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

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Submitted ⁨⁨1⁩ ⁨day⁩ ago⁩ by ⁨cannedtuna@lemmy.world⁩ to ⁨[deleted]⁩

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AeonFelis@lemmy.world ⁨5⁩ ⁨hours⁩ ago
Cook as much as you feel like.

Eat until satiated.

Put the leftovers in a container.

Place the container in the refrigerator.

Wake up in the middle of the night.

Take the container out of the refrigerator.

Open the container.

Eat the entire leftovers while the door of the refrigerator is still open as if you were the pasta-obsessed cousin of the Cookie Monster.
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Blackmist@feddit.uk ⁨4⁩ ⁨hours⁩ ago
I weigh food. Because if I don’t, I get enormous.

I think for dried pasta it’s like 75g each, assuming some meaty sauce with it.

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Z745812939054@lemmy.zip ⁨1⁩ ⁨day⁩ ago
i love having leftover spaghetti. keep the pasta separate from sauce, put it in a tupperware, add some olive oil, shake to coat, and the pasta stays soft and not sticky. i’ve heard that you should do the olive oil thing but i don’t care

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- 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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- ArrantKnave@lemmy.world ⁨1⁩ ⁨day⁩ 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 ⁨11⁩ ⁨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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- 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 ⁨22⁩ ⁨hours⁩ 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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Wataba@sh.itjust.works ⁨11⁩ ⁨hours⁩ ago
The best part is different brands swelling to different sizes even when the individual tubes look nearly identical in size.

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grrgyle@slrpnk.net ⁨1⁩ ⁨day⁩ ago
I somehow always make the perfect amount because I always eat it all

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- SheepHerder@lemmy.world ⁨1⁩ ⁨day⁩ ago
  You probably have a perfect BMI
  
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  - grrgyle@slrpnk.net ⁨1⁩ ⁨day⁩ ago
    I don’t know what that is but thanks you too!
    
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BallShapedMan@lemmy.world ⁨1⁩ ⁨day⁩ ago
I’m told the amount of dry spaghetti that fits through this hole is one portion.

Image

I’ve never tried, first my wife and I had kids that ate like they’ve never been fed before. And now that we’re empty nesters we do meal prep so I still cook the whole batch.

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- adarza@lemmy.ca ⁨1⁩ ⁨day⁩ ago
  for me, it’s either half a regular-size box, or a whole box. there is no other way.
  
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- FauxPseudo@lemmy.world ⁨1⁩ ⁨day⁩ ago
  One portion is officially 2 oz. But if pasta is your main course you are going to want 4 oz.
  
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- SatansMaggotyCumFart@piefed.world ⁨1⁩ ⁨day⁩ ago
  I do the amount that fits between my thumb and index finger when I hold them in a circle per person.
  
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cley_faye@lemmy.world ⁨1⁩ ⁨day⁩ ago
One pack is the correct size. Alone? One pack. Two people? One pack. Four? One pack. Above that? Two pack.

Easy.

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- Baizey@feddit.dk ⁨12⁩ ⁨hours⁩ ago
  100 people? 3 packs
  
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Danarchy@lemmy.nz ⁨1⁩ ⁨day⁩ ago
Easy just make an O with your mouth and cook as much spaghetti as will fit into it for each guest

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- BewareOfIdiot@nord.pub ⁨1⁩ ⁨day⁩ ago
  My dad said you should make “one dick-girth worth of pasta” for one meal. Needless to say I always end up making to little pasta.
  
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  - Danarchy@lemmy.nz ⁨1⁩ ⁨day⁩ ago
    The benefit of smol pp is you stay so skinny if you use it to decide food portions
    
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- Appoxo@lemmy.dbzer0.com ⁨1⁩ ⁨day⁩ ago
  How big should the O be? :D
  
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  - Danarchy@lemmy.nz ⁨1⁩ ⁨day⁩ ago
    Spaghetti potion size, or so, taking into account how greedy your guests may be
    
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- qevlarr@lemmy.world ⁨1⁩ ⁨day⁩ ago
  Surprisingly accurate
  
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ShawiniganHandshake@sh.itjust.works ⁨1⁩ ⁨day⁩ ago
Measure by mass. Actually, that’s the solution to many cooking problems.

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- Rusty@lemmy.ca ⁨1⁩ ⁨day⁩ ago
  Do I need the mass of the chef only or the mass of every guest combined?
  
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- HeyThisIsntTheYMCA@lemmy.world ⁨1⁩ ⁨day⁩ ago
  I’m onto you, Higgs
  
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UntouchedWagons@lemmy.ca ⁨1⁩ ⁨day⁩ ago
I’ve found ~85g of noodles per adult person to be sufficient.

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- Godnroc@lemmy.world ⁨1⁩ ⁨day⁩ ago
  Read that as kilograms at first and just nodded like “Yup, that would INDEED be sufficient.”
  
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  - HeyThisIsntTheYMCA@lemmy.world ⁨1⁩ ⁨day⁩ ago
    No! More pasta!
    
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- adarza@lemmy.ca ⁨1⁩ ⁨day⁩ ago
  the boxes here say 56g per serving, 8 per us pound. but your estimation is what i end up with when i’m prepping… 5 containers with sauce per box (pound).
  
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Bamboodpanda@lemmy.world ⁨11⁩ ⁨hours⁩ ago
Oh leftover pasta is amazing my friend! Look up “pasta bake” recipes.

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Michal@programming.dev ⁨1⁩ ⁨day⁩ ago
One fagot sounds about right

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joyjoy@piefed.social ⁨1⁩ ⁨day⁩ ago
Cook as much as possible to avoid dirtying a dish every time you want spaghetti

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konna@sopuli.xyz ⁨1⁩ ⁨day⁩ ago
Pro tip:

10g of salt for 100g of pasta boiled in 1000g of water

Americans can figure out the conversion by themselves :’D

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- foo@feddit.uk ⁨12⁩ ⁨hours⁩ ago
  100g is near enough 4oz. So, just remember 4oz per person and you’re good.
  
