Join 184 other subscribers
Select a category
Recent Tweets
- Flip a steak only once during cooking kitchen-myths.com/2022/11/25/fli… 2 months ago
- Flip a steak only once during cooking kitchen-myths.com/2022/11/25/fli… 2 months ago
- Myth: Canned pumpkin is not real pumpkin kitchen-myths.com/2022/10/20/myt… 3 months ago
- Myth: Fresh herbs are always better than dried kitchen-myths.com/2022/06/13/myt… 7 months ago
- Myth: Garlic powder is a good sub for the fresh stuff kitchen-myths.com/2022/06/12/myt… 7 months ago
OK, but what’s the difference between “high-quality” and “low-quality” pasta? There are cheap and expensive versions in the store with the same ingredient list–“Durum semolina” or “semolina flour.”
Sort of like how the greatest French vintage wines and the foulest plonk have the same ingredients – grape juice, yeast! I don’t know why pastas differ, but my experience is that the low quality ones tend to stick together and are impossible to cook to the perfect al dente consistency. Higher price usually, but not always, means better quality.
You are correct about the oil not preventing the pasta from sticking, but I do believe there is another good reason to add the oil. The oil will break the surface tension of the water and this in turn will reduce or eliminate boil-overs.
I believe you are right about the boil-overs. For me, it seems easier to use a large pan with enough “head room.” I have also heard some people say that adding oil to the pasta, either while cooking or after draining, makes it harder for a tomato sauce to adhere to the pasta.
How bout a tiny bit of vinegar in the water to prevent sticking? Ive heard this works.
I’ve found no info that this works, other than a mention on a vinegar company’s web site!
Pingback: Pseudocast podcast #31 - Autizmus a genialita » Pseudocast