/ck/ - Food & Cooking

>>11439434
No, just salt. Wanna know how to stop it from sticking together? Fucking stir it

>>11439434
salt in the water, toss in oil before combining with sauce.

I thought everyone knew this?

Why would you salt the water
it's not like you're going to taste seasoned plain pasta through whatever sauce you use
the way people use salt is largely retarded
i don't know how "season literally every step" became a meme but it's so fucking retarded

burgah

>>11439434
no oil, it does nothing
stir the pasta and then finish cooking it in the sauce so that it sticks

>>11439434
Never in my life have I had a problem with my pasta sticking together, and I don't consciously take any measures to prevent it.

What are all these brainlets doing wrong?

>>11439529
idk
cooking is weird
it's just like how ever video demonstration on youtube tells me to cook on "screamingly high heat" but then when i turn my stove to 6 out of 10 everything instantly burns

like, theres even sauces that dont need oil, now putting oil in fucking pasta water. fucking brainlets when will they learn?

>>11439494
Adding salt to the water increases density, this raises the boiling point of said water, increased heat makes the pasta cook faster and more evenly. Retard.

>>11439494
Actually, its not like that. You salt the water to increase the boiling temperature of the water. This way the pasta cooks better.

>>11439533
Well that's just because you've lost the sauce my good man.

>>11439529
they're using shitty brands.

>>11439529
>>11439563
>a multi michilin wolrd reknown star chef is a brainlet
ok

>>11439494
Almost the same way you have to add salt to the ice cubes if you ever make homemade ice cream in a bag.

>>11439592
A restaurant is awarded Michelin stars not the chef.

>>11439609
We know.
But people generally refer to the chef as having earned them, spergie.

>>11439594
What does freezing point depression have to do with adding flavor to bland pasta?

Do the math. Salting pasta water raises its boiling point a negligible amount. It's all about flavor, not some imaginary change in cooking characteristics. Educate yourself.

>>11439592
A lot of chefs end up learning old wives tales and other related bullshit. I've often heard Ramsay mention searing the meat to "seal in the juices", which is obviously bunk. Sure the man is a world-class expert but he's not 100% right.

>>11439592
>multi michelin world reknown star chefs are not brainlets
get a load of this retard

>>11439574
>>11439576
this is a myth, it's actually just to flavor the pasta

>>11439642
salt water boils at a higher temp, that's not a myth...

>>11439655
>salt water boils at a higher temp
Thinking the difference is enough to matter is sheer stupidity though.

The flavor difference is significant and obvious. The difference in boiling point is negligible.

>>11439592
>le "appeal to authority" fallacy
looks like we found the real brainlet here

>>11439613
>On Food And Cooking
This is the best book I've ever read about cooking. I attribute much of my baking success to that book, especially the stuff about eggs.
>completely revised and updated
Is this worth getting and reading again if you have the old one? It probably is

>>11439693
I couldn't tell you, I've only read that version, I've never read the original.

Modernist Cuisine is even better; I suggest you get your hands on that if you haven't already.

>>11439655
first of all, why would you want a higher BP, that makes zero fucking sense. second of all, the temperature of water under a flame increases way fucking fast and changing the BP by half a degree would make no goddamn difference

Oil, salt and pepper.
The only choice

>>11439434
>great debate
lol no. not even close.

>>11439434
>oil
>in pasta water
>debate
Ma sei coglione o fai sul serio?

>arguing over spaghetti noodles
never change, /ck/

>>11439907
Yeah arguing over cooking on a cooking board who would've thought

Go back to your containment board, faggot

>>11439907
pasta is srs bsns, anon

>>11439494
>it's not like you're going to taste seasoned plain pasta through whatever sauce you use
Oh yes you fucking are going to taste it. Seasoned plain pasta with sauce is way better. You must make really shitty pasta to not know this.
>season literally every step" became a meme but it's so fucking retarded
Season every step is good advice. It's probably wasted on retards like you because you overseason it. Just because you do it at every step does not mean you put a fuckload in.

>>11439907
fuck off back to whatever shitpost board you came from, noodles are srs fucking business here

>>11439494
Anon, I.....

Do a test. Make two pastas side by side: one with plain water and one with heavily salted water (make it taste like the sea). Taste the difference.

