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/ck/ - Food & Cooking

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Anonymous Mon Jan 30 19:41:42 2017 No.8523963 [Reply] [Original]

>he doesn't boil his pasta in chicken or vegetable stock
it's like you don't even enjoy flavor

>>	Anonymous Mon Jan 30 19:43:57 2017 No.8523967 whatever you say, marco

>>	Anonymous Mon Jan 30 19:44:38 2017 No.8523969 >>8523963 I'm boiling how much stock to cook pasta?! I don't think so.

>>	Anonymous Mon Jan 30 19:47:13 2017 No.8523980 File: 452 KB, 679x670, 1484188276562.png [View same] [iqdb] [saucenao] [google] >not boiling your pasta in piss

>>	Anonymous Mon Jan 30 19:57:40 2017 No.8524013 File: 31 KB, 380x380, IMG_1148.jpg [View same] [iqdb] [saucenao] [google] >>8523963 Pic related is not chicken stock you mouth breather

>>	Anonymous Mon Jan 30 20:00:26 2017 No.8524020 File: 525 KB, 1000x420, liquid stock.jpg [View same] [iqdb] [saucenao] [google] >>8524013 ever heard of liquid stock?

>>	Anonymous Mon Jan 30 20:01:44 2017 No.8524024 >>8524020 No one is stupid enough to waste that much stock boiling pasta. If they are, they would actually be stupid enough to unironically tell people about it. Huh...

Anonymous Mon Jan 30 20:02:44 2017 No.8524028

You can just salt your water with about 1% solution of salt (varies on the specific salt you use) and it should have similar saltiness to a broth and it will make your noodles super tasty. General rule of thumb is to taste the water you're thinking of boiling your noodles in and understand your noodles will end up tasting like the water, so salt to taste. Usually I go with about 5 grams per liter of water.

No need to waste stock, especially if it's proper homemade stock.

>>	Anonymous Mon Jan 30 20:04:31 2017 No.8524035 >>8523963 >boil pasta in stock to give it slight flavor >use fraction of that stock to make sauce and give the dish actual flavor Gee, I don't know.

>>	Anonymous Mon Jan 30 20:04:36 2017 No.8524036 >>8524020 >>8524013 These things are about as tasty as the juice that pools at the bottom of trash bags.

>>	Anonymous Mon Jan 30 20:22:31 2017 No.8524080 >>8524024 I reuse the stock and boil several batches of pasta until it is disposed of

>>	Anonymous Mon Jan 30 20:22:51 2017 No.8524083 >>8523963 Distracts from the flavor of the actual dish you're preparing.

>>	Anonymous Mon Jan 30 20:26:33 2017 No.8524092 >>8524080 Is that suppose to make it sound better? Old starchy sludge water? What the fuck are you even doing with your life?

>>	Anonymous Mon Jan 30 20:30:44 2017 No.8524107 >>8524092 making delicious pasta that everyone I serve it to highly enjoys that is what I am doing.

Anonymous Mon Jan 30 20:30:49 2017 No.8524108
File: 93 KB, 1300x866, 45896949-Portrait-of-a-laughing-male-chef-cook-holding-spoon-and-pan-isolated-on-a-white-background-Stock-Photo[1].jpg [View same] [iqdb] [saucenao] [google]

>Hey why does this lasagna look and taste like shit?
>Oh, some guy on 4chan told me to always boil my pasta in vegetable stock

>>	Anonymous Mon Jan 30 20:31:17 2017 No.8524109 i boil pasta in remouillage using stock is a waste

>>	Anonymous Mon Jan 30 20:32:54 2017 No.8524114 >>8524107 Sure you are. Telling lies on the internet won't change the fact you are a fat lonely virgin who has a printed pic of your waifu taped to a couch cushion you found in a back alley. Kill yourself.

