Harold McGee is a Food Magician: How to Cook Pasta in a Frying Pan

by brendan on November 2, 2011

If I ever have even the inkling of a question about how different ingredients will act when added together or why “this or that” happens the way it does in the kitchen, I go to one place, On Food and Cooking by Harold McGee. In most professional kitchens it is just called “the bible.” It has occupied a hallowed place on my bedside table for the past 5 years, and I don’t even see that changing. McGee also writes columns for the NY Times, has his own website, and apparently does little tips now and again for Chow, which, in a long and meandering way, brings me to the point of this post: cooking pasta in a frying pan. Usually I see these little tips and tricks online and I fly right by because they never seem to quite work out the way they are supposed to. I am sure it is mostly user error (i.e., I screwed it up), but I prefer to blame everyone else first.

But when Mr. Food Science himself steps up with one of these tips, and it makes you say “duh,” then I have to share it. So here it is, making pasta in a frying pan. Give it a try, let me know how it works for you. Oh, and thanks Mr. McGee.

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