>>11439939
Honestly anon have you tested it? I am very skeptical that people would be able to tell the difference especially with condimenti like ragu bolognese or amatriciana or arrabiata or even caccio e pepe. If the condimento is sufficiently tasty or the dish is finished with a little cheese and oil then the is literally no way to tell if the pasta itself was cooked in salted water or not. Cook and sauce 2 identical bowls of pasta, one cooked in salted water and the other in plain water, and see if people can spot the difference. I think you'd be surprised. Remember that most pastas already have salt in the dough.

>>11439949
>make it taste like the sea
Nigger, if it's salty as the sea you're adding too much salt. The right measure is the amount you can comfortably hold in the palm of your hand, or in other words "a fist of salt", two fists if you're making a ton of pasta and using a vat of water.

>>11439982
>t. never cooked with an Italian grandma
It's an expression ya dingus

>>11439949
with plain unsauced pasta, yes, obviously you'll be able to tell a difference; no one is denying that. we're talking about sauced pasta.

>>11439982
>he's never tasted the water to make sure it is sufficiently salted
wow, you must make terrible food

>>11439977
Salt on top in the form of cheese or sauce does not do the same thing as the salt that penetrates the pasta as it boils. It adds a whole new dimension to the flavor rather than having the pasta be merely a vessel for something else on top.

>>11439987
>never cooked with an italian grandma
I luckily did, with both of them.
>tfw the one that knew how to cook best now has dementia and doesn't remember shit of her best recipes

>>11439991
Have you never salted your water before? You must be Canadian

>>11440007
>keeps regurgitating the same idea about salt
pasta dough literally already has salt in it. any sufficiently seasoned and flavorful condimento will pre occupy your tastebuds and I bet you money that you wouldn't be able to if ragu and tagliatelle was cooked in salted water or not. test it out.

>>11439977
Yes I have tested it, makes a massive difference. Unseasoned plain pasta with sauce is way worse than seasoned with sauce. Try it yourself if you don't believe me.

>>11440013
Huh? I'm from Genoa. Almost every Italian I know tastes the cooking water to know if it's salted enough before cooking things in it.

>>11439494
>It's not like you're going to taste seasoned plain pasta through whatever sauce you use
Lay off fast food for a while. Your taste buds will regain their sensitivity.
Also salty, starchy water is an ingredient in many pasta sauces

>>11439977
Same anon here. Forgot to mention you need to put in a large amount of salt when boiling pasta. A mere pinch of salt isn't going to do it.

>>11440056
I have tested it. My test group of friends couldn't tell the difference. Maybe your sauce is bland. You're supposed to taste the wheat of the pasta, not the salt in the water. It sounds like you just keep spouting the same old wives tales, to be honest.

>>11440007
This. It's got nothing to do with making water boil hotter or whatever, it's about flavor. Maybe it does make it boil hotter but that's just a side benefit not the main reason.

>>11439991
It makes a huge difference with sauced pasta, ya faggot

>>11440063
>he doesn't understand that adding another seasoned component will make the dish taste better
Sounds like you're just a shit cook, do what you want

>>11440070
with certain sauces, yes, it does make a difference. but your sauces must be pretty bland then if salted pasta water makes that big of a difference 100% of the time. I also cook pasta in a tiny amount of water (aka the harold mcgee method) in order to get actual starchy water.

>>11440058
>Almost every Italian I know tastes the cooking water to know if it's salted enough before cooking things in it.
How do they know when the water is salted right though?

>>11440058
Yup. Lot of noob cooks here who think they know better than actual Italians.

>>11440077
i'm not saying to boil it in unseasoned water EVERY SINGLE TIME, just that the condimento pairing can completely cover up whether the pasta was seasoned or not. it's not a zero sum game here.

>>11440063
>I have tested it. My test group of friends couldn't tell the difference.
Did you do like the package says and added a "pinch", or did you actually add a proper tablespoon, which is what you need.

>>11440088
Traditionally, they'll tell you to get it "as salty as the sea", but that really would be overdoing it realistically.
That being said, for 4 quarts of water, you want about a tablespoon. And you would be able to taste that.

>>11440095
Its not a conflict between the ingredients.
Putting sauce on your pasta does not season the pasta. Salting the water is how you do that. (and you need a LOT of salt to get even a little into the pasta)

I'd also ask again if you actually put in a significant amount, or did you just do a "dash" or a "pinch" like the box usually says?

