Cooking a Good Everything Else - Page 198 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Two Plus Two Forums 2+2 Communities Other Other Topics

Cooking a Good Everything Else

Post Reply Subscribe

...

Page 198 of 850

First

98 148 178 188 193 194 195 196 197 198 199 200 201 202 203 208 218 248 298 398 698

Last

Page 198 of 850

First

98 148 178 188 193 194 195 196 197 198 199 200 201 202 203 208 218 248 298 398 698

Last

01-23-2016 , 04:35 AM

#4926

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Quote:

Originally Posted by Yakmelk

Pics of correctly sauced pasta? Or you just mean mix it in the pan while hot ?

Heat up sauce in pan, add non rinsed pasta to the pan and coat together. Don't just glop the sauce onto the pasta.

Quote

01-23-2016 , 04:39 AM

#4927

cs3

Carpal \'Tunnel

Join Date: Jun 2005 Posts: 13,684

Quote:

Originally Posted by gobbo

Heat up sauce in pan, add non rinsed pasta to the pan and coat together. Don't just glop the sauce onto the pasta.

How does this make it taste any different?

Quote

01-23-2016 , 04:49 AM

#4928

Yakmelk

Carpal \'Tunnel

Join Date: Jun 2009 Posts: 14,109

Yeah I always do that, its mentioned in pretty much every pasta recipe.

Quote

01-23-2016 , 05:30 AM

#4929

joejoe1337

Carpal \'Tunnel

Join Date: Jun 2007 Posts: 16,286

Quote:

Originally Posted by gobbo

Heat up sauce in pan, add non rinsed pasta to the pan and coat together. Don't just glop the sauce onto the pasta.

This. Also add a spoonful of the pasta water to the sauce.

Quote

01-23-2016 , 05:32 AM

#4930

Yakmelk

Carpal \'Tunnel

Join Date: Jun 2009 Posts: 14,109

Quote:

Originally Posted by cs3

How does this make it taste any different?

Quote

01-23-2016 , 06:13 AM

#4931

Booker Wolfbox

Carpal \'Tunnel

Join Date: Aug 2012 Posts: 39,041

Quote:

Originally Posted by cs3

How does this make it taste any different?

You lose the risk of having any portion of any bite be without sauce.

Unless you are that one person who enjoys the flavor of plain pasta, this is a good thing.

Quote

01-23-2016 , 06:17 AM

#4932

cs3

Carpal \'Tunnel

Join Date: Jun 2005 Posts: 13,684

What if the people eating the meal dont all like the same amount of sauce?
I mean, I get it, but its not that hard to mix it on your plate.

Quote

01-23-2016 , 06:39 AM

#4933

Yakmelk

Carpal \'Tunnel

Join Date: Jun 2009 Posts: 14,109

The heat-cooling down in the pan also allows hollow pasta to suck in the sauce iirc.

Quote

01-23-2016 , 07:07 AM

#4934

Malice's Attorney

veteran

Join Date: May 2012 Posts: