>puts oil in pasta water
I thought this guy was supposed to be a good chef.
>>69307125
He's a 3-time Michelin stars award winner fucker, what do you do besides typing shite in a korean image-based forum, you sod?
>not doing it ralph cifaretto style
>>69307125
yeah, so they don't stick together. are you fucking retarded?
>>69307125
>he doesn't oil his pasta water
>>69307125
Might get a few bites anon. cooking fags get butt hurt
>>69307125
I'm sure a three star Michelin chef who owns multiple restaurants knows much more about cooking pasta than some retard on /tv/.
>>69307125
In dry premad paste you don't need oil at least is terrible pasta, i fresh pasta you always do it
>>69307378
Does he eat pasta every fucking day?
I thought not
>>69307125
>not putting salt on your salad
What the fuck are you thinking?
Frozen food needs to be defrosted naturally. You'll fucking kill somebody.
>>69307609
That's bullshit by the way. As long as it's cooked through to a certain temp it doesn't matter how it's defrosted.
>>69307761
If you don't care about taste then sure.
Putting oil in pasta water doesn't hurt it, it just doesn't do anything. Gordon Ramsay was trained to do it that way and keeps doing it because there's been no reason to change.
He probably also takes a certain amount of pleasure in fucking with the "mythbusting" food blogger types, who are pretty obnoxious individuals and tend to be at odds with actual restaurant chefs.
>>69307761
Depends on what we're talking about cooking and how.
>>69307761
It matters in the sense that some parts will be undercooked and others overcooked. I do cook partially frozen hamburger meat all the time, it's just a pita to cut it up and get it cooking right.
>>69308362
>As long as it's cooked through to a certain temp
>>69307323
I must have cooked pasta 1000 times and a few pieces have stuck together maybe three times. I doubt a film of oil floating on the surface of the water would have prevented that.
>implying he wouldn't add the flavor packet after the ramen
>>69308646
You can make food a thousand ways different, but to make it good, like, international cuisine good? I'd follow Ramsay's advice, not Anon "1000 times pasta" McFaggot.
>>69308312
>Putting oil in pasta water doesn't hurt it, it just doesn't do anything.
It actually makes the pasta slimy so the sauce will slide off while you're trying to eat it.
>>69308312
It keeps it from sticking together. At least it works the past I cook.
>>69308761
only because when you drain it the oil coats the pasta. until that moment the oil cannot and does not touch the pasta or in any way stop it from sticking together.
ramsey is a hack. how often do french restaurants even serve pasta?
>>69308804
Nah, it doesn't, the oil and water separate and it has zero effect on sticking.
>>69308761
Doesn't do this either.
>>69307125
Stops it from boiling over.
>>69308761
you're not pouring the entire fucking bottle of oil you moron, a teaspoon will be good enough. if there's a slimy texture to the noodles you obviously put too much.
>>69307262
>3-time Michelin stars award
it's has the value of a MtG tournament award.
>>69308312
>the "mythbusting" food blogger types, who are pretty obnoxious individuals and tend to be at odds with actual restaurant chefs.
Oh you mean like OP and this guy >>69308646
>>69308889?
>>69307262
i hate this meme
>someone criticizes someone
>random turdbucket of a human responds with something along the lines of ''WHY DONT YOU DO IT THEN'' or ''WHAT HAVE YOU ACHIEVED??"
that's not the point, retard
>>69308889
Considering I've seen it do exactly that with my very own eyes, for some reason your post doesn't convince me otherwise.
>>69308969
I usually do about half a cup of oil, and brown half an onion and half a garlic in it, then strain the oil into about 4 cans of pasta sauce.
It doesn't make any difference as long as you move the pasta around every now and then while cooking, especially right after putting the pasta in.
>>69309012
you've watched pasta not stick together after adding oil? how did the water even boil?
Why is Ramsey so based bros? Go watch his show where he features kid chefs. He's genuinely a really cool dude and is more supportive of them than most parents are of their own kids.
>>69308646
I am willing to bet your pasta sucks. I am also willing to bet you have no taste to say otherwise convincingly.
>implying any of you fucking faggots will have to cook for anybody else but yourselves
>implying you can make anything but overcooked spaghetti and instant ramen
>>69309006
>i hate being less than those i criticize and people reminding me of it
It shows.
