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/ck/ - Food & Cooking

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3921312 No.3921312[DELETED]  [Reply] [Original]

Hey /ck/. Left over spaghetti put in the fridge from a meal made yesterday. It's already clumped together. How do you keep it from clumping? Novice cookist I is.

>> No.3921321

Actually, if you reheat it in the oven, a frying pan or the microwave use a little water to loosen it up.

But if you want to actually prevent it, wash the starch off your spaghetti before saucing it.

>> No.3921345

>>3921312
i like to oil up my sausage and pound my gf then when things start to get out of control i pull out of the situation early and aim the meat at the pot and try to hit it from 5 feet away. no one ever complains my spaghetti left overs are clumpy

>> No.3921348

>>3921312
wash it in cold water before refrigerating

>> No.3921362

>>3921312
I think spaghetti is one of the thing that really doesn't survive a refrigerating process too fine. I usually make alot of sauce and then boil some pasta for each time I eat it.

>> No.3921366

>>3921312
I tend to lie each strand out individually on a plate, leaving a 2-5mm gap between each pasta.

Not really. What >>3921362
said. Left over spaghetti is always going to be a bit shitty, so may as well let it clump.

>> No.3921375

>>3921366
Yeah, I always cut it up anyways so it's easier to re-heat so doesn't really matter that it clumps up.

>> No.3921384

Make an omelette using left-over spaghetti, as it does clump and is not great pasta. But tasty as fuck omelette! Cut it up a bit, put in pan, pour beaten egg over! Heat on hob for a while but finish it under the grill. Enjoy OP

>> No.3921416

>>3921384
I never tried a pasta omelette, but cold pasta salad is always fine and dandy,

>> No.3921450

If the spaghetti is covered in sauce you can just fry it up in a little olive oil in a pan. Make sure it browns on both sides. I really like it actually, crunchy spaghetti with tomato sauce is great.

>> No.3921480

Am I the only person that thinks next day spag bol is delicious? Almost nicer than when you first cook it.

>> No.3921481

>>3921480
The sauce? Yeah sure. All sauce and gravy seems nicer when you re-heat it.

The pasta though is claggy bawws. Do not want.

>> No.3921520

>>3921362
This is exactly what I do. Sure, you have to wait for the water to boil and another 7 minutes or so for the pasta, but that's nothing compared to eating a soggy, reheated meal.

I'll make 40+ meatballs, 6 qt. of sauce, portion them into containers, put them in the freezer, thaw and cook as needed, and cook fresh noodles.

Spaghetti and meatballs any time you want it. Or meatball subs with provolone/mozzarella when that gets boring.

>> No.3921524

sauce should keep it apart. if not, tiny bit of oil, mix it through real well.

>> No.3921529

Something I tend to do when I make too much is only mix what will be used that night. Keep the pasta and sauce separate so you can store them that way. The pasta will be stuck together in it's container, but oil will fix that.

>> No.3921539

>>3921529
I keep my sauce and pasta separate when i store them as well, but if you fill your pasta container with water it doesnt stick. We used to keep our pasta like this at the restaurant