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RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 10:27:49   
ItsDubC


Posts: 1583
Joined: Mar.-22th-2007
From: My Childhood
Status: offline 		Wow thanks for the tips Cat & Bill.  Admittedly, I do still have trouble identifying when pasta is al dente so my pasta tends to be overcooked.  My gf likes more sauce on her pasta than I do so we usually keep the pasta and sauce separate.

I learned to spoon pasta water into my sauces from watching Molto Mario back in the day and it's been habitual ever since.  But as Bill rightfully pointed out, I only put a few pinches of salt into my water (I also tend to use too small of a pot for boiling my pasta, but I don't know what affect that has on the end result).

I'll try using more salt next time, and put some pasta directly into the sauce while leaving some in the colander for myself.

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Post #: 41
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 10:45:01   
Catastrophe


Posts: 2348
Joined: Jul.-10th-2007
Status: offline 		anytime, i love feeding people, even by proxy.  if you like pasta, you should try my bucatini.  i am mistress of the shameless plug!!

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Post #: 42
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 11:03:28   
WilliamRLBaker

 

Posts: 1230
Joined: Apr.-21th-2007
Status: offline
quote:

ORIGINAL: Catastrophe

you actually don't want to put the salt in until the water has a rolling boil, unless you're fond of damaging your pots.  and once the water has a rolling boil, you're probably not to keen on tasting it, lol.  not that tasting salt water is ever really fun.  i maintain that no chef/cook needs to be too fussed about these sorts of quantitites, a few good pinches will do the job.  


actually the only time you need worry bout damaging your pans is if you have cheapies Cast iron, steel and the medium range *30 bux-50bux* pots and pans can withstand any ammount of cold salt water heating, And even the cheap kinds it takes many many salt water baths to damage the finish infact the only time you need worry bout salt water is when you have teflon coating which is damaged by any amount of salt you use (water sauce...ect)

And I disagree any time you dont use exact measurements can mean the difference between good food and bad, Which is why I never use terms like pinch, dab, dash...ect

@dubc

Its easy to find out if pasta is done, just get a noodle out and take a bite if it has any resistance at all then its not done, Overcooking pasta has one sideaffect Overcooked pasta tends never to stick together, but its all mushy and that SUX!....so the salt method is best.

< Message edited by WilliamRLBaker -- Oct.-25th-2007 11:05:40 >

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Post #: 43
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 11:07:52   
Catastrophe


Posts: 2348
Joined: Jul.-10th-2007
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quote:

ORIGINAL: WilliamRLBaker
actually the only time you need worry bout damaging your pans is if you have cheapies Cast iron, steel and the medium range *30 bux-50bux* pots and pans can withstand any ammount of cold salt water heating, And even the cheap kinds it takes many many salt water baths to damage the finish infact the only time you need worry bout salt water is when you have teflon coating which is damaged by any amount of salt you use (water sauce...ect)

And I disagree any time you dont use exact measurements can mean the difference between good food and bad, Which is why I never use terms like pinch, dab, dash...ect


sorry man, it's just not true.  chef's authority, lol.

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Post #: 44
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 11:17:10   
WilliamRLBaker

 

Posts: 1230
Joined: Apr.-21th-2007
Status: offline 		whatever you say, I've read enough books beyond *cooking books* and thats Smelting books, cast iron, Steel DO NOT suffer affect from Salt water heating, Only cheap metals such as copper suffer the affects, teflon its all ways affected by any salt content which is why after a year of heating a teflon pan the teflon starts to flake off.

http://www.thebaytree.com.au/New%20site/services/careofequipment.html

but im not gonna argue with you.

(in reply to Catastrophe)
Post #: 45
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 11:17:59   
HeavyRaines17


Posts: 1102
Joined: Sep.-17th-2007
From: Longwood, FL, USA
Status: offline 		I declare a cook-off to determine who is right!

Send all entries directly to me via FIM (Food Instant Messenger).

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Post #: 46
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 11:19:13   
ItsDubC


Posts: 1583
Joined: Mar.-22th-2007
From: My Childhood
Status: offline 		Only 2 tsp red pepper flakes?  Weak!  jk  

I've been on a bit of a fat-losing streak right now by limiting carb intake at dinner time, so I really only eat pasta for lunch.  Which means I will probably only be able to try that recipe on the weekend.  I did manage to see the chocohotopots episode of Nigella's Feast and ya, those look really good.

What is this issue w/ salt on pots/pans?  Corrosion?  I currently only own non-stick.

< Message edited by ItsDubC -- Oct.-25th-2007 11:20:47 >

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The phrase Next Gen[eration] is cited as a frequently-used buzzword, in which case its meaning is intentionally vague, but carries a connotation of newness or modernness.
- Wikipedia

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Post #: 47
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 11:20:01   
Catastrophe


Posts: 2348
Joined: Jul.-10th-2007
Status: offline 		fortunately (and as i keep trying to explain to my mother-in-law) overheated, flaking teflon still only hurts small birds. lol, irrational fears are funny, unless you're a canary.

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Post #: 48
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 11:36:41   
Catastrophe


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Joined: Jul.-10th-2007
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quote:

ORIGINAL: ItsDubC

Only 2 tsp red pepper flakes?  Weak!  jk  

I've been on a bit of a fat-losing streak right now by limiting carb intake at dinner time, so I really only eat pasta for lunch.  Which means I will probably only be able to try that recipe on the weekend.  I did manage to see the chocohotopots episode of Nigella's Feast and ya, those look really good.

What is this issue w/ salt on pots/pans?  Corrosion?  I currently only own non-stick.


lol, trust me it's got a nice kick.  yeah, those chocohotopots are warm and tasty, i'm currently devising a way to give the flavors more depth. 

and nonstick is at higher risk for wear-and-tear than other sookware. the salt plus high heat both affect the pans, and you'll want to be careful of scratching your nonstick.  additionally, undissolved salt causes pitting (which is why salt should be added once the water is boiling).