>>	Anonymous Mon Jan 30 22:29:08 2017 No.8524539 >>8524024 Not him but I make pasta in a saucepan so I use less stock And I use the starchy stock as the base for a sauce

>>	Anonymous Mon Jan 30 23:49:05 2017 No.8524776 boil pasta in vegetable oil. the essence of the vegetable is in the oil

>>	Anonymous Mon Jan 30 23:52:20 2017 No.8524784 >he doesn't braise mushrooms, lettuce and peas in chicken stock, lemon juice and butter to eat with like every meal what the FUCK are you even for

>>	Anonymous Mon Jan 30 23:56:16 2017 No.8524793 >not boiling your spaghetti in the prego to save yourself time

>>	Anonymous Tue Jan 31 00:11:03 2017 No.8524821 >not bathing in your stock after cooking pasta to conserve water Way to kill the earth op

>>	Anonymous Tue Jan 31 00:18:12 2017 No.8524840 >>8524821 >not spearing tomatoes with raw spaghetti waste not, want not

>>	Anonymous Tue Jan 31 12:11:42 2017 No.8526193 >>8524024 t. poorfag

>>	Anonymous Tue Jan 31 12:15:00 2017 No.8526204 >>8524036 What a coincidence. The juice that pools at the bottom of trash bags is exactly what I use to boil my pasta in.

>>	Anonymous Tue Jan 31 12:16:04 2017 No.8526206 File: 18 KB, 399x400, 1479536262113.jpg [View same] [iqdb] [saucenao] [google] >not boilin' ya 'ghetti in the pasta sauce itself Shiggy, 'non

>>	Anonymous Tue Jan 31 12:17:50 2017 No.8526213 >eating

>>	Anonymous Tue Jan 31 12:23:02 2017 No.8526223 When I boil my pasta I always use knorr stock pots. You should try it.

>>	Anonymous Tue Jan 31 12:24:22 2017 No.8526226 >>8524013 >>8524020 Silly meat eaters think that everything has to taste like meat. Just add salt to bring out the natural flavors of the pasta.

>>	Anonymous Tue Jan 31 12:25:45 2017 No.8526229 >>8524821 >not making your own human-flavored stock

>>	Anonymous Tue Jan 31 12:29:11 2017 No.8526238 File: 611 KB, 960x1299, 2009-09-22-caveman_science_fiction.jpg [View same] [iqdb] [saucenao] [google] >>8526206 You absolute madman, you'll doom us all!

>>	Anonymous Tue Jan 31 12:36:00 2017 No.8526258 >>8526206 Does this work? I've also always wondered what would happen if you dripped milk through coffee instead of water, since people put milk in coffee.

>>	Anonymous Tue Jan 31 12:52:05 2017 No.8526310 >>8523963 I just boil my pasta in butter and then add the keptchup, saves ma a lot of time

Anonymous Tue Jan 31 12:56:00 2017 No.8526331

>>8526258
>I've also always wondered what would happen if you dripped milk through coffee instead of water, since people put milk in coffee

the milk would probably clog the machine and filter since you would have to get it hot enough that it would develop a skin.

>>	Anonymous Tue Jan 31 14:21:31 2017 No.8526556 >>8526258 Yeah, it does work. Thickens the sauce too.

>>	Anonymous Tue Jan 31 17:43:48 2017 No.8527123 >>8526226 Are you a fucking idiot? Clearly I said my pic was not stock. Kill yourself faggot vegan. No one gives a shit about you or your opinions on cooking.

>>	Anonymous Tue Jan 31 17:54:20 2017 No.8527150 I saw a cooking show where a guy cooked his spaghetti in two bottles of red wine so the pasta was red. It worked, but all I could think was what a waste of wine.

>>	Anonymous Tue Jan 31 18:03:23 2017 No.8527174 >>8527150 Did he just poor it down the drain when he strained it? I think there are various recipes that call for boiled wine if he recycles it.

