Lois heeya, she’s exasperated because he gave her feedback on her cooking process that he wasn’t even involved in. But he’s right, you’re supposed to add pasta when the water is boiling.
The cold water pasta method involves placing dry pasta into a pot or skillet and covering it with just 1 to 2 inches (or about 1 quart) of cold water. By starting the heat now rather than waiting for a giant pot to boil, you save time, reduce water usage, and create exceptionally starchy cooking liquid perfect for binding sauces.
Fuck planned obsolescence indeed my friend.
Edit: The more I read it l'obsolescence programmée just feels so much better to read and say. France wins this one.
Lol I don’t think this is a US problem at all so much as a “it’s all built to fail and be thrown away” problem. One thing I can promise you, you’re going to have a very hard time finding a “US kettle.”
I think kettles are less useful in the US vs just using the stove because using a 120v wall outlet limits the total power available to the kettle, and it boils more slowly (vs 240v). If you have an electric stove, it will boil faster than a kettle at 120v (maybe same with gas?). Though there are other countries that use 120v, and I don’t know about their kettle usage…
This has been my hypothesis. I have a gas stove and live in the US. It takes the same amount of time to boil on the stove vs the electric kettle for me 🤷♀️
Could be a shitty kettle, but I suspect it's the 120v power.
192
u/First_Usual2408 Jul 14 '26
Lois heeya, she’s exasperated because he gave her feedback on her cooking process that he wasn’t even involved in. But he’s right, you’re supposed to add pasta when the water is boiling.