I'm driving to a party and want to cook some stuff in a water bath in my car while I'm driving there. I've done this with steak before and it worked out pretty well. This time I want to do Mac and Cheese.
I'm wondering whether cooking the pasta is going to work, because the water bath in my car will be at a lower temperature than I'd get boiling it on the stove. Obviously it's going to take longer: but is it as simple as saying, "this store-bought quick-cook dried macaroni would usually be 4 minutes in about 90C water, so it'll be 8 minutes at 85C, 16 minutes at 80C, and about 32 minutes at 75C?" Or is there more to it than that?
I don't know whether the "+5C/-5C temp <=> 0.5x/2x cooking time" rule of thumb applies in this case, and whether there are other factors involved here that aren't described by that rule of thumb.
(Also, I should note, I'm expecting to bag the pasta up
in lightly salted water and not just, like, vacuum seal dried pasta in a bag
)
