wet the drys

Comments

• HotsauceHurricane@lemmy.world ⁨36⁩ ⁨minutes⁩ ago

  This is magnificent comrade.

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• TronBronson@lemmy.world ⁨57⁩ ⁨minutes⁩ ago

  Can i join your religion sir?

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• Trex202@lemmy.world ⁨2⁩ ⁨hours⁩ ago

  This wets my dry … mouth

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• NoForwadSlashS@piefed.social ⁨2⁩ ⁨hours⁩ ago

  I guess most cooking is a lengthy series of wetting the dries and drying the wets. Farm to table, dry to wet.

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• gandalf_der_13te@feddit.org ⁨2⁩ ⁨hours⁩ ago

  upon closer investigation, i notice that water is added before each processing step and removed afterwards.

  • give water to the plants so they can do the growing, then remove moisture from harvest to make it shelf-stable.
  • mix flour with water to shape to dough, then dry the finished noodles to make them shelf-stable.
  • mix noodles with water for cooking, then remove the water
  • mix the noodles with sauce to make it easier digestible.

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  • terranoid@lemmy.cafe ⁨1⁩ ⁨hour⁩ ago

    Yeah literally the dry part is just “prevent microbes from taking over between steps”

    You could skip drying for most of this if you just went to the next step and cooked it

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    • CorrenteAlternata@lemmy.blahaj.zone ⁨30⁩ ⁨minutes⁩ ago

      You could make the noodles then boil them fresh, and often people buy noodles fresh to do so because yes, it tastes fresher.

      It’s not only a matter of freshness, but also of texture. Moreover pasta fresca (non-dried pasta, I don’t know if that has a specific name in English) is oftentimes made with eggs (pasta all’uovo) or with a different kind of flour than dried pasta.

      There are so many variables that you can’t just say “it tastes better because it’s fresher”: it tastes differently because it’s a different process for a different purpose!

      And that’s why I love pasta and noodles in general: a lot of cultures have taken the same three ingredients and combined them slightly differently to produce wildly different results! Ain’t that amazing??? ❤️

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    • ParadoxSeahorse@lemmy.world ⁨20⁩ ⁨minutes⁩ ago

      Yes, but one cannot simply dust the wets. For tasty wets, you must wet the dusted dried wets. Dusting is important for pure dries.

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• JoMiran@lemmy.ml ⁨2⁩ ⁨hours⁩ ago

  Why would anyone dry fresh pasta?

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  • gandalf_der_13te@feddit.org ⁨2⁩ ⁨hours⁩ ago

    remove the water from the pot

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  • snek_boi@lemmy.ml ⁨2⁩ ⁨hours⁩ ago

    To make long-term storage possible.

    To do work now to save time later.

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• Catoblepas@lemmy.blahaj.zone ⁨2⁩ ⁨hours⁩ ago

  All that work just to put pregrated cheese from a shake carton on it?? If you’re weirdly in love with it you do you, but otherwise do yourself a favor and grate some real parm onto that.

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  • ParadoxSeahorse@lemmy.world ⁨25⁩ ⁨minutes⁩ ago

    It is the dusted dried wets

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  • Janx@piefed.social ⁨47⁩ ⁨minutes⁩ ago

    Real Parmesan cheese? In this economy!?

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  • affenlehrer@feddit.org ⁨2⁩ ⁨hours⁩ ago

    Cheese production also involves a lot of wetting and drying

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• Ertain@feddit.online ⁨1⁩ ⁨hour⁩ ago

  So much dries.

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  • terranoid@lemmy.cafe ⁨1⁩ ⁨hour⁩ ago

    Literally every time it’s mostly just a way to preserve it between steps, and you could probably skip the dry and go directly to the next step.

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