[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 1.22 MB, 1920x1080, pastaaglio.jpg [View same] [iqdb] [saucenao] [google]
13550696 No.13550696 [Reply] [Original]

I just made Pasta Aglio recently and it was delicious and fun to make. I added some chicken to the dish with a homemade seasoning that turned the dish from a 8/10 to a 10/10. I've been watchiing and reading some recipes and decided i'll make Carbonara next since it seems pretty straightforward and i've never tried it

I'm pretty limited on cookware but will probably start adding some stuff soon like a mixer and a food processor.

What are some good, easy to make recipes from scratch for people just getting into cooking?

>> No.13550749

>>13550696
Cacio e Pepe

>> No.13552224

bump

>> No.13552298

>>13550696

Gonna skim my books and see what jumps out.

>> No.13552308
File: 2.23 MB, 4032x3024, 157973493254076807966936164085.jpg [View same] [iqdb] [saucenao] [google]
13552308

>>13552298

>> No.13552318
File: 1.98 MB, 4032x3024, 15797349754748700025053938976261.jpg [View same] [iqdb] [saucenao] [google]
13552318

>>13552308

>> No.13552321
File: 1.95 MB, 4032x3024, 15797350308384565731403435652947.jpg [View same] [iqdb] [saucenao] [google]
13552321

>>13552318

>> No.13552328
File: 1.83 MB, 4032x3024, 1579735096562128689326988469830.jpg [View same] [iqdb] [saucenao] [google]
13552328

>>13552321

>> No.13552331
File: 1.80 MB, 4032x3024, 15797352062238889335169671763461.jpg [View same] [iqdb] [saucenao] [google]
13552331

>>13552328

>> No.13552340
File: 2.35 MB, 4032x3024, 15797352374083811307481176100508.jpg [View same] [iqdb] [saucenao] [google]
13552340

>>13552331

>> No.13552343
File: 103 KB, 640x885, mixed-green-salad-pecans-vertical-a-1800.jpg [View same] [iqdb] [saucenao] [google]
13552343

>>13550696
try salads. vinaigrettes or light dressings. easy to learn and it will change your life!

>> No.13552348
File: 1.94 MB, 4032x3024, 15797352990308903008749124560353.jpg [View same] [iqdb] [saucenao] [google]
13552348

>>13552340

>> No.13552357
File: 2.12 MB, 4032x3024, 15797353683094879656302655982326.jpg [View same] [iqdb] [saucenao] [google]
13552357

>>13552348

>> No.13552367
File: 1.45 MB, 4032x3024, 15797354402917607975512403007103.jpg [View same] [iqdb] [saucenao] [google]
13552367

>>13552357

>> No.13552370
File: 2.15 MB, 4032x3024, 15797355022803821258967728695900.jpg [View same] [iqdb] [saucenao] [google]
13552370

>>13552367

>> No.13552378
File: 2.60 MB, 4032x3024, 15797355673688759311169668726377.jpg [View same] [iqdb] [saucenao] [google]
13552378

>>13552370

>> No.13552391
File: 2.00 MB, 4032x3024, 15797356612621209413336048145681.jpg [View same] [iqdb] [saucenao] [google]
13552391

>>13552378

>> No.13552401

>>13552391

Okay, back to folding laundry.

>> No.13552436

>>13552378
>puttanesca
>one can of tuna
What the fuck. If you're even going to suggest doing that put it in the write up, not the ingredient list.

>> No.13552480

>>13552436

It's specifically mentioned in the write up as an optional ingredient to make it a rounded standalone meal. I don't see the issue.

>> No.13552542

>>13552480
>make it a rounded standalone meal
Drink a protein shake if you care that much about muh protein. Don't ruin a perfectly good dish because of you're stupid baby /fit/ garbage.

>> No.13552557

>>13552542

Once more, it's suggested as a (fitting) addition if you want the meal to have a bit more to it. I never add the tuna when I make it, which is also a decision you could make, and is also how it's presented. Calm yourself.

>> No.13552578

>>13552557
>it's suggested as a (fitting) addition
>/fit/ting
More like fattening. I'm not looking at a puttanesca recipe for retarded suggestions like adding fucking canned tuna. Seriously, just drink your chocolate protein milk if you're going to be a baby; nobody cares about your stupid shit.

>> No.13552590

>>13552578

>thinks adding canned tuna to a dish that already contains other canned fish isn't appropriate

I'll give you that wouldn't be traditional puttanesca at that point but the flavor profile is appropriate. Have fun being the way you are, anon.

>> No.13552602

>>13552590
>have fun being the way you are
I take great pleasure in enjoying good food. Enjoy sticking needles in your ass, though.

>> No.13552666

>>13550696
>Pasta Aglio
When I make an Aglio e olio, I make a fresh olive-oil toasted crumb topping that adds some more texture as well as flavor. I don't remember the Italian name, but it roughly translates to pasta "with sand" (RIP Jeff Smith-Frugal Gourmet c.1990?).
Anyway, while my pasta is cooking, I pulse up some fresh bread crumbs, or grate them on a grater (heels of old bread work), ie coarse crumbs. In a nonstick, I start my olive oil cold with the garlic to really extract it into the oil, sprinkle in some herbs like italian seasoning, chili flakes optionally, and the coarse crumbs to toast up.
Ratiowise, you need to have a little more olive oil than the bread crumbs will absorb such that your pasta gets a little coating of oil too. Hit the crumbs with grated cheese at the end to toast it up too, if you wish. I add a lot of cracked pepper, and then this crunchy oily topping is ladled (not tossed) on top of the drained pasta, so it stays crisp, and adds texture to each bite. The toasted flavor comes through. Use good extra virgin for more olivey flavor. Add onions to the pan for something more substantial. Anything oil-friendly can be added from a jar too, from oil cured olives to salt cured capers to oil cured sun dried tomatoes. Adding the toasted crumb topping to gnocci, frozen tortellini or pierogi is also nice. Holding back on the oil or butter, makes a pan toasted crumb good on cheesy pasta too. Try a basic bechamel topped pasta by toasting up the crumbs first, setting aside and using the same pan to make your roux, and your bechamel.