- Joined
- May 16, 2012
- Messages
- 5,881
I hate throwing anything outIt's not something i know a lot about but i had a bit of a dig about reading there and the general consensus i found was that rinsing pasta is for cold salads, and the starch is useful for sticking the sauce to the pasta in a hot dish so you shouldn't rinse so i'll probably stick with it.
Looking at my batching project i'm kinda thinking running two casseroles at once in the oven might be what pushes in into the 21 zone.
Like even water from the vegetable steamer, I will use for chicken stock
I hate throwing out pasta water, is another reason the one-pot thing works for my mindset