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 r |
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Posts: 4156 (08/18/08 1:49 PM) Registered loser
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First decide if you are a fan of delicious flavor. If so, do it my way.
If you do it TC's (aka wrong) way make sure you drain the shit out of the ravioli otherwise you may get burned by splatter. |
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TC |
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Posts: 956 (08/18/08 1:57 PM) I Need A Clue
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If you are a total spaz. Don't drain them well. Fish them out with a strainer thing and dump them in. A little bit of the pasta sauce in the butter sauce
is good.
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r |
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Posts: 4157 (08/18/08 2:16 PM) Registered loser
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Yeah cuz oil/fat and water mix so well.
The whole point in a secondary cooking is to get rid of some of the water so the butter sauce will not just roll off the pasta like rain on a freshly waxed car. |
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Hamdingers |
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Posts: 12008 (08/18/08 2:17 PM) |
That's IT. Half TC's way, half Ahh's way. Then report back. It's the only way to settle it.
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r |
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Posts: 4158 (08/18/08 2:21 PM) Registered loser
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Hamdingers wrote: Why are you trying to ruin half of beep's dinner? Why do you hate her so much? |
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Hamdingers |
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Posts: 12009 (08/18/08 2:22 PM) |
I'm prejudiced against people with outhouses.
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TC |
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Posts: 959 (08/18/08 2:25 PM) I Need A Clue
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r wrote: It's not just water. It STARCH water. Don't try to win this. You will not. |
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Baby Please |
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Posts: 4078 (08/18/08 2:29 PM) Baby Pees |
I do the starch water in my pasta dishes all the time. I've never heard of boiling and then baking them and it would just take too much time. I'm sorry
R, but I'm gonna go with the boiling for a minute and then tossing them in the saute pan.
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TC |
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Posts: 961 (08/18/08 2:30 PM) I Need A Clue
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AAHAAHAHHHHHHAAAAAAA!!!
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r |
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Posts: 4159 (08/18/08 2:31 PM) Registered loser
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Delicious parm crust vs soggy butter. You didn't even come close. Besides my way is safer. In the frying pan you have to stir which means possibly
breaking the delicate raviolis. I am not typing I wouldn't do it your way with standard noodles (minus the noodle water) but not with raviolis.
I've never heard of boiling and then baking them and it would just take too much time That is a pretty standard method. How is 15 extra minutes taking too much time?
Last Edited By: r
08/18/08 2:34 PM.
Edited 1 times.
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Hamdingers |
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Posts: 12010 (08/18/08 2:34 PM) |
Fuck it. Order a pizza.
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Baby Please |
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Posts: 4079 (08/18/08 2:34 PM) Baby Pees |
oh and CHICKEN COOP! heh (and I must say Hammy, you did some fine impressions of me in this thread while I was gone
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r |
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Posts: 4160 (08/18/08 2:53 PM) Registered loser
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I am just sad I wasn't able to save Beep's dinner. If the delicious parm crust doesn't win her over she is dead to me culinarily. If only I could
force people to submit to my will.
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Hamdingers |
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Posts: 12012 (08/18/08 2:59 PM) |
:cactus ravioli
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r |
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Posts: 4161 (08/18/08 3:05 PM) Registered loser
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These are not the droids you're looking for
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TC |
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Posts: 963 (08/18/08 4:55 PM) I Need A Clue
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Keep your crust in your underwear where it belongs.
You do NOT have to stir the pasta in the saute pan. You flip it. Sheesh. |
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CBRetriever |
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Posts: 20290 (08/18/08 6:06 PM) MESS member |
I'm with TC on this - it's how I do mine
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TC |
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Posts: 12 (08/21/08 5:51 AM) I Need A Clue
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My husband picked up some artichoke/cheese ravioli from Trader Joes (look for them, they are delish and only like $3) last night and I made a brown butter/sage
sauce with some of the starch water from the pasta and tossed those puppies in and served them with fresh grated real parm. Holy CRAP they were fucking good.
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r |
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Posts: 4235 (08/21/08 6:27 AM) Registered loser
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Mine would have been better.
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TC |
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Posts: 22 (08/21/08 6:32 AM) I Need A Clue
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I doubt it. But it would have taken twice as long and dirtied a casserole dish. I'd rather my husband had to clean a saute pan than a casserole dish.
Making it my way took approximately 10 minutes start to finish. That is more time I can spend with my kid on a weeknight, so I'm cool with it even if yours are slightly better. Which they are not. |
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