aspiring chef please answer

In my experience, angel hair pasta cooks more quickly than regular #8.

I'm assuming your young, since this is your first attempt at cooking pasta.

 

Don't beat yourself up, pros screw up once in a while, even something as simple as cooking pasta. we all have good and bad days!

Start with following the directions on the box, each shape of pasta will have a different recommended cooking time.

SET A TIMER, and go from there.

 

If the pasta was overcooked, why did you use it? Simply throw it out and cook more.

How much sauce did you have? How much pasta did you cook?

In my experience, Angel hair takes about 3 minutes in boiling water, DON'T LOOK AWAY!

We all screw up at one time or another, even "Master" chefs.  You will find the best learning experiences to be when you screw up.  Don't be so hard on yourself.  Use it as a learning experience and move on.  The most important thing is that learned from your failure and won't repeat the same mistake again.

Emanuel,

 

  Its always nice to see aspiring chefs joining Cheftalk. As was previously said, 2-3 minutes max. If ever you are in doubt, do a taste-test (you can never miss with that).

You said your sauce came out right, now there is something positive.

In life there is no such thing as a perfect chef. Anyone working in the kitchen learns with experience (good or bad) .

 

But I do look forward to your next cooking project. Cook for the joy of it, and if you have that passion for cooking, all the more to you.

 

Petals.

 

 

First rule of cooking; If you ever make a mistake, you must immediately slit your wrists, hang yourself, take a mega-dose of a fast acting always fatal poison, and throw yourself off a very high cliff into a stormy arctic sea. Sequence is very important. Remember to do it in that order.

BDL

LOL @BDL!!!  Reminds me of a chef that I used to work for.  Claims he never ever burnt anything although on occasion he has over caramelized a thing or 2!

You worked for Rolf too?

BDL

When I was growing up there was only 3 or 4 cooking schools and older chefs from Europe did not want to show us anything . So I learned by trial and error. The trick was don't make the error twice.That means you lerned something.