how much salt do you put in your pasta water, /ck/?

less than my potato water but more than my spinach water

>>8033904
about 1% salt by volume.

enough to make the water saltier than the gulf of naples

I cook my pasta in fresh seawater

10 grams per liter

better question: how much olive oil?

i put 3-5 lugs

>>8033904
just a medium plop.

I pay closer attention when I'm cooking some kind of pasta that has to boil down, but still a bit of deviation is ok, I typically judge by sight.

>>8033904
less than most I imagine, but thats becuase I boil pasta with about as much water as you did, reducing the pasta water till its very thick to combine a sauce with. that means all the salt I put into the water is going in me instead of poured out.

none because it doesn't do anything

>>8033994
Could you do pasta in a rice cooker?

>>8034002
kek found the whitey

do you boil your chicken in the same water?

>>8033990
It doesn't add flavor, and it keeps the sauce from sticking to the noodles. Don't add oil to the water.

>>8034002
seasons the pasta

>>8033904
I do it by instinct. It turns out nice usually.

>>8034002
It makes the pasta salty, anon-chan.

>>8034024
Why don't they just pre-season the pasta?

>>8033978
this

>>8034051
not sure but i think its always better to have control

Dumb question but should you season the pasta while it is boiling in the water or after you drain it? Not just with salt, but other seasonings as well?

>>8034087
Like with a bay leaf and cumin?

>>8033904

5-6 teaspoons is the perfect amount for a big pasta pot half full of water.

I just put salt in my sauce.

Guys can I get some (you)'s? My wife gave me herpies

Guys how do I make pasta? My gf left me yesterday

>>8033904
>Never could tell the difference
>Run a double-blind taste test with people who claim un-salted water produces shit pasta
>They can't pick the salted from unsalted any better than random chance
>Run another blind test with 3 options all being control group unsalted
>Each person picked a different one

After that I stopped and instead perfected the salt in the sauce instead.

>>8034008
a rice cooker is no more than a water boiler that shut off once the water is gone (ie when the temp goes over 100c)
so of course

also I add no salt, I add salty ham later on

It's okay buddy my wife has a bigger penis that me

>>8034261
how dare people possibly waste salt.

>>8034235
KYS

>>8034269
I'm not saying anyone should stop, but why would I put salt in when it does nothing? It's not like salt is expensive, but I might as well just throw it over my shoulder for good luck, since it seems to be more a part of a ritual than anything that adds to the meal.

>>8034283
because gordon ramsay bitched at someone on masterchef for undersalting their pasta water.

pretty sure that guy knows what he's doing.

>>8034288
Ok, so maybe it's a really refined pallet that can taste it, but I can't, my family can't, my friends can't...and I won't be cooking for Gordon Ramsay or world-class chefs, so why would I bother?

This is all based on the premise that Ramsay actually could taste a difference and it wasn't just the same trick of the mind my subjects experienced, picking a perfectly salted sample from a control batch that had no salt, even going so far as to order the 3 in different levels of salinity.

>>8034306
shut the fuck up you uncultured faggot.

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>>8034306
>pallet

>>8034313
>refine pallet
Carved from 300 year old rainforest hardwoods by master artisans. The blood of 8 native woodcutters is now soaked into the timber. adding an earthy hue to it.

>>8034313
God I want to slap that face. And that's a compliment.

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I make salt potatoes and the salt sticks to the potato skin when it boils. It obviously does the same to pasta. Granted a lot less salt in the pasta than when making salt potatoes but anyone who says it does nothing is retarded and needs to stop smoking or something. It doesn't magically stick to potato skin then decide on its own to not stick onto and into the pasta.

>>8034283
it does slightly flavor the pasta, if you're using dried pasta, I'm not sure about fresh pasta

>>8034361
I tried store-bought dried, one lot of homemade and dried from a nice Italian lady down the road from me and one lot fresh.

>>8034368
did the italian lady get berried the other day.

>>8034368
it's a subtle flavoring that salting the water adds, basically it makes it so less salt is needed in the sauce itself

>>8034261

You need to put more salt in the water you dingus.

Holy shit I thought /ck/ knew how to cook.

>there are actually people on ck who don't put salt in pasta water

>>8034376
Which still makes no sense because you're losing most of the salt to the water, regardless of how much the pasta soaks up. Why not just get the seasoning and sauce right from the start?

