Comment on Anon needs cooking advice

chicken@lemmy.dbzer0.com ⁨4⁩ ⁨weeks⁩ ago

• porous_grey_matter@lemmy.ml ⁨4⁩ ⁨weeks⁩ ago

  Yes, but if you stir it into a warm sauce it will mostly dissolve and it will still substantially improve it compared to no salt at all.

  source

  • Droggelbecher@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

    If you forget to salt the pasta water, there’s no way of making it taste as if you had. And even if the salt dissolves well in the sauce, it won’t permeate whatever chunky things there might be in the sauce as if you’d salted a lit bit every step of the way. But yeah, it’ll be ok, even if it won’t be as good as it would have been. (I know you didn’t say it would be the same, just wanted to add).

    source

    • arin@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

      Salt in pasta water does not affect taste

      source

      • RampantParanoia2365@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

        It absolutely does. It will salt the noodles themselves, but you need a very healthy amount, not just a few pinches.

        source

        • -> View More Comments
      • Xenny@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

        You just aren’t putting enough salt in? Literally made pasta two days ago and upon eating my first thought was “damn I almost oversalted the pasta water” because it was in fact, salty

        source
      • prettybunnys@sh.itjust.works ⁨4⁩ ⁨weeks⁩ ago

        Yeah you put salt in pasta water to change the properties of the water so it boils differently, not to flavor the pasta lmao

        source

        • -> View More Comments
      • porous_grey_matter@lemmy.ml ⁨4⁩ ⁨weeks⁩ ago

        Source? This seems almost impossible

        source

        • -> View More Comments
      • Sylence@lemmy.dbzer0.com ⁨4⁩ ⁨weeks⁩ ago

        Don’t tell my Italian gf that, she’d hold it against you for eternity.

        source

        • -> View More Comments
    • algorithmae@lemmy.sdf.org ⁨4⁩ ⁨weeks⁩ ago

      I never salt my pasta water, and don’t miss it. It’s uncessary salt when the pasta and sauce have plenty anyway

      source

      • UltraGiGaGigantic@lemmy.ml ⁨3⁩ ⁨weeks⁩ ago

        This is the first time I wish I could tag people… you saltless heathen. /$

        source
• GhiLA@sh.itjust.works ⁨4⁩ ⁨weeks⁩ ago

  Sauce is a different matter.

  But yeah, if you didn’t salt that yeast dough, you aren’t going to be making it better right before it goes into the oven.

  source

  • Eiri@lemmy.ca ⁨4⁩ ⁨weeks⁩ ago

    Once i completely forgot the salt in my bread. It was disgustingly bland; like, I couldn’t believe a teaspoon of salt would have such a massive effect.

    But I actually salvaged it by putting salt on every slice of toast I made with that loaf.

    It worked out okay!

    source

    • sugar_in_your_tea@sh.itjust.works ⁨4⁩ ⁨weeks⁩ ago

      Yup. Or just extra salted butter.

      source

      • humorlessrepost@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

        Or toast it on a cast iron in bacon grease.

        source
• MonkderVierte@lemmy.ml ⁨4⁩ ⁨weeks⁩ ago

  Btw, carbonara tastes better if you add the bacon and garlic to the pasta and water instead of the sauce after.

  source

  • Adm_Drummer@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

    What the fuck? Boiled garlic and bacon?

    Get the pancetta nice and crispy in the pan, add the garlic in the final minute before finishing. Add your pasta (2 minutes under al dente) fresh out of the water into the hot pan with as much carry over liquid as you can, toss like your life depends on it (it does.), cut the heat, then add your mixed yolks, parm and fresh black pepper. Allow the carryover heat to thicken the sauce along with vigourous stirring to get the starches emulsified with the egg and cheese. Add more cracked pepper to your taste. Maybe a pinch of crushed chilis. Add pasta water and stir to reach your desired texture.

    Don’t fucking boil your bacon and garlic.

    source

    • MonkderVierte@lemmy.ml ⁨4⁩ ⁨weeks⁩ ago

      What i meant; fry them first a bit, then cook the spaghetti with so it takes the taste on.

      source
    • Luvs2Spuj@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

      You explained this so much better than my attempt, and with a well balanced amount rage 🤌

      source
    • itsworkthatwedo@sh.itjust.works ⁨4⁩ ⁨weeks⁩ ago

      Pancetta?! Guanciale. But pancetta’s OK too if it’s all you’ve can get.

      source

      • Adm_Drummer@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

        I figured Pancetta was the more readily available ingredient. Nonna always used Pancetta anyway.

        source

        • -> View More Comments
  • engagewithzorp@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

    No

    source

    • Luvs2Spuj@lemmy.world ⁨4⁩ ⁨weeks⁩ ago

      I think (hope) they are just describing this wrong, rather than adding bacon to boiling water at the beginning.

      The sauce for carbonara is just some of the (salty) pasta water and egg yolk.

      Cook the pasta until just before al dente, then mix the yolks and (fried) lardons in the pasta for the final minute or two of cooking. Add parmesan as you like.

      source