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So the other day my friend told me how he cooks noodles. He puts the pasta in a saucepan, fills it up with water until they just cover the noodles, and puts it on a hot stove. He then watches it until almost all the water is gone, takes it off the stove, and then let's it sit until all the water is gone. He says he does this so his pasta "retains their starch so they're not all limp." I told him he was cooking them wrong, that they are probably undercooked, and that you should boil and salt the water before putting the pasta in. He refuses to cook it any other way. He does every type of pasta that way. How do you guys cook your pasta?
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http://www.seriouseats.com/2015/09/tips-for-better-easier-pasta.html
Food for thought.
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>>7767602
Salt raises the boiling point of water which makes it take longer for them to cook.
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>>7767602
you can cook pasta in a pan like a risotto, with a nice chicken stock and parmigiana at the end... works for every kind of pasta even spaghetti but its easier with small pasta...
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I salt a large amount of water.
Then i boil it.
I put the amount of pasta i want to cook.
I keep the water boiling and the pasta cooking until the pasta reaches the consistency i want it to be.
Finally, i take them off the water.
Your friend sounds awful, pls more stories.
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>>7767615
Good lord anon..
If salt raised the boiling temperature, it would take less time to cook.
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>>7767624
Don't get meme'd friend.
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>>7767624
You're stupid.
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>>7767615
> higher heat
> takes longer to cook
I don't know if one can even pretend to be this retarded.
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>>7767602
>Posting a fake story to trigger /ck/
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http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html
Your friend is right about it being a suitable cooking method, but his reasoning about retaining starch making the pasta stiffer somehow is bogus. The higher concentration of starch on the pasta and in the water might help thicken some sauces and emulsify them, helping them stick to the pasta better instead of dripping off.
When I cook pasta I do use less water, and sometimes a saucepan too, but I still boil the water. I'm too lazy to experiment with cooking times and temperatures so I just go for what's on the box or slightly less
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>>7767624
And it would also take more time for the pot to reach boiling because a higher temperature was required. which factor dominates would depend on the volume of water used and the cooking time of the pasta.
....but all of this is a meaningless circlejerk because the amount the boiling point is changed is miniscule.
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>>7767631
I swear I'm not lying. My friend is really this dumb.
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I marinate my raw pasta in oil and salt overnight to let it absorb the flavour and prevent it from sticking. then into the sous-vide bag to cook at 55 degrees for 3 hours.
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That sounds like it could work. You would have to experiment to get the perfect water level based on the shape of pasta and the diameter of your pot, and you would have to keep stirring once the water level goes below the top of the pasta, but it actually sounds like a good way to keep all that starch. It works just fine with rice.
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>>7767650
you are joking i hope...
b8?
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>>7767676
You're a spastic.
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>>7767611
>http://www.seriouseats.com/2015/09/tips-for-better-easier-pasta.html
>"salt doesn't lower boiling point"
yes it does this is basic fucking physics. not reading the rest
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someone post the old newbie comic about salting your vinegar to make your coffee brew faster, i dont have it
also op some people like pasta with a bit of give and some people like sloppy spaghetti, its just a matter of opinion. i think that butter doesnt belong on pasta in any case (except as a compliment to fish roe) but im not going to start screaming at all of my friends' childen for having simple tastes.
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>>7767602
what process actually happens when you boil pasta?
is it a chemical change? if so them it would cook at a different rate, it would take longer to get hot but it would also get hotter. actual numbers would be needed to determine how this would affect speed
is it a physical hydration of the pasta? then it would probably be slower because adding salt lowers the concentration gradient
could it because salt tastes nice?
everyone above this post is a flamboyant homosexual
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>>7767707
>is it a chemical chang
It's two things. Both physical and chemical.
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>>7767691
By an extremely minimal degree unless you make the water so excessively salty the pasta tastes like shit.
Salt is added to pasta for two reasons: taste and, to a lesser extent, texture.
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>>7767692
Butter is good with carbonara desu but that's such an indulgent dish that it's an occasional treat anyway. Also a crucial ingredient in mac and cheese. Can't imagine anything else it goes with.
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>>7767623
You are in luck. He got butthurt while I was at work posted a guide to how he cooks mac and cheese. I'll post here.