>>8034306
>>8034283

YOU PUT TOO LITTLE SALT IN THE WATER YOU FUCKING MORON.

>put 1 little pinch of sugar in your morning porridge
>hurr why dont I taste a difference? sugar is useless...

KILL. YOUR. SELF.

>>8034356
You don't serve plain pasta on a plate like that.

>>8034386
it's kind of just for those who like their pasta lightly sauced

>>8034390
yes i do, idiot.

>>8034390
You are seriously so dumb right now. No shit you don't. It salts the pasta. You can taste it. Holy fuck.

>>8034380
>You need to put more salt in the water
But, anon, I did. I kept raising the salt content until people could reliably taste it as saltier than the rest, but that was around 20000ppm. If I can get the same result from using a fraction of the salt out of the water, why would I add it to the water?

>>8034400
If you just sprinkled that extra salt in the sauce when you mix it all together, you'd never notice the difference.

>>8034388
I Don't Understand Scientific Method: The Post

>>8034408
Yes you would.

>>8034408
yes I would. you dont know me or anything about me.

>>8034402

It seasons the pasta more evenly, and you have a higher chance of overseasoning your pasta if you add salt after draining it.

You should boil your pasta in a generous amount of water with 5 teaspoons of salt in it.

>>8034408
Just season the chicken tit once it comes off the grill, right? No difference if you season any foods before or after cooking. None. Go live your life.

>>8034423

>I'm A Retarded American Who Doesn't Know How To Season Pasta Water Properly

no wonder your minorities make fun of you for not seasoning your food.

>>8034408
salting the pasta water gives the pasta a stronger flavor when mixed with the sauce. unless youre pureeing the pasta with the sauce or eating it without tasting it, you should taste the difference.

>>8034437
>American
Gosh you are so salty

>>8034408

Yes you fucking do, it actually disgusts me that some people ruin their pasta by not seasoning the water.

>>8034011
fuck off I'm white and salt my water, probably a better cook than you.

>>8034438
I like how cooking encourages people to just make up bullshit like this to justify the tradition they grew up with

>>8034441
Thank you.

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>>8034446

>>8034446
To be fair, it's hard to prove either way.

>>8034261
>>8034283
>>8034306
You either put in way, way too little salt or you are just completely full of shit.

>>8034011

>nigger boiling chicken

Off yourself

>>8034465
I'm going to go with completely full of shit

>>8034261

>look at me im a faggot contrarian who thinks he's smarter than everyone in history

>>8033912
So if you have 2L of water, do you measure 20mL of salt, or do you pour salt in until the water level reaches 2.02L? And if you do the first one, do you use kosher salt or table salt?

>>8034717
The water will never reach 2.02L.

>>8034734
water has volume
salt has volume
water + salt = more volume
Sounds pretty reasonable to me senpai

>>8034717
That wouldn't be 1% by volume. It would be close, but less than 1%. You'd need 1.98 liters of water and 20mL salt.

>>8034717
i'm american. about 200 teaspoons equals a quart here. for every quart of water i put about 2 teaspoons of salt.

>>8034810
but this>>8034717
would also work. it doesn't need to be exactly 1%, just not quite 2% or 0.5%.

>>8034746
The volume decreases until saturation at about 35%.

So in 2L of water, that's about 700 grams of salt, or 140 teaspoons.

It will reach 2.02L but you'll probably run out of salt first.

>>8034437
>Capitalizing Every Word For No Reason

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>2016
>using salt

>>8034351
>God I want to slap that face. And that's a compliment.
my nigga

>/ck/ arguing whether a brine is effective or not.

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>>8033990
>adding oil to boiling water

>>8033904

Rule of thumb is that your water should be "salty like the sea" when boiling pasta. Little tip I picked up from a guy named "Antonio" when I was working at a late night restaurant in Florence, Italy back in 2009.

a teaspoon you fucking idiot.

I usually buy a big packet of salt and dump it all in a big pot (like restaurant stock pot big) and fill it with water and just boil all my pasta in that for about a week.

I have obviously not been salting my pasta water appropriately.

>>8034865
1 volumes plus another doesn't decrease wtf

>>8034261
I'm not necessarily saying that you're wrong, but I can easily taste the salt in the pasta once I've cooked it. How much salt did you add to the water? You have to add a lot more than you think.

not too much, because I add some pasta water to the sauce to thicken it with starch

certainly not sea-level saltiness that is stupid

>>8036327
do you even middle-school-level chemistry class anon

>>8033990
absolutely none

>>8034443
>>8034473
>Whiteys getting butturt
Go back to making flavorless casserole you dirty cumskin

>>8033904
2 Table spoons per serving.

