Reddit reviews Microwave Pasta Cooker - The Original Fasta Pasta (Red) - No Mess, Sticking or Waiting for Boil - Container, Lid & Strainer All In One
We found 2 Reddit comments about Microwave Pasta Cooker - The Original Fasta Pasta (Red) - No Mess, Sticking or Waiting for Boil - Container, Lid & Strainer All In One. Here are the top ones, ranked by their Reddit score.
Cook perfect pasta faster than ever with the Fasta Pasta Microwave Cooker! Same as the Original Fasta Pasta, now in a stylish Red color!The perfect way to enjoy home cooked pasta without the waiting and hassle. No more waiting for water to boil, and no more messy clean up!With its patented reservoir design, the Fasta Pasta allows water to circulate throughout, ensuring perfect al dente pasta every time - and no boil over! One serving of spaghetti will generally take about 12-13 minutesIt's easy! Just measure, cook, and drain your pasta with one simple container in minutes. Plus the Fasta Pasta is easy to wash, so even clean up is a breeze!Dishwasher safe. Food safe microwaveable material. Made in the USA. Color: Red
My mum has a recipe she taught my sisters and I to make when we were teenagers (and were devouring everything in sight, but couldn't cook much for ourselves yet) - boil some pasta, add one of those bags of microwave steamed veggies, add some creme fraiche, and season with salt and pepper - delicious, with lots of veg, and ready in 15 mins. She's also got a pretty similar recipe where she just adds cream, grated cheese and an egg yolk to hot, freshly cooked pasta, and then stirs it all together to make a very easy and cheap carbonara - you can also add some sauteed mushrooms and baby tomatoes too, if you're feeling fancy ;)
Speaking of pasta, a microwave spaghetti maker (like this: https://www.amazon.com/Microwave-Pasta-Cooker-Original-Sticking/dp/B00WHCIEPW) is a pretty solid investment - it's a lot less to wash up than a whole pot, and I used mine all the time when I lived by myself.
Sweet potatos are a godsend if you're trying to eat cheaply and healthily, and they're also very easy and quick to bake in the microwave. Top them with some cheese and microwave broccoli (and some soy bacon-flavoured bits, if you can find them) and finish under the grill for a very quick and nutritious meal. ...Or you can add any combination of gaucamole, sour cream, salsa, beans, sweetcorn and cheese. Easy, nutritious and delicious.
Eggs are always good, and if they aren't too expensive where you shop, pre-made curry sauces are really good too. Add 1-2 tins of chickpeas and your favourite veggies and you've got dinner for four days. I'm not sure about availablity in the US, but pre-made naan bread takes 3 mins to warm up in the oven, and is easier to wash up than a rice pot.
Hope you feel better soon, btw
You're welcome! Just remember that every single celebrity chef you see had to learn how to boil water at some point. For me, it was the first year I got married...I was pretty good at making cereal & reheating pizza in the microwave, but I didn't know what the parameters were for boiling water...did you just turn the dial to High? Did you need a pot? Should it be filled up all the way? What's the difference between a simmer & a rolling boil? Some of this is just kind of "tribal knowledge" that you have to pick up along the way from doing it, or seeing someone else do it in person or on Youtube or whatever.
It's also worth learning what works & what doesn't work. Speaking of boiling, let's explore some pasta-related topics:
Now let's get creative:
Now let's get a little more advanced:
I'll also let you in on a little secret...I make the majority of my pasta in the microwave using an As-Seen-On-TV gadget called the Fasta Pasta...once you nail down the cooking times for your particular microwave, unless you need a huge batch, you can whip up pasta in like 15 minutes completely hands-off! It's hilarious, but I use it several times a week!
https://www.amazon.com/Microwave-Pasta-Cooker-Original-Sticking/dp/B00WHCIEPW/
You can also step things up with different tools. I got a really nice manual pasta roller when I got married, and I eventually added a pasta machine to my appliance inventory, which makes it crazy easy to make all kinds of fresh pasta, from traditional flour pasta to egg pasta to squid-ink pasta to spinach pasta:
https://www.williams-sonoma.com/products/philips-smart-pasta-maker/
I then dove deeper into that & found the Udon & Ramen noodle attachment from Asia on eBay:
https://www.ebay.com/itm/Philips-Udon-Ramen-Japanese-Noodle-Kit-HR2403-06-Pasta-Noodle-Maker-Accessory-/172949645048
A whole cottage industry for custom shaping discs has popped up, such as for making shells. Of course, you can buy 10 boxes of Barilla blue-box pasta for $10 on sale all the time, so it all depends on how deeply you want to go into a particular slice of the food field:
https://www.ebay.com/itm/Pasta-disc-khuon-nui-so-using-for-all-Philips-pasta-maker/312336165542
Anyway, generally-speaking: what works, and what doesn't? And why don't certain combinations work? Why do some dishes taste mediocre at home, but amazing at a good restaurant? How do you elevate a regular dish into something amazing? How do you put a new spin on an existing dish? For example, I had corned-beef ravioli the other day, a special leftover from Saint Patrick's Day at a local restaurant. I was skeptical, but intrigued...let's just say that dish is now on my "top 10 things I ever ate" list, haha! Finding a path from an idea to testing it to perfecting it & being able to make it & serve it as an amazing meal is part of the fun of cooking!
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