/ck/ - Food & Cooking

[Anonymous No.13365200]

I run cold water over my spaghetti noodles because it keeps them from getting sticky.

[Anonymous No.13365207]

>>13365200
So you choose to never enjoy hot pasta, because its too sticky?

[Anonymous No.13365213]

>>13365200
STOP

[Anonymous No.13365219]

>>13365200
WHY

[Anonymous No.13365221]

>>13365213

[Anonymous No.13365223]

>>13365200

You gotta oil em up, satan. Just a drop of olive oil does wonders

[Anonymous No.13365229]

>>13365200
I'll add pasta straight from cooking pot to tomato gravy. No sticking and pasta water still on pasta helps thickens the gravy.

[Anonymous No.13365238]

>>13365229
Pasta isn't only eating slabbered in sauce.

[Anonymous No.13365243]

>>13365238
But slabbered in sauce is most common way. I don't care about other ways. Though i liked pasta salad one time i ate it.

[Anonymous No.13365434]

>>13365200
anon, that's fettuccine not spaghetti

[Anonymous No.13365638]

>>13365200
I genuinely hope there is an afterlife, so that for all eternity there will be nothing but constant agony, absolute misery and horror beyond comprehension for you.

[Anonymous No.13365643]

>>13365200
Just put olive oil in while it's boiling moron

[Anonymous No.13365735]

>>13365200
Every restaurant does this. Not to keep them from sticking but cooling them down immediately stops the cooking process and keeps them al dente. Otherwise they'd steam themselves in the walk in during cooling and become overcooked.

[Anonymous No.13366114]

>>13365229
>gravy

[Anonymous No.13366192]

>>13365229
No, it doesn’t.

[Anonymous No.13366207]

>>13366114
Sunday gravy.

[Anonymous No.13366344]

>>13365735
What kind of retarded restaurant did you eat in? That's the stupidiest thing I ever heard.
If you want pasta al dente you too cooking it early and wa la

[Anonymous No.13366345]

>>13365735
What kind of retarded restaurant did you eat in? That's the stupidiest thing I ever heard.
If you want pasta al dente you too cooking it early and wa la

[Anonymous No.13366354]

>>13365735
is this even bait

[Anonymous No.13366373]

>>13365200
Okay boomer

[Anonymous No.13366375]

>>13365735
This is absolutely right, I have seen this done thousands of times and after I started doing it myself I just couldn't not do it. It does wonders to your pasta.

[Anonymous No.13366389]

>>13365200
holy fuck how retarded are you this has to be bait
1. all the fettuccini are stuck together because your stupid ass just threw them in a pot and walked away
2. these noodles could use another 3-5 minutes in the water they are still fucking raw in the middle
3. you put them in an ice bath to stop cooking IF YOU ARE PORTIONING THEM TO SELL you faggot
4. to stop them from sticking you put in oil if you do this it also prevents the sauce from clinging to the noodles
5. is that even in a strainer
6. i honestly hate you

[Anonymous No.13366393]

>>13366192
>No, it doesn’t.
Yes it does (kinda)

I always shock on how much incompetent people are, I seriously can't understand what the fuck is people problem that they have to make something simple as cooking pasta a subject of study and myths.

There are like 4 principles on how to cook pasta properly you have to really put effort to fuck it up so badly

> Put the pasta in abundant salted boiling water an nothing else.

> Make the sauce before, or if you are able to estimate the sause cooking time make it so it finish when the pasta is ready

> pasta is technically ready when the cross section doesn't have a white ring/spot, after that is just a matter of preference

> You "finish" or just heat up the sauce with pasta in the sauce pan.

> If you incorporate some pasta water in the sauce, you can release the starch and thickens the sauce. The trick is move the pasta energically (jump it) when it reach 60°C (obviously you have to do it away from heat)

Every other retarded things (not want to pass from an obsessed, but they all comes from USA) like
> Stick pasta to the wall
> Add oil to pasta water
> Wash the pasta
Are just uselees to worsening stupid practice you made up because you are sociopaths that can't follow simple directions

[Anonymous No.13366401]

[Anonymous No.13366406]

>>13366389
Did you really need that dumbass photo edit to illustrate your point?

