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Drop the pasta into the water and just leave it there, and it will indeed stick to itself But you know what? It’ll that even in a really big pot with lots of boiling water The problem is that excess starches on the pasta immediately start to hydrate and jell together But if you rinse those starches off, dilute them, or allow them to cook enough that they begin to set, the problem completely disappears So the key is to stir the pasta a few times during the critical first minute or two in order to rinse off excess starch and make sure the pieces aren’t sticking together, until the outer layers are fully cooked After that, whether the pasta is swimming in a hot tub of water or just barely covered, absolutely no sticking occurs “Impastable!” you cry? Try it out for yourself! That’s goodbye to reason 2 Reason 3 I spent a few years working the pasta station at a restaurant known for its pasta., cooking dozens, if not hundreds, of portions on a given day That’s an awful lot of pasta I cooked it all in one large six-slot pasta cooker that held about 15 gallons of water at a constant boil At the beginning of the shift, the pasta water was clear But as the night wore on, the water would get cloudier and cloudier, until by the end of the night, it was nearly opaque This cloudy, starchy pasta water is the line cook’s secret weapon You see, pasta water consists of starch granules and water—the exact same ingredients that go into a cornstarch slurry (you know, what you use to thicken your sauces?) Well, aside from just thickening a sauce, starch also acts as an emulsifier It physically gets in the way of tiny fat molecules, preventing them from coalescing This means that with a bit of pasta water, even an oil-based sauce like say, aglio e olio, or cacio e pepe, will emulsify into a light, creamy sauce that is much more efficient at coating the pasta, making the dish that much tastier Think of pasta water as the diplomat of the pasta world—the guy who’s there to help your sauce and your noodles get along (Of course, this also means that go into any restaurant that serves a lot of pasta, and chances are, the later in the night it is, the better the consistency of your sauce will be!) ... water at a constant boil At the beginning of the shift, the pasta water was clear But as the night wore on, the water would get cloudier and cloudier, until by the end of the night, it was nearly opaque... efficient at coating the pasta, making the dish that much tastier Think of pasta water as the diplomat of the pasta world? ?the guy who’s there to help your sauce and your noodles get along (Of course,... restaurant that serves a lot of pasta, and chances are, the later in the night it is, the better the consistency of your sauce will be !)
Ngày đăng: 25/10/2022, 23:20
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