Who cares, only poor niggers and art students eat pasta anyway
>>69309068
...you add it at the end and then mix it?
You're a funny guy, but you don't know much.
>>69309068
>how did the water even boil?
underage get out
>>69309163
bet you eat fast food every day
fat fuck
>>69309135
>implying that scottish cunt can makes tendies to match mine
>>69309208
>le epik frog meme
>>69308312
It doesn't do shit.
It's something disgusting that amerilards do when they think they know how to cook "pasta" when all they eat in the end is fucking garbage.
my grandma throws like a bowl of salt into the water. she says it needs to be as salt as the Mediterranean lmao
Real Italians out giant meatballs in their spaghetti.
>>69309266
I bet you suck dick every day, faggot
>>69309006
It's pretty easy to criticize people who are more successful than you when you are a fat neckbeard NEET
>>69309135
I make crepes
>>69308646
Cooking Mac & Cheese for your wife's son doesn't count.
>>69309304
>don't post images on a imageboard
http://www.foodnetwork.com/videos/oil-in-pasta-water-0200289.html
>>69309555
what a qt
nice trips too
>>69309350
That is true, "salty like the ocean" is what ever culinary school teaches. It's just seasoning for the pasta as salt is simply a flavor enhancer...like Starbucks selling "Salted Caramel Hot Chocolate".
Go lurk in /ck/ for a while, bud.
>>69309369
italians never out meatballs
their secrets must be kept
>>69307761
Um, fucking no. You have to defrost something in graduated stages of time/temp to ensure that pathogens and toxins produced by bacteria that aren't killed by conventional cooking temperatures don't grow in your food you fucking mongoloid.
Frozen food should be thawed in a fridge.
Adding oil to your pasta water is pointless but it's an oldschool method that isn't used anymore. The idea is that when you strain the pasta, the oil will coat it. It's much more effective to just toss the strained pasta in a very small amount of oil after it's been strained to keep it from sticking. I don't fuck with that typically, I just immediately cold shock the pasta after straining to stop the cooking process (hot food continues to cook when it's removed from a heat source FYI, cooked to order cuts of meat are pulled to rest before reaching their intended temperature and will rise roughly 1 degree per minute for up to 5 minutes) and rinse the excess starch off that causes cold pasta to clump together.
Am fucking chef, can confirm, everybody shut the fuck up about it now.
>>69309471
it's not just here
literally everywhere
>>69310334
Valid criticism can come from anywhere though, not that you should trust everything some nobody says.
Listening to experts is good because they're fucking experts but even experts are sometimes wrong - that's why appeal to authority is a logical fallacy.
If a weeaboo NEET told me not to use a chainsaw backwards (and I don't know why the fuck I am) it's still good advice even if he's not a fucking lumberjack.
>>69309665
It's seasoning yes but salt also raises the boiling point of water so it boils hotter (conversely, it takes longer to come to a boil because of the increased boiling point despite what folksy wisdom woild have you believe) and hotter boiling water cooks whatever is in it more quickly.
>>69310465
that's exactly what I mean
but there's always this hothead who goes THEN WHY DONT YOU DO IT BETTER
>>69310648
This all started because OP criticized Gordon Ramsay for putting oil in pasta water and somebody calling them out on not being a Mich star chef.
Yeah OP used hyperbole and fair enough to call that out but the response also shut down of a valid criticism for no good reason.
>>69307761
This is actually completely fucking wrong. Food poisoning is called poisoning for a reason. You may kill all the microbes but the poison they've shat out is still all there.
>>69309069
Because gen x parents think being critical = being mean so they lather up milenials and whatever they're calling the next generation up with a whole bunch of feel good bullshit that virtually ensures that they'll never actually be good at anything.
>>69307125
ITT: Buttmad murilards who still think spaghetti with meatballs is a classic Italian dish
Ge over it you wanna be connoisseurs, you have no culture and certainly don't know how to cook, your meme chef is an idiot and spaghetti water isn't topped with olive oil.
Oh and by the way, eating mayo from the jar is disgusting
>>69310297
Cold water over boiled pasta isn't a good idea, warm water is better because it also lowers the temperature and doesn't harden the starch.
