The neverending discussion about pasta, olive oil and just putting enough water... 10g salt, 100g pasta, at least 1L water e basta così ! No oil or you ruin the pasta/sauce synergy. 😃
The neverending discussion about pasta, olive oil and just putting enough water... 10g salt, 100g pasta, at least 1L water e basta così ! No oil or you ruin the pasta/sauce synergy. 😃
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It's really about flavor, not some magic chemistry. The noodles absorb what's in the water as they cook.
Oily noodles don't fuse with the sauce that well. If you want olive oil flavor in your dish, add it after tossing the noodles in the sauce.
Who said oily? A small amount, like a teaspoon, of EVOO in a giant pot and you're good.
I've always done the salt and prob a tablespoon of vegetable oil (yeah I'm a pleb). usually make my own sauce or will add simmered vegetables to a store bought base.
Oil in your pasta water does literally nothing, just skip it.
I don't like vegetable oils if I am using a tomato sauce--I don't think it goes well together. If I'm doing Mac-n-Cheese, then yes, Otherwise it's olive oil.
That's fair
The older I get, the more varied the collection of oils and vinegars I have becomes.
I use apple vinegar to catch fruit flies and white vinegar to keep various laundry items odor free, plus it's good for the front loading washing machine. I have to say though, cooking with various vinegars is beyond my capabilities.
I'll tell you what blew my mind and opened a world for me. Please give this a try next time you make rice, with luck it does the same for you.
Use a rice cooker and prepare as normal. Before starting the cycle, add in about a teaspoon of salt and about 2 teaspoons of either rice wine vinegar or cider vinegar. Mix well then cook as usual. Adjust for the stovetop method if you don't have a rice cooker.
I find that the rice wine vinegar works better, but that the cider vinegar works just fine. You're going to worry that you put in too much vinegar because you can smell it a little while it's cooking. But guess what? You didn't. That little bit of acidity in contrast with the slight sweetness of the rice starch balances out.
I've also recently learned of the flavor triangle. You're meant to balance sweet, salty, and bitter. The recipe above does that for rice.
Last tdbit: my chef friend turned me on to this, and it's all I use now:
https://www.amazon.com/Sun-Luck-Niko-Rice-Calrose/dp/B00IBQ2YFE
Moral: don't be afraid of vinegar. Play with it a bit and see what you like.
Amazing answer! I'm going to store it and use it. Thank you.
I used to get all the fancy brown and wild rices, the long grain rice, etc. Calrose is just no-fuss. It definitely has its uses and you're not going to make biriyani with it, for instance. What it's great for is when you just need rice on the side of whatever else you are making.
I hope this works for you. Please let me know what you think if you end up trying it.
p.s. just noticed that I linked you to a 5lb bag! LOL. They come in small bags too so don't worry too much about that.
Lol, no worries. I knew you had good intentions only when posting.