/ck/ - Food & Cooking

[Anonymous No.9561521]

>putting oil in the pasta water
>rinsing the cooked pasta in cold water

[Anonymous No.9561526]

>yes
>no

[Anonymous No.9561537]

>>9561521
>rinsing the cooked pasta in cold water
Nobody but you does this

[Anonymous No.9561554]

>>9561521
>pouring pasta water away
>not putting your colander on top of your pyrex measuring cup to reserve all the pasta water you could ever need AND keep in an easily-pourable container.

[Anonymous No.9561559]

>>9561521
>rinsing the cooked pasta at all
It is as if some people hate flavor

[Anonymous No.9561561]

>>9561521
>rinsing the cooked pasta in cold water
is this supposed to make the pasta less sticky?

[Anonymous No.9561688]

>>9561561
Yes. It removes some of the surface starch, and won't grab onto the sauce as well. I think food wishes recommended doing that for macaroni salad, but rinsing your pasta doesn't really have too many applications.

[Anonymous No.9561707]

>>9561537
I see you have never made pasta salad before, good for you

[Anonymous No.9561711]

I always thought it was fucking retarded to put oil in the water because it does nothing right it just sits on the top and wastes money

but after doing some experiments I have realized that the oil is very important in preventing all the gluten bubbles from spilling over the pot

not oil = all the bubbles keep building up and spill over
oil = bubbles are prevented from becoming huge by the oil, no need to watch pot

[Anonymous No.9561716]

>>9561688
What about ramen?

[Anonymous No.9561720]

>>9561711
just lower the heat on the stove

[Anonymous No.9561757]

>not reusing pasta water
>not reusing hot dog water
>not reusing dish washing water
And you wonder why we have so many "please help me 4chin i only have $0.06 to last me the entire decade what should i eat?" threads

[Anonymous No.9561759]

>>9561707
You are muslim

[Anonymous No.9561762]

>>9561521
With dry pasta, soak it in cold water for 60-90 mins before boiling. It boils much quicker, and tastes more like fresh pasta. Salt the water, but never add oil. It can make sauce not stick to the pasta.

Also, if you want to try something interesting, roast the dry pasta in an oven or toaster at 350 for 10-15 minutes before cooking in boiling water. Provides a little more of an aromatic experience. I will fuck off now.

[Anonymous No.9561779]

Protip: Put a little olive oil on the underside of the pot before boiling, you will be amazed! Make sure it's extra virgin oil though!

[Anonymous No.9561816]

>>9561537

There is a reason for rinsing pasta in cold water -- you are going to use it later.

If you are precooking pasta for some reason, for example to use it in a salad preparation, you can cook it to the desired consistency and then cool it off to stop the cooking immediately by rinsing it in cold water.

Of course, if you like your pasta for a pasta salad in one enormous clump, don't rinse it off. Let it continue cooking until it is all one big piece of durum wheat dough.

[Anonymous No.9561855]

>>9561521
>putting oil in the pan
>cooking food with any measure of heat
>using knives to prepare food

[Anonymous No.9561949]

>>9561759
baseless accusations

[Anonymous No.9561955]

Yeah OP, i'm sure a random faggot on the internet knows better about pasta than the most skilled chefs out there

[Anonymous No.9561982]

>>9561521
My roommate did it once and I haven't stopped doing it on my kraft dinner pasta

I don't know why

[Anonymous No.9562131]

>>9561757
Who doesn't reuse their hot dog water?

[Anonymous No.9562136]

>>9561779
dont do this, makes mustard gas

[Anonymous No.9562154]

>>9562136
Acutal mustard gas? How dangerous are the fumes?
I'm not tard enough to try it but really curious about the details

[Anonymous No.9562165]

>>9562154
>Acutal mustard gas?
No, you fuckwit. It's one of this boards many dumbass memes to reply "don't do this, it makes mustard gas" to a recipe you don't like.

[Anonymous No.9562195]

>>9562165
>spoonfeeding the newfag
Thanks!

[Anonymous No.9562270]

>>9561720
you know pasta is supposed to be cooked at a rolling boil

[Anonymous No.9562286]

>>9562270
Of course. But it's possible to get a rolling boil without the pot literally boiling over.

[Anonymous No.9562309]

>>9561759
yes I am, fite me.

[Anonymous No.9562322]

>drain excess fat
>freshly grated cheese

[Anonymous No.9562325]

>>9562322
Why does that trigger you?
The purpose of draining the excess fat isn't for the purposes of caloric reduction, it's so the fat doesn't fuck up the taste and texture of the dish. You didn't think it was all about cutting calories, did you? You poor poor inept fucktard....