>>11439434
I have never in my life used any additive in the water to prevent pasta from sticking together. The only thing I do is stir it from time to time to avoid it sticking to the pan.

If you follow the suggested cooking time and you make sure the water is boiling before tossing pasta in, you should never have any problem whatsoever.

The only people I've met in real life that used oil in the water are the ones unfamiliar with cooking pasta to begin with and don't wait for water to boil before cooking.
No wonder you have a problem with pasta being sticky when you leave it for half an hour in warm water.

>>11439494
Retard

>>11440095
>Why salt your pork chop when you are just going to make a sauce to pair it with?
Same retarded argument, Gino

>>11440058
>(((Genoa)))

>>11440131
Y'know, when I think about it, Ramsay's advice is usually good, but its often from a "restaurant perspective".

In that context, it would make sense to add olive-oil to the water if that meant you didn't have to stir, cuz a person in a restaurant needs to do other shit besides stirring the pot while that pasta is cooking.

No oil. Put sauce in a pan. Add al dente noodles, don't throw pasta water. Add a cup or half cup of pasta water. Cook and stire noodles in sauce and pasta water until desired consistency. Add a teaspoon of olive oil while stirring and cooking.

>>11440362
how many michelin stars do you have again?

>>11440144
A restaurant which cooks pasta uses pic related so there is no need for stirring. The pot contains water that is always kept at a rolling boil. Individual portions of pasta are cooked in removable strainers.

Remember that Ramsay learned cooking the old-school way. You did what your chef told you, no arguing and no discussion. A lot of incorrect things get passed down that way. I doubt Ramsay ever thought about it, or knows the science behind it. He just parrots what his teacher beat into his head (probably literally) while he was an apprentice.

>>11440378
none. i make it for myself

>>11440382
If salt adds flavor, why wouldn't olive oil? Olive oil literally has a very distinct flavor

Add oil maybe to help with sticking together of already cooked pasta noodles. But add after its cooked. Maybe. It can be added to already shocked noodles just to help with clumping.

>>11440099
>he thinks a tablespoon of salt is enough
lol dude. I used the classical method of 1 liter of water, 100 grams of pasta, and 10 grams of salt

>>11440410
>why wouldn't olive oil?
Because oil doesn't mix with water. It floats on top.

Salt dissolves in water and gets absorbed by the pasta.

>>11440415
Oy vey, best be kosher salt

>>11440082
>n-no it doesnt make a difference
>okay it does but only with plain pasta!
>O-OKAY JUST CERTAIN SAUCES PLEASE STOP B-BULLYING ME
kek unsalted waterfags on damage control AND suicide watch

>>11440105
I'm not saying it's a conflict. I'm saying that "seasoning the noodle" is largely a meme and a waste of salt. Pasta dough has salt in it already and a highly seasoned and spicy pomodoro sauce will negate the effects of salted pasta water- especially if you add grated cheese at the end. Now something plain like an olive oil based condimento? Yes, absolutely salt the water. But honestly you're kidding yourself if you think you can taste a difference between salted and not in something like a ragu bolognese.

>>11440423
But you use oil in some doughs when baking, and pasta is literally dough you boil, why would none be absorbed in the flour?

>>11439494
Same anon here, literally zero posts refuting my argument so far.
Just a few literally autistic posts about irrelevant boiling points and assblasted NPCs calling me a retard for questioning their programming.
By all means give me a few more Yous, you know you won't be able to resist and I enjoy watching your brain short-circuit the second your received opinion is challenged.

Urine in pasta water actually makes the pasta absorb the minerals from the urine but kills any bacteria that was originally present. If you add oil the oil molecular bonds with the photosynthesis in the urine and increases nutrient density. People dont understand things now that were commonplace knowledge before the indistrial revolution. It's sad that our knowlege is basically getting forgotten.

>>11440134
>he thinks a large hunk of meat is a comparable analysis to pasta
wow great comparison, retard. let's keep it apples to apples here.

>>11439529
There could be a few things they are doing wrong. Typically it is one or more of the following:
Using shitty pasta
Overcooking
Not stirring enough
Using too small of a pot

>>11440424
Sea salt or kosher salt, yes. Iodized table salt tastes disgusting and is an American thing.

