Spaghetti in a Minute

Al Dente in 60 Seconds
A Nouvelle Japanese Technique

Wow! I could hardly believe my taste buds! From nothing to al dente in just 60 seconds.  This is totally awesome!” — Jennifer Chase

Spaghetti in a Minute

Al Dente after 1 Minute

This special way of making spaghetti in just a minute of boiling is one of a class of new recipes some Japanese cooks have developed after the 2011 earthquake disaster in Fukushima Prefecture

Since that time, there has been a real concern about energy security for the nation as a whole, leading to a wave of innovations to help save energy in daily life.  Many Japanese chefs have been looking for ways to reduce cooking time and also reduce heating up the kitchen, which in turn would increase demand for cooling off kitchens.  \The new methods thus result in two kinds of savings: quick cooking and reduced heating in kitchens

They are also time savers.  And in many cases the quality of the final product is not only just as good as, but sometimes better than that produced by traditional cooking methods.  This Spaghetti recipe is one of them.

Normally it takes 10 to 11 minutes of boiling to produce spaghetti which is truly al dente, and it requires constant attention to make sure the Spaghetti is not too firm or too soft.

Web content expert Jennifer Chase of Outboxco.com was amazed the first time she tried this 21st century Japanese take on Spaghetti: “I could hardly believe my taste buds! This method will be great for busy Web designers, bachelor girls, and even men interested in making al dente pasta, as it’s so fool-proof. Totally awesome!”

This Nouvelle Japanese method differs from the short-cut used in many restaurants — outside Italy — of parboiling Spaghetti and other Pasta and then finishing it in a short boil in hot water when a customer orders some.  The result is soggy and flabby and no self-respective Italian restaurant would this method.  The new Japanese method produces true al dente pasta in one-tenth the usual cooking time.

Here’s what you have to do to make Spaghetti this way.  The proportions are for a single person serving of 200 grams of dry Pasta or about 4 ounces, with the Oil and other ingredients in proportion. The recipe is easily doubled, tripled or multiplied to take care of the total numjber of people who will be eating, so just adjust the proportions accordingly. cup b

Spaghetti in a Minute

Japanese Fusion

Ingredients:

Spaghetti, Barilla, durum wheat type

Spaghetti

200 grams Spaghetti [= ounces]
1 tablespoon quality Olive Oil
¼ – ½ cup prepared Spaghetti Sauce, according to taste

Grated Parmesan Cheese

Grated Parmesan Cheese for Spaghetti topping

Grated Parmesan cheese

Method:

These proportions are for a single person.  The recipe multiplies easily and can be increased as needed depending on the number of servings desired.

Spaghetti in Water Bath - for 60-second spaghetti recipe

Spaghetti Resting in Water Bath

After measuring out the Pasta, place it in a large, flat container and cover with cold water.  Let stand for an hour, until cooking time.  It can stand longer, but don’t leave the Spaghetti in the water bath for many hours.

When ready to cook, heat the usual amount of salted water to boiling and put in the drained Spaghetti.  When the water comes to the boil again, count off 60 seconds, then turn off the fire and drain the Pasta in a colander or sieve..

To complete the preparation, fry the drained pasta in about a tablespoon of Olive Oil.  Use a good quality Olive Oil.

Using olive oil to cook Asian foods

Olive Oil

Tomato Sauce for Spaghetti

Tomato Sauce for Spaghetti

After frying the Spaghetti for a minute or so, add the spaghetti sauce and heat together until it is hot.  Serve immediately sprinkled with a topping of grated Parmesan.  The result is excellent, and you will have al dente Spaghetti in about a tenth of the usual cooking time.  If you like a softer Spaghetti, you can add up to another 30 seconds of boiling, but no more, as it would be too soft.

This method of cooking Spaghetti is just one of the new cooking techniques developed by Japanese cooks since 2011 to save energy and often at the same time improve quality,

Other examples include Roast Beef cooked in 3 minutes.

How to make boiled eggs Japanese style in 3 tablespoons of waterThere’s also an advanced way of making Boiled Eggs in record time — just 5 minutes, using only 2 tablespoons water.

Japanese chefs have recently devised a new way of making Steamed Broccoli in only a minute and a half!.

Kokuho Rose Rice

Quality Japanese Type White Rice

There is now even a way to cook White Rice in 20 minutes, without a rice cooker or other special equipment. Instead you can make it in a frying pan!

Japanese cooks even developed a new method for preparing frozen Dim Sum like Siu Mai which only takes xxxxx minutes and enhances the flavor.

Shrimp Shu Mai

Shrimp Shu Mai

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Maneki Neko, the Japanese Beckonong Ca

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