[Anonymous No.9562332]

>>9561757
>boiling hotdogs
You should be hanged

[Anonymous No.9562348]

>>9562332
>he never ate a Weisswurst
Are you American by any chance?

[Anonymous No.9562392]

>>9562332

Hellz yeah dawg, it's all bout dat microwave heating dood

[Anonymous No.9562403]

>he doesn't flavour his hot cooking oil with a handful of cool ice cubes

[Anonymous No.9562429]

>>9561554
>all the pasta water you could ever need

[Anonymous No.9562436]

>>9562195
who even cares?
4chan isn't some little niche inside joke website anymore, you retard

[Anonymous No.9562449]

>>9561688
hello this is chef john from fooohd wishes

[Anonymous No.9562482]

>>9562195
>muh sekrit klub

[Anonymous No.9562721]

>>9562131
>>9561757
what do you use it for?

[Anonymous No.9562744]

>>9561816
Fucking this. Anything in which requires cold pasta like macaroni salad or pasta salad, you've got to rinse the pasta off to prevent it from being a completely shit consistency.

[Anonymous No.9562959]

>>9562721
more hotdogs

[Anonymous No.9562965]

>>9562436
>>9562482
And that is precisely why the site has gone down the drain

[Anonymous No.9562969]

>>9562965
People have been saying this for 10 years. Fuck right off.

[Anonymous No.9562976]

>>9562322
>actual, real cheese is a pretentious novelty to Americans
Can't make this shit up

[Anonymous No.9563094]

>breaking the noodles in half

[Anonymous No.9563105]

>>9561521
>not cooking your pasta in chicken or vegetable broth
>missing out on tons of flavor

[Anonymous No.9563107]

I cook pasta in bulk for a restaurant and I rinse it so it stops cooking and then I freeze it

if I didn't have to rinse it I wouldn't but idk what else to do

[Anonymous No.9563114]

>>9561537
Had a roommate that did this. Might have used warm water, but still always "rinsed the pasta". Made very shitty spaghetti since the sauce didnt stick to the noodles.

Haven't tried the oil in the water yet, thought it would do the same thing, but seems like it's the proper thing to do?

[Anonymous No.9563141]

>>9563105
Because Knorr® Chicken Stockpots taste better, than salt

[Anonymous No.9563146]

>>9562429
A bit of starchy water for the sauce. He actually has a point.

[Anonymous No.9563157]

>>9562195
Just fuck off it's /ck/ for fuck's sake and this website has also been here for 14 years and is even under a different owner now.

[Anonymous No.9563183]

>>9563105
Shut up Marco

[Anonymous No.9563201]

You rinse in cold water so your al dente pasta doesn't over cook from the residual heat

[Anonymous No.9563269]

>>9563146
>putting water in sauce
what the fuck

[Anonymous No.9563294]

>>9561762
Ty anon ima try this

[Anonymous No.9563313]

>>9563269
...which you then reduce, leaving a starchy sauce behind
It's a pretty common thing to do

[Anonymous No.9563337]

>>9563313
does it make up for the starch I rinse off my pasta?

[Anonymous No.9563360]

>>9563313
It's astonishing how many people here don't know about that.

I see so many people posting pasta with sauce just dumped on top of dry noodles.

[Anonymous No.9563380]

>>9562270
Whoops, look like yet another victim of listening and giving credence to senile Italian women. Pasta will cook to al dente in hot water that isn't even boiling and won't stick together provided it is thoroughly stirred initially. You don't even need a huge amount of water as is often also suggested and in fact you'll get a higher concentration of starch in the water if you use less (better for thickening sauces).

[Anonymous No.9563381]

>>9561521
My fucking Asian friend did this
>making spaghetti with him
>he takes the colander and rinses it under cold water

Fucking gooks

[Anonymous No.9563404]

>>9563360
but couldn't I just put starch in my sauce instead of adding fucking hours of reduction to the cook time because I don't want to waste water (but end up wasting gas instead)????

[Anonymous No.9563415]

>>9563404
>Hours of reduction time
Nigger the high setting exists for a reason

[Anonymous No.9563423]

>>9563404
>hours of reduction to the cook time
You're not adding a 5 gallon bucket of pasta water, retard.

It should cook off in less than a minute.

[Anonymous No.9563446]

>>9561521

>not mixing a little pasta water into the sauce and letting the excess water boil off, leaving starch in the sauce to thicken it

[Anonymous No.9563472]

how much pasta water should I add to a 5 gallon batch of marinara?

[Anonymous No.9563476]

Anybody have a good spaghetti recipe? I want to blow my shitty family's expectations out of the water. I already have plenty of ingredients like onions, garlic,ground beef,and a ton of spices.

