why my tomato spagetti cools down so quickly?
i usually cook dried pasta with tomato sauce.
but unlike any pasta i have eaten in italian restaurant, my cooked dried pasta with tomato sauce cools down so quickly since replaced in dishes. i mean temps.
i dont know what is the problem. was it because i cook dried pasta even though it's being fully boiled enough? i wonder if that retaurant 's spaggetti is made by fresh pasta.
could anyone give me some tips about how to maintain enough heat on noodles in dish?
If I keep the sauce pot on the burner with low heat while I drain the al dente pasta, then put the drained pasta into the sauce pot and let it simmer for a few minutes, and serve from the pot.... the pasta & sauce are still hot when I serve the plates.
If I am going to serve from a large serving plate or bowl, I heat that under hot water directly at the sink, wipe the water from the inside and then put the pasta & sauce into the warmed serving vessel.
If you have to travel from one room to another with the plates.... the pasta is bound to cool down a little.
Jfood has the sauce heated when the pasta is ready for straining. He takes a little of the pasta water out of the pan right before the straining into the sink.
Then he return the pasta to the pan, add the sauce and a little of the saved pasta water and meld the flavors together in the pot. Then plate.
It is piping hot when served and stay very warm for the meal.
hot pasta dishes should be served on very warmed plates (and, if you are mixing in a bowl rather than the pan - which, btw, is also a great way to bind the sauce with the pasta and maintain heat - the bowl should also be hot). recipes for home cooks very frequently (and badly, I should add) neglect to mention this - professional chefs automatically assume you would know to do this.
this is especially true for dishes involving sauces like carbonara or pesto.
re: Karl S
re: hae young
Two basic methods:
1. Oven at its lowest temperature (170F) - since plates should be able to withstand the temnperature of boiling water, this should not be a problem.
2. Scalding water - you put a kettle on (electric kettles are so useful for this).
I have a different method, since I live alone and generally don't serve pasta to guests - I take my large splatter screen and put it over the pot of boiling water, and invert my pasta bowl (from which I eat) over it, for the bowl to scald by steaming (wipe the bowl dry before using it, of course).
There are nifty plate warming devices, but they are an unnecessary expense (I was given one as a gift and haven't used it for years).
re: hae young
I usually put the plates in the sink, put the colander (strainer) that I use to drain the pasta on the plates, and pour the pasta and water into the colander. The pasta stays in the colander, and the boiling-hot water drains onto the plates, getting them nice and hot. Then put the pasta back into the pot and serve as you normally would, on plates that are so hot that you need a potholder or towel to handle them. Works really well.
have you tried heating the dishes before serving?
I find a simmilar effect though, my theory is that the amount of water in the tomato sauce means that there is less insulation on the pasta, where as a fattier sauce like carbonara or a ragu are more resistant to air cooling. Probably totally wrong, but it's the only explaination i have ever reached.
that is very interesting i think.
it has some point. but how do i heat my dish? is dish heat proof?
and what do you think about that fresh pasta which is boiled about 1 or 2 mins may maintain much more heat well and moreover even more jucier compared to dried pasta.
i feel dried pasta when boiled enough wasn't moist enough.