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/ck/ - Food & Cooking

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11072131 No.11072131 [Reply] [Original]

Reminder that you do not need a large volume of boiling water to evenly cook pasta. All you need is just enough water to cover the amount you're cooking.

Also this will provide you with extra starchy cooking water which is extremely useful for finishing your sauce.

>> No.11072222

Yeah, no.

>> No.11072234

>>11072131
you forgot to break your past up into a fine dust

>> No.11072242

>>11072222
Dem kwads tho

>> No.11072262

>he didn't break the pasta in half
Want to know how I can tell you're from a Red state, OP?

>> No.11072274

You notice how the water stops boiling after you add the pasta? That's because it takes a lot of heat to heat up the pasta itself, so if you have more water in the pot, it helps the pasta heat up faster, cook faster, and prevents it from sticking together.

This is especially important for fresh noodles and raviolis/dumplings, especially frozen, as they take a lot of energy to heat up and if you use a tiny amount of water they will cool down and become soggy/sticky.

TLDR use a lot of water to cook your pasta.

>> No.11072281

>>11072274
But it's not a problem if you are just cooking dry noobles for one.

>> No.11072285

steamed pasta is better

>> No.11072290

Thanks herold mcgee!
You really are the nations best food scientists.
I love it when you put those wops in their place.

>> No.11072296

>>11072281
Substandard food is always a problem.
Your noodles will taste better when cooked in a larger pot.

>> No.11072434

>>11072274
what the fuck is heat capacity?

OP is faggot

>> No.11072485

>>11072434
A small volume of water rebounds more quickly than a large volume.

>learn2thermodynamics.

>> No.11072585

You want more than just enough to cover the pasta, but you definitely don't need a huge amount.

And you're right about the starchy pasta water, but a lot of people on this board don't even know why that's important.

>> No.11072600

do yuropoors really drink starchy water?

>> No.11072607

>>11072485
Correct. But it also sustains a larger temperature drop when the noodles go in That is a more significant problem than the time to re-achieve a boil.

>> No.11072613

>>11072585
The starchy pasta water thing is a holdover from WWII rationing tips.

Unless you are facing food shortages there is no reason to rely on starch water for your sauce.

>> No.11072664

>>11072613
It's indispensable for certain dishes. If you're making something without a lot of inherent liquid (like pasta con le sarde), it will keep things from sticking together, smooth out the dish, and give the whole thing a creamier texture. You don't need very much either, maybe just a few spoonfuls for a dish that was made with 400g of dry pasta.

I don't think it helps much when you're just using a tomato sauce though.

>> No.11072712

>>11072607
a larger amount of water would drop temperature less than a small amount from the same amount of pasta, however since it's the same amount of pasta at the same temperature, the total energy lost will be the same and bringing the water back to a boil by re introducing the lost energy should take more or less the same amount of time regardless of the size of the pot

>> No.11072808

>>11072613
>The starchy pasta water thing is a holdover from WWII rationing tips.
Lol wut? It's the key to making many Italian pasta dishes that date way before WW2.

And it helps with almost every kind of sauce. I bet you just dump a pot of sauce onto dry pasta, don't you?

https://www.seriouseats.com/2016/02/the-right-way-to-sauce-pasta.html

>> No.11072817

>>11072262
Because he does stuff the right way ?

>> No.11072823

>>11072274
>not having a hot enough stove that you can get water bottle enough that it keeps boiling even when pasta is added
>not knowing how to use a lid to keep heat in

>> No.11072824

>>11072808
I usually make bolognese, alfredo, puttanesca, and pangratatto when I cook pasta. None of those require a thickener.

...and if one did need a thickener wouldn't it make more sense to add cheese (if it is a cheesy dish, of course) or a more concentrated form of starch? I mean, I can see using the pasta water since it's frugal. But from an effectiveness perspective wouldn't a stronger starch slurry make more sense?

>> No.11072850
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11072850

>>11072824
>...and if one did need a thickener wouldn't it make more sense to add cheese (if it is a cheesy dish, of course) or a more concentrated form of starch?
>cheese
>form of starch

>> No.11072857

>>11072824
It also makes it "creamier" and it sticks to the pasta better.

>> No.11072862

>>11072824
It's not just about thickening the sauce. It's about helping it stick to the pasta.

You clearly have no idea what you're talking about.

>> No.11072865

>>11072824
It doesn't thicken anything. I don't know why people say that. It emulsifies.

If you're making a dish that's not very saucey it will help, but I agree with you that for stuff like bolognese or alfredo there's no need.

>> No.11072881

>>11072850
I did not state that cheese and starch were the same. I said that if cheese were inappropriate to use for our hypothetcial dish and we were thus forced to use starch instead, why not use a higher concentrated form of it than pasta water? for example, we could use a cornstarch slurry as is commonly used for stir-fries.

>> No.11072888

>>11072862
>It's not just about thickening the sauce. It's about helping it stick to the pasta.
Those are one and the same, anon

>>You clearly have no idea what you're talking about.
I'd ask you to teach me, but you're clearly the one with a poor grasp of what starch does in solution, or how viscoscity works.

>> No.11072891

>>11072888
>Those are one and the same, anon
No they're not.

>> No.11072924

>>11072891
Nonsense.
The pasta will always be "Wet" with sauce when served. Increasing the viscoscity of the sauce by adding starch means that the layer of "Wet" stuck on the pasta will be thicker, which means more sauce is stuck to the pasta.

Adding starch to water does not change its adhesion. Refer to Modernist Cuisine, volume 4 page 13.

>> No.11073380

>>11072274
I can freeze home made pasta?
do I need to unfreeze it before boiling?

>> No.11073386

>>11072131
i've actually started to steam my pasta, makes a texture a lot better

>> No.11073393

>>11072613
>not already using starch water to prepare for WWIII...