/ck/ - Food & Cooking

>>17364895
Quality thread. I have kek’d the tippity toppest of keks at the comedy platinum before me.

>>17364903
i'm not joking. strainers are completely unnecessary

>>17364895
Why would I strain my pasta and let all that water go to waste?
I take them out of the water, into the saucepan and add pasta water as needed

>>17364895
thats retarded. pasta is slippery as shit and will slide out with the water.

>>17364895
I prefer to draw my pasta water. Most people who decant seem to be trying way too hard to impress people. It's just fucking pasta bro.

>>17364895
irrelevant because you rinse pasta.

who /siphon/ here. Siphon bros report in

>>17364895
I prefer the rotary evaporation method. Please see my schematic.

>>17364895
i strain my pasta if i'm using a fatty sauce, like cream based or pesto since the noodles being relatively dry is more important for sauce adhesion. if its tomato sauce or for some kind of brothy soup then i won't bother.

>>17364895
i actually prefer to dissolve my pasta by adding strong acid to the pasta pot, then running the whole thing through a chromatography column, taking the fractionated eluent, characterize it via HPLC, NMR, IR, Xray crystallography, then recrystallizing it in a 30:70 solution of dcm/water to pure pasta crystals, finally drying it out with some 3 angstrom molecular sieves.

>>17365563
Not using dcvc for his pasta based purifications. Ngmi.

>>17364895
call that pouring here

>>17364895
>he doesn't wash his pasta

i dont strain the pasta noodles and just throw the tomato paste and spices in

>>17364925
Just hold it in with whatever tool you're using to cook the sauce, or your knife.

>>17365530
siphon is good but the pasta water always burns the shit out of my lips upon the initial suck

>>17364895
>not sprinkling some water on the dry pasta for a couple days until it's hydrated
I'm immune to the electric hebrew

>>17364915
I do this as well

>>17366274
a vacuum pump with a trap would fix the issue, then you still have some succ left for the boyfriend

>>17364915
Only correct answer. Depending on the dish (eg stovetop 'eeze) you can also cook your pasta like risotto and add water as needed until the pasta is nearly cooked and you just have a frothy starch goo at the bottom to base your emulsion on.

>>17365563
>liquid
>XRD
good luck with that one, faggot first year phd student

>>17365563
do lab monkeys really?

>>17365563
Science is basically magic to me

>>17365548

Absolutely based.

>>17365548
Has rotovap anon come back yet?

>>17364895
>not evaporating it under a heat lamp over 2-3 days
it's like you don't want flavor

>>17366274
>>17366274
>submerge 95% of siphon tube in pasta water
>one end submerged and open end above water
>block the open end with thumb
>pull the tube out but keep one end submerged and other end blocked with thumb
>put tube at siphon level
>release thumb
sucking is for fags, thumb in the hole is how a real man does it.

>>17369461
why not just put it over a fire and evaporate it in like five minutes

The way I cook my pasta, I usually have no water left.