  I don’t usually measure the water, but 1l of water is just under 2pints. And 10g of salt is more than I’d use, but I guess that’s about just under 1/2 Oz.
  
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- modus@lemmy.world ⁨1⁩ ⁨day⁩ ago
  Fortunately we can buy metric scales here too. You have to ask for them in the back of the shop and pay cash only, but they exist.
  
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- grrgyle@slrpnk.net ⁨1⁩ ⁨day⁩ ago
  Or just do 👌per person. Embodied knowledge, yo
  
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  - elucubra@sopuli.xyz ⁨13⁩ ⁨hours⁩ ago
    That is an American measure. Imprecise as fuck.
    
    The metric conversion is:
    
    For an ISO standard size adult hand (adjust +/-13% to take into account hand size deviation from ISO standard):
    
    For spaghetti sizes 5-6, make the ok sign with your hand, placing the fingernail of your index finger against the base of your thumb for une person, against the middle joint for 2 people, and to the tip for 3 people.
    
    The pressure exerted by the index finger to the thumb joints should be 9.81 kPa +/- 15%.
    
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onnekas@sopuli.xyz ⁨1⁩ ⁨day⁩ ago
Kitchen

Tap for spoiler
scale

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daggermoon@piefed.world ⁨1⁩ ⁨day⁩ ago
Then you have dinner tomorrow.

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rumba@lemmy.zip ⁨1⁩ ⁨day⁩ ago
Quart take away containers are super cheap and leftover microwaves super well

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egoisdeath@lemmy.ml ⁨1⁩ ⁨day⁩ ago
And I never know how many gallons of sauce is appropriate

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- wake@quokk.au ⁨1⁩ ⁨day⁩ ago
  Enough to fill an oil drum should be sufficient.
  
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FauxPseudo@lemmy.world ⁨1⁩ ⁨day⁩ ago
I plan on 4 oz of dry pasta per person. When I buy pasta in bulk boxes I store in 8 oz portions in mason jars. This keeps the moths out and means when I’m cooking for two I just need to grab a jar instead of weighing it out during the cook.

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- HeyThisIsntTheYMCA@lemmy.world ⁨1⁩ ⁨day⁩ ago
  We’ve got a lot of different sized containers that seal. I specifically got a long one for spaghetti (and a pan I can cook it in without bending or breaking the spaghetti, I’m not picky AT ALL). We basically have a 30 gallon bucket of containers of different pastas on the floor or the pantry. Fuck, now I want to eat linguine in lemon butter sauce. And I have a ton of lemons.
  
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fizzle@quokk.au ⁨1⁩ ⁨day⁩ ago
Put as much on a plate as you want to eat, then put two thirds back to account for the density / expansion.

This helps measuring for my toddlers or whoever.

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Gerudo@lemmy.zip ⁨1⁩ ⁨day⁩ ago
FYI the hole in those pasta spoons is a single serving of spaghetti

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- Shellofbiomatter@lemmus.org ⁨1⁩ ⁨day⁩ ago
  Single serving for who? The serving size measurement seems to be completely arbitrarily made up. You want to say that a petite sedentary women has the same serving size as 2m 100kg active guy? Yeah the first example would eat less than a serving size and latter would eat multiple serving sizes.
  
  But that begs to question. For who was the serving size designed for? Men, women, body type, size, activity level? All of those will change how much a person should eat.
  
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  - Gerudo@lemmy.zip ⁨1⁩ ⁨day⁩ ago
    I mean you can always add more depending on your own portion size. It’s consistent, that’s the key, vs blindly grabbing handfuls and guessing.
    
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  - HeyThisIsntTheYMCA@lemmy.world ⁨1⁩ ⁨day⁩ ago
    Coins are really good placeholders for diameter, especially when you’re measuring with your hands. Grab a nickel’s width just for me if I’m not that hungry. As you dial in the right amount, measure with your fingers and see how large of a circle you have to make.
    
    I’d rather use a scale, but I don’t have one that works well with long pastas
    
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tuxiqae@lemmy.dbzer0.com ⁨1⁩ ⁨day⁩ ago
Reminds me of the BBC’s own Spaghetti Tree Hoax www.youtube.com/watch?v=tVo_wkxH9dU

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Speiser0@feddit.org ⁨1⁩ ⁨day⁩ ago
Must be some kind of new spaghetti breed that grows on the ground. www.youtube.com/watch?v=tVo_wkxH9dU

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- wieson@feddit.org ⁨1⁩ ⁨day⁩ ago
  Who’s your favourite youtuber? - Oh, just the country of Switzerland
  
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victorz@lemmy.world ⁨1⁩ ⁨day⁩ ago
Make as much as you want to eat?

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- kate@lemmy.uhhoh.com ⁨1⁩ ⁨day⁩ ago
  do you have any idea how much i love pasta??id literally die if i did that
  
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  - HeyThisIsntTheYMCA@lemmy.world ⁨1⁩ ⁨day⁩ ago
    You’re going to die eventually anyways. Why not die with a happy belly full of pasta? Only way to guarantee that is to constantly eat pasta
    
    I think I have a new life goal
    
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qevlarr@lemmy.world ⁨1⁩ ⁨day⁩ ago
70 grams per serving. There.

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- Appoxo@lemmy.dbzer0.com ⁨1⁩ ⁨day⁩ ago
  I won’t count every single spaghetto until I reach 70g.
  Juat wing it (and fail at it like the meme)
  
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