Pot with holes

Azbubu

Azbubu

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I have this pot, it has holes at the bottom, it was like that when I bought it. I want to use it but I don't know what it is. What is it called and what can you cook in it? Yes, I'm aware that it has to go inside another pot first.

ImageUploadedByTapatalk1351012639.599173.jpg
 
Ah steamer. Thought perhaps you can cook pasta in it for easy drainage.

So pour some water in another pot then stick this pot in that?
 
When I cook my pasta I add enough (or rather, little enough) so that by the time my pasta is al dente the remaining water has turned into a saucy thing that sticks to the pasta.

It's most often used to steam leafy greens though.
 
Why did you buy it if you don't know what it is, or how it's used :erm:
 
No idea, but after all the rain we now have plenty of potholes. All they're good for is messing up your alignment though.
 
froot said:
When I cook my pasta I add enough (or rather, little enough) so that by the time my pasta is al dente the remaining water has turned into a saucy thing that sticks to the pasta.

It's most often used to steam leafy greens though.
Click to expand...

Didn't have to drain mine other. It even stuck to the ceiling.
ImageUploadedByTapatalk1351028134.872009.jpg

Bon appetit.
 
Holey pot!

My guess would be a strainer for a big cocktail shaker or for pasta etc etc.
 
The lack of holes on the side means it is a steamer, but you could use it inside another pot to cook pasta...

froot said:
When I cook my pasta I add enough (or rather, little enough) so that by the time my pasta is al dente the remaining water has turned into a saucy thing that sticks to the pasta.
Click to expand...

You're just adding a huge amount of starch to your sauce that way and starch is a flavour inhibitor. It also has a glue-like texture which isn't all that pleasant in the concentration you're cooking it in. Pasta should be cooked in as large a volume of water as you can manage and you can add a little of the starch-infused water to thicken a sauce if necessary. You'll have to stir the hell out of the pasta the way you're cooking it to prevent the noodles sticking together which will just lower the temperature of the cooking water. If you're tossing it into a sauce afterwards then rather get that consistency right instead of turning the water into a flavourless sauce-thickener...
 
DJ... said:
The lack of holes on the side means it is a steamer, but you could use it inside another pot to cook pasta...



You're just adding a huge amount of starch to your sauce that way and starch is a flavour inhibitor. It also has a glue-like texture which isn't all that pleasant in the concentration you're cooking it in. Pasta should be cooked in as large a volume of water as you can manage and you can add a little of the starch-infused water to thicken a sauce if necessary. You'll have to stir the hell out of the pasta the way you're cooking it to prevent the noodles sticking together which will just lower the temperature of the cooking water. If you're tossing it into a sauce afterwards then rather get that consistency right instead of turning the water into a flavourless sauce-thickener...
Click to expand...

I said DJ or Ghoti would know. I was right! :D
 
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