>>11440433
>autists dont understand that the world isn't black and white
>once they're reminded they screech about "damage control"
pathetic

Whoever said do what chef says is right but also just add oil after its shocked to make it not clump together.

>>11440441
Based urine poster

>>11440436
One of the easiest things you can do to elevate your cooking from "bland execution of a recipe" to something that's really really good is to season at every appropriate step (read: any step in which you're adding unseasoned ingredients)

Pasta does not have enough salt in it to be "well seasoned", which is why even the basic-bitch package instructions say to add salt.

You still haven't answered the question about how much you used when you tried it and it "didn't make a difference".

>>11439655
the higher temp cooking the pasta better is the myth

Does anyone really fuck up boiling spaghetti?
I mean even if you fuck up overcooking you can correct it by boiling it 1-2 mins less next time. The cost of failure is minimal since pasta is cheapest food item.

>>11440439
When you add oil or butter to a dough you knead it into the dough. It is forced to mix into the dough. That doesn't happen in the case of the boiling pasta because the oil floats and the pasta sinks.

>>11440439

jeez what a brainlet you are

>>11439897
This desu

>>11440527
t. never baked a single piece of bread in his life

>>11440525
Not exactly true.
Putting oil in hard boiling water would create "unstable emulsification", which is sort of like when you shake a salad dressing that's separated.

>>11439642
Salt on black iced road seems to do the job right

>>11439494
the salt is for color newfag

>>11440556
No it's to ward off demons

>>11440542
>Putting oil in hard boiling water would create "unstable emulsification"
Not really. Most of it remains on the top.

>>11440539

holy shit either a good bait or you just proved my point.
if you can read, try
>>11440525

>>11440439
Because the oil just sits on top of the water because oil and water don't mix without an emulsifier. The pasta, cooking underneath the surface, won't be touching the oil in order to absorb any.

Salt gets absorbed into the water and does not have this issue.

>>11439434
Salt, Oil and a wooden spoon. Where is the debate?

>>11440497
I said it here >>11440415

>>11440646
But notice how in the video he doesn't really "stir" the pasta, he turns it gently with a tong

>>11440685
>autistically hung out on literal stirring in a circular motion vs turning the pasta with tongs
honestly what's your point?

>>11440699
To debunk the whole "just stir it lmao". He doesn't really stir, clearly thats why he is using the oil

>>11440144
Yeah i wasn't really talking about Ramsay, I was just using my humble perspective of someone who cooks plenty of pasta.

Even restaurants here don't use oil in water because it's just something that is not done around here. When they need to stir, they just pick up and shake the strainer in which the pasta is cooking and job done.

>>11440436
>hur durr salts a meme
I bet your dishes taste shit anon.

>>11440707
in this case "stir" really just means "agitate". the reason pasta sticks to itself is because is because of the starch, so it stands to reason that by agitating the pasta (stirring or turning it) you will keep it from sticking. also that's a video that's been edited for time so you don't really know that he didn't "stir" it more than it shows.

>>11440728
>he thinks because I don't waste salt on superfluous old wive's tales that I must under season everything i cook
like i said earlier, cooking isn't an all or nothing black and white venture. I don't know why that concept is so hard for you autists to grasp.

>>11439494
It is not necessary if you have aq heavily salted sauce you finish the pasta in, which is basically all I ever do

>>11439494
It's glaringly obvious how inept you are at cooking. Have you ever noticed how people look at you funny when you try to talk about something you think you know about in an authoritative manner? Maybe you should start listening more and speaking less.

>>11440747
>that I must under season everything i cook
You're right. Its not enough information to assume that your cooking sucks in general, but your pasta certainly does.

>>11440382
This.
That's also why you get high-end chefs who think rinsing a mushroom under the cold tap for a few seconds will instantly make it soggy. It's what they were told and they never questioned it.
Same goes for the myth of "searing in the juices".

>>11440061
lay off the bland underseasoned sauces, anon. they should be intensely flavored that you only need a small amount to properly coat the noodles while it also being enough to compliment the wheat taste of the pasta. Food condiments typically aren't bland and Italians call pasta sauces 'condimenti' because they're supposed to pack a punch.

>>11439494
8/10 made me really angry

>>11440809
>"searing in the juices"
I take it you also don't rest meat before you serve it?