[Anonymous No.13366421]

>>13365643
While it's boiling... Absolutely retarded. The pasta is in the water the oil floats on top of water. Pasta and oil don't touch.
Why not straight pour oil in sink?

[Anonymous No.13366426]

>>13366406
based on the noodles, yes, OP is a retard that needs all the help he can get.

[Anonymous No.13366428]

>>13365735
True that. But this is done only when you plan on storing pasta in the fridge for later use. If you prepare it right away there is no need to stop cooking process.
Even then you add oil to prevent them from sticking together in fridge.
Your argument is valid.

OP still needs to learn how to boil water.

[Anonymous No.13366452]

>>13365200
>tap water
enjoy the aids

[Anonymous No.13366518]

>>13365200
I snap my spaghetti noodles in half to spite /ck/

[Anonymous No.13366534]

>>13366518
i do it because i like short pasta.

[Anonymous No.13366539]

>>13366534
That too.

[Anonymous No.13366626]

>>13366192
Yes, it does.

[Anonymous No.13366639]

>>13366393
100% this. (You)

[Anonymous No.13366913]

>>13365238
Whether you're stirring it into a big amount of tomato sauce or lightly tossing it in some garlic and olive oil, you should have no reason to run it under water.

[Anonymous No.13366935]

>>13366345
It depends on the size and quality of the food service. Buffet/family style restaurants cook massive amounts of food that get stored away to assemble en masse later. If the restaurant is smaller and higher quality then they might not need to make outrageous amounts of pasta last in the walk in for 8 hours, but they still figure out some way to make enough for several plates and preserve it until ready for service.

[Anonymous No.13366963]

>>13366452
only in third world countries

[Anonymous No.13367156]

>>13366935
No. You are making that up.
It's not a matter of quantity but how shitty you restaurant is

[Anonymous No.13367179]

>>13365735
>>13366428
Only asshole restaurants like olive garden that you redneck retards attend do that.

[Anonymous No.13367201]

>>13366935
Pasta need 10 minutes to cook at most (if you do not use fresh pasta, which take 3/4 mins).
In 15 minutes you can serve an entire table from the moment they order, there no reason making pasta in advance unless you are a shitty cheap restaurant.

[Anonymous No.13367437]

>>13367201
>unless you are a shitty cheap restaurant.
Right

[Anonymous No.13368855]

Cook them with a little oil

[Anonymous No.13368860]

>>13365200

[Anonymous No.13369420]

>>13365229
""""gravy"""" I fucking hate Italians so much

[Anonymous No.13369423]

>>13369420
Fucking grow up, they've called it that for generations. You fucking flyover state people are insufferable luddites.

[Anonymous No.13369424]

>>13365200
Or you could just use olive oil in the water while boiling + adding 1 spoonful of tomato sauce to the noodles and mixing it up so they are evenly flavored and they wont stick together and will stay warm.

Fucking pleb.

[Anonymous No.13369427]

>>13369420

We'll call it sketti for you fucking fat blob morons.

[Anonymous No.13369438]

>>13365200
YOU CAN SIMPLY LET THE PASTA REMAIN IN SOME OF THE WATER IT IS MADE IN. THIS HELPS THE SAUCE AS WELL AS PASTA ABSORBS WATER FROM SAUCE.

[Anonymous No.13369451]

I'm sure most of you shitlips haven't seen the dying days of El Bulli where Anthony Bourdain cooked pasta in the ocean. But that's how they like to do pasta. With the salt content of the Ocean.

[Anonymous No.13369477]

>>13369451
Doesn't sound very hygienic.

[Anonymous No.13369483]

>>13369477

Do you know why salt water is so clear? Because it kills everything.