>>69312177
Spaghetti and meatballs are better than anything Italy has come up with. Also American pizza is the real pizza.
>>69312392
>NY pizza is the real pizza.
fixed
>>69312430
>NY is garbage
Truth.
>>69311760
Award for stupidest post of the week goes to...
(You)
>>69312626
EYYYY ASSHOLE
>not putting a whole bunch of shit in your pasta water
Pasta roughly doubles in volume when it cooks. Where do you think that's coming from? If your water tastes like water then so will your pasta.
>>69307125
This doesn't have anything to do with superheros, so please don't post it on this board.
>>69307125
judging by his youtube channel he mostly goes for white trash comfort food and doesn't err much outside of his comfort zone, so yeah now knowing that pasta only sticks when overcooked sounds about right
>>69312292
That's a good point but in practice I'm a bit of a hack.
>>69312744
Yeah, except oil isn't water soluable, floats on top and doesn't get absorbed into the pasta.
>>69307125
>He wants his pasta to stick
Yeah, no.
Learn how to cook.
Idiots. Adding oil to the water does not keep the pasta from sticking. It does two other things, however. It prevents the water from boiling over, and it coats the pasta in oil as you pour it out. Basically, it frees up some of your attention and time. Wether you want it coated or not is another matter. Some do, some don't. Depends on how you're going to serve the pasta, as well.
What prevents pasta from sticking is salt and a good, rolling boil.
>>69313405
fucking here we go...
READ THE THREAD PLEB
>>69312744
oh god, are you one of those fucks who puts garlic and bay leafs and shit in with their pasta? please leave this planet
ITT: appeal to authority fallacy
>>69313675
addressed
>>69310465
Failure to read the thread fallacy detected
ALL AMERICANS ARE FAT CUNTS.
>>69313675
Surely declaring that someones entire cooking credibility is overridden by putting oil in pasta water is a fallacy in the first place.
>>69313143
pasta is white trash comfort food though
https://www.youtube.com/watch?v=MtIiR7DBAqY
>Only turn a steak once
https://www.youtube.com/watch?v=AmC9SmCBUj4
>Turn it every minute
>>69309519
Muh niggy, what do you put in them? I always make them for manicotti but never anything else.
Both he and Marco Pierre White do this.
>>69314454
>rare
HOW IS THIS EVEN LEGAL FUCK YOU IT'S 2016 ARE WE GONNA JUST BIT OFF THE EARS FROM A LIVING PIG FOR FUCKS SAKE YOU HAVE STOVES USE THEM YOU MASSIVE PILLOCK RAW MEAT IS FOR SCAVENGERS EW
>>69307125
you're supposed to put the oil in after you've removed the water
>>69314751
and the pasta
>>69314454
>Only turn a steak once
that's the only way to do it
>turn it every minute
pants on head retarded
>tfw you can't cook
>>69314861
don't listen to the edgemasters online, if it's edible and you like it you're good, everything else is a plus
>>69307125
I've always added oil to pasta water. What's wrong with that?
>>69314604
???
blood and fat are what give the meat flavor u pleb fuck
I just put some butter on top of my pasta to keep it from sticking, how pleb am I?
>>69314917
I don't like it
maybe i should just crack an egg over rice or some meme
>>69310607
This idea needs to die already.
Yes, the boiling point gets higher as you add salt to the water, but you need 30 g of salt per litre of water to raise the boiling point by 0,5ªC, and nobody ever adds such a huge amount of salt unless they feel like eating crispy salty spaghetti.
I don't think I've ever added more than 20 g of salt in 4 liters of water which would be a difference of less than 0,1ºC and that'd have literally zero effect on the outcome.
>mfw everytime non-Italians try to claim how pasta should be cooked
>>69314917
>Don't strive to improve yourself, settle for everything
>>69313143
>european cuisine is white trash food
pedant 'foodie' cuck detected
im having a quinoa salad with a blood orange gastrique followed by a nice steaming bowl of pho(pronounce it as phuh, you uncultured swine) and for dessert a simple chocolate soufflé with crème anglaise -what you white trash anglos call custard . My hubby really loves it, it tastes so divine , i sure like the smell of my own farts, teehee!
