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OHHHHHHHH. hummmm. But doesn't it also add the starch you got rid of by boiling?
It's like rinsing white rice. Some people think you shouldn't rinse it because it is "enriched" and you'll throw out all those good ingredients. I think it's full of starch I don't need. Have you seen what the water looks like when you rinse white rice? Unfortunately, we can't live without white rice (cubans).
Well you are only putting in a spoonful or so into a huge pan of sauce so all starch would be spread out among a bunch of servings I guess.
Location: By the sea, by the sea, by the beautiful sea
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Originally Posted by movingtohouston
What she means is (i think) before you dump out your cooked pasta you should scoop out some of the cooking water and add it to your sauce. From what I have seen on cooking shows is that some of the starch and flavor of the pasta goes into the cooking water and it will add flavor I guess to your sauce.
Actually what he means, eating is a nasty habit I've had my entire life, cooking was a natural progression.
But true, I usually throw a bay leaf plus salt in the water and it will not only add flavor but helps in adding a liitle "body" to a sauce if it's light and stock and/or wine based.
Location: By the sea, by the sea, by the beautiful sea
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20. GENERAL RULE OF THUMB: Most food cannot be kept longer than the average life span of a hamster. Keep a hamster in or near your refrigerator to gauge this.
I love the whole list, I guess this one could be described as the cook's version of a canary in a coal mine
Lasey is right---putting the sauce in the pasta (al-dente) to finish cooking makes the pasta absorb the sauce. I learned years ago from some cooking show that when you make spagetti you should cook it to the al-dente stage and when you drain the pasta save a little of the water it's cooked in. When you put the pasta back in the pan after draining it add the remaining tablespoons full of water left over from the pasta cooking, only add a 1/4 cup or so of the sauce and cook it a few minutes on med-med high to help the spagetti to absorb the sauce. Then pour the remaining sauce over the pasta as you serve it. It really makes a big difference. The whole idea of the sauce is not to drown out the pasta but to flavor it!
Actually what he means, eating is a nasty habit I've had my entire life, cooking was a natural progression.
But true, I usually throw a bay leaf plus salt in the water and it will not only add flavor but helps in adding a liitle "body" to a sauce if it's light and stock and/or wine based.
At least that's my story and I'm sticking to it
Oops sorry I meant he. LOL. I never thought of sticking a bay leaf in. I am making spaghetti tonight and I will have to try that.
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Quote:
Originally Posted by movingtohouston
Well you are only putting in a spoonful or so into a huge pan of sauce so all starch would be spread out among a bunch of servings I guess.
A spoonful? Oh that's nothing! Just goes to show you how much cooking I do and how great my culinary skills are! I thought we were talking most of the pasta water.
Location: Lots of sun and palm trees with occasional hurricane :)
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OK here's how I make spaghetti and you'll realize a few things.
I put garlic powder, olive oil, and a teeny bit of vinegar in the water. When it's boiling, pasta goes in. Boils until I taste it and it's hard enough (or soft enough) for my taste. Then drain it and put it aside.
Heat up a bottle of sauce. White or red.
Put pasta on plate. Put sauce over pasta. Stir. Eat.
Good huh? :-)
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