>>11440791
>an Italian who has been cooking pasta almost every day of his life and regularly gets compliments from his friends and family must make shitty pasta because he doesn't cook it the way they tell me to on tv
sounds like you need to stop blindly doing everything you're told and experiment more to test the validity of said claims.

>>11440825
>letting your meat sleep on the job

oil in the water is dumb, he lost my vote

>>11440825
sous vide meat doesn't need to rest, so no, I don't rest every piece of meat I cook. its too bad you don't understand that there's no such thing as "sealing in the juices" though

>>11440835
>sounds like you need to stop blindly doing everything you're told and experiment more to test the validity of said claims.
I do, which is how I know for sure that your friends and family have taste that's as shitty as your own.

Protip: If I listened to my parent's "ain't broke; don't fix" cooking advice growing up, I'd suck too.

>>11440813
>It's okay to underseason one part of a dish if I overseason another part.
Pure pleb technique. You should be tasting each portion of your dish prior to plating. Doing things your way, every part of your dish will taste off as you cook it, hoping that it will all magic work out in the end.

>>11440847
I can't tell which looks faker: her face or the tiger statue

>>11440825
Resting the meat is completely different from searing in the juices. And the former has been proven many times to work.

>>11440436
You absolutely can you tasteless retard. I hope you get imprisoned soon

>>11440848
I didn't say anything about "sealing in the juices", but this shit is physics and chemestry, anon.

"Sealing in the juices" doesn't make sense because the "seal" formed by searing is extremely incomplete.
"Resting the meat" DOES make sense because melted liquid coagulates as it cools.
Its pointlessly dodging the question when you try to play up your sous vide meme cooking, and there really is nothing more stupid than a person who assumes that all "traditional wisdom" is automatically false.

>>11440854
i'm not saying it's okay, i'm saying that it isn't noticeable all the time. my family and friends are italian, we all understand pasta better than you, trust me. if you think you can tell the difference between salted and unsalted tagliatelle in a heavily seasoned ragu then you're kidding yourself and have either never tried the experiment or you make a shitty ragu that has to be bolstered with salty noodles. now so being like aglio e olio? yes I absolutely season my pasta water until it tastes like sea water.

>>11440880
>he thinks that because I eschew a few parts of traditional cooking wisdom that I must completely ignore all of it
why do you autists keep doing this?? this isn't an all-or-nothing situation.

>>11440851
Are you the guy who think 1 tablespoon of salt in a gallon of water is enough? Lol. Here in Italy we literally make it taste like sea water before we drop the pasta in. You're basically just experiencing a placebo effect with the low salinity you use.

>>11439449
undercook, then combine with sauce, let it sit, add cold pressed oil to serve and never before

>>11440908
Are you saying you put half a cup of salt into each gallon of water? Cuz seawater is pretty salty.

>>11439434
It's completely unnecessary. Stir it you lazy cunts.

>>11440938
I dont ever measure it but just add until it tastes like sea water. the classical italian method is for every 100 grams of pasta you use 1 litre of water and 10 grams of salt. I typically use more salt than that maybe closer to 1/4 cup if I had to guess

>>11439613
>A lot of chefs end up learning old wives tales and other related bullshit.
Especially about chillies. The seeds are not hot. I've only ever known Raymond Blanc to call this bullshit out on TV.

>>11441014
Raymond Blanc is fucking based af. I wish more people recognized it.

>>11440919
Oil before sauce, to act as a binder.

>>11439434
Shocked that the Trump of Chefs would waste olive oil like that...

>>11439574
>>>11439494
>Adding salt to the water increases density, this raises the boiling point of said water
Trust me pal, you're not raising the boiling point of water by the amount of salt you're adding.

>>11442618
Gordon puts olive oil, cups of it, in everything he makes at all stages of the process. He's got some kind of fetish.

>>11439529
You probably stir it ever couple minutes like you're supposed to.

>>11439574
This. Salting the water is like a lifehack from before lifehack existed.

>>11439434
>The great debate
There is no great debate. If you put the oil in while it cooks or before tossing it with sauce, the sauce will not coat properly assuming you're even doing the sauce right to begin with, but then again I doubt you are making pasta in a half-way decent fashion...
Sure, sometimes it sticks a little bit to the bottom, but its not even fucking hard to get off the bottom of the pan and its usually only like 1 or 2 strands of spaghetti any way.

