>puts oil in pasta water
I thought this guy was supposed to be a good chef.
>>7763373
>puts oil in pasta water
you don't?
I salt and oil my water. The oil helps prevent stickage. Is there a better way I don't know about? That's just how my mom and grandma taught me.
>>7763373
It keeps the pasta from sticking together
>>7763373
oil stops it from foaming over tho
>>7763389
Oil coats the noodles and prevents them from absorbing any of the sauce. It's fine for light sauces like pesto or Alfredo, but with a nice hearty tomatoe sauce it kind of dulls it down. If you are that worried about sticking then you should just make the noodles right before you plan to serve the meal.
Just rinse the pasta after it's cooked.
Lol if there were a cooking equivalent to broscience is would be this thread
>>7763373
>everyone in thread scrambles to come up with reasons so they can protect their meme chef
>most of them are wrong
My sides.
It still bugs me that he thinks searing meat seals in the juices.
>>7763393
Have you tried this?
http://food-hacks.wonderhowto.com/how-to/why-does-wooden-spoon-stop-pasta-from-boiling-over-0151541/
>>7764523
Doesn't work.
>>7763373
I bet he sears meat to "seal in the juices" as well
>>7764523
This is a lie. Try it out yourself
>>7763461
EVOO
![2421526-7724001060-863903f2fa251f0867cddcb4beb41665_30356[1].jpg__thumb.jpg](https://i.imgur.com/MSVd0dr.jpg "2421526-7724001060-863903f2fa251f0867cddcb4beb41665_30356[1].jpg__thumb.jpg")
salt in pasta water is just as retarded Tbh
>>7764535
i do and it works at small levels. if im blasting it at high heat, that water is boiling over whether i like it or not. but at a low temp and a dry spoon, it kinda brings it down.
>>7764557
nop. its objectively superior to salting the sauce or salting after serving.
>>7764531
Works for me :^)
You retards are wasting your oil if you put it in the water.
I've been boiling pasta for over 25 years and I have never once oiled up the pasta water. The ONLY time pasta sticks is when you fail to stir it during the first two minutes of cook time.
If you think otherwise you fundamentally do not understand the physics of a boiling pot of water nor do you have a functional understanding of the concept of hydrophobic substances.
>>7765445
My pasta never sticks whether I stir it or not.
>>7765445
>hydrophobic substances
Oil can't get rabies, stupid.
>>7763401
I can't stand it when people call pasta noodles. Noodle is such a shitty word.
>>7765528
autism
>>7763389
Just stir the pasta for the first two minutes, then again every minute or so. It only takes 12 minutes at most so it's not a big deal.
Regularly stirring prevents the starch from building up and getting stuck to the bottom.
If your pasta is boiling over, the pot isn't big enough or the heat is too high.
>>7765549
Only trailer trash and brits(faggy talking trailer trash) say noodle.
>>7764531
Works on my machine.
>>7765590
I'm British and literally nobody calls pasta "noodles" over here. That's strictly an American thing.
>>7763401
I think I saw someone test this out and prove it wrong, but I forget. Do you have any evidence that the oil does this?
>>7765603
No, it isn't.
>>7765603
This is correct tbqhfamalam
Aussie here, never heard anyone here or from bongland refer to pasta as "noodles"
Only seppos
>Eurocucks take idea for noodles from us chinks
>"it's not noodles though, it's pasta! Totally different"
>>7765614
>>7763373
On the Sopranos, Ralphie tossed the noodles with some butter and sauce before serving them. Is this a good idea.
>>7764539
Fuck im trying not to fap man
If your pasta sticks you need one of three things:
a. to stir it more often
b. more water
c. a bigger pot
>not stirring your pasta often enough
>complain about it sticking
What the fuck?
Boiling pasta in water with oil keeps the sauce from adhering well; anon above is right about alfredos n such. A couple of quick stirs every couple of minutes will keep it from sticking.
Fun fact: if you add two healthy pinches of red pepper flakes before you boil the water, the pasta absorbs the heat. Keep the area well ventilated, tho, or your kitchen will be like someone set off pepper spray. Pepper sauce works great too
Well worth the risk tho
>>7766407
Do you have evidence that the oil keeps the sauce from adhering well? Not trying to be a dick, I am honestly looking for a source.
>>7765725
Made from different flour, retard.
Also that's just noodles. I don't see Chinese cuisine include penne pasta.
>>7766418
Purely anecdotal, my friend
>tfw Ramsay was essentially Marco Pierre White's bitch
>>7766438
Oh.
>>7766437
Noodles are a staple food in many cultures made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes.
https://en.wikipedia.org/wiki/Noodle
>>7766464
>Rice/buckwheat flour used in Asian noodles and semolina/wheat flour used in European noodles are the same
>>7766496
So they are both noodles, thanks for agreeing with me.
>>7766021
Idiot.
I swear I saw this thread here a month or 2 ago
>>7765528
There is no inherent value to words. Your hatred of the word noodle is actually your hatred of low class and poor people and everything related to them
damn you are all retarded faggots
>>7765445
>Muh cooking degree
Stfu if i want to make my noodles with oil in the water ill do it faggot
>>7767277
You're dumb and Bernie lost :)
>>7767277
I'm fine with that then. Fuck the poor faggots and their noodles.
>>7765445
>You retards are wasting your oil if you put it in the water.
Perhaps some people put it in for flavor? I always put a little olive oil when boiling pasta or rice.
>>7768464
>Perhaps some people put it in for flavor?
But that doesn't work. Oil and water are not miscible. The oil just floats on top.
I'm sure this is just another one of those "old cook's tales" that gets perpetuated despite no basis in fact. Sort of like how searing meat "seals" it, or how Italian chefs throw a wine cork into the pot when stewing octopus because it supposedly helps make it tender.
Old school kitchen training is not about facts, it's about doing exactly what you're told, just like the military.
>>7768537
But searing meat does seal it.
>>7768565
Nope. It generates the malliard reaction (browning) which tastes good.
It actually has the opposite effect as far as "sealing in juices".
http://www.thekitchn.com/does-searing-meat-really-seal-in-the-juices-food-science-218211
>>7768607
Try a seared steak versus unseared and tell me which one is juicier. It seals in the juices.
>>7763389
Low quality subtle bait.
>>7765490
Five star post.
>>7763373
He only knows how to cook french food.
>tfw Ramsay was essentially Marco Pierre White's bitch
>>7765528
I've always associated noodle with Asian and pastas with Italian/Med food, won't ever change.
>>7770060
>mfw Marco White made Gorden cry his eyes out like a bitch, then made him the chef he is today.
>>7770087
>I've always associated noodle with Asian and pastas with Italian/Med food, won't ever change.
Yeah same.
>>7766502
Pasta is pasta
noodles are noodles
not the same thing
For a start they are made from different ingredients
