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Old 08-21-2023, 06:55 PM   #1
BackYardRob
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Default Anyone cook pasta in milk, 1/2 & 1/2, etc??

I'm running an experiment and could use some experience to save a few steps. I made a 1lb box of pasta and determined it needed to absorb 2 1/2 cups of water to reach al dente. To further my experiment, I'm wondering if any Brethren have made pasta with milk, 1/2 & 1/2, cream, or a mix of dairy and water, and how it turned out. Don't necessarily need the amount of dairy, just how the pasta was after cooking. Any and all help is appreciated! Thank you!!
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Old 08-21-2023, 07:17 PM   #2
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Never heard of it. Boiling milk is generally not a good idea.
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Old 08-21-2023, 07:18 PM   #3
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I've added pasta to a pan that contained cream when making homemade hamburger helper.
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Old 08-21-2023, 07:34 PM   #4
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Never heard of it. Boiling milk is generally not a good idea.
Have no intention of boiling. Looking for a slower cook method of preparing pasta, maybe as in a casserole or something using raw pasta.
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Old 08-21-2023, 07:34 PM   #5
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I've added pasta to a pan that contained cream when making homemade hamburger helper.
Raw or cooked? Looking for raw cooks.
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Old 08-21-2023, 07:47 PM   #6
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Yep, raw pasta. Google homemade hamburger helper or American goulash, most of them call for uncooked pasta to be added.
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Old 08-21-2023, 07:57 PM   #7
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Read a story last week about lightly toasting box pasta before putting it in water. Seems worth a try IMO.
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Old 08-21-2023, 11:55 PM   #8
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I'm pretty sure there are some mac and cheese recipes floating around on this site, that call for raw pasta being added and cooking within the concoction.
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Old 08-22-2023, 05:17 AM   #9
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My family and I like the variety of, I think it's called, Pasta sides, and some of those require milk added to the water, so I'm sure that it's possible.
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Old 08-22-2023, 07:57 AM   #10
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We use boxed rice as sides often. The recipe calls to brown the vermicelli in butter and add 2 1/2 cups water and simmer. I usually make it 1 cup water, 1 1/2 cups milk. Always turns out fine. I think creamier.
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Old 08-22-2023, 09:50 AM   #11
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Quote:
Originally Posted by ronbrad62 View Post
My family and I like the variety of, I think it's called, Pasta sides, and some of those require milk added to the water, so I'm sure that it's possible.
These are from KNORR and I use them too.
Mix 1 1/2 cups water with 1/2 cup milk. Bring to a boil, then
simmer for 8 minutes.

Don't see why other pasta wouldn't work also.
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Old 08-22-2023, 12:13 PM   #12
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I've heard of milk steak.
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Old 08-22-2023, 09:20 PM   #13
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I've heard of milk steak.
Please explain, what the hell is milk steak? Curious, not mocking.
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Old 08-22-2023, 09:31 PM   #14
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Thanks for the input. I learned the best way is to al dente cook pasta as I've done for years. Very interesting responses, though.
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Old 08-23-2023, 03:28 PM   #15
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Quote:
Originally Posted by Charny View Post
I've heard of milk steak.
Only if it's boiled over hard with a side of jelly beans raw.

I believe ATK did an recipe for mac and cheese which involved cooking pasta in milk.
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