[Anonymous No.13369488]

>>13369483
This doesn't make much sense.

[Anonymous No.13369566]

>>13369488

Well that's depressing that you don't understand how salt is a disinfectant. You either salt the shit out of something or change the pH so hard everything dies. You don't know how to disinfect anything do you? Talking to veal chunks.

[Anonymous No.13369568]

>>13369488

When you stop being entirely retarded, get back to me. And I say retarded with all do respect. You're just fucking stupid.

[Anonymous No.13369581]

>>13369566
Salt only helps against bacteria that isn't used to the salty environment or do you believe there is no bacteria in the sea?

[Anonymous No.13369591]

>>13369581

Right, but boiling fucking pasta might just kill the rest, no? Jesus Christ you people are like talking to sausage.

[Anonymous No.13369594]

>>13369581
Do you feel stupid? Probably not.

[Anonymous No.13369601]

>>13369451
how the fuck do you cook in cold water

[Anonymous No.13369605]

>>13365200
makes sense for soba and cellophane noodles though, and pasta salads

[Anonymous No.13369606]

>>13369601

WItha a fucking gas fire underneath the goddamn pan, you complete idiot. Is this a learning disabled group? Are you all learning disabled?

[Anonymous No.13369623]

>>13369606
you said he cooked pasta IN THE OCEAN turd burglar not "with water from the ocean" learn english faggot

[Anonymous No.13369636]

>>13369623

Oh fuck off and watch the show. You can't cook pasta in cold water, you crippled child. I honest to god hate dealing with you kids.

[Anonymous No.13369646]

>>13369636
don't blame me for your fuck up

[Anonymous No.13369647]

>>13369636
You might want to work on your English so you don't write retarded sentences then.

[Anonymous No.13369655]

>>13369647
You're dumb enough of a cunt to think he cooked pasta in the ocean. That's you. You need to stop cooking and let other people dress your underwear for about 5 years. I'm not even joking. That's how out of touch you are.

[Anonymous No.13369666]

>>13369655
Alright, repeat after me: It's called "sea water", your turn. You can do it, "sea water". See how simple that is?

[Anonymous No.13369668]

>>13369666
The fuck is your defect?

[Anonymous No.13369670]

>>13369655
no I never thought that, hence why I questioned your retarded claim you mongoloid

[Anonymous No.13369675]

>>13369655
Another mistake here, you don't 'dress' underwear or clothes in general, you 'put on' clothes. You however 'dress someone'.
>>13369668
It's your english that's defective, let's work together to correct that.

[Anonymous No.13369679]

>>13369670
Ok gibble. you go take your Mediterranean "sea water" and eat shit. Never seen a bigger autistic fuck up in my life. You probably rock back and forth when anyone talks to you directly.

[Anonymous No.13369681]

>>13369679
you sound mad

[Anonymous No.13369684]

>>13369675

I love you. I love that you're so mangled. 'put on' clothes. you're fucking great. I need some cheese.

[Anonymous No.13369686]

>>13369681
I'm honestly giggling at the childish bullshit. No joke. I'm off to make some garlic bread I think. I dunno. Need some chow. I'm not kidding you fucking kids play exactly like kids play.

[Anonymous No.13369687]

>>13369684
I can't be much more mangled than your English. I know the ESL life is hard but you don't have to spread your rudimentary use of English everywhere.

[Anonymous No.13369697]

>>13365643
this is the biggest meme in cooking

[Anonymous No.13369704]

So I've got a ciabatta loaf, it's actually sourdough bagette but I don't have any mozz to put on it. I've got cheddar, garlic and butter.. I don't like this mix.

[Anonymous No.13369710]

I keep my ketchup in the cupboard

[Anonymous No.13369712]

>>13369687

keep gaslighting, tard. I love seeing what the current environment is for you fuck ups. Gasslliiighht.