>Fasten your seatbelts kids
>I'm about to take you t flavor town
>Here we start, your typical mac n cheese
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>>7768776
>Time to add the water! I make sure not to add too much
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>>7768779
>Time to fire up the stove
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>>7768787
>Don't forget to stir!
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>>7768802
forgot pic
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>>7768805
>Almost all the water has evaporated!
It's not even that serious. I just told him that basically it's weird that he does all this extra work for a payoff that most people don't like.
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>>7768808
>Sauce time
I can't really tell whats going on in this pic.
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>>7768810
>MMMMMMMMM
I think he's actually mad about this.
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He totally learned that style of cooking from easy mac
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>>7768811
forgot pic again
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>>7768817
>And there we have it folks, some nice, starchy 'ni n 'se
He has some weird obsession with memes. I think he said this because he knows that I think memes are dumb. Oh well.
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Nice blog
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>>7768823
Thanks.
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Your friend is not wrong....
He is wrong technically, but his way is...
Cumbersome ?
Nobody jack off with two pocket pussies, at the same time, for a reason...
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>>7768821
This is how i make mine. The sauce is so much better when you dont drain excess water.
I also like to saute onion,garlic, and carrot in the same pot before i add the noods.
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>>7767602
>hat you should boil and salt the water before putting the pasta in.
Literally a meme way of cooking pasta. Have you ever read the instructions on the packet?
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>>7767602
>my friend
This is a way to talk about yourself and get all of the shame but none of the validation you'd get from being candid about your stupidity.
>>7767630
What they were suggesting (while misunderstanding the amount of salt necessary) is that failing to reach boiling point with the same heat means that there is somehow less heat being applied to the contents of the water. Which of course is ridiculous. You're both wrong.
Also fuck you captcha a dock is a boat and a limo is a plane and a cliff is grass.
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>>7767691
No it doesn't. Salt raises the boiling point.
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>>7770427
>he doesn't make fresh pasta
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>>7767650
Hearty chuckle anonimo
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>>7770612
>I only eat fresh pasta
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>>7770526
Do you really think I'll be talking about how I can't cook pasta on /ck/? My friend really cooks all his pasta like that. I already said how I cook pasta in the OP.
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>>7770897
>my friend
>BBC
>meme
>degenerate
>cuck
>literally
American /ck/ is the worst.
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>>7770861
I do literally only eat fresh pasta.
Feels great being wealthy.
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>>7770917
>not eating fresh pasta ironically
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>salt the water
>salt a large amount of water
>salt overnight
>salting your vinegar
>salt tastes nice?
>Salt is added
>the amount of salt necessary
Sodium junkies, just stop.
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>>7767602
water, small handful of salt, boil, enough pasta for small army, pull just shy of "al dente", finish in sauce, unless presentation requires sauce to be on top (then pull with just a bit of chew left).
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>>7770917
But it's so heavy?
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>>7770966
Your poverty is heavy.
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>>7770976
Please anon, if you are saying you can afford fresh pasta it implies you buy it, which is shit.
Regardless of whether I am poor, I can make fresh pasta = più delishoos
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>>7770944
>small handful of salt
handful = ½ cup
SERIOUSLY??
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>>7771012
>butthurt low class poor fag detected
That's what you get for being European.
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>>7767650
>>7767676
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>>7770906
What the fuck are you even talking about?
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>>7767650
This seems like a good idea to me....why are people making fun of it?
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>>7767729
butter is good in everything.
sometimes i put butter in my coffe and just imagine /ck/ screaming
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>>7767602
Sugar lowers the boiling point of water which makes it faster for them to cook
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>>7767602
Well, if he's willing to eat his own cooking, then I'd just leave him to it.
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>>7771345
It's the opposite, water with salt dissolved has a higher boiling point, so it reaches higher temperatures, so the pasta is cooked faster.
This is high school chemistry.
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>>7771025
You are fat and have the cock of a hen. If you are not fat you are arrogant and have the cock of a dog. Your children and wife hate you because you just spend all day pretending to be cultured, but in the end you put ketchup on your steak
Thread posts: 68
Thread images: 18
Thread images: 18