse it under hot water as that is how mom
did it.

The resulting pasta is 'cleansed' of whatever was 'removed' from it
while boiling.

Some people tell me I should not rinse it but I am too old to change.

I know when I make homemade pasta it is just basically egg and
flour--enough to dry it out. The hard stuff sold in markets is very
brittle and I am assuming it is the result of a less egg and more
controlled drying process, possibly leaving a higher percentage of
flour.

I am wondering if the cooking of the product removes some of the
wheat--and maybe carbs--from it?

Does anyone know about the above?

Thanks
Herm

Papa Joe wrote:

Hello
After cooking pasta, I rinse it under hot water as that is how mom
did it.

The resulting pasta is 'cleansed' of whatever was 'removed' from it
while boiling.

Nonsense.

Some people tell me I should not rinse it but I am too old to change.

Wonderful. So why bother to ask anything if good technical information
leads to a rational change?

I know when I make homemade pasta it is just basically egg and
flour--enough to dry it out. The hard stuff sold in markets is very
brittle and I am assuming it is the result of a less egg and more
controlled drying process, possibly leaving a higher percentage of
flour.

You're guessing with no basis in fact.

I am wondering if the cooking of the product removes some of the
wheat--and maybe carbs--from it?

Does anyone know about the above?

Yes.

Pastorio

Cooking pasta should have a negligible effect on the carbs, the only
issue being a tiny amount might wind up in the discarded water. The
only exception to that of which I'm aware is Dreamfields LC pasta.
With that, if you over cook it, apparently the net carb count can go
up, as they do some special processing to bind the carbs somehow. If
you over cook it, the binding gets undone.

As for rinsing, that's personal preference. The argument in favor of
not rinsing is that the starch left on the surface is sticky, so sauce
is supposed to adhere better. Personally, I prefer to rinse it too, as
I think it tastes better.

wrote

As for rinsing, that's personal preference. The argument
in favor of
not rinsing is that the starch left on the surface is
sticky, so sauce
is supposed to adhere better.

This is really OT as far as a LC newsgroup is concerned but,
coming from a family one side of which is (southern)
Italian, I know a great deal about pasta, having consumed,
cooked, and made huge quantities of it in my younger days.
In our family pasta was always cooked "al dente" and pasta
that was even a bit beyond "al dente" was rejected. Watching
a lot of cooking shows on TV nowadays I see them cooking the
pasta "al dente" and then they dump this carefully cooked
pasta into a pan containing the sauce and proceed to expose
it to heat for another 5-10 minutes! Doesn't this turn it
into mush? Where and when did this horrible technique
develop?

--
Bob

Kanyak's Doghouse
http://www.kanyak.com

If I wash candy and it will lose some carb, but it is still a candy.

On Sun, 20 Feb 2005 08:51:16 -0500, Papa Joe wrote:

=Hello
=After cooking pasta, I rinse it under hot water as that is how mom
=did it.
=
=The resulting pasta is 'cleansed' of whatever was 'removed' from it
=while boiling.
=
=Some people tell me I should not rinse it but I am too old to change.
=
=I know when I make homemade pasta it is just basically egg and
=flour--enough to dry it out. The hard stuff sold in markets is very
=brittle and I am assuming it is the result of a less egg and more
=controlled drying process, possibly leaving a higher percentage of
=flour.
=
=I am wondering if the cooking of the product removes some of the
=wheat--and maybe carbs--from it?
=
=Does anyone know about the above?
=
=Thanks
=Herm

Carmen
I do not understand the Bunky/Joe forging comment...
I certainly did not forge a post.
Joe

On Sun, 20 Feb 2005 16:08:18 GMT, "Carmen"
wrote:


On 20-Feb-2005, JC Der Koenig wrote:

JC Der Koenig wrote:
Pasta is low carb.

Bunky/Joe, how is forging JC posts helpful or "better" behavior than
JC's real posts?

Carmen