Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Tinkyada Pasta

ShayFL

Recommended Posts

ShayFL Enthusiast
ShayFL
Posted

Everyone has said Tinkyada is the best....this forum...my celiac support group. So I bought some....the spirals with rice bran.

The package says very clearly that it holds up VERY WELL TO OVERCOOKING. And the package said to cook for 15-16 minutes in boiling water.

Well after about 10 minutes it started looking very cooked to me. So I drained it. Rinsed in cold water like they said. AND IT ALL FELL APART!!

I tasted them. They taste good. But I ended up with a pile of bits...not spirals. If I had cooked them for the 15 minutes they suggested, I would have had a mashed potato consistency.

The only thing I can think of is to cook for only 8 minutes next time. Am I missing something??

Is there a secret???????

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


RiceGuy Collaborator
RiceGuy
Posted

Hmmm...

I'm not sure how they could have fallen apart so fast. I have actually left them cooking much longer than that, due to being forced to attend to other matters, and I was surprised how well they held up. Maybe the water was boiling too rapidly? Other than the water being polluted with acid rain :lol: I don't know how it could've happened so quickly.

I always test them every few minutes anyway, to make sure they are just right.

ShayFL Enthusiast
ShayFL
Posted
  • Author

There was A LOT of foam. Maybe I should turn the "boil" down a notch...next time.

purple Community Regular
purple
Posted
Hmmm...

I'm not sure how they could have fallen apart so fast. I have actually left them cooking much longer than that, due to being forced to attend to other matters, and I was surprised how well they held up. Maybe the water was boiling too rapidly? Other than the water being polluted with acid rain :lol: I don't know how it could've happened so quickly.

I always test them every few minutes anyway, to make sure they are just right.

I agree with RiceGuy...I haven't a clue. My spirals are in a pink package. I tend to cook them 16-18 minutes, then rinse them in hot water. I would blame it on how fast the water was boiling....or did you put the pasta in the water before it started to boil??? If so then they cooked too long...hmmm ...I guess like everthing else, esp. gluten-free cooking...if at first you don't suceed, try, try again. :blink: One tip: I haven't tried them frozen/heated, my daughter did and she doesn't like them that way.

Juliebove Rising Star
Juliebove
Posted

I bring my salted water to a boil, then add the pasta, turn the heat down to just simmering, then set the timer for 2 minutes before the lowest suggested cooking time. I test them then by eating one. This is usually the right amount of time. Sometimes need a wee bit longer for larger shapes. I do not rinse in cold water. This works for me.

Puddy Explorer
Puddy
Posted

I actually use that quick energy saving method they have on the front of the package. I boil them for one minute, cover, take them off the heat and let them sit in the water for 18-20 minutes. Works like a charm every time.

celiac-mommy Collaborator
celiac-mommy
Posted
I bring my salted water to a boil, then add the pasta, turn the heat down to just simmering, then set the timer for 2 minutes before the lowest suggested cooking time. I test them then by eating one. This is usually the right amount of time. Sometimes need a wee bit longer for larger shapes. I do not rinse in cold water. This works for me.

I do the same with the bring to a boil, turn down part, but I actually check the noodles 1/2 way thru the suggested cooking time and then at 1 min increments after that. When I cook them too long, they fall apart too.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Gaye of PA Apprentice
Gaye of PA
Posted

My teen son, who has become quite an expert in these last few months, :D says that yes, you probably had the boil too high, BUT more importantly, you must use the large amount of water specified on the package. In the pre-gluten-free days, I never used the huge amount of water called for with wheat pasta, but got away with it. He says you can't do that with gluten-free.

MyMississippi Enthusiast
MyMississippi
Posted

I find the "penne" shape works best. Firmer---- :)

Mango04 Enthusiast
Mango04
Posted
My teen son, who has become quite an expert in these last few months, :D says that yes, you probably had the boil too high, BUT more importantly, you must use the large amount of water specified on the package. In the pre-gluten-free days, I never used the huge amount of water called for with wheat pasta, but got away with it. He says you can't do that with gluten-free.

