Uggghh...you Guys

[imsohungry]

Yesterday, I made a potluck lunch...meaning I put whatever gluten-free ingredients I had in it. (Obviously, I need to go to the store).

I boiled some rice shell pasta (yep, stove-top Tiffany...I learned my lesson with the oatmeal) Added in some cheese and green beans (once the pasta was drained)...and whala!!! I had slime with green beans in it.

I'm thinking I boiled the pasta too long. Any other ideas? This was just small shell-shaped pasta. I followed the directions on the bag. I never have this problem with my spaghetti noodles.

Well, I ate the stupid slime concoction that I had made. But I never want to again. So, your thoughts on my crappy lunch are appreciated!

-Julie

[moldlady]

Hi Julie,

Oh, I've made many a mistake trying to cook a different way!! Argh!! I have some rice noodles and they are supposed to soak in cold water for 10 min. Then softened noodles into boiling water for 5 minutes. I don't know if you did something similar or not. During the cooking process I often will test a piece to see if it is still too thick to eat and leave it in a bit long. It is tough until you get it down to a science... and always write it down when you finally find out what works best. I have eaten plenty a mistake that no one else wanted just because I hate waste!

I just posted 5 or 6 recipes on the candida thread if you want to check them out. I made up most of them so I don't think it is something you have tried yet. And, my Dad made up one too. Yes, I have my father convinced and he is eating better. Took about 3 years to convince him.... keep trying guys!

moldlady

[dbmamaz]

Thoughts? like, yah, sounds like a crappy lunch?!

Ok, so test your noodles more frequently, and rinse in cold water - i did that even with the spaghetti, but different brands and shapes will be different. Also, if you made a quick white sauce (mix 1/2 cold milk w/ 1 TB corn starch, nuke, stir, nuke until thick) and threw the cheese in there to melt, maybe w some butter or whatever, it might have been a bit better.

[jerseyangel]

Hi Julie

Sorry about your lunch

When I make any kind of gluten-free pasta, I watch it, stir carefully so it doesn't break up, and begin testing for doneness at the halfway point. When it is just shy of being the way you like it, get it off the heat and into the collander. It will keep cooking, otherwise. Rice pastas seem to go from firm to goop very quickly

I find that even with Tinkyada, the actual cooking times vary greatly from what the directions say.

[Takala]

:lol:

You put salt and some oil in the cooking water, didn't you?

Then when the things are al dente, or just a little bit too firm, pull them off the stove and throw in the colander and rinse with cold water.

Then rinse the pan if you are going to re use it. Cooking the rice pasta releases the starch, which is sticky, so you need to get rid of it. Put a glop of olive oil or butter back in the pan before putting the pasta back in it, maybe sprinkle some more salt on it, too.

Sounds like it just boiled too long and lacked a rinse.

I swear they put those cooking times on the packages just so pets can get the first batches. Boil 14 minutes, yeah... sure.

[VioletBlue]

Wow. You got a dog that will eat that stuff?

  Takala said:

:lol:

You put salt and some oil in the cooking water, didn't you?

Then when the things are al dente, or just a little bit too firm, pull them off the stove and throw in the colander and rinse with cold water.

Then rinse the pan if you are going to re use it. Cooking the rice pasta releases the starch, which is sticky, so you need to get rid of it. Put a glop of olive oil or butter back in the pan before putting the pasta back in it, maybe sprinkle some more salt on it, too.

Sounds like it just boiled too long and lacked a rinse.

I swear they put those cooking times on the packages just so pets can get the first batches. Boil 14 minutes, yeah... sure.

[sarad1]

I don't know what brand you used, but I have never gone wrong with Tinkyada. That is the best gluten free stuff ever invented and even my non gluten free family members love it. I sometimes use De Boles, but Tinkyada is almost impossible to screw up. I have tried other brands that are disgusting, but I've never been disappointed with Tinkyada. It doesn't get mushy like others do.

[sickchick]

When I use tinkyada I never have any problems!

You are so funny

be well

sickchick

[Juliebove]

I usually cook the pasta for a minute or two less than it calls for. I never rinse it in cold water unless I am making a pasta salad.

[imsohungry]

Wow, at the responses! You guys are great, and as always, it is a comfort to know that I'm not the only one who has made something absolutely disgusting (despite the seemingly easy idea of boiling noodles). However, I think I've lost my appetite for green beans in the near future.

Feels kind of like I went to a pasta therapy support group.

Hi, my name is Julie and I cook crappy pasta.

Love and happy baking. -Julie

FYI: I'm writing down all ideas in this thread that I hadn't considered. And I'm contemplating selling six cans of green beans on E-Bay.

