Lucalain 0 Posted October 16, 2009 Share Posted October 16, 2009 I never rinse my pasta, because then something terrible would happen. Do you rinse yours? Take the poll and tell us why you do or don't, or what it depends on. Link to comment
Ansgar 0 Posted October 16, 2009 Share Posted October 16, 2009 I am fairly certain that if I rinse my pasta the butterfly effect will occur and an earthquake or tsunami will be triggered on the other side of the world. I do add oil or butter to the pasta after draining but this of course does NOT count as rinsing. Link to comment
FrostElfGuard 9 Posted October 16, 2009 Share Posted October 16, 2009 I do not rinse beforehand. Afterwards, I used to rinse in cold water--to seal the pasta so that it doesn't stick to itself in a congealed mass. I started doing this after observing other people's pasta leftovers. Leftovers often were congealed masses. I got upbraided by a young fellow who said that this 'barbaric' practice guaranteed that the sauce would not be absorbed by the pasta. In retrospect, perhaps what I should be doing is rinsing the pasta in cold water (and draining it) prior to putting it in the fridge. Link to comment
gogoblender 3,070 Posted October 16, 2009 Share Posted October 16, 2009 I kinda rinse it... ( neat topic btw lol ) ... I used to do it religiously with the coldest water I could find, short of using ice cubes. I think I remembered reading that this `sets`the pasta, and stops it from continued cooking which would rob the tender strands of their Àl dentiness` gogo Link to comment
Flooxim 49 Posted October 16, 2009 Share Posted October 16, 2009 I don't rinse my pasta, but I'm considering doing it. Max Link to comment
AgentSmith5150 3 Posted October 16, 2009 Share Posted October 16, 2009 (edited) If the dish is supposed to be server cold, like a pasta salad, rinse. If it is supposed to be hot, like spaghetti, don't rinse. Pretty sraightforward in my book Edited October 16, 2009 by AgentSmith5150 Link to comment
Silearth 6 Posted October 16, 2009 Share Posted October 16, 2009 I never rinse for hot dishes, but for pasta salads I will give it a quick rinse in cold water. Link to comment
gogoblender 3,070 Posted October 16, 2009 Share Posted October 16, 2009 I never knew the thing about keeping the pasta hot, soft and porous...hence no rinsing wanted because we'd want the sauce to sink in? Clever gogo Link to comment
Schot 407 Posted October 17, 2009 Share Posted October 17, 2009 Depends how committed I am to the pasta, haha. For the most part I rinse because of the whole sticky congealing thing. Link to comment
AgentSmith5150 3 Posted October 17, 2009 Share Posted October 17, 2009 Depends how committed I am to the pasta, haha. For the most part I rinse because of the whole sticky congealing thing. Need a tad more salt in the boiling water m8 Link to comment
Llama8 8 Posted November 25, 2009 Share Posted November 25, 2009 No, but I do rinse rice (in hot/boiling water). Link to comment
locolagarto 15 Posted November 25, 2009 Share Posted November 25, 2009 And your supposed to add a couple spoons of the water to your sauce. Can't remember why but Gida on Food Network does it. Link to comment
Llama8 8 Posted November 26, 2009 Share Posted November 26, 2009 She's hot, she has to be right. Link to comment
Bondbug 32 Posted November 26, 2009 Share Posted November 26, 2009 Are you sure it's the rice we are talking about? Ah yes, of course, "al dente"! Link to comment
Dragon Brother 619 Posted November 26, 2009 Share Posted November 26, 2009 Well I dont rinse it, just add the sauce asap and let that do the lubricating for me...no sticky messes there Link to comment
locolagarto 15 Posted November 26, 2009 Share Posted November 26, 2009 (edited) As Ansgar said a teaspoon of olive oil in you boiling water will keep your pasta from getting sticky. Also don't overcook it. that will also cause your stick pasta. El dente' should be tender with just the slightest resistance to the bite. done "to the teeth" Edited November 26, 2009 by locolagarto Link to comment
