Pasta Cookers are probably the most misunderstood
piece of equipment in the modern restaurants and hotel kitchen.
Quite often chefs feel that only keeping a boiling pot of water on the stove is
sufficient to cook all the pasta for the night.
Some even has a pot with 4 baskets that through the evening are almost hiding
behind the cloud of a boiling foam caused by the starch released from the pasta.
I have always believed that the best way to cook pasta is to boil pot of water,
cook the order of pasta in it and when the pasta is "al dente" dump the content
of the pot in a colander and start fresh with a new pot of water.
This system is quite expensive although 100% clean. Next best thing is the pasta
cooker that works like this. Let a trickle of water run continuously into the
boiling water of the pasta cooker and the over flow will flush away the starch.
This system although less clean than the pot is a lot less expensive and not harsh
at all on the pasta taste.
I am sure this will generate lots of questions and interest, Call Domenic for
any.
