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This week on naked in the kitchen before dawn.. - nil.enroll(aetheric_username, quantum_class_id)
yljatlhQo'! QIch lo'laltbebej!
This week on naked in the kitchen before dawn..
*snort* I wasn't sleeping anymore anyway and a zoomie kitty was insistent that I get out of bed, so..

i came on downstairs and put on some water for mac'n'cheeze (after washing the pot). As the water heated up I adjusted my ribbons, somewhat askew from sleeping and bathing yesterday (It's weird having something on my finger again after so long...). While the pasta was trying to boil over** I worked up the cheeze sauce and checked on the telly. It had reverted to the DVD menu (Alas, these Rebelde discs have no subtitulos and so the education value is greatly diminished to me.) and so I clicked to the next something (chapter, episode, story, season? capitulos) and let it run. And made my cheezy pasta and gorged a bit on it. Nom nom nom, as it were.

Now I've pulled out the onions and garlic from last episode and looked them over. They look okay, and having pulled ot the most knife-like things in the drawers I'm going to cut up a few. In combination with the canned (!) garbanzos I have here perhaps I will have some hummus to pack into work to supplement the hot dog supply.

Ha! Apparently today at least the cat is tragically startled bythe sound of knife hitting cutting board. The first time I cut the end off an onion she knocked her kibble and water bowl askew (fixed) nd this next time (other side, same onion) she skittered away after squeaking!

** When i make pasta, particularly the macaroni, I often get lots of foam that threatens to overcome the pot. Cooks and (o)chemists, any hints or explanations?

Current Location: kitchen

8 comments or Leave a comment
mangosteen From: mangosteen Date: August 8th, 2008 10:04 am (UTC) (Link)
When you throw something very starchy into boiling water, a bunch of the starch gets released into the water itself and makes the water just a bit... structural. The bubbles from a rolling boil that usually just pop now actually have some integrity to them, and can stack up on top of one another.

The water, with this newly-found knowledge of how to climb things, seeks freedom from the confines of the cooking vessel in which you trapped it so cleverly.

i.e. turn the heat down a little bit, which will reduce the bubbling, and therefore the foaming of the starchy water. Stirring hot water at the higher heat will break up the bubbles, which also works, but you have to keep stirring.
faire_raven From: faire_raven Date: August 8th, 2008 01:19 pm (UTC) (Link)
Seconded! Just turn down the heat a touch. You want a low, rolling boil... not a big bubbly one!
From: scyllacat Date: August 8th, 2008 04:19 pm (UTC) (Link)
what they said. also less water might be issue. approx 2x as much water as noodle, maybe a splash more.
sotto_voce From: sotto_voce Date: August 8th, 2008 12:00 pm (UTC) (Link)
add oil and it won't happen.
From: lafemmedesfemme Date: August 8th, 2008 02:27 pm (UTC) (Link)
yes, or use a taller pot.
catblade From: catblade Date: August 8th, 2008 12:31 pm (UTC) (Link)
I am confused by the ribbons.
faire_raven From: faire_raven Date: August 8th, 2008 01:18 pm (UTC) (Link)
They would be my fault.
neleh_yam From: neleh_yam Date: August 10th, 2008 11:28 pm (UTC) (Link)
Try laying a chopstick across the top of the pot to break the bubbles. This is a trick I learnt years ago for rice.
8 comments or Leave a comment