Quick Questions on reheating

skitler

jewlls wrote: »

What I meant was the fresh cooked pasta which you buy in the bags already made which you just add sauce to.

Is it ok to reheat the normal pasta that u do yourself at home, as it says on the packet that I buy not to reheat.

Might be dumb question but don't eat pasta a lot

I don't eat it much either is awfull, well a bit is ok, :j

if it says don't reheat then I wouldn't as its not fresh and will contain adatives and the such, so best not too. take mash or boiled spuds, she can newk them at work but buy them at Tesco,:j asdas are rubbish and you don't get club points. hope that helps

regards:beer:

jewlls

Yes that's a great help, thank you

sazaccount

Hi,
Sorry slightly confused on the type of pasta so may of got the wrong end of the stick lol :rotfl:. Dried pasta is really easy to cook in the microwave, just need a large plastic bowl and water make sure there is quite a lot of water covering the pasta and put it in for around 10 minutes. I'm guessing fresh pasta might be similar. I don't have a hob, I have found the pasta stir in pots really good (when on offer).

lynsayjane

I can't see any reason not to reheat pasta that's been cooked at home, I lived on my own for 12 years and portion control isn't my forte, almost every meal (including pasta) would be either frozen to reheat or taken into work the next day. Never had any problems reheating a pasta dish in a micro.
With regards pasta sticking together, it sounds like it's not benig cooked properly. I stick a little oil in the water when initially cooking it and that prevents it sticking.
HTH
LJ
x

skitler

lynsayjane wrote: »

I can't see any reason not to reheat pasta that's been cooked at home, I lived on my own for 12 years and portion control isn't my forte, almost every meal (including pasta) would be either frozen to reheat or taken into work the next day. Never had any problems reheating a pasta dish in a micro.
With regards pasta sticking together, it sounds like it's not benig cooked properly. I stick a little oil in the water when initially cooking it and that prevents it sticking.
HTH
LJ
x

a bit of oil, why didn't I think of that, a bit of oil.:T, thanks lynsayjane. ill try that next time, I don't do it much as not to keen on pasta, so about a teaspoon full is that enough, olive oil I assume. many thanks. :j

regards:beer:

Any

Now I am seriously confused why would you not be able to reheat pasta...
I've been doing it for 30 years (though always have pasta with sauce, so it never sticks together as there is a sauce, why would someone eat dry pasta??) and no one ever told me that I shouldn't..

skitler

Any wrote: »

Now I am seriously confused why would you not be able to reheat pasta...
I've been doing it for 30 years (though always have pasta with sauce, so it never sticks together as there is a sauce, why would someone eat dry pasta??) and no one ever told me that I shouldn't..

I don't know why any. the op says its not to be reheated on the pack she has, im like you any, just an innocent bystander waiting for the bus...
she may not have any sauce with it , is that my bus, c u l8r, its ok im on now. ill look when I get home.
mine says do not cook in microwave, add to boiling water, ive just put it in cold water till it boils and then goes soft. is that why it sticks, no mention of oil as linsayjane says but ill try both one day as pasta is naff I prefer mash, but that's just me.

regards:beer:

flea72

jewlls wrote: »

What I meant was the fresh cooked pasta which you buy in the bags already made which you just add sauce to.

Is it ok to reheat the normal pasta that u do yourself at home, as it says on the packet that I buy not to reheat.

Might be dumb question but don't eat pasta a lot

Ive never seen any fresh 'cooked' pasta in shops. All fresh pasta is raw and needs cooking in boiling water, before you add sauce to it.

The pasta that just needs reheating, isnt fresh. Its already cooked and thats why it says it can only be reheated once

Dried pasta, same as fresh, can be cooked in boiling water, then reheated another day

So which pasta are you wanting to reheat? Dried, fresh or pre-cooked?

Any

skitler wrote: »

I don't know why any. the op says its not to be reheated on the pack she has, im like you any, just an innocent bystander waiting for the bus...
she may not have any sauce with it , is that my bus, c u l8r, its ok im on now. ill look when I get home.
mine says do not cook in microwave, add to boiling water, ive just put it in cold water till it boils and then goes soft. is that why it sticks, no mention of oil as linsayjane says but ill try both one day as pasta is naff I prefer mash, but that's just me.

regards:beer:

I know, I am not expecting exact answers from you!:D It was more out to the air question.

Boil water, with a bit of salt (some don' t put it in, I always do), tiny bit of oil and put the pasta in.
When cooked, drain, I then run hot water through them for virtually 1 second, plate it and cover with sauce immediately.
Unless I am making something like carbonara, when I drop the pasta into the egg and parmazan and bacon mix as soon as I drain them to allow the egg to go creamy.

Pasta and mash are two completely different things?? I couldn't eat mash every day... and not with the same things I eat pasta with!!:D

skitler

Any wrote: »

I know, I am not expecting exact answers from you!:D It was more out to the air question.

Boil water, with a bit of salt (some don' t put it in, I always do), tiny bit of oil and put the pasta in.
When cooked, drain, I then run hot water through them for virtually 1 second, plate it and cover with sauce immediately.
Unless I am making something like carbonara, when I drop the pasta into the egg and parmazan and bacon mix as soon as I drain them to allow the egg to go creamy.

Pasta and mash are two completely different things?? I couldn't eat mash every day... and not with the same things I eat pasta with!!:D

hi any
so your original question was rhetorical then? that ok ive nowt better to do really, I don't cook much foreign food really, French fries is my limit, still spuds though, I can make pies and the such, but like mash, with just butter in it to mash it, or roast, not much point having boiled as you may as well mash them now you've got that far. I live on my own so if you open a jar ill be having it all week, and I can reheat the mash and make bubble and squeak for lunch.

regards:beer: