this post was submitted on 29 Oct 2026
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Funnily enough, this could technically work in a place with unsafe drinking water but with freezers.
So like parts of Michigan?
I never thought of that.
Depends on the water though since some may have chemical contamination that won't go away by just boiling (I believe UNICEF has a section on their website about it).
It's why you are never ever supposed to drink storm water in any form (other than potentially rain collection)
Why would you need to freeze it though?
Just boil and store at room temperature?
Freezing it traps the boil for longer than storing it at room temperature.
Genius.
To drink cold water
But if they're worried about contamination, they wouldn't be storing boiling hot water in plastic bags. Microplastics ☠️
Bacterial and viral contamination. They can't do anything about potential chemical pollutants but they probably still wouldn't want to potentially shit themselves to death.
I know this is a joke because you just have to boil them again, but I like using this method so I don't have to look up how much water I'm supposed to add to the pan every time I want to boil some pasta.
Why are you measuring the water? Fill the pot, pour the pasta, cook the pasta, drain the water. Pasta may expand a bit, but otherwise you just need enough water to cover it while it's cooking.
limiting water is useful for keeping the time it's not yet boiling short, but also may then dip below boiling if you put in too much pasta and have too little water. as always balance is key and I'm a jenga tower.
A better trick for saving time and water is to:
-
Add The pasta to an empty pot
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Add water to cover
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Turn on the heat and cook for the usual time
N.B. Doesn't work for fresh pasta
Source: https://www.seriouseats.com/ask-the-food-lab-can-i-start-pasta-in-cold-water
Take notes, boys. THIS is proper trolling. It's just believable enough while being absurd. It's subtle. It's ambiguous. It's beautiful.
Maybe she’s born with it…
Tbf the instructions on my pasta box include specific water measurements. Maybe the box is trolling me too.
Exactly, my girl loves it when I surprise her with a home cooked meal but I can never remember if it says 6 or 8 cups of water on the Kraft Dinner box!
Yeah, this helped me, also. Though I like to cook a bunch of different things, to the point that I have three freezers to store all the various water volumes I need.
I've also got a set of bowls to thaw the water in. Plus a bigger bowl to catch the overflow in case the bowl I use isn't big enough to hold all that water when it thaws. I have no idea how this happens, but sometimes I put in a bag of frozen water and it fits in the bowl fine as ice but then doesn't fit when it melts. But I at least solved the problem by placing a bigger bowl under it and, just in case that isn't enough, I have a really big bowl under that.
Turtles all the way down.
Interesting, I have a steel pan with measurements burned into the inside with a laser. But for pasta, I usually just add water until it feels right.
Don't you still have to boil the water? I feel like it would eventually become too hot to feel the pasta.
It does! I use a fork to remove a piece of the pasta for testing/feeling.
Now this is a shitpost.
This wouldn't work with boiling water, but I've recently learned from minutefood that it could with the pasta. It needs water and heat to cook, but not necessarily at the same time. So you could hydrate a couple packets of pasta in the beginning of the week and cook them instantly when the time comes https://m.youtube.com/watch?v=zkCzsm5gWKw