Nihilith 0 Posted November 27, 2009 Share Posted November 27, 2009 Ah Pasta ! My two cents about pasta cooking. Put them in the boiling water with a spoon of olive oil, but don't cook them completely, remove them 1-2 minutes before the time it would normally take to get them "al dente". Immediatly shower them with cold water to stop the cooking. Once cold, take oil and swirl the pasta with some oil. Then you can put them in the fridge for a day if you want. When you want to eat them, boil some water and put them in for the 1-2 minutes missing from the first cooking. My 2 cents Link to comment
chattius 2,527 Posted December 16, 2009 Share Posted December 16, 2009 Enough water so each pasta piece can freely move some salt (or herbs) some 'female' oil let the pasta slowly fall into the pot with boiling water so each gets a thin layer of 'female' oil If the sauce contains 'male' oil then it will get attracted by the female oil and get glued to the pasta Too bad that we moved before I learned from the italian girl in my 3rd class what a male and what a female oil is. If you use herbs and no salt you can use the water in the pot as base for a soup. I learned this from a navy cook at my army time. Link to comment
candesco 0 Posted January 12, 2010 Share Posted January 12, 2010 Here it depends which pasta it is. Penne isn't rinsed, but tagliatelle or spaghetti is rinsed yes. I always cook the pasta "al dente", then rinse with warm water (not hot, but just warm). Not too long, only a couple of minutes. Then back in the pot, 2 parts of oliveoil in it and then just heat it about 2 minutes. When cooking the pasta better not fill the whole pot, but use half of it. That's more then enough. Link to comment
Shadow_Walker 0 Posted January 13, 2010 Share Posted January 13, 2010 I voted yes. Being married my wife does most of the cooking and she rinses with warm water. She does not rinse for long; the pasta stays hot enough to still melt butter. Also she puts the colander back in the pot that did the cooking so maybe that helps it stay hot. I did not know that the pasta stayed porous and the sauce was absorbed, I thought there was some sort of sub atomic nanotube effect that caused the bonding of the sauce to the surface of the pasta because after all, that's how it should be. And to be honest, as old as I am I do not remember ever cooking pasta for a salad although I do like pasta salad and will sometimes get it when we eat out. If anyone knows about that female oil and male oil thing, please let me know, it sounds like that could ruin a good pot of pasta . Link to comment
claudius 104 Posted May 23, 2010 Share Posted May 23, 2010 Add the pasta to sauce right away. The starch in the unrinsed pasta water drippings will help marry the pasta to the sauce... Link to comment
gogoblender 3,070 Posted May 23, 2010 Share Posted May 23, 2010 Yes! SO yes! lol, I just saw this on Anthony Bourdain's very excellent made in heaven series on food. This time around, during the course of the show, he had interviewed a few of the most important chefs in the world...each one cooking one thing... the best in the world. perfect hamburger perfect fries perfect tomato sauce (As you mentioned Claudius..adding the water used to boil the pasta in completes the marriage) perfect beef bourguignon perfect steak perfect baked chicken glorious episode... you can catch it on youtube. search: Anthony Bourdain techineuqes. Man...the chef who was cooking the tomato sauce...holee molee...I think he knows more science than Einstein. Listen to him describing the food science involved in making his perfect sauce gogo Link to comment
Rusto 0 Posted May 23, 2010 Share Posted May 23, 2010 Gonna check it out, sounds intrigueing! Although I'm not convinced about 'perfect', that is subjective imo Link to comment
gogoblender 3,070 Posted May 23, 2010 Share Posted May 23, 2010 Although I'm not convinced about 'perfect', that is subjective imo LOL! You've been hanging out at DarkMatters WAY too much No more abstract perfects for you... all has now gone the way of quantum qualifiers... houston I do believe a philosopher has been born gogo Link to comment
Rusto 0 Posted May 23, 2010 Share Posted May 23, 2010 Lol, really great show btw. Nearing the end and its been quite entertaining, the burger looked TASTY as hell. A chef in the background was like 'I want some ' Also, arent French people just the cutest!? edit: wow, the guy who cooks the french fries looks ExACTLY like the deputy head chef from the pub/hotel I used to work at. Deputy head chef? you know what I mean Link to comment
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now