Wow, it never occurred to me this is an option. Honestly seems more efficient than trying to pry out the cold strands while trying unsuccessfully to not break them.
If you add some olive oil to the spaghetti before storing it and don’t pack the container that tight, you won’t have that problem in the first place.
It doesn’t have to be oil. A bit of water (it’s surprising how little will do) enables the starch to dissolve, which essentially glues the spaghetti together.
Both are problematic if you want sauce to stick. You gotta use a little of whatever you’re going to eat it with.
Olive oil solidifies at fridge temperatures, surely it wouldn’t help much here?
It seems to work for me, but I’ll admit it’s not perfect. I think the real key is not to pack the container that tight.
I’m hesitating between “How cold is your fridge?” and “What sort of olive oil are you using?”.
But then your spaghettiis covered in olive oil, and it gets all over your hands and your crotch and your mouth, and it’s just a mess.
Then when you go to prepare it, you have oily noodles and separated sauce at the bottom 🙃
I have absolutely done that in the past, and I would do it again in a heartbeat. I can slice off exactly how much I want, getting a good feeling for the portion size. The noodles stick together, there is no unfurling and subsequent mess when transferring them to a dish. They’ll loosen up a bit when heated, but stick together enough to offer a superior eating experience - just cut a piece off and consume.
Same here, I’m a part time spaghetti vandal that breaks spaghetti at least once before throwing it in the pot.
I also use both fork and knife to slice though the spaghetti mountain on the plate!
But I draw the line at overcooking spaghetti, not fond of spaghetti soup.
I wouldn’t hesitate to cut me a slice and microwave it.
Tcouple slices in the toaster to get nice and crispy, fill with Cheetos and ketchup, bone apple teeth
I wonder if it would hold together well enough for a grilled cheese…
I think you could do it but you would have to move quick.
Slice the spaghettloaf into two slices, and spread mayo on one side of each slice. Keep the spaghettloaf in the fridge until youre ready to go.
You want a sizable pool of oil with a high smoke point - heat it up until it’s nearly smoking, then quickly add 2 sliced spaghetti, mayoless side down. The first side in the oil will form the inside of your grilled cheese, let it sizzle until it starts to crisp, then flip, add your cheese and let both outsides sizzle a minute to gain structure.
Once both outsides have some rigidity, fold the sandwich together. Continue to flip & cook until desired color is reached.
Sprinkle with salt, pepper, fresh parsley, and a little parmesan cheese, and dip in your favorite marinara sauce.
Recipe can be made vegan with vegan cheese and mayo.
When I was a kid, my mom used to occasionally put leftover spaghetti in a pie dish as a “crust” and use that to make quiche.
Based on that, I would say very gently dip each slice of your spabreadi in an egg wash and briefly bake. I suspect it would solidify enough for grilled cheese. Texture would probably be fucking weird though.
i would do that. i may have already done that
Me too. What are you supposed to do? Extra work?
I furl each strand carefully? Soak in hot water and have slimey spaghetti? Lick the entire bundle slowly till it warms up and unfurls? Rest on bosom until it unfurls?
Package up a serving of spaghetti with a serving of sauce so you can throw it in the microwave and eat?