>>8036327
you cannot possibly be that stupid

I desperately hope you're not over 20 because that would be just sad

do what >>8036339 and read some basic chemistry; he even tried to explain it to you in simple terms and your only argument is that you don't believe him because you don't understand basic facts

you know, it's not the end of the world that you don't know things, just don't be a conceited cunt; be more receptive when someone tries to teach you something

>>8036894
The volume wouldn't decrease, though, right? It would just stay the same. Unless you guys mean the total volumes of the salt plus the water. I guess that's what you mean.

>>8033904
a punch of salt

>>8036902
by "the volume decreases" he meant that (water_volume+salt_volume), which sure you can add up initially, will decrease

it will decrease because the salt in the water

salt is made up of sodium and chloride, held together by ionic bonds (a type of chemical bond which is fairly weak); water is rather good at breaking these bonds

I'm no expert by any means, so don't ask me what the compound of the resulting solution looks like exactly

but like anon also said, eventually the volume will of course increase, but you'll need a high salt to water ratio to notice

here's some references instead of unreliable info from me

http://www.middleschoolchemistry.com/lessonplans/chapter5/lesson3
https://en.wikipedia.org/wiki/Sodium_chloride
http://www.decodedscience.org/chemical-bond-strongest/38154

>>8036917
https://www.youtube.com/watch?v=47o482D_1Vs

two teaspoons to two tablespoons.

you got to be careful with eggs and mash, you'll ruin that shit.

>>8033904
6gr per liters but you need way more watre than there is on this pic

>>8033904
I use chicken broth

1 full memes worth of salt for me, personally.

zero because i'm pretty sure i don't taste any difference whatsoever in the finished product

the taste of the pasta depends on the sauce around it, not putting salt in the water when you boil it that's such a BS meme

don't salt the water, especially if you are going to use a sauce.

>>8033904
I do it until it tastes good. Salter than saline, less salty than sea water. Obviously I have to try the water to see.

>>8034261
I can tell when I've forgotten salt the moment I put the pasta in my mouth. Hell I often tell while draining it. Salt is as important for texture as it is taste. I've noticed that generic soggy, floppy pasta is a result of not salting as much as it is overcooking.

>>8037343
>the taste of the pasta depends on the sauce around it, not putting salt in the water when you boil it that's such a BS meme
I had a friend like you. He tried salting the water excessively on purpose to see if the taste changed and ended up with inedible pasta but he did at least accept he was wrong.

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Has anyone ever cooked pasta in water seasoned with MSG instead of salt?

Should the amount of salt that you use depend on the amount of water or on the amount of pasta?

>>8038054
the amount of water. 10g per litre is a good starting point.

as for how much water to use - the more the better.

>>8038054
Imagine boiling 100g pasta in a litre of water with 1tbsp salt.

Now consider adding extra, unsalted water to that boil, until you're boiling 100g pasta in 2 litres of water, still with only one tbsp salt.

Now imagine adding more pasta to the original pot, so you're boiling 200g pasta in a litre of water with 1tbsp salt.

Either way, the pasta is absorbing the exact same amount of water, if you're cooking it to the same level of doneness. If the saltiness of that water depends on the amount of salt and the amount of water, which do you think effects the taste?

>>8038010
if you're gonna use msg you should use a mixture of 70% salt 30% msg, it's the best mixture for taste

>>8034985
Capitalizing Titles Is Dumb: The Post

>>8033904
A dab of salt and olive oil

>>8033972
>tfw seawater in the Baltic ocean has less than 0.1% salt content where I live

>>8033904
i don't mesure it, it comes natural after you cook a few pastas, you have the feeling for the right amount.

>>8033990
don't put oil in the pasta water...

>>8034051
because you need to balance it with the sauce.
a very salty sauce will need less salt in the pasta and vice versa.

>>8034087
salt goes in the boiling water, before throwing in the pasta.
sauce AFTER drying it, if that's what you're asking

>>8034306
i can, and all the people i know can instantly tell you if the water was salted or not.