[sarad1]

  imsohungry said:

Wow, at the responses! You guys are great, and as always, it is a comfort to know that I'm not the only one who has made something absolutely disgusting (despite the seemingly easy idea of boiling noodles). However, I think I've lost my appetite for green beans in the near future.

Oh no, I have made some pretty nasty things. When my step son was first diagnosed I wanted to find a way to make mac & cheese for him, so I found a gluten free recipe and went to a local Molly Bea's to get some gluten-free macaroni noodles )made from corn because I didn't know any better.) I also made the cheese sauce from corn flour.....it was the most disgusting thing I've ever tasted and I remember we were so upset because we thought we'd never be able to make him mac & cheese again. I'm happy to say that we have made home made mac & cheese with Tinkyada and velveeta and he absolutely loves it!

[hathor]

Heck, I can readily get my Tinkyada to turn into slime if I'm not careful. I guess it takes talent I have to keep it below a rolling boil, cook for less time than they ever say, testing frequently, and rinse. Then if I'm lucky, it's edible.

I think people have different tastes in how they like their pasta. My favorite gluten-free pasta is Bionaturae, but I had to stop it because it contains soy. I like its texture better. But I've heard people say they think it is too firm. Hey, to me, that's al dente!

Glutino rice pasta seems to be less trickier. Unfortunately, it is much harder to find.

BTW I'm not the only one to have problems with Tinkyada. I've had this discussion before and seen quite different points of view expressed. So I'm not the only one who can't stand the stuff when it is cooked according to their directions.

[Johnny Cool]

Geez...I've NEVER had problems with gluten-free pasta...now y'all have me worried it could yet happen to me. Maybe I better go upstairs and see what brand I have and let you know! All I remember is you boil it for 6 minutes, and you're not supposed to rinse it.

[JNBunnie1]

Julie, I think maybe the problem wasn't the pasta. It was the canned green beans. Ew. Use fresh or frozen next time, they'll be nice and firm and won't release a bunch of moisture into the pasta and cheese and make it all slimy. I frequently make tinkyada and just add shredded cheese, it's a little starchy and sticks to your teeth, but definitely not slimy. I do make a baked mac&cheese with Tinkyada that's to die for, my uncle regularly offers to come over and fix something in the house so I'll feed him mac&cheese.

[JNBunnie1]

By the way- I never laughed so hard at a topic title.

[imsohungry]

Thanks for the input everyone!

I just wasn't prepared for the way the slime slipped through the colander. Or the way that the shell shaped pasta stuck in the holes of the colander. Nor did I realize that I would have to beat the mush out of the colander by repeatedly hitting the handle on the counter.

And then PLOP! It was one big disgusting glob. I then added my green beans and cheese.

Yum, yum That is all I have to say about it. I tried eating it...I really did. But it's in a better place now. The trash.

Thanks for your tips...I'll reduce cooking times, test for doneness, rinse off, use another type of green beans (or veggie) and find the more popular brand of pasta you all recommended.

-Julie

[dbmamaz]

  sarad1 said:

Oh no, I have made some pretty nasty things. When my step son was first diagnosed I wanted to find a way to make mac & cheese for him, so I found a gluten free recipe .....it was the most disgusting thing I've ever tasted

Ok, i've been off gluten and dairy for 2 mo and i'm trying to wean my 11 yo off gluten, and i've also recently had some testing which put me off rice and almond - so tomorrow i'm going to try to make something (?) with corn elbow noodles, a cream sauce made from coconut milk flavored w garlic and mustard powder, and a little shredded vegan gourmet cheddar . . . should i run away in fear before I even try?

[imsohungry]

Certainly Not!!

My failed attempt at shell pasta is does not apply to the overall gluten-free population!

Try and try again. If it fails the first time, don't give up!

As soon as my tastebuds recover, I'm jumping right back in there to try again!

Good luck to you and your son! No doubt you'll do just fine.

[sarad1]

  dbmamaz said:

Ok, i've been off gluten and dairy for 2 mo and i'm trying to wean my 11 yo off gluten, and i've also recently had some testing which put me off rice and almond - so tomorrow i'm going to try to make something (?) with corn elbow noodles, a cream sauce made from coconut milk flavored w garlic and mustard powder, and a little shredded vegan gourmet cheddar . . . should i run away in fear before I even try?

The sauce sounds great! I don't think I personally would use corn pasta, but that is just me. I prefer rice pasta, namely Tinkyada. Like I said, your sauce sounds great. I might not add the sauce to the noodles until right before you eat it, and don't mix it all together, just put the sauce on each individual serving.

[bakingbarb]

I have found that the pasta absorbs the sauce after it is on my plate. I tend to under cook mine because I was afraid of the slime! LOL

The last time I made marinara sauce, the noodles just kept absorbing the sauce the whole thing ended up dry! So I don't really eat pasta now!

