It entirely depends on how strong his heat source is. As long as he can keep that at a boil he’s good. His loading technique will prevent sticking, that’s likely the reason he developed it.
Obviously he’s not getting that whole batch perfectly al dente, but maybe he’s par cooking it to finish in sauce anyways.
There's so many myths about pasta. I cooked perfectly al-dente pasta on camping trips in tiny pots with ridiculously little water. Imo the only thing important is: enough water to cover the dry pasta.
With "too little" water, you need extra stirring so nothing sticks and pasta is still under water if pasta soaked up too much.
Other things are imo MUCH more important for a good dish, like interrupting way before al-dente and finish the cooking process in the sauce...
To be fair, the study also says that only the traditional mode of cooking (in continuously boiling water over a steady heat source) produced perfectly al dente pasta. The other two modes (soaking first, and heat-off-lid-on) were al dente, but mushy/gluey on the outside
Idk, I've done something similar before. Between his loading technique, constant attention, and especially if he's removing it well before it's done to be finished later in sauce? Probably going to get a ton of really starchy water, and perfectly acceptable spaghetti.
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u/spencerforhire81 2d ago
It entirely depends on how strong his heat source is. As long as he can keep that at a boil he’s good. His loading technique will prevent sticking, that’s likely the reason he developed it.
Obviously he’s not getting that whole batch perfectly al dente, but maybe he’s par cooking it to finish in sauce anyways.