[Anonymous No.9563481]

>>9563476
Tomatoes would be good.

[Anonymous No.9563494]

>>9563201
Just take it out earlier you fucking moron

[Anonymous No.9563506]

>>9563404
You don't dump the entire fucking pot of pasta water into the sauce lmao
Just a splash, which can be reduced in under a minute. A little starch goes a long way

[Anonymous No.9563510]

>>9563476
Do you mean a sauce recipe? Spaghetti is just the type of pasta

[Anonymous No.9563554]

>>9563510
Yeah, that's what I meant.

[Anonymous No.9563580]

how long does pasta water keep in the fridge? should I just freeze it?

[Anonymous No.9563591]

>>9563580
>How long does WATER keep in the fridge

[Anonymous No.9563593]

>>9563476
>sautee some finely chopped onion and garlic until soft and almost coloured
>add whatever spices you want
>blanch a bunch of big tomatoes, peel them, dice them, and chuck them in
>simmer for an hour, and check for salt and pepper
>boil some spaghetti until al dente, saving some of the water
>toss it all together with the water and a splash of extra virgin oil
>serve with parmesan

That's just a really simple vegetable recipe off the top of my head. Using fresh tomatoes is the key here. You could use tinned to make it easier but it just won't be as nice. There are no large chunks in the sauce so it's a really ideal one to eat with spaghetti

[Anonymous No.9563598]

>eating dirty unrinsed pasta

[Anonymous No.9563618]

>>9563593
Thanks anon! It's much appreciated!

[Anonymous No.9563623]

>>9563591
it's salty sugar water essentially.

>>9563580
I dunno actually, never kept it for more than a day or two.

[Anonymous No.9563626]

does anyone else unironically add pasta water to their soup like MPW says to? It's p gud

[Anonymous No.9563631]

>>9563494
not with that attitude

[Anonymous No.9563975]

>>9563598
>cooking pasta dirty

[Anonymous No.9564070]

>>9563618
You're welcome. It's a simple recipe but a good one

[Anonymous No.9564143]

>>9562286
This

[Anonymous No.9564289]

>>9563593
no sugar?

[Anonymous No.9564302]

>>9564289
>wah donchu add sugah like muh momma always done?

[Anonymous No.9564306]

>>9564289
No. If you're using tinned tomatoes then a teaspoon or two of sugar helps to offset the acidity, but with fresh tomatoes you don't really have that problem

[Anonymous No.9564326]

>>9561521
Oil? Not necessary.
Rinse in cold water? It depends. Sometimes you need to stop the cooking process.

[Anonymous No.9564347]

>>9564306
oh ok, makes sense

I use alta cucina canned plum tomatoes, love them

I've never tried with fresh tomatoes

>>9564302
fuck yourself

[Anonymous No.9564352]

>>9564347
best git erf muh prop'tee ya heer?

[Anonymous No.9564370]

>>9564352
y-yes sir

[Anonymous No.9564421]

>>9561762
What if one bakes the pasta, soaks it in cold water, and adds salt?

[Anonymous No.9564434]

>>9564347
Yeah that's a good brand if you're going with canned. But going with fresh tomatoes (if you can get get them) really makes a huge difference for the better
Optional ingredients include mushrooms and peppers, either of which really add a big flavour boost (both should be very finely chopped if you're using spaghetti, and added at the tomato stage)
To be honest you can add whatever you want, because it's just a base recipe. Fried bacon bits, meatballs, spiced prawns, it's all good

[Anonymous No.9564435]

>>9561521
>putting cooked pasta in a bowl and ladling the sauce on top.

[Anonymous No.9564467]

>putting cream in carbonara
>putting cream in alfredo

[Anonymous No.9564477]

>>9564467
But...alfredo had cream?

[Anonymous No.9564571]

>>9563094
My mom always does this shit.
It's almost impossible to swirl the pasta in the fork.

[Anonymous No.9564595]

>>9563476
Get good canned tomatoes from italy, theyre generally a bit more expensive but fuck they make a difference. Also add a couple cubes of butter to finish, some spicy pork sausage is also delicious, just remove the casing.

[Anonymous No.9564649]

>>9563107
This

if you want pasta al dente you want to limit the heat so your pasta wont get overcooked + it wont stick together

[Anonymous No.9564674]

>>9564477

[Anonymous No.9564683]

>>9563114
People who oil the water dont understand basic chemistry. The idea is that it keeps the noodles from sticking, but the noodles are absorbing water, which means they wont bind to the oil.
Oil after, not during.
Salt during, not after.

