/ck/ - Food & Cooking

[Anonymous No.11169820]

So does olive oil actually stop the noodles from being stuck together or is that just a meme? First time making spagehetti.

[Anonymous No.11169826]

also sauce won't adhere to the pasta

[Anonymous No.11169834]

>>11169820
It kinda works, but:
1) your pasta won't stick together if you cook it properly without oil
2) the oil presents a fire hazard if your pot boils over
3) the oil stops the sauce sticking to the pasta.

...it's just a bad idea. Boil your pasta in a large pot of water at a rolling boil until nearly done, then finish cooking it in the sauce.

[Anonymous No.11169835]

>>11169820
it's a meme

[Anonymous No.11169844]

>>11169834
You don't need a lot of water. Just keep them moving and seperated for the first 1-2 minutes in the water and you're good. Using less water means the water will contain more starch which makes for a better sauce.

[Anonymous No.11169849]

>>11169820
>So does olive oil actually stop the noodles from being stuck together or is that just a meme?

Yes.

You boil them, drain them, and then add olive oil and wa la, less sticking.

[Anonymous No.11169853]

>>11169820
>>11169834
this, but furthermore, adding oil to the WATER does absolutely nothing
if you have leftover noodles you want to save for later, THEN add a little oil to them

[Anonymous No.11169877]

>>11169820
My father likes to stick leftover pasta in a Tupperware with oil or water to prevent sticking but it's disgusting I would not recommend it.

[Anonymous No.11169972]

There is a slight difference in taste and mouth feel.

In my opinion, adding olive oil make its a tad fruitier, and the mouth feel is slightly more "slippery" compared to a more starchy, thick feel.

However adding any sauce really makes it impossible to tell after, and the sauce sticks to my pasta. Not sure where that meme came from that it doesn't "stick". I literally can tell no difference after adding sauce. I usually just butter up the noodles and add parmesan, fresh cracked black pepper, and maybe bacon if I feel like a hungry man. With less ingrediants, you can still tell the difference between olive oil noodles or just salted water.

Also, take your spaghet to the next level, and salt your water with garlic salt

[Anonymous No.11170056]

The oil just keeps the water from foaming.

[Anonymous No.11170075]

Never used oil in thousands of times I've cooked noodles

Only had them stick once when used way too much noodle in small pot and not enough water

[Anonymous No.11170085]

>>11169820
>cooking pasta unevenly
This person needs to break that pasta in half so it cooks evenly.

[Anonymous No.11170090]

>>11169820
Salt, water, pasta

[Anonymous No.11170107]

>>11169820
I don't use oil in pasta, I might put some crushed red pepper in the water and salt.

My noodles never stick, just stir it dude.

[Anonymous No.11171406]

>>11169820
it's just a meme according to Bojack Horseman

[Anonymous No.11171427]

when straining pasta save a cup of pasta water. Add sauce to the pasta on low heat
Stir in some pasta water untill sauce becomes silky
your welcome

[Anonymous No.11171431]

>>11169820
you should only ever add it with lasagna noodles

[Anonymous No.11171489]

>>11169853
>if you have leftover noodles you want to save for later, THEN add a little oil to them
If you did it right all the pasta would be in the sauce already

[Anonymous No.11171578]

If you have leftover pasta that sticks together just bring half an in inch of water in a pot to a rolling boil, then throw in the pasta block and stir lightly. The steam will get the pasta to separate in a few seconds.

[Anonymous No.11171595]

Oh and also dont put spaghetti in a pot like in OP's pic. You take the whole bunch, hold it vertically over the middle of the pot in both hands and then you slightly twist the bunch of spaghetti like you are trying to wring the neck of some bird, then you quickly let go with both hands and let the pasta fall into the pot. if you have done it correctly you have the spaghetti spaced out more or less evenly in a 360° circle around the pot and as they cook they will slide into the pot all by themselves.

[Anonymous No.11171757]

>>11170090
This desu senpai, salting the water works pretty well for me.

[Anonymous No.11171787]

I just mix up the spaghetti in with the bolognese sauce right after straining them and that takes care of the sticking issue. Makes them 1% more healthy too since you avoid having to use additional oil.

But if it's absolutely necessary to have them separate (for a fancy presentation or whatever) i just cut a piece of butter and mix it in with the spaghetti after they've been strained. Since the spaghetti is still hot it melts the butter and lubes them up.

[Anonymous No.11171953]

>>11169820
how to cook pasta:
>fill pot with water (the more the better)
>add a pinch of coarse salt (if you don't have it use regular salt, it's just an italian meme)
>turn the heat on
>when the water is boiling add pasta (if it's long pasta do what >>11171595 says)
>stir every few minutes to prevent sticking to the pot
>when the pasta is ready pour everything into a pasta strainer (yes, adding cooking water to the sauce is useless most of the time, you can throw it away)
>put the strained pasta back in the empty pot
>add sauce
>mix pasta and sauce while still in the pot (never serve unmixed pasta with sauce on top, it's retarded and nobody in italy does it)
>serve
>add olive oil and/or cheese (parmigiano, grana, pecorino or whatever) to taste
>please avoid the meme basil leaf

voilà

[Anonymous No.11171957]

>>11171953
>adding cooking water to the sauce is useless most of the time, you can throw it away
Che cazzo stai dicendo?

[Anonymous No.11171983]

>>11171953
>add olive oil and/or cheese (parmigiano, grana, pecorino or whatever) to taste
>add both olive oil and cheese when there's already sauce
Dafuq? Never seen that in my whole life. It's just cheese, no oil. What are you eating and who taught you to do that in general?

[Anonymous No.11171985]

>>11169820
oil does nothing in the pasta water, you only add oil to pasta once it's done if it is the sauce or part of the sauce.

[Anonymous No.11171992]

>>11171957
it depends
you can add cooking water to carbonara or pesto, but you don't do it with tomato sauce or ragù
personally i just like to stop straining the pasta while there's still some water on it, you achieve the same effect in the end
porco dio

>>11171983
yes, no problem with adding some oil "a crudo" to finished pasta if the sauce doesn't have it already (maybe seafood pasta or tomato sauce)
just don't pour a fuckton in it

[Anonymous No.11172016]

>>11171992
This may help clarify things:
1) I am Italian, but still, I swear I've never seen anyone do that in my whole life.
2) I have overreacted, I just asked my family and they too found it weird but possible.

Other than that I never add the water to the pesto
because I don't like it too salty. If anything i dilute it with a spoon of milk to make more fluid. I've only done it with the pesto alla genovese so far.

[Anonymous No.11172021]

>>11172016
>pesto con il latte
Che cazzo

[Anonymous No.11172032]

>>11172021
Don't hate, it's good and it helps cover up the mistake if you put too much salt.
Prova se ti succede.

[Anonymous No.11172066]

>>11171953
>voilà
Wa la. It's Wa la. It's a French expression meaning sth like "here you are, it's done and ready now"

[Anonymous No.11172069]

it works, but it's not necessary.

related question though, what effect does adding salt have?

[Anonymous No.11172072]

>>11172066
and anon wrote it correctly unlike you

[Anonymous No.11172075]

>>11172066
>>11172072
Viola, you brain-dead fucks.

[Anonymous No.11172082]

>>11171992
>>11172016
>>11172021
regional differences
two italians from different places will never agree on cooking, i don't even agree with people from my city

where are you all from by the way?
i'm from modena

>>11172066
i have a second house in monaco and i can speak french
i hope you're not really this retarded and you're just baiting

[Anonymous No.11172092]

>>11172082
Napoli my dude

[Anonymous No.11172098]

>>11172066
>wa la
HEY WA LA
I'LL SEE YOU IN WA LA WA LA

[Anonymous No.11172127]

>>11172082
>>11172092
Firenze

[Anonymous No.11172254]

>>11169820
STOP CALLING PASTA 'NOODLES'!!!!! REEEEEEEEEEEEEEEEEEEEEEEEE

[Anonymous No.11172681]

>>11169844
You save the water? That's quite autistic. Use at least a quart of water anytime you make pasta, no oil necessary just lots of salt.

[Anonymous No.11172685]

>>11170085
So you literally never eat proper spaghetti? It's supposed to be over the water at first, stir it and it'll all be submerged in 10 seconds.

[Anonymous No.11172690]

>>11171953
>not liking basil
>not having your own basil plants

[Anonymous No.11172699]

>first time making spaghetti
Ummmm, I thought 4chan was 18+

[Anonymous No.11172700]

>>11169820
>making spaghetti
From scratch?

[Anonymous No.11172713]

>>11172685
Not who you replied to, just thought i'd chime in

Although cooking it whole is technically correct, I prefer to break mine in half. Water takes forever to boil on my stove, rather than wait 100 years for a huge pot to boil, i break them in half so I can actually eat at a reasonable time/not use 10 gallons of propane to boil water

[Anonymous No.11172726]

>>11169820
it keeps the sauce from sticking to the noodles, which is what you want

[Anonymous No.11172729]

>>11172726
is this b8?

[Anonymous No.11172737]

Get a pair of tongs and keep seperating the spaghetti until they're all unstuck if you're lazy like me and just want them cooked as quickly as possible

[Anonymous No.11172753]

You boil noodles in sauce. Thicken sauce later if you want.

[Anonymous No.11172764]

>>11169844
This. You can boil pasta in a skillet as long as you keep it moving in the first few minutes.

[Anonymous No.11172941]

>>11169820
It's a meme. OTOH, the oil does help to reduce the surface tension of the water making it boil faster.

[Anonymous No.11173202]

>>11172082
>i have a second house in monaco
Gordon? Gordon Ramsay? Is that you?

[Anonymous No.11173222]

>>11172764
Just use less water in the pot. Why the fuck would you boil spaghetti in a skillet? I swear those retarded recommendations all come from gas stove users who have no power. Get a portable induction top and issues with boiling water quickly are a thing of the past. You can give away your electric kettle too then.

[Anonymous No.11174334]

>>11173222
Nice trips
Sauces I like usually heartier

What's a way of making such sauces

[Anonymous No.11174376]

Come on son.
Here's are some pasta 101:
If pasta sticks together it's bad quality pasta
Stir few times for the first few minutes to prevent pasta stick together
Olive oil doesn't prevents pasta from sticking. it's just a waste of oil
Salt the pasta water before putting pasta
Pasta must be eaten "Al dente"
To make sauce stick to pasta you must finish the very last minute in the sauce. Keep moving pasta as it release starch when below some temp( 80C iirc)
It is ok for some recipe to finish the pasta with some olive oil (not much)

Wa la, you made the simplest dish after pbj sandwich.

[Anonymous No.11174401]

>>11172941
>It's a meme. OTOH, the oil does help to reduce the surface tension of the water making it boil faster.
you need to have 80C. It's not boiling per se that cooks pasta

[Anonymous No.11174425]

Spaghetti is a meme pasta only fit for children. Its difficult to eat, it gets all over your chin and makes a mess with loose wires hanging around your mouth which you have to suck up. It also has a very smooth surface so it doesn't hold sauce as well either. Its simply too impractical.

When you compare it to penne or fusili, which you can simply stab with your fork and put in your mouth with little effort, which has ridges and holes and screw like shapes which holds onto the sauce. There is no mess on your chin, no loose wires you have to suck up.

I can't see any good reason to choose spaghetti over penne or fusili.

[Anonymous No.11174503]

>>11172690
right?
I might have got mad over this if it wasn't so retarded...

[Anonymous No.11174509]

>>11172737
I just use chopsticks because I don't want to clean the tongs... I'm lazy.

[Anonymous No.11174532]

>>11174425
If you can't slurp it without it getting all over your face then yeah... But I don't know anybody that cannot do that.
I like spaghetti noodle because of their ratio of noodle to sauce. Manicotti is a different story because you stuff those. But on that note, I can see the rationalization of penne or fusili.

[Anonymous No.11174567]

>>11169820
Swirl the spaghetti when you put it in and give it a good stir when it's half done. Won't stick.

[Anonymous No.11174721]

>>11174532
Exactly, learn to eat spaghetti like an adult, with a fork and spoon. There is zero reason why you should have noodles flopping everywhere. Also, it has the same "surface" as any other pasta, just put some starch back in the pan and it'll soak up sauce like anything else.

[Anonymous No.11174727]

Use it. I’ve been cooking spaghetti since my mother taught me how back when I was five. Olive oil, some salt, and boil for around 7 minutes. It works wonders and keeps the noodles from clumping up

[Anonymous No.11174733]

>>11170085
Woah woah woah. No.

[Anonymous No.11174749]

>>11174733
I saw "Pot Ready" spaghetti for the first time in the store today. Literally just broken in half and put in a box. Fuck this Earth.

[Anonymous No.11174786]

>>11174749
Wtf is wrong with people? Why does no one seem to realize that YOU DONT BREAK THE PASTA?

[Anonymous No.11174807]

You have to rub the noodles with salt before immersing them retards.

[Anonymous No.11174879]

>>11174786
Everyone does know that but there's 1 anon who says you should just to rumple wop panties and it clearly worked on you.

[Anonymous No.11174996]

>>11174879

[Anonymous No.11175017]

>>11169820
Please don't. My parents always did growing up, and as soon as I started cooking for myself and not doing it, it instantly made it better

[Anonymous No.11175052]

>>11174786
How else would you fit it in the pot?

[Anonymous No.11175646]

>>11174425
>Its difficult to eat
git gud
>>11174532
>>11174425
You must twirl it around the fork. You are not supposed to use the fork like a pitchfork to raise the spaghetti from the plate and bring them to the mouth. Eat some ramen noodles if you want to do that

[Anonymous No.11175833]

>>11174334
>Sauces I like usually heartier
>What's a way of making such sauces
Use stock instead of water, sweat off veggies and thoroughly brown meat before adding to the sauce, add spices like marjoram, caraway, nutmeg or add a dash of red wine, add MSG, more butter, reduce the sauces more.

[Anonymous No.11175857]

>>11169820
Add a lot of salt to your water.

[Anonymous No.11176556]

>>11169820
https://www.seriouseats.com/2016/02/the-right-way-to-sauce-pasta.html

/thread