[Anonymous No.13369717]

>>13369710

Is that because of the salt in it, or the pH of the sauce? Which is exactly what I was talking about earlier to these children.

[Anonymous No.13369720]

>>13369655
>dress your underwear
what is the intended meaning of this?

[Anonymous No.13369733]

>>13369720
hammer it home, gumby

[Anonymous No.13369740]

>>13369712
Me correcting your nonsensical use of English is gaslighting? I don't know how ignorant you are but you could just look it up on google if you think I'm fucking with you.

[Anonymous No.13369742]

>>13369733
>gumby
what did he mean by this?

[Anonymous No.13369744]

>>13365200
I do the same.

[Anonymous No.13369746]

>>13369740
>>13369742

keep talking. I love watching you stupid assholes.

[Anonymous No.13369752]

>>13369740

Are you shit for brains watching For All Mankind? It's an alternate universe version of the Apollo missions. I'm watching Apollo 13 while I watch you dumb cunt flail, but I'd recommend the new show.

[Anonymous No.13370136]

>>13366345
I worked in more restaurants that have done this than the total number of restaurants you've eaten at fat boy.
>>13367179
If you ever worked a day in the industry you'd understand the principles of efficiency and more importantly the ability to replicate the dish that got on the menu in the first place. A pasta pot has four maybe six wells if you're in a big dick Italian restaurant. If you're cooking an order of pasta for 7-8 minutes from scratch you can cook a maximum of four orders before you tack an additional 8 minutes onto each additional pasta dish beyond your maximum number of wells. Plus you need to change your water considerably more often due to the overstarching that will happen when not using par cooked pasta. And you run the risk of different orders of pasta being cooked to different levels. Par-cooking and flash cooling your pasta during your daily prep period insures your days pasta will be quick, efficient and properly cooked every time.

[Anonymous No.13370443]

>>13365200
i put my pasta into a blender so it sticks better

[Anonymous No.13370514]

>>13366389
I would never put my noodles into plain oil, you put them into the sauce with which you are going to eat them

[Anonymous No.13370606]

>>13370136
Yeah like I said, only garbage restaurants do it. Thanks for confirming it.

[Anonymous No.13370630]

>>13370606
You can just admit you don't know how actual restaurants work. Sorry that your experience flipping burgers at mcdonalds gave you the wrong impression that you knew how restaurants work.

[Anonymous No.13370778]

>>13365229
I put a spoonful of gravy on the hot, oily pasta and mix it around.
It's the only method I've found to keep them separate and the pasta not sticky.
I was taught this by an Italian guy from NYC when we were in prison. He used to slice his garlic with a razor blade, it would melt in the pan. It was a great system.
His sister had an enormous and shapely Italian brapper.

[Anonymous No.13370851]

>>13370778
>It's the only method I've found to keep them separate and the pasta not sticky.
Using a sufficiently large pot and a lot of water lowers the starch concentration in the cooking water, resulting in pasta that doesn't stick together. The way I was taught was to use at the very least 1L of water for 100g of pasta, or 1 quart for 4 ounces in burger units.

[Anonymous No.13371339]

>>13365200
Mamma Mia! Che maledizione!

[Anonymous No.13372175]

>>13370606
Imagine being a Home Cook and thinking you know anything.

[Anonymous No.13372446]

>>13369420
I am not Italian and what is wrong with gravy?

[Anonymous No.13372460]

> in other news, I'm a massive faggot

[Anonymous No.13373196]

>>13370136
>I worked in more restaurants that have done this than the total number of restaurants you've eaten at fat boy.
You worked in low end cheap restaurant, congratulation. It's nothing to brag about, and your anectodal experience doesn't mean jack shit.

Only a fucking fast food tier restaurant would make something that is done fresh in 10 minutes at most in advance.
Nobody in their right mind (unless you are an amerimutt) expected to be served a pasta dish in 5 minutes you unsufferable mongoloid

[Anonymous No.13373238]

/ck/ is the puckered raped anus of boards. You people should be licking lichen off of rocks for nourishment.