[Anonymous No.9564743]

>>9564683
the oil doesnt evaporate you know

[Anonymous No.9564780]

>>9564743
Sure, but oil is hydrophobic. It doesn't do much except kinda float in globs during boiling; add it after the pasta is drained to reduce sticking more effectively.

[Anonymous No.9564783]

>>9564780
its still there when you drain the pasta you dolt

[Anonymous No.9564878]

>>9564674
Well shit, I never cooked alfredo so I don't know. Is it just the cheese and butter, and you emulsify that shit like you do with cacio e pepe or whatever?

[Anonymous No.9565043]

>>9563107
how do you heat it back up after freezing it? I assume if you boil it again it would over cook wouldn't it? or do you par boil? genuinely curious because this might solve a minor problem of mine, thanks

[Anonymous No.9565057]

>>9561521
I do both. Is there a problem with doing this?

[Anonymous No.9565684]

>talking about cooking with coworker
>reveals he washes chicken before he cooks it 'to get rid of the germs and not get salmonella'
>try my hardest not to get visibly angry

[Anonymous No.9566037]

>>9565057
Yes.

[Anonymous No.9566044]

>>9565057
>I do both. Is there a problem with doing this?
Yes.
Adding oil to the water achieves nothing except wasting oil and creating a potential fire hazard if your pot boils over.
Rinsing the pasta removes the starch that helps your sauce stick to the pasta.

Both are pointless and counterproductive.

Boil your pasta in salted water until it is nearly done to your liking. Drain it, then finish cooking it in your sauce.

[Anonymous No.9566990]

>>9563591
pasta water

[Anonymous No.9567008]

>>9562332

your hotdogs come from europe.
they are traditionally boiled.

maybe hang yourself instead :)))))

[Anonymous No.9567015]

>>9561521
>putting oil in the pasta water

Fucking gordan ramsay told me to

[Anonymous No.9567023]

>>9567015
>gordan

[Anonymous No.9567300]

>>9567015
Just because Gordon Ramsay got paid to say it at one point doesn't make it right.

[Anonymous No.9567333]

>>9561521
>>9561537
https://www.youtube.com/watch?v=UYhKDweME3A

[Anonymous No.9568192]

>>9564783
See
>>9566044

[Anonymous No.9568207]

>>9568192
wrong, see >>9564783

[Anonymous No.9568253]

>>9561779
>extra virgin olive oil
>chad canola oil

[Anonymous No.9568256]

>>9568207
>>9564783
Yeah, it is still there when you drain it, but what's the fucking advantage supposed to be of adding it to water when you could just add it as a seasoning while the pasta is draining?
Especially if you're using a good extra virgin oil - putting it in boiling water is only going to make it taste worse

[Anonymous No.9568259]

Why are so many people having problems with pasta sticking? I cook half a pound of pasta in a 1.5 quart pan and I've never had that problem. Then again I don't leave my pasta sitting around once it's cooked.

[Anonymous No.9568287]

>>9561559
I have to rinse the pasta. Otherwise its too spicy

[Anonymous No.9568291]

>>9568253
for me its sunflower oil

[Anonymous No.9568374]

>>9563094
i'M SO TRIGGERED RN, I FUCKIN HATE THAT SHIT, ITS 1 STEP CLOSER TO VERMICCELI. FUCK VERMICCELI

[Anonymous No.9568387]

>>9563313
FUCKER, red sauces should be rich enough so that when chilled they are fully solidified. fuck you and your starch bullshit

[Anonymous No.9568454]

>>9563476
sautee the onions in oil until they are just beginning to become translucent, add in your minced garlic to fry with the onions, but no longer 30 seconds before you add a mixture of high fat ground beef and ground pork sausage. (more meat=more betterer) add in your SPICES (look to other anons for a general scope of spice selection, but be sure to include onion powder and granulated garlic, as well as a subtle amount of smoked chili powder) now while using a potato masher to fully de-chunkify the ground meats, add in heavy cream after 2 minutes while continuing to assimilate the meats with the onions. once the meat has become lightly browned in the now gravy-like cream, you may add in your tomato sauce base of choice as well as diced tomato chunks and tubed tomato paste. stir frequently to prevent the unlikely event of the tomato's acidity curdling any residual ungravied heavy cream. you may add fresh basil leaves as long as they are large, soft, and roundish-tipped leaves. avoid using any sharp pointed basil leaves as they tend to remain structurally rigid after cooking and possess a rougher less refined taste. you better garlic salt the fuck out of the water you use to boil the pasta (Al Dente) otherwise Imma find you and split ya wig

[Anonymous No.9568484]

>>9563476
>>9568454
I forgot, once you add in the tomato sauce base, add in brick piece of parmesan about the size and shape of your nutsack when its cold out. and reduce heat to medium low or just plain low. (the sauce should be pretty damn thicc when it is ready to serve.) this is also a good time to start your water boiling for the pasta. don't put oil in your pasta water, just keep an eye on the pot and blow on the foam if it starts to get too high. don't rinse/oil/butter your pasta after you strain it either, just get the sauce on it before it has a chance to stick together.

