It seems to me that if you carefully measure the water in the container/bag, pasta (or rice?) may sous vide. But, I think it’s a good experiment to try: does pasta become super mushy just because it keeps absorbing water, or is it also because it’s breaking down from prolonged cooking?

On non-overnight flights, I’ve found that most people recline their seats soon after the plane levels off after takeoff (usually there’s an announcement of some kind). At that time, I scoot up a little and put my knees against the seat in a more leveraged position (they’re already against the seat because of my…