cupure logo
trumpglastonburybillwarningtrumpswimbledonsetrevealscourtbob

This Common Cooking Advice Is Ruining Your Pasta, Chefs Warn

This Common Cooking Advice Is Ruining Your Pasta, Chefs Warn
Spaghetti boiling in a potYou may already know that placing huge meatballs on pasta is actually quite un-Italian, and that some nonnas place baking soda and sugar in their pasta sauce to make tinned tomatoes taste less acidic. You might even be aware that nutmeg is a powerhouse ingredient a lot of non-Italians miss in their savoury creamy dishes. But a recent Reddit post was about something seemingly simpler: cooking pasta itself. “Why do pasta instructions always say you need so much water?”, site user u/DiscountConsistent asked members of r/AskCulinary, a forum where non-chefs can ask the pros to spill their secrets. It’s true. A pack of linguine in my cupboard asked me to cook enough carbs for four in more water than my biggest pot could hold – but according to the experts, the advice is baloney.Multiple chefs disagree with the advice “Kenji [López-Alt], Daniel Gritzer, and plenty of others have done lots of experimentation on this and shown that you do not need lots of water, little water does not encourage sticking, and little water makes the water starchier for making sauces better,” a top comment on the post reads. It’s true. The culinary experts have spoken: less water actually creates starchier water, leading to silkier sauce with none of the downsides people commonly worry about.Chef Alton Brown likes the technique; as does writer, editor, and founder of America’s Test Kitchen, Cook’s Country, and Christopher Kimball’s Milk Street, Christopher Kimball. “You know, everybody’s wrong about how much water to use when cooking pasta,” he said in a TikTok. “Almost every recipe says a pound [or 453g] of pasta to four quarts [or 3.78L] of water,” he shared, but he chooses to halve the amount of liquid for a “glossy, shiny” pasta water sauce. @177milkstreetPeople call pasta water “liquid gold” for a reason—little bit of that starchy elixir makes your sauce silky and binds it to the noodles for a shiny, glossy coating. That’s why we ignore the advice of most recipes to use four quarts of water and use two quarts instead. Less water means a higher concentration of pasta starches, which means smoother, creamier, better-glazed noodles. Chris Kimball makes the case. #milkstreet#milkstreettips#tips#food#cooking#pasta#milkstreetcookingschool♬ original sound - Milk StreetSome chefs call pasta water “liquid gold” In Kimball’s caption, the expert says that “people call pasta water ‘liquid gold’ for a reason”.The starch, he says, “makes your sauce silky and binds it” to the pasta.“Less water means a higher concentration of pasta starches, which means smoother, creamier, better-glazed” spaghetti, the pro ended. I’ll take those orders...Related...The Only 3 Cooking Oils Mary Berry Says We NeedThe Secret Step Italians Use Before Cooking Gnocchi Makes Them 'Melt In The Mouth'The Way You Crack An Egg Reveals A Lot About Your Cooking Skills

Comments

Breaking news