>>11439669
it's only a fallacy if the person is not an authority on the subject at hand. Since gordo is a chef by profession it's not a fallacy

he's still wrong, but you're an idiot too

>>11439977
Undoubtedly you could tell the difference. But if you use a small pasta shape (like shells) and add more salt to the sauce to compensate then I am sure you couldn't tell.
You will be biting into large pieces of pasta normally and you can tell if that is salted. Pasta is not a homogeneous mixture, though you probably want salt everywhere.
Some dishes call for no salt in the water. Generally they include salty ingredients like bacon, anchovies, sheep cheese, etc.

>>11439434
Gordon knows a lot, that doesn't mean he's infalliable.
i'll believe the tests that have been done that show oil in the water doesn't matter, so it's better to not waste it.

>>11439434
No. If you're using a big enough pot you don't even need to stir except when you add the pasta. The oil will float on the top of the water. It can prevent the pot from boiling over, but this only matters if your pot isn't fucking big enough.
Adding a bit of oil to leftover unsauced pasta to store is a good idea though.

>>11439494
The only reason a person argues against salting the water is because they are really cheap.

>>11442762
No, it's a fallacy if you use the authority as the only back up to your claim instead of actual facts, regardless of how credible and reputable the authority is.

If your logic is based on the fact that "X must be true because this expert in the field does it", then you are committing a fallacy despite the authority being an actual expert on the subject at hand.

If you salt the water it's literally swimming in seasoning. It's bringing it to a base level of "being seasoned". You spend less time after the pasta is out of the water seasoning it to your taste for the dish. If you've only ever cooked pasta for yourself, maybe that wouldn't occur to you. But if you have to do 200 plates in 3 hours, you want some pretty salty water.

>>11443626
You want salt in the water regardless of how many people you cook for.

The whole oil in water thing is so bizarre. There must be something wrong with american water or pasta.

>>11440857
>faker
pretty sure that's a real tiger statue dumbshit

>>11444179
>Gordon Ramsey
>American
There's nothing wrong with American water; there's something wrong with Gordon Ramsey's brain

If you don't cook your pasta in a 2% saltwater, you don't know shit about cooking. 20 grams i.e. about a tablespoon of salt per liter of water.

>>11439449
So if any oil manages to stick to the wet pasta it also prevents the sause from sticking to the pasta... nice.

>>11439434
All these idiots talking about oil and sticking together need to gtfo.

The reason your great nana and your mother and I put oil into the water is not to keep pasta from sticking together ( what a fucking load of crap), it's to keep the water from frothing you retards.

>>11444913
>it's to keep the water from frothing you retards.

That might make sense, if adding oil to water actually affected the frothing.

>>11444925
Try it faggot. Add water, add oil enough to form a slick on the surface, boil water, add pasta, no frothing.

If you want a clear demonstration, boil water, add pasta, wait till it starts frothing and boiling over, add oil, and post results.

>>11442727
Not him but sometimes I stir it like 1 minute before it's ready and I never had any issue.

>>11439494
I can always taste when someone cooks pasta without salting the water, and it's always bland.

>>11440883
I'm Italian too, meatball. My dad came over on a boat. We've always salted the water, and I can always tell when my friends who cook pasta forget it. You cook noodles like an Irishman.

>>11444943
I have tried it. It didn't do shit.

>>If you want a clear demonstration, boil water, add pasta, wait till it starts frothing and boiling over
It doesn't boil over unless you do something stupid like boil 1 pound of pasta in 1 quart of water.

>>11439494
Quality bait post my friend

>>11442619
How do you know how much salt I'm adding? It's not like all of it stick to the pasta. Electricity is really expensive where I live while salt is basically free, I'm saving a fortune every year.

>>11444240
Thats a given, one does not do that much cocaine with no side effects.

>>11444179
It's the gay chemicals they add to the water.

>>11439434
what's the point of having oil in the water? don't see it giving much taste unless you have a lot of it

>>11439574
while it's technically true that it raises the boiling boit, it's a non-factor in cooking though. you have to add like 100g of salt per liter of water to raise the boiling point with 1 celsius degree

>>11445943
You’re an even bigger retard than the one you replied to

>>11445816
No, you're italian american

>>11446161
He literally says its to prevent sticking

>>11447922
Well he's literally wrong.