The green beans reminded me, I made something once with green beans that was different. Green beans, tuna and potatoes held together with mayo. It is Italian or so the tv host Jeff Smith said, anyways I liked it a lot and need to find the recipe again!

BTW we love canned green beans, the frozen ones just never taste right to us! But in the summer we will take fresh any day over any other food almost.

[JNBunnie1]

  bakingbarb said:

I have found that the pasta absorbs the sauce after it is on my plate. I tend to under cook mine because I was afraid of the slime! LOL

The last time I made marinara sauce, the noodles just kept absorbing the sauce the whole thing ended up dry! So I don't really eat pasta now!

The green beans reminded me, I made something once with green beans that was different. Green beans, tuna and potatoes held together with mayo. It is Italian or so the tv host Jeff Smith said, anyways I liked it a lot and need to find the recipe again!

BTW we love canned green beans, the frozen ones just never taste right to us! But in the summer we will take fresh any day over any other food almost.

I usually don't like frozen either, Whole Foods 365 organic haricots verts are great with olive oil and garlic though.

[dbmamaz]

  sarad1 said:

The sauce sounds great! I don't think I personally would use corn pasta, but that is just me. I prefer rice pasta, namely Tinkyada. Like I said, your sauce sounds great. I might not add the sauce to the noodles until right before you eat it, and don't mix it all together, just put the sauce on each individual serving.

So, first of all I'm reacting to rice, so thats out. I made it - it was ok. My son, who's not used to this yet, would only eat it on top of his hot dog, which he liked (wierd, i know). But he wouldnt eat it plain. I ate it . . i froze the leftovers . . its was ok. A little slimy- i thinik mostly from the soy cheese. The corn pasta is kinda bumpy. The flavor was ... edible, nothing i'd ever feed to someone who wasnt Gluten-free Casein-free.

I guess i'll keep trying ... its rough trying to avoid tons of ingredients when you're a really picky eater who's used to cooking everything from scratch and tasting better than most restaraunts . .. i havent eaten this badly since i started cooking 20 years ago.

[RiceGuy]

  dbmamaz said:

So, first of all I'm reacting to rice, so thats out. I made it - it was ok. My son, who's not used to this yet, would only eat it on top of his hot dog, which he liked (wierd, i know). But he wouldnt eat it plain. I ate it . . i froze the leftovers . . its was ok. A little slimy- i thinik mostly from the soy cheese. The corn pasta is kinda bumpy. The flavor was ... edible, nothing i'd ever feed to someone who wasnt Gluten-free Casein-free.

I guess i'll keep trying ... its rough trying to avoid tons of ingredients when you're a really picky eater who's used to cooking everything from scratch and tasting better than most restaraunts . .. i havent eaten this badly since i started cooking 20 years ago.

I don't have any pasta prep tips which haven't already been stated, but since rice is out, have you tried millet, amaranth, buckwheat, t'eff, or lentils? I use these individually or in varying combinations, and they turn out pretty good to me. Spice them however you like. All except the lentils make a decent hot cereal too.

[JNBunnie1]

  dbmamaz said:

So, first of all I'm reacting to rice, so thats out. I made it - it was ok. My son, who's not used to this yet, would only eat it on top of his hot dog, which he liked (wierd, i know). But he wouldnt eat it plain. I ate it . . i froze the leftovers . . its was ok. A little slimy- i thinik mostly from the soy cheese. The corn pasta is kinda bumpy. The flavor was ... edible, nothing i'd ever feed to someone who wasnt Gluten-free Casein-free.

I guess i'll keep trying ... its rough trying to avoid tons of ingredients when you're a really picky eater who's used to cooking everything from scratch and tasting better than most restaraunts . .. i havent eaten this badly since i started cooking 20 years ago.

I think it's the brand Ancient Harvest that makes a corn-quinoa pasta that a number of people have told me has a lovely texture. I would try that one, they have it at my local grocery and health food store, so it can't be too obscure.

[Jodi Mills]

  Johnny Cool said:

Geez...I've NEVER had problems with gluten-free pasta...now y'all have me worried it could yet happen to me. Maybe I better go upstairs and see what brand I have and let you know! All I remember is you boil it for 6 minutes, and you're not supposed to rinse it.

I have never had a problem with the gluten free pasta either.. we have been using de boles since they have it at the walmart for like 2 dollars cheaper than what i can get at the health food store...Maybe i havent had a problem with it cuz my boyfriend sean does all the cooking?? Honestly i gave up cooking when i went gluten free, cuz i couldnt get anything to turn out right, from pies, to just food, nothing was ever "good" so now he cooks, and i am starting to enjoy food again!