Cooking Spaghetti in TM

[asha_76]

Hi all,

Last night I cooked dry spaghetti in the TM for the first time.  When it came time to drain the cooked spaghetti out of the jug, a lot of it had wound itself tightly around the blades and was very difficult to remove as the jug and blades were still very hot.

I have never had a problem with cooking small pasta shapes in the TM but am tempted to go back to doing long pasta on the stove after last night's experience.  Is there a trick to cooking it so that it doesn't get all caught up around the blades as it cooks?

[judydawn]

Asha, I break my spaghetti in half to cook it and when it is cooked, drain it into a colander then upend the bowl and release the blades.  All the remaining spaghetti will be easy to remove then.

[asha_76]

Thanks judy!

I didn't break my spaghetti like I usually would and then I used one of those colanders with a handle so I was trying to hold it in one hand and the hot jug in the other and getting myself all in a tangle!

I do have a larger colander that sits in the sink so I'll use that next time and that should leave me a spare hand to release the blades.  I'll also make sure to break the spaghetti first.  I wanted to leave it whole so I could see it get sucked down through the hole as it cooked but I suspected this might have been part of the probem!

[faffa_70]

I don't always break my spaghetti (depends on the hurry factor  ) but I do find that even spinning the blades from underneath the bowl when you are holding it upside down over a colander will generally get most of it out - especially if it has been broken in half