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Steamed Pasta - Vermicell
Yields: 100 serving(s)
Ingredients
- 9 ga water
- 12 pound(s) noodle eggs 5lb
- 2 ounce(s) salad oil; 1 gal
- 2 ounce(s) salt table 5lb
Directions
- Pan: 12 by 20 by 4-inch steam table pan.
- Fill each pan with 9 quart water see note 1.
- Add 1 tbsp salt and 1 tbsp salad oil to each pan.
- Place 3 pounds pasta in each pan see note 2.
- Place pans in preheated steam cooker.
- Time according to type pasta and steam cooker pressure.
- See guidelines for timing.
Drain Thoroughly.
- Note: 1.
- Use perforated pan inside solid pan to facilitate draining.
- Note: 2.
- To prevent pastiness, pasta should be placed in pans just before steaming.
- Ensure pasta is covered with water.
- Note: 3.
- Cooked macaroni should be rinsed in cold water and drained thoroughly to prevent sticking together.
- Note: 4.
- See guidelines for steam cookers recipe no.
- A-21.
- Recipe number: e01403.
- Serving size: 1 cup.
- From the
actually used today!
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