I probably worded that weird and compressed too much into the ‘cook as normal and stir part’ that’s my bad.
You put the spoon lightly on top of the pan, across. You need the right sizes of both so the spoon balances across and it’s center is ready to make contact with the water.
You do it immediately upon adding the pasta and adjust the heat. The spoon is ready for round 1, but round 1 likely won’t be for a couple of stirs yet.
So you whet the spoon’s hungry appetite for bubbles by using it as your stirring utensil and returning it to its sentry position after every stir.
The wooden spoon won’t touch the water when you first lay it across, but it should be the first thing the expanding bubbling starch froth touches when it does rise to occupy that space.
Edit: Pot. We cook pasta in a pot. Stupid English, not my first language and I am intoxicated, sorry.
I probably worded that weird and compressed too much into the ‘cook as normal and stir part’ that’s my bad.
You put the spoon lightly on top of the pan, across. You need the right sizes of both so the spoon balances across and it’s center is ready to make contact with the water.
You do it immediately upon adding the pasta and adjust the heat. The spoon is ready for round 1, but round 1 likely won’t be for a couple of stirs yet.
So you whet the spoon’s hungry appetite for bubbles by using it as your stirring utensil and returning it to its sentry position after every stir.
The wooden spoon won’t touch the water when you first lay it across, but it should be the first thing the expanding bubbling starch froth touches when it does rise to occupy that space.
Edit: Pot. We cook pasta in a pot. Stupid English, not my first language and I am intoxicated, sorry.