****ugh i am so sorry for double posting!!  oh, the shame....****

< Message edited by Catastrophe -- Oct.-25th-2007 11:47:49 >

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Post #: 49
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 11:37:24   
Dukester101


Posts: 4266
Joined: Mar.-27th-2007
From: Ohio
Status: online 		A good cook, especially one who has been doing it their whole life does not need exact measurements.
Cooking is not like building a house, everything does NOT need to be exact.

My grandma is a full blooded Italian, and she's one of the best cooks I know. She does use the measuring cups and whatnot, but if something "needs a bit of salt," then you dont need a measurement for it.
Adding a pinch of this, or a dash of that, by no means whatsoever ruins the food.

If you're going to say to a cook who has been doing this as her "job" for over 40 years doesnt know what she's doing, you got issues.

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Post #: 50
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 12:01:29   
Catastrophe


Posts: 2348
Joined: Jul.-10th-2007
Status: offline
quote:

ORIGINAL: Dukester101

If you're going to say to a cook who has been doing this as her "job" for over 40 years doesnt know what she's doing, you got issues.


can't tout 40 years of experience, but when you spend enough time in the kitchen you can actually hear what the food needs. 

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Post #: 51
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 15:12:34   
HaKeRsCanRotINHEL


Posts: 1415
Joined: Mar.-22th-2007
From: ARKHAM ASYLUM
Status: offline
quote:

ORIGINAL: ItsDubC

Wow thanks for the tips Cat & Bill.  Admittedly, I do still have trouble identifying when pasta is al dente so my pasta tends to be overcooked.  My gf likes more sauce on her pasta than I do so we usually keep the pasta and sauce separate.

I learned to spoon pasta water into my sauces from watching Molto Mario back in the day and it's been habitual ever since.  But as Bill rightfully pointed out, I only put a few pinches of salt into my water (I also tend to use too small of a pot for boiling my pasta, but I don't know what affect that has on the end result).

I'll try using more salt next time, and put some pasta directly into the sauce while leaving some in the colander for myself.


After the salt try adding a little olive oil as well + after draining, add some butter to the pasta ( keeps it from sticking together.) Rigatoni Rulz!

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Post #: 52
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 16:11:25   
HaKeRsCanRotINHEL


Posts: 1415
Joined: Mar.-22th-2007
From: ARKHAM ASYLUM
Status: offline 		Tonight is Taco Pie night, yeah boy!


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Post #: 53
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 16:21:17   
Syko 360


Posts: 1467
Joined: Mar.-22th-2007
From: Phoenix,AZ
Status: offline
quote:

ORIGINAL: Catastrophe

can't tout 40 years of experience, but when you spend enough time in the kitchen you can actually hear what the food needs. 


Ya two minutes in the microwave or until the beans blow out the ass end of the tortilla, then add  a little hot sauce. That's how I make my burritos' Al dente....(Yes it was sarcasm I know what Al dente means, my family is Italian =P)

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Post #: 54
RE: Food Stuff thread, For every thing about food. - Oct.-25th-2007 16:41:52   
Catastrophe


Posts: 2348
Joined: Jul.-10th-2007
Status: offline
quote:

ORIGINAL: Syko 360

Ya two minutes in the microwave or until the beans blow out the ass end of the tortilla, then add  a little hot sauce. That's how I make my burritos' Al dente....(Yes it was sarcasm I know what Al dente means, my family is Italian =P)


and two beeps means it's halfway through defrost and you should turn it over. 

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Post #: 55
RE: Food Stuff thread, For every thing about food. - Oct.-26th-2007 17:07:32   
HaKeRsCanRotINHEL


Posts: 1415
Joined: Mar.-22th-2007
From: ARKHAM ASYLUM
Status: offline 		Home made meatballs, mash potatoes & white gravy, green beans, french rolls and a big ole glass of ice water.


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Post #: 56
RE: Food Stuff thread, For every thing about food. - Oct.-26th-2007 17:09:58   
HaKeRsCanRotINHEL


Posts: 1415
Joined: Mar.-22th-2007
From: ARKHAM ASYLUM
Status: offline
quote:

ORIGINAL: Catastrophe

quote:

ORIGINAL: Syko 360

Ya two minutes in the microwave or until the beans blow out the ass end of the tortilla, then add  a little hot sauce. That's how I make my burritos' Al dente....(Yes it was sarcasm I know what Al dente means, my family is Italian =P)


and two beeps means it's halfway through defrost and you should turn it over. 


Try poking a few holes in it with a fork, that should speed things up.

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Post #: 57
RE: Food Stuff thread, For every thing about food. - Oct.-26th-2007 17:20:56   
ParaDise_LosT


Posts: 847
Joined: Jul.-25th-2007
Status: offline 		Everyone sounds like they're exeptional cooks D:
I'm lucky if I don't burn my toast T_T

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Post #: 58
RE: Food Stuff thread, For every thing about food. - Oct.-26th-2007 18:08:33   
RuJoshin


Posts: 3448
Joined: Mar.-23th-2007
From: The Internets
Status: offline 		The last thing I ate was a whopper with cheese that I modded by adding a layer of crunched doritos to.

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Post #: 59
RE: Food Stuff thread, For every thing about food. - Oct.-26th-2007 21:46:08   
Catastrophe


Posts: 2348
Joined: Jul.-10th-2007
Status: offline
quote:

ORIGINAL: RuJoshin

The last thing I ate was a whopper with cheese that I modded by adding a layer of crunched doritos to.



roflmao @ "modded"

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Post #: 60
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