Once I started using a multi-cooker years ago to steam all my vegetables from corn on the cob to large leaves of Swiss chard, I never even thought of going back to the boil-in-a-pot approach. Now that think out it, submerging your veggies in water makes absolutely no sense. Not only are most vitamins and minerals visibly drawn away but the otherwise vivid flavors are dumbed-down and lifeless. It didn’t immediately occur to me that the same concept would hold true for pasta. That was until I had the opportunity to try out BHG’s new multi-cooker. Its Tri-Ply Base and stainless steel construction provides superior heat conductivity.
First thing to keep in mind…only fresh-made pasta can be fully steamed. Dry pastas have to be re-hydrated with an almost total submersion during the cooking process. Notice how I say almost. Fill the pot with strainer inside to a level that will fully submerge the pasta once it’s softens. Add a little olive oil, and set it to boil. The intense steam buildup and boiling froth quickly covers and softens the pasta. The result is a perfect al dente that’s not water logged. Whole grain pastas in particular retain their pungency and more biting flavors. Best of all, the basket eliminates the need for pouring the results into a separate strainer. Being able to keep your cooked pasta snugly inside the intensely hot pot keeps it at serving temperature for easily an hour without clumping, sticking, or burning to the bottom.
Developed in the famous Better Homes and Gardens Test Kitchen, the pot, pasta insert, and steamer basket are constructed of durable polished stainless-steel for years of enjoyment. The Tri-Ply clad base ensures efficient, even heating and all four pieces are dishwasher-safe for easy everyday usage. Just in case you are still on the fence, this multi-cooker has a lifetime warranty.
Photo courtesy of Steve Mirsky. Product review made possible with a complimentary gift