>>	Anonymous Tue Jan 31 18:16:01 2017 No.8527208 >>8524024 I mean couldn't you just add a bit of stock to the water you boil the pasta in and it would still flavor it a little?

>>	Anonymous Tue Jan 31 18:20:05 2017 No.8527216 >>8527208 Why do you even need to? Do you plan on eating pasta with no sauce? I cook my pasta al dente and then bake it with sauce so it soaks up a bit of sauce and helps it all stick together. I see no reason to put anything in the water except salt.

>>	Anonymous Tue Jan 31 18:22:44 2017 No.8527222 >>8527174 It's gonna have shitloads of starch in it. Maybe it could be used in a sauce or something.

Anonymous Tue Jan 31 18:25:00 2017 No.8527226

>>8527208

Why would you want to add chicken flavor to it in the first place though? Surely it would clash with the flavor of whatever sauce you're making to serve with it.

Maybe if you had nothing else in the house but pasta (no sauce, nothing else) then I could see doing that to add flavor, but in general circumstances it makes no sense to me.

>>	Anonymous Tue Jan 31 18:26:29 2017 No.8527231 >>8527174 >recipes Throw in some cinnamon, nutmeg and clove and you've got mulled wine to get sloshed on with the meal.

>>	Anonymous Tue Jan 31 18:28:45 2017 No.8527242 >>8527231 Do you really want your mulled wine to be starchy?

>>	Anonymous Tue Jan 31 18:32:31 2017 No.8527252 >>8527231 >>8527242 Also non-alcoholic as almost all of the alcohol would have boiled away by the time the pasta is ready.

>>	Anonymous Tue Jan 31 18:32:49 2017 No.8527255 >>8527242 You're right, better drink some gin first so I can't taste it.

>>	Anonymous Tue Jan 31 18:35:20 2017 No.8527263 >>8523963 that's what sauce is for. If you are thickening a stock based sauce with pasta starch, then I have no problems with this whatsoever.

>>	Anonymous Tue Jan 31 18:35:20 2017 No.8527264 >>8527252 Actually no, it takes a very long time for alcohol to boil off from food. 10 minutes is nowhere near enough time and would only boil off a very small amount.

>>	Anonymous Tue Jan 31 18:38:21 2017 No.8527274 >>8527264 That's not necessarily true. If you are slow simmering a sauce, yes. If you are rapidly boiling pasta, you will cook off a shit load of alcohol.

>>	Anonymous Tue Jan 31 18:40:12 2017 No.8527278 >>8527264 It takes a very long time for ALL the alcohol to boil off. You'd lose a lot of it in 10 min.

Anonymous Tue Jan 31 18:48:56 2017 No.8527306

>>8527274
You hit a point of diminishing returns though. If you are boiling pasta in a harder wine (13% or so) at about 100C, your starchbooze would still be about as alcoholic as beer in 10 mins.

Also, what kind of pasta are you making? 10 mins is excessive.

Anonymous Tue Jan 31 19:43:57 2017 No.8527435

>>8527306

I eat whole wheat pasta, and it takes longer to cook, even al dente. Good job coming up with "but If you use stronger wine" to try and make yourself right, but you're still just an idiot. It's fucking stupid. Did you factor in the time it takes to bring the wine to boil? Did you factor in the time it takes to mull the wine after you cook the pasta? Or will you make mulled wine at the same time you cook your pasta? No one wants to drink mulled wine full of pasta starch regardless of alcohol content anyway. Your ideas are stupid and you are stupid.

>>	Anonymous Tue Jan 31 23:07:18 2017 No.8528067 >>8523963 Fucking moron, the wheat is supposed to be the flavor of the dish Git gud

>>	Anonymous Wed Feb 1 00:56:36 2017 No.8528428 >>8524013 Fuck off Marco Pierre White

>>	Anonymous Wed Feb 1 01:47:34 2017 No.8528572 >>8524028 you could save the stock after for soup, the pasta will give it added flavour

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