Comment on Its all about bonding

• Bytemeister@lemmy.world ⁨1⁩ ⁨month⁩ ago

  No, you’ll fuck up how the sauce adheres to the pasta.

  source

  • DeLancre@piefed.social ⁨1⁩ ⁨month⁩ ago

    I was making the joke, but if you want to be picky — fight this guy, not me

    source

    • Bytemeister@lemmy.world ⁨1⁩ ⁨month⁩ ago

      I don’t have to fight him. Most of the people in the comments are already doing it.

      I guess to clarify, if you want your pasta not to stick, coating it in oil will stop it from sticking, covering it in telfon would do the same thing. The problem is what are you doing with the pasta after you cook it. You might get away with olive oil if you’re combining it with pesto, but you do that to a red sauce or an alfredo and you’ll end up with a bowl of sauce and oily noodles that did not combine well.

      source

      • PapaStevesy@lemmy.world ⁨1⁩ ⁨month⁩ ago

        Maybe you just put too much oil on, I make 6 lbs of pasta at a time once or twice a week at work and I’ve never had an issue with sauce not adhering. And I cook in a senior living center, if there’s an issue with the food, we hear about it. You just need enough oil to coat them, they shouldn’t be swimming in it.

        source
    • HeyThisIsntTheYMCA@lemmy.world ⁨1⁩ ⁨month⁩ ago

      Image

      source
  • wonderingwanderer@sopuli.xyz ⁨1⁩ ⁨month⁩ ago

    It depends. If you’re putting the sauce on immediately then you don’t need the oil, but if you’re gonna wait and do it at serving time then I find a light coat of oil is worth it to keep from sticking.

    Granted, I tend not to do red sauces. Pesto and cream-based sauces tend to do fine though.

    source

    • flying_sheep@lemmy.ml ⁨1⁩ ⁨month⁩ ago

      Yeah, when doing non-oily sauces, just add the sauce immediately instead of ever adding oil.

      source

      • wonderingwanderer@sopuli.xyz ⁨1⁩ ⁨month⁩ ago

        What if you want to serve it buffet style with more than one choice of sauce? Like at a catering event or something

        source
• AnUnusualRelic@lemmy.world ⁨1⁩ ⁨month⁩ ago

  What’s the point of having oil on top of the water?

  source

  • flying_sheep@lemmy.ml ⁨1⁩ ⁨month⁩ ago

    No clue, but oiling the pasta after it comes out

    1. Makes sauce adherence worse, so don’t do it
    2. Makes them able to lie around longer without clumping together

    So instead, just plate and coat with sauce immediately instead of waiting.

    source

    • Sidyctism2@discuss.tchncs.de ⁨1⁩ ⁨month⁩ ago

      You can just take the clumpy pasta and add a bit of olive oil afterwards, works too

      source
• HeyThisIsntTheYMCA@lemmy.world ⁨1⁩ ⁨month⁩ ago

  Image

  source