I put a shitload of salt in my pasta water... but having said that.....

https://youtu.be/5pTQNFYOT8M

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Anybody here do the thing where you remove the macaroni , toss em back in the pot and put a couple of ladles of gravy in with the macaroni like Joey Pants does in the Sopranos? It really is a good way to get it to stick to the sauce before plating and adding a bit more coverage.

>>8038304
You keep a frying pan and put in the number or portions you are serving ... you ad the undercooked pasta ... some pasta water and the correct amount of sauce.. mix and emulsify without destroying the pasta and take out when al dente.. serve and consume immediately. also if you say gravy again will fucking backtrace you and skull fuck you.

Equal parts salt + oil + water bro.

>>8033990
is this a meme?

>>8034261
Your methods are shit. Your results mean nothing.

>>8033904
you're supposed to put salt in?

>>8038589
Salt and oil my man.
Classic technique.

You have to put in a lot of salt for it to make a difference in cooking pasta. I usually put in 5 or 6 table spoons for every pound of pasta.

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Why not instead of using salt you season your pasta water with knorr stock pots?
It's a real game changer and I didn't know better until I tried it, you should try it.

>>8038605
This.
Put in the salt before you get it hot, so that it boils at a higher temp. Once it's boiling, throw in some oil.

>>8038616
Fuck off Pierre

>>8038616
Go away Marco

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>>8038620
>oil in boiling water

>>8038952
Water in hot oil is a problem, not the other way around.

>>8038952
oil and water are totally safe at water's boiling point

>>8038985
>>8039004
>conspiracy theorists on /ck/

>>8038985
You still don't want to put oil is pasta water you fucking tard.

>>8034020
>>8036201
>>8036342
>>8038222
>>8038494
According to your "god" you should be putting olive oil in your pasta water.
https://www.youtube.com/watch?v=UYhKDweME3A

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>>8039039
>british person tries to explain how to cook pasta

top jej

1 or 1+1/2 tea spoon.
While pasta is boiling you can taste if it lacks salt.
Why you Amerilards have to be so fucking clueless?! Just eat your burgers and die of heart attack.

One Burger King packet

>>8033904
I can do with some or none (and salt the pasta later).

It's usually not necessary to be extremely precise, same as with salting popcorn.

>>8039039
You were saying?

https://www.youtube.com/watch?v=y2dYs3t_nLU

>>8039245
Yeah Marco actually knows what he's doing.
Ramsay is a hack who sucks up to Marco and whores himself out on reality TV.

>>8039245
YOU were saying?

https://www.youtube.com/watch?v=ao9Oi1HPbSk

>>8034995
>>8038275
>>8038616

W A S H E D U P

A

S

H

E

D
U

P

>>8039245
>>8039251
DID YOU NOT SEE >>8038275

>>8039245
>>8039251

Does this man just randomly say things and people believe him because he's MPW?

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>>8039251
>carbonara
>using cream

>>8033904
I don't measure, I just dump some in. It usually comes out about right.

>>8039277
he literally said in the video to make it rich as you want with the cream. no cream would be less rich

>>8039637
More rich maybe but less flavourful since cream is more plain tasting than either eggs, cheese or bacon fat. Olive oil and butter are much more suitable for adding richness to carbonara.

Salt is added to water to supress the boiling point (i.e. the water is boiling as a lower temp)

>>8039075
Underrated.

>>8039728
I thought it was this

Or if you intend to use the pasta water to make a sauce

Al dente is a meme btw

>>8039728
The difference the salt makes in the waters boiling point is negligible.

>>8039039
Well he is wrong it has no benefit and only makes it worst for the final dish. I do not know any people who do this. If you want your pasta not to stick together then i do this.

Recipe that has pasta from pan to pan i will toss it well in pan and take it out not in one go.

Recipe when i drain pasta i may add some oil when it goes into pan. Most of not sticking imo is in skill

>>8039728
wrong, it actually increases the boiling point.

A pinch. Not really important. I worry more about the salinity of my Sa'

I'm of Italian blood so pasta is an almost daily meal. IMHO you only need to salt the water if you cook then combine.

I partially cook my noodles, then mix them into the sauce and finish cooking them. I just make my sauce a tiny bit salty, but it's better this way.

A bit of a pain tho.

>>8034392
Ewe, pasta is all about the sauce.That's where the nutrients are. The noodles are just carbs.

>>8033904
about two spoons

>>8033990
How can the oil do anything if its on the top of the water?

Just add oil to it afterwards if you want to, fuck.