I hate

It's all about timing. Anything that needs 200, just do a bit longer. Anything needs 180, stick that in for the right amount of time when the timer says that's what's left. Orrrrrrr, live dangerously and go for 190 and change the times of both.

and related to that, the times on frozen chips. Packet says 30 minutes at 200, they're still basically raw after 30 minutes. Everything else is cooked in the correct time but the bloody chips.

Yes, I'm usually doing "20 minute" frozen chips for about an hour

I have the same issue with dried legumes, lentil packet saying 5-10 minutes should do it but in reality you'll want an overnight soak and at least 30 minutes in a rolling boil.

Answer to frozen chips is definitely an air fryer...

Confused by the frozen chips chat - McCains crispy french fries (prince of oven-baked fries) claim to be done in 16 mins and never take any more than 20...

Don't do McCains because they use wheat most of the time

Ah now fries are different. Much thinner so they cook quickly.
I'm talking a chunky chip. Still white and raw after 30 minutes.

depends what else is in the oven at the same time surely?

Dried pasta cooking instructions, always add 4 mins to boil time. Don't al dente me.

I got a new oven and discovered that all of a sudden things like frozen chips were actually cooking in the time that the packet said.

Also depends on how deep or shallow the baking tray is, I did the science this morning actually

Dried pasta cooking instructions, always add 4 mins to boil time. Don't al dente me.

I've been told that the reason for the discrepancy is that people don't tend to use a pot that is big enough or salt the water correctly. I'm not sure I buy it tbh.

I reckon its an Italian conspiracy just to fuck with us.

Yeah my oven is pretty old gas machine actually, great for grilling cheese though 😋

salt the water correctly

I thought you just bang some salt in near the end of cooking time. Am I doing it wrong?

Am I doing it wrong?

Apparently the issue of when to salt your pasta water has caused family rifts in Italy. It is a divisive subject.

In terms of how much salt, I have been told that the water should taste like sea water. No idea if thats the conventional wisdom.

not going to put faeces into my pasta water.

Depends on what the instructions are. Adding salt at the beginning elevates the temperature of the water which speeds the cooking.

There needs to be enough boiling water in the pan so when the pasta is addded it resumes boiling quickly. If too much pasta is added it drops the water temperature.

Also cooking fresh pasta needs a lot more salt as it is not in the water for so long.

Adding salt at the beginning elevates the temperature of the water which speeds the cooking

I thought this was a myth

Re salt & pasta, here’s Harold McGee:

Cooks give several reasons for boiling pasta in salted water. Some say salt raises the boiling point and cooks the pasta faster; some say it toughens the pasta and makes it less vulnerable to overcooking; and some say it just makes the pasta tastier. In fact, normal amounts of salt do not raise the cooking temperature significantly. And while salt does toughen wheat gluten and slow the softening of starch granules, these effects don’t make a noticeable difference. It really does come down to taste. Pasta cooked in unsalted water tastes bland, and that internal blandness can be noticeable even when the pasta is salted afterward or dressed in a sauce.

Oven bloody chips? Peel spud, chip, boil for 7 or 8 minutes, deep fry for 7 at high temperature. 20 minutes total, delicious and fuck getting fat!

On the subject of cooking carbohydrates what’s the best way to cook rice?

Rice cooker.

Rice cooker.

There is a reason why cultures that eat the most rice tend to have one in the house.

Yep this. A designated person who cooks rice for you.