The amount of water definitely makes a difference. Make sure you use a very large pot and tons and tons of water. It helps to stir the pasta right after you add it to the water as well.

purple Community Regular
purple
Posted

I needed to boil some today. I used a 1 1/2 qrt stainless steel pan. Filled it 1/2 full of water. When it boiled, I put in a cup of curly noodles and a tsp of olive oil. Boiled them not to fast for 15 to 18 minutes. Then drained and rinsed them in hot water. No problem with them.

ShayFL Enthusiast
ShayFL
Posted
  • Author

Thanks everyone. I am going to try the boil for 2 minutes and let sit turned off for (whatever amount of time they recommend) next time. I just bought fusili. Will see!!

*lee-lee* Enthusiast
*lee-lee*
Posted

i cooked some Tinkyada for the first time last night. it was about 1/2 lb of fettuccine and i used a huge pot with a ton of water. i followed the directions on the front of the package - boiled it for 2 minutes, removed it from the heat and let it sit for about 16 minutes.

i think i could have gotten away with only 13 or 14 minutes because it was a bit mushy but it still came out very good and my boyfriend said he liked it better than his regular all-wheat pasta. Success!

ShayFL Enthusiast
ShayFL
Posted
  • Author

See I think it needs less cooking than they say and that for a lot of people it doesnt hold up to "over cooking".

I dont eat a lot of pasta and right now I am on a grain free trial for a few weeks. But my next venture will be to try what I just heard. 2 minute boil and then sit for 13-14 minutes....checking OFTEN. :)

Takala Enthusiast
Takala
Posted
My teen son, who has become quite an expert in these last few months, :D says that yes, you probably had the boil too high, BUT more importantly, you must use the large amount of water specified on the package. In the pre-gluten-free days, I never used the huge amount of water called for with wheat pasta, but got away with it. He says you can't do that with gluten-free.

And this is correct. Large amount of water, and SALT it, and add a dash of olive oil to it. Don't boil the noodles so long, and then rinse. I swear those must be high altititude directions for the noodles because they never take that long to boil in real life.

JNBunnie1 Community Regular
JNBunnie1
Posted
And this is correct. Large amount of water, and SALT it, and add a dash of olive oil to it. Don't boil the noodles so long, and then rinse. I swear those must be high altititude directions for the noodles because they never take that long to boil in real life.

see, you guys are all talking about olive oil, and I tried that once, totally screwed up my pasta. Guess you just gotta do what works for ya!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,854
    • Most Online (within 30 mins)
      7,748
    TDeb
    Newest Member
    TDeb
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Me,Sue
      Knowing what to do when feeling unwell.

      By Me,Sue · Posted

      I was diagnosed with coeliac disease a couple of years ago [ish]. I love my food and a variety of food, so it's been hard, as it is with everyone. I try and ensure everything I eat doesn't contain gluten, but occasionally I think something must have got through that has gluten in. Mainly I know because I have to dash to the loo, but recently I have noticed that I feel nauseous after possibly being glutened. I think the thing that I have got better at is knowing what to do when I feel wiped out after a gluten 'episode'. I drink loads of water, and have just started drinking peppermint tea. I also have rehydration powders to drink. I don't feel like eating much, but eventually feel like I need to eat. Gluten free flapjacks, or gluten free cereal, or a small gluten free kids meal are my go to. I am retired, so luckily I can rest, sometimes even going to bed when nothing else works. So I feel that I am getting better at knowing how to try and get back on track. I am also trying to stick to a simpler menu and eat mostly at home so that I can be more confident about what I am eating. THANKS TO THOSE WHO REPLIED ABOUT THE NAUSEA .
    • Francis M
      The Happy Tart review

      By Francis M · Posted

      Thanks. Since the back and forth and promises of review and general stalling went on for more than six months, the credit company will no longer investigate. They have a cutoff of maybe six months.
    • Scott Adams
      The Happy Tart review

      By Scott Adams · Posted

      Is this the same restaurant? https://www.facebook.com/TheHappyTartFallsChurch/ Is it too late to take this up with your credit card company? Normally you have a few months to do a chargeback with them. It seems very odd that they are taking this approach with someone who is likely to be a regular customer--not a good business-minded way of handling things!
    • Scott Adams
      Stomach burning and neuropathy

      By Scott Adams · Posted

      Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.        
    • Scott Adams
      Nausea

      By Scott Adams · Posted

      Welcome to the forum. Is the nausea associated with eating certain foods, or anything else in particular?  Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.