>>69308312
Yeah, I hate those snobs. Using the scientific method to dispel pop myths. They should just listen to the chefs on TV honestly.
>>69315271
>mfw greasy italian comes into the thread
>>69315313
not what I said lad nice try though, it's a fact that plenty of cunts go full "I fuckd ramsey up his butthole" when they're talking to people who just want to know basic stuff so yeah anon might end up buying tibetan salt because an epic redditor told him "it's completely different bruuuh it's another world if you don't use it you can't call urself a cook man I'm better than u anyway ahah"
>>69314917
>if it's edible and you like it you're good
Clearly you don't eat amazing food often.
>>69314861
Cooking is something learned by practice lad. You eat 3 meals day. 3 Times a day for you to get better at your skill. You obviously wont ever be a professional, but you can get to a level most people wish they could just by starting to learn basics or food prep and practice them every meal, slowly doing more and more.
I cook almost 1000 steaks a week, and I swear I get a little better at it evey time I have to train someone new how to do it. Fundamentals are the most important part.
>>69315377
but greasy Italian at least knows how to cook pasta, literally the easiest dish you can cook that it's not re-heated in a microwave
>>69315271
t. american
>>69315271
Chinese invented pasta
> put pasta in boiling water for 15 minutes
> done
is there any other way?
>>69315428
I am just getting sick of the limited on campus food options so it's time to learn
>>69315503
how fucking thick is your pasta?
>>69315503
Well, you could put it for 16 minutes intead.
>>69315503
no, if you want an overcooked pasta indeed
>>69315550
It looks like this
i use other shapes too
I eat with tuna + cheese + mayonnaise + secret sauce
>>69309033
Sick reference m8
>>69309575
Hey, research guy, why didn't you also add a teaspoon of salt into the water along with the teaspoon of olive oil? There's your bonding agent, fucktard.
Christ, it's like people don't know pasta originated in fucking Italy, where olive oil was literally part of everything and salt was granulated magic.
>>69315614
that's kind of pasta is fusillo and i don't want to know the secret sauce
>>69315599
>15 min
>overcooked
what are you talking about faggot
>>69314936
Read thread. In short: nothing, really. It just doesn't do what most people think it does.
>>69315089
do not do that
holy fuck that tastes bad
>>69315503
>>69315753
>baiting in a pasta-thread
>>69315737
that pic is fake
>>69315842
That wasnt even me and you're a fucking moron
the advice on the packet says 10minutes
after 10 minutes its still hard
so i do it for 15 minutes
now stfu, you probably cant even cook a fucking egg and eat your food raw because you're a retard
It's actually to make the pasta look better, clear/shiny whatever. Same method can be used with sushi rice, if the rice is not great quality or you fucked up washing the rice. Extremely little amount of oil makes it look better. I'm talking about less than a teaspoon.
>>69316061
triggered swiss m8?
>>69316219
.. triggered over what?
>>69307262
>He's a 3-time Michelin stars award winner fucker
Nobody even knows what that means so it doesn't matter
>>69316091
Do you live at a high altitude? Cause that would explain that
>>69307761
>what is the danger zone
>>69316407
no i live close to the floor
why am I even reading this thread
>its a ramsay thread
>i missed it
fuck
>>69316112
I actually thought I'm on /ck/
>>69316556
because it gave you doubt about if you are cooking your pasta right
>>69307323
>oil, which famously floats on the surface of water
>somehow affecting the pasta which sinks to the bottom.
lel. C'mon m8.
>>69307761
Do not believe this post. It definitely does matter how stuff is defrosted. Meats in particular. I mean, 99% of the time, it'll be fine to microwave it if you do it right, but you don't want to experience that 1%.
Basically, the important things is not to let the cooking process begin in the microwave, and to always start cooking as soon as the meat comes out.
>>69316541
I was actually curious....
>>69316541
>>69317010
like, is your city or whatever located high above sea level?
>>69316945
>Microwaving meat
GTFO.
Freezing it is already a bad idea generally speaking but you're not even going to let it thaw out naturally? You're doing it and whoever's eating it a disservice.
