Posted 27 September 2012 - 02:33 PM
The first time I brought the product (bagged pasta salad kit) home thinking I'd finally found the perfect base for gluten-free pasta salad, and it turned out stiff and dry despite following the package. It was soooo good at the sampling, perfect texture and everything. The flavor was still good, but the noodles themselves were like bits of dry rubber.
So the other day there was some potato flour pasta on sample, and I know that stuff is mushy even when freshly cooked. But the sample was, again, great texture cold.
I finally realized I must be doing something wrong- boiling my pasta per instructions, drain, rinse and dump in a tupperware, then throwing that in the fridge. It doesn't seem to matter if I leave it bare or make mac and cheese or add oil, once it hits the fridge unless you microwave it exactly it turns gross.
So what are some tricks to getting perfect cold consistency to gluten free pasta?
Posted 27 September 2012 - 03:33 PM
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Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose
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Posted 27 September 2012 - 06:12 PM
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