[Anonymous No.13374051]

>>13372446
its an italian american term. come on man, its not gravy, its sauce. gravy is meat juices and fats with flour. tomatos are poor mans sauce. which is great but dont call it gravy. it sounds ghetto.

[Anonymous No.13374059]

>>13374051
Don't explain yourself to this filth. They don't understand food period, and italian food is just a complication.

[Anonymous No.13375186]

If you are cooking the pasta in advance for another dish, washing it will stop the cooking and keep the consistency. If you are making a macaroni salad or something similar, this is the way to go.

If you are cooking pasta to go with a marinara or other sauce in a meal, you don't want to do his at all. Cook it until nearly done, add it to the sauce, and finish the last minute of cooking in the sauce. Then serve it immediately.

[Anonymous No.13375215]

>>13370514
its how the restaurant biz works kid. i dont oil them either but if you want to sell them later theres no way around it in most restaurants

[Anonymous No.13375227]

>>13375215

My favorite Italian restaurant always made them fresh to order. As near as I could tell, they kept a very large pot of salted water boiling at all times and would dip a wire mesh utensil with the pasta in it into the water.

[Anonymous No.13375300]

>>13365223
Shut the fuck up you absolute cretin.

[Anonymous No.13375309]

>>13365200
Fucking retard.

[Anonymous No.13375389]

>>13375227
>italian restaurant
thats why. i also noted MOST restaurants for that specific reason.
any authentic restaurant will prepare pasta alongside the sauce then add the noodles into the sauce to finish. your shit fucking fapplebees TGI frygays, or Nigaroni grill is gonna prep a fuckin oil lexan of noodles every 3 days, 8oz cooked was the ushe

[Anonymous No.13375573]

>>13375389

Ahhh. That's it!

I wasn't thinking about them as Italian restaurants.

[Anonymous No.13375986]

>>13365200
>>13365223
>>13365735
b8 thread

[Anonymous No.13375998]

>>13374051
Most Italian-Americans make their own sauce as opposed to pouring Walmart brand "marinara" on top of their pasta and a lot of times when they make it they will use the fats and juices from any meat that they serve with the pasta, making the term "gravy" applicable. You brown the sausages, meatballs, bracciole or whatever you want in the bottom of the pot and then make the gravy on top of it, letting the meat finish cooking in the sauce itself.

[Anonymous No.13376484]

>>13375998
>@>@13375998
my muddahs sunday gravy...
FUHGEDDABOUDIT

[Anonymous No.13376631]

>>13369423
They only call it that on the sopranos, cringelord.

[Anonymous No.13376951]

>>13375998

I will simmer the sauce anywhere from 20 minutes to an hour before adding the pasta to it for the last couple steps of cooking.

Assuming that they do something similar, doesn't the meat get rather cold before it is served?

[Anonymous No.13376958]

>>13366389
jfc bro its a bait post go hang out with your parents downstairs

[Anonymous No.13376966]

>>13376951
>20 minutes
Not nearly long enough.

[Anonymous No.13376968]

>>13365200
That's not even spaghetti, noodle-brain.

[Anonymous No.13376980]

Noodles are asian. Pasta is italian.

[Anonymous No.13376991]

>>13376966
>Not nearly long enough.

That's when I'm in a big hurry. When I plan ahead, I plan for an hour.

[Anonymous No.13376995]

>>13376966
You can make a fresher less robust sauce in a short period. I've done a mix of canned crushed and fresh cherry tomatoes, and it came out nice even though I'm used to a longer cooked, more robust sauce.

[Anonymous No.13377139]

I do the same with rice.

[Anonymous No.13377215]

>>13365200
Great for pasta salad, or longer storage in the fridge. If you want sauce to stick or thicken then don't rinse to keep the starch coating on.

Both methods are valid.

[Anonymous No.13377439]

>>13370778
Post the brapper.