>>69315008
>He thinks the red juice in steaks is blood
Confirmed for not knowing what the fuck you are talking about. Go away. Adults are talking.
>>69314936
Nothing. Because it doesn't really do anything that adding the oil after you've drained the pasta wouldn't do.
There's nothing wrong with either method really.
>>69317414
I meant health-wise. I hardly even eat meat at home, anyway.
>>69309057
>>>louis/ck/
>>69309555
>trips
>meme
>hawt gril
10/10 post
Don't ever add oil to me or my sons pasta again
>1 tsp water
>1 cup salt
>4 quarts oil
>heat to 3500F
>drop in pasta
>cook for 96 hours
>toss with oil
That's the only way to do it and all of you are fucktarded /thread.
>>69315100
I don't know about you, but when I cook pasta, I don't add salt to the water.
I add water to the salt.
>>69312744
>Pasta roughly doubles in volume when it cooks. Where do you think that's coming from?
air. its air
>>69315329
>pale negro mad he has to eat mcdonalds and ramen everyday
>>69313675
>appeal to science fallacy
>>69318453
>inventing fallacies fallacy
>>69307125
I remember Julia Child saying oil keeps the water from boiling over the pot
I put half oil, half sriracha in my pasta water.
>>69309006
you say that, but it's true.
when someone talks about food who are we going to take more seriously. an award winning chef or some dude on 4chan?
>>69315475
>RE RUZ INVENTORS
fuck off chang
>>69307125
>High quality pasta is bronze-drawn so the surface is rougher and can soak up the sauce better
>let's put oil on the pasta before seasoning it so the sauce can't stick as easily
Ok, highly popular tv chef
>>69318204
you're paying more for oil than the pasta is worth at that point
>>69308992
I'd like to see you get a top 8 fucking cunt
>>69315329
your lack of culture is showing, americlap
>>69314844
Nope, multiple turns ensure a more even cooking and has negligible effect on moisture loss
R A G U
A
G
U
>>69318508
Just keep the flame lower or use a bigger pot
>This entire fucking thread
>>69318749
It also cooks faster.
>>69318858
>here's an extremely easy solution
>"no no, try these equally easy solutions instead!111"
award for the most pointless opinion goes to you my friend
Who /turkeydinosaurs/ here
Dont give a fuck i still eat them now and again to this day
>>69319017
>peas
>not baked beans
hope you got the tomato sauce ready fella
also
>crinkled chips
>>69318749
Uhmericucks are lazy
In fact they take pride in not chewing and making things soggy, many will even throw out their food if they have to chew it more than a couple of times per bite
They're something out of a weird dystopian scifi story.
>>69307609
Cook in training here. I totally forgot this. I was prepping the Turkey but it was so fucking hard. I got it all cut up on the tray and sent into the oven for cooking and later put in the steamer.
It was not till days later did I realize that was still frozen and I should've used the thawed out Turkey. Ahh you live and you learn
>>69319011
It's not like cooking oil is free, you dummy.
Why not just turn the fucking flame down a bit?
>tfw cooking with a qt girl is really fun
>tfw I'll never make a pizza with her ever again
>tfw I'll never playfully put flour on her nose
Why live?
>>69318508
>>69319011
how does a slim micrometer of oil stop the water boiling over?
you realize if that shit were true it would cause pressure buildup(because there's a reason that water boils over) and your pot would explode and send shrapnel everywhere. hopefully killing your dumb ass
>>69307262
Gordon pls go
>>69319494
>the energy from the explosion would go through the metal pot before the oil
>calls others a dumb ass
>>69319635
it can't though, didn't you hear anon? Oil stops the water from boiling over!
>>69319707
or maybe it just provides some resistance
>>69319494
>It's an I don't understand surface tension or phase changes post
>>69316356
>I'm an ignorant fuck so your point is invalid
>it's a "fratboy normies and fa/tv/irgins argue about how to cook their pasta" episode
I'm more than willing to bet 95% of the posters in this thread don't know how to cook more than 5 meals.
>>69308929
this, and, if the water is boiling, the oil becomes a colloidal admixture with the water -- the colloidal oil tends to surround the surface of the pasta, acting as a lubricant and an inhibitor to pasta adhesion
