[ 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: 44 KB, 600x400, IMG_7203.jpg [View same] [iqdb] [saucenao] [google]
14934108 No.14934108 [Reply] [Original]

cacio e pepe

>> No.14934109

cheese and penis

>> No.14934110

>>14934108
>undercover frog posting

>> No.14934121

>>14934108
Where's the fucking sauce? Cacio y pepe is not just pecorino and pepper thrown on top of pasta.

>> No.14934352

I know they're 2 different dishes but I feel like aglio e olio is just the superior version to this.

>> No.14934413

>>14934352
aio e oio has no cheese and uses oil
>>14934121
it's that + tossed in butter

>> No.14934504

>>14934110
It's Italian, dipshit.

>> No.14934511

>>14934413
I use cheese, herbs, and lemon juice in my algio e olio, I bet that pisses you the fuck off lmao.

>> No.14934516
File: 42 KB, 420x315, alfredo-.jpg [View same] [iqdb] [saucenao] [google]
14934516

Non tomato pastas are the superior pastas

>> No.14934525

>>14934511
Is this the /ck/ version of yo little donnie posting

>> No.14934581

>>14934413
I use some parmesan when I make it. As well as salt, pepper, parsley and chilli flakes.

>> No.14934625

>>14934504
>pepe
okay, frogger

>> No.14934629

>>14934108
caca e poopoo

>> No.14934650

>>14934413
No you toast the pepper, infuse it in some pasta water and and make a paste with the pecorino to dilute with more pasta water and coat the cooked pasta. No need for butter.

>> No.14934656

>>14934650
this pasta water thing is such a stupid meme. the pasta should have enough water on it already. just throw it in the pan. butter beats olive oil in this instance

>> No.14934674

>>14934656
it's for starch, you fucking dingus. please learn to cook.

>> No.14934687

>>14934674
you're not wringing the pasta out are you? it still has water on it. this shit was debunked weeks ago

>> No.14934693

>>14934511
Doesn't piss me off, but if you were offering me aglio-olio and there was more stuff in it than garlic and oil, I might be subtly surprised, as the name describes what's in it. It's a bit like throwing onions and chili sauce at a BLT, undoubtedly good, but it's a BLT with extra steps now.

>> No.14934708

>>14934516
https://www.youtube.com/watch?v=kvXz36RFphU

>> No.14934722

>>14934687
If you want to make a cheese based sauce without milk or a roux, pasta water is really the only way to incorporate enough water without the cheese clumping and separating from the water. It's basically a thin, dairy free roux. If you don't drain the pasta at all - just literally throw it with the tongs from pot to pan - you might get enough water to pull off something saucy. Otherwise, an oil/fat emulsion with hot water is the only way to pull it together in anything more closely resembling a sauce than a dressing with cheese on top.

That said, oiled/buttered pasta with hard cheese and pepper is just as good as pasta incorporated into peppery cheese goo.

>> No.14934755
File: 3.20 MB, 3024x3928, butter and cheese.jpg [View same] [iqdb] [saucenao] [google]
14934755

>>14934722
here you go

>> No.14934778

>>14934755
I've done it both ways. I have different recipes from family members from different parts of Italy. It's easy to make differently, but it's very hard to screw up.

>> No.14934786

>>14934755
Also there's no pepper in that recipe.

>> No.14934789

>>14934786
no shit, it's how you make a cheese sauce with just butter

>> No.14934805

>>14934789
one that leaks all over the plate. If someone so much as breaks a sweat in the same room as that, it'll break.

>> No.14934841

>>14934805
jesus christ pull your head out of your ass I could do this in a zip lock bag in the microwave puffed with air.

>> No.14934856

>>14934841
You should, routinely.

>> No.14934866

>>14934805

>more water leads to breaking of a sauce

Youre retarded, stop posting.

>> No.14934876

>>14934866
>water won't break a cheese sauce
Stand closer to your mother in the kitchen. Even if it's tendies 5 nights a week, you might learn something.

>> No.14934901

>>14934516
I disagree but that's alright.

>> No.14934904

>>14934876
You dumb fucking nigger. Haha.

I literally just boil water and add cheese to make the sharpest, cheesiest, gooiest cheese sauce possible.

Roux, bechamel, cream, even starch, are all for retards.

>> No.14934919

>>14934876
t. can't into heat control and thinks it's the liquid that's breaking the sauce

>> No.14934927

>>14934904
Anyone who's ever seen plain water added to chocolate or cheese, feel free to pity this person. I choose to smirk.

>> No.14935188

>>14934876
You can reduce the starchy water by evaporation and the cheese has all it needs to emulsify a sauce. You undercook the pasta to finish it in the pan with the water evaporating.

Superior technique to shit drowned in butter.

>> No.14935200

>>14935188
Who are you and who are you arguing with? I think this devolved into a bunch of half assed, knockoff hand gestures.