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Home Cooking 1

Pasta pot = stockpot

greygarious | Nov 22, 201007:57 PM

Shortly after buying a pasta pot with a strainer insert, I learned to cook pasta in a smaller amount of boiling water, turning off the burner and covering the pot, which is easier and avoids boilovers.

I thought of getting rid of the big pasta pot but kept it, and glad I did. I realized that I can put my carcasses, bones, and vegetables into it when making stock, then just lift out the strainer insert. Simpler and neater than pouring the contents into a colander over another pot and having a clump of bones fall out, splashing the stovetop or landing in the dogs' eagerly-waiting gullets.

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