Comment on It’s always too little or too much. There is no in between

Z745812939054@lemmy.zip ⁨2⁩ ⁨days⁩ ago

• teslekova@sh.itjust.works ⁨1⁩ ⁨day⁩ ago

  No, you’re fine doing it on pasta you’re keeping as leftovers. The oil thing you don’t do is add it to the water while cooking, because it floats on top, does absolutely nothing and just wastes oil.

  You are right to do what you’re doing. I like this idea. My fridge sphaghetti always sticks together unless it’s mixed with the sauce, your way don’t need no sauce, I likes it.

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  • LogicalDrivel@sopuli.xyz ⁨1⁩ ⁨day⁩ ago

    It doesn’t do absolutely nothing. It breaks the surface tension of the water allowing for it to boil without bubbling over.

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    • Axolotl_cpp@feddit.it ⁨1⁩ ⁨day⁩ ago

      If the water spills while bubbling your pot is either too tiny or you should put less water

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    • teslekova@sh.itjust.works ⁨1⁩ ⁨day⁩ ago

      Oooo, did not know that. Cool.

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    • bluesheep@sh.itjust.works ⁨1⁩ ⁨day⁩ ago

      Exactly! But you don’t have to use olive oil. I put in a few drops of sunflower oil cause it cheap where I live while good olive oil is expensive af

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• ArrantKnave@lemmy.world ⁨2⁩ ⁨days⁩ ago

  Same! Not sure why it’s bad, don’t care.

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  • HeyThisIsntTheYMCA@lemmy.world ⁨1⁩ ⁨day⁩ ago

    It’s not bad per se, it just doesn’t do much unless you apply the oil after you’ve removed the pasta from its boiling water. The theory is that oil and water don’t mix.

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• HeyThisIsntTheYMCA@lemmy.world ⁨1⁩ ⁨day⁩ ago

  My wife taught me the same method.

  My favorite pasta recipe doesn’t really need it, and it’s the out one I had leftovers from before my wife and I started dating (a standard recipe makes 4 servings and I will not adjust the quantities. I’ll just eat leftovers) so I never really had reason to learn or develop my own method.

  here's the pasta carbonara recipe, with assorted notes

  Makes 3-4 servings Ingredients:
  ? Salt and freshly ground black pepper, to taste
  ? 1 pound pasta, such as spaghetti, linguine or bucatini (note to self, try bucatini next time you cook this)
  ? 1/4 cup olive oil
  ? 1/4 pound pancetta (or in a pinch, bacon), chopped
  ? 1 teaspoon red pepper flakes
  ? 5-6 cloves garlic, chopped (1 T minced if lazy like me. I like to use multiple garlics (dried and minced, for example) in my signature pasta sauce, but your goal is to sauté, not burn, the garlic)
  ? 1/2 cup dry white wine (if needing to skip alcohol, use water. Broth changes the flavor and most store bought grape juice is too sweet)
  ? 3 large egg yolks (I remember doing this with 2. Or 1. I’m not getting up to check my actual recipe. I just copied the one I used before I adjusted it.)
  ? Freshly grated Romano cheese
  ? A handful of flat leaf parsley, finely chopped, for garnish (if using dried, just sprinkle a little on) Special equipment:
  ? A wide, shallow pan. Mine is 14 inches diameter, three inches tall. And doesn’t fit in the dishwasher. A second, similar sized pan with make boiling the pasta easier, but is not necessary. Directions: Prepare your mise en place. This recipe has a lot of moving parts at the same time and it’s easier to cook with two. Which makes it a great date night dinner. You want the pasta done at the same time the bacon/pepper/garlic is done sauteeing. When you’ve got the recipe down, after the mise en place and water is boiling it should take around ten minutes. Put a large saucepot of salted water on to boil. Add the pasta. Cook to al dente, about 8 minutes. Assuming you’re cooking the pasta 8 minutes, start this cooking the pancetta 2 minutes into the pasta boiling. Don’t burn it, you will know the pan is ready when the pancetta sizzles lightly. It takes 5-6 minutes once the pancetta is in. Heat a large skillet over medium heat. Add the olive oil (enough to coat bottom of the pan) and pancetta. Brown the pancetta for 2 minutes. Add the red pepper flakes and garlic and cook for 2-3 minutes more. Deglaze with wine and stir up all the pan drippings. About halfway through boiling the pasta, temper the eggs: In a separate bowl, beat the egg yolks, then add 1 large ladleful (about 1/2 cup) of the starchy cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta. Drain the pasta well and add it directly to the skillet with pancetta and oil. Begin tossing/flipping the pasta (to coat it first in oil). Slowly pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove the pan from the heat and add a big handful of cheese, lots of black or white pepper (really wherever your mood takes you) and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano. Eat directly out of the pan.

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  • logi@lemmy.world ⁨14⁩ ⁨hours⁩ ago

    I was fully prepared to cry in my acquired Roman accent but… that actually sounds great. The only thing I have to cry about is that they were out of carbonara at this place I’m sat in Pescara.

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  • Axolotl_cpp@feddit.it ⁨1⁩ ⁨day⁩ ago

    You should use cheek lard instead of pancetta but if they don’t sell it where ya live, good enough

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    • HeyThisIsntTheYMCA@lemmy.world ⁨1⁩ ⁨day⁩ ago

      you know the last time i looked, i couldn’t find it. but i didn’t know my italian deli back then. thank you for the reminder!

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• titter@lemmy.world ⁨1⁩ ⁨day⁩ ago

  I’ve heard you didn’t do olive oil in the water because it’s not going to help. When eating the pasta soon after it is cooked, you shouldn’t need to oil it either. If you are going to cook pasta ahead of time, after it cools a moment you can oil it to help it stick less.

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• bluesheep@sh.itjust.works ⁨1⁩ ⁨day⁩ ago

  The restaurant I work at prepares their pasta this way. Slightly undercook it, coat it in sunflower oil and put it in a gastro tray. Then when you need it, take out a portion and finish cooking it in the sauce.

  Would cooking the pasta fresh be better? Maybe, but we are able to crank out so many pastas in a very small kitchen that it’s most likely worth the tradeoff.

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• Zidane@lemmy.ca ⁨1⁩ ⁨day⁩ ago

  I use butter to keep my noods from sticking.

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  • surewhynotlem@lemmy.world ⁨1⁩ ⁨day⁩ ago

    Just don’t finish directly on them. Or cover them in plastic or something.

    I swear, some of you guys are animals.

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• kuberoot@discuss.tchncs.de ⁨1⁩ ⁨day⁩ ago

  One reason I’ve heard is that oiling up the pasta sort of saturates the surface making sauce stick less to it. But I also don’t think that matters much for leftovers, you’re already losing some “quality” compared to eating it fresh, and it sounds like a way to mitigate that.

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