The Less Water You Use, the More Concentrated Your Cooking Loss

You can successfully boil posta in a giant cauldron of water, or in a pretty small pot. The less water you use, the more concentrated your cooking loss will be inside that water. An makenji boils the macaroni until it's pretty much absorbed all the water then he puts in evaporated milk and any good melting cheese,. It doesn't have to be a process.