>>11447922

It does not prevent sticking in the water. It only prevents sticking outside of the water after you dump it in a strainer. It puts a thin coat of oil on the pasta that makes it slippery.

You might want that if you cook a lot of pasta and cool it. But its not something a home cook needs to do.

Salt the water sure. But oil is not needed.

>>11447934
It's also the exact opposite of what you want if you're saucing the pasta.

>>11439907
spaghetti are not noodles, are you american or something?

>>11447931
>>11447934
>>11447957
im sure gordon ramsay has no idea what he is talking about

>>11447966
Just because he's a great chef doesn't make him infallible.

He also says to cook pasta in a shitload of water which we know isn't necessary and is in fact counterproductive, if you're saucing the pasta right after cooking it.

Most of the time you will use the pasta water to help the sauce stick to the pasta, and you want it to be as starchy as possible so it sticks to the pasta.

Oil is counterproductive to that end.

https://www.seriouseats.com/recipes/2016/02/spaghetti-cacio-e-pepe-recipe.html

>>11447931
He's not wrong but it's absolutely unnecessary. However, if you're cooking in a restaurant kitchen I guess there's some merit to pouring some oil in the pasta water since you might have more important things to do than standing around stirring it a couple of times.

>>11447983
Not only is it absolutely unnecessary under any circumstance, it's actually counterproductive.

There's literally no reason to ever put oil in pasta water.

>>11439434
>oil
WHAT?!

>>11447972
i'm not a michelin tire chef, but i'd never use pasta water for tomato sauce. that sounds icky

>>11448054
me too i prefer hotdog water

>>11439642
>physics is a myth
100 000 years of societal and scientific progress of our species culminated into this

(keto compatible)

>>11448076
it's just a theory you retard otherwise it'd be called a fact

>>11448054
Well keep dumping your jars of Ragu onto plates of dry pasta. What do I care?

>>11439717
You want a higher boiling point because the temperature of a liquid can't exceed it's boiling point, so if you raise the fluid to a rolling boil, you'll have a hotter fluid.

>>11439494
this board is a fucking meme

>>11439434
No oil, of course. Just stir it occasionally to avoid sticking together (althogh I never had a problem with that) and finish in sugo.

>>11448086
like a lot of words, theory has more than one meaning and definition. it's a lot more credible when it's a science theory than someone who just says "durr i have a theory on that", they really mean they have an idea, but to make it sound more legitimate they use the word theory

>>11439434
ATK debunked this bullshit years ago with actual objective testing
it literally does nothing
and it also keeps the sauce from sticking to the pasta, so it's not even neutral/it does nothing, it's actually BAD

>>11439706
>Recommends a $500 set of cookbooks
I’ll get right on that...

>>11448252
You don't have to buy books to read them.

>>11448506
Whenever my library gets in cookbooks they get stolen.

>>11448252
Library or piracy if you don't want to spend the cash.

They're worth every penny and then some if you actually give a shit about cooking though. I spent a hell of a lot more money on various college textbooks that I learned a lot less from and reference far less often. $500 is a lot of money for a cookbook but given how much information is within the price is a fucking steal.

>>11448512
All I'm saying is you can get an electronic, searchable copy that doesn't take up any space. I should probably buy a copy when I have space/money, but oh well. Can't pirate Modernist Bread yet unfortunately.

>>11440089
>actual Italians.

>>11440058
>Genoa
(((POLENTONE)))

>>11448652
Neck yourself, you dirty freeloading terrone.

>>11448652
he's just mad that our pesto is the besto

>>11443540
You don't know what you're talking about, go back and read the definition again

>>11450055
From wikipedia
>Anargument from authority, (argumentum ab auctoritate), also called anappeal to authority, orargumentum ad verecundiamis a form ofdefeasibleargumentin which a claimed authority's support is used as evidence for an argument's conclusion. It is well known as a fallacy, though it is used in a cogent form when all sides of a discussion agree on the reliability of the authority in the given context.

>in which a claimed authority's support is used as evidence for an argument's conclusion

As I said, if your only "fact" to support your theory is that someone reputable agrees with you, then it's a fallacy unless we both agree that this someone is an actual authority in the subject being discussed.

If we don't agree on that (and we do that with good reasons, not just to spite each other), it's a fallacy regardless of how authoritative the person may be to one of us.