[Anonymous No.9568506]

damn these wings are really nice
wish we could order more of it though

[Anonymous No.9568507]

>>9568454
>>9568484
goddammit. forgot to say the herbs only go in shortly following the addition of the tomato sauce base

[Anonymous No.9569323]

>>9568287
are you white by any chance?

[Anonymous No.9571474]

>>9563114
do oil. makes a huge fucking difference.

[Anonymous No.9572449]

>>9562309
this triggers my autism

[Anonymous No.9572586]

>>9567333
it's a fucking british myth, nobody should do this

[Anonymous No.9572665]

>>9562965
If you want an epic le sekrit club like you read about on CNN then go to 7chan

[Anonymous No.9572678]

Sometimes I put a lot of ground pepper in the water before heating and by the time its boiling its like peppery tea and when you cook the pasta in it, it tastes peppery

[Anonymous No.9572696]

>>9572665
Hmm, and join all 15 of the people who post there? Fuck off. 4chan was at its best from 2010 to 2013. Everything before was cringey le we do not forget anonymouse garbage and everything after was cancerous reddit normie trash
Call me a /b/ tier cringe retard but the whole fucking site went to shit when newfags stopped following rules 1 and 2

[Anonymous No.9572701]

>>9572696
2010-2015 I think, but otherwise I agree

[Anonymous No.9572718]

>>9572696
Well if you dont like 4chan then leave

Oh wait, you wont :^)

[Anonymous No.9572937]

>>9561688
Lots of restaurants do this to shock the noodles so they don't overcook. Lots of places don't boil noodles to order, just heat them up in hot water before serving.

[Anonymous No.9574301]

>>9564289
Of course not you inbred piece of trailer trash

[Anonymous No.9574668]

>mixing the noodles with the sauce

[Anonymous No.9575184]

>>9567008
>not steaming your frankfurters
Enjoy your tasteless hotdogs, I suppose.

[Anonymous No.9575930]

>>9561816
Yes!

I had a LT culinary arts substitute in high school that had "fine dining" experience. Nigga poured 5lbs of hot pasta into metal serving tray and put it in the refrigerator with raw chicken.

Told me I was incorrect to rinse pasta for cold salads, and there isn't a problem with raising the temp in the raw refrigerator. Wonder why he didn't work in fine dining anymore

[Anonymous No.9575976]

>>9572586
I mean yeah, I was trying to point out how dumb gordon can be

[Anonymous No.9576070]

>Using fresh water in sauces instead of the pasta water you have next to you
>Not deglazing the saucepan
>Not finishing up the pasta cooking process in the sauce
>Using pre-gatted fake parmesan
>Using a knife to eat pasta
>Being so insecure that you have to either defend your way of preparing and/or eating pasta, or trashing others because of how they do it

[Anonymous No.9577205]

>my senile poverty scum Sicilian-American granmamma says you have to add oil to the pasta and then rinse the pasta so that is the authentic way that all Italians do

[Anonymous No.9577257]

>>9566044
Yeah rinsing the pasta is really useless, i don't even exactly know why i did it..

[Anonymous No.9577267]

>>9566044
My italian grandma was right, thanks anon.

[Anonymous No.9577414]

>>9561521
it makes it so it doesn't stick into one big starch ball when you put some in the fridge for later.

[Anonymous No.9577415]

>>9561521
>boil pasta in oil and water
>heat up ragu and ground beef in another pot
>combine the two on the serving plate
Just how bad was my pop's method?

[Anonymous No.9577417]

>>9577414
Hot fresh water wold do that just as well without cooling down the pasta. I don't mind the starch ball much, it can easily be dissolved again buy putting it in a pot with an inch of boiling water for a minute or two

[Anonymous No.9577435]

>>9565684
What's wrong with that
It's not even about germs there's always a shit ton of red liquid when you open a bag of it and it's a waste of paper towels trying to soak all that shit, might as well rinse it.

[Anonymous No.9577762]

>microwaving leftover pizza

[Anonymous No.9577799]

>>9563107
>I cook pasta in bulk for a restaurant [...] and then I freeze it
How do you live with yourself

[Anonymous No.9577944]

>>9562721
Wiener tea.