I used to have one of these where the lid could latch on. So you could just tip the whole thing upside down, didn't even need to worry about the lid coming off. 10/10 peak convenience
This is like how the Costco cling wrap has a nifty little zipper to cut the wrap with, and it’s clearly the better solution, but the rest of the market hasn’t adapted.
I usually just tip the pot over until the water drains out and use the angle plus a large slotted spoon (same one that stirs/de-clumps while boiling) to keep the pasta from escaping. Might get a runner or two but it mostly works. Swish it around, drain again quickly, back to the off-but-still-hot stove to cook off a little and anything remaining gets mixed into the sauce. Doesn't leave enough to water it down to any appreciable degree and it's not adding to the stuff you'll need to wash later.
I'm so glad I have a pot with a lid that has holes for this purpose. You say 30 seconds, but broccoli is so much worse in my wire strainer that I can sometimes find myself scrubbing tiny leaves out for minutes at a time.
Use a Kitchen towel folded length-wise and spanned between the handles and over the lid. Gives you a lot more control and prevents the lid from falling off. Get in some practice with that, and you'll never need a strainer again. Plus you don't have to strain out 100% of the water, just leave that last hard to get cup or so in there and let it evaporate/get absorbed by the noodles/incorporated into your sauce.
Behold the power!
I used to have one of these where the lid could latch on. So you could just tip the whole thing upside down, didn't even need to worry about the lid coming off. 10/10 peak convenience
This doesn't belong here. Too powerful.
This is like how the Costco cling wrap has a nifty little zipper to cut the wrap with, and it’s clearly the better solution, but the rest of the market hasn’t adapted.
Why did you ever get rid of it?
I can't remember why exactly. I think I dropped it and it got all banged up and didn't work as well, so the misses got rid of it when we moved
Italian here...with long pasta you just pull it out of the water, with small pasta, a strainer spoon. Prevents drying out the pasta with straining.
Perfecto
Any good American can make that in minutes with the home .22
Happy macaroni Monday to those who celebrate
Ramen.
And then spent that extra 30 seconds posting here. Reduce reuse recycle ♻️
I usually just tip the pot over until the water drains out and use the angle plus a large slotted spoon (same one that stirs/de-clumps while boiling) to keep the pasta from escaping. Might get a runner or two but it mostly works. Swish it around, drain again quickly, back to the off-but-still-hot stove to cook off a little and anything remaining gets mixed into the sauce. Doesn't leave enough to water it down to any appreciable degree and it's not adding to the stuff you'll need to wash later.
Sometimes risk taking pays off, sometimes it does not
I admit that I fucked around and found out
I've done this more times than I care to admit, and for the same reason.
💪
May I just say that your sunk is in exceptional condition.
For a stainless steel sink to have no scratches or blemishes is quite impressive.
Mmmm. Steamed knuckles.
Too bad you could not save your macaroni. 😔
Slide a toothpick between the pot and the lid. Then push the lid against it to hold an even gap while you're draining.
There truly are no unique experiences.
I use a large spoon to stir pasta, then place it just over the lip. I lose maybe 2 pieces of precious pasta, but it is worth saving time and work.
I'm so glad I have a pot with a lid that has holes for this purpose. You say 30 seconds, but broccoli is so much worse in my wire strainer that I can sometimes find myself scrubbing tiny leaves out for minutes at a time.
The challenge is that you've got to pick up the loose macaroni and put it back in the pot before the wife/gf sees you.
Use a Kitchen towel folded length-wise and spanned between the handles and over the lid. Gives you a lot more control and prevents the lid from falling off. Get in some practice with that, and you'll never need a strainer again. Plus you don't have to strain out 100% of the water, just leave that last hard to get cup or so in there and let it evaporate/get absorbed by the noodles/incorporated into your sauce.
I'll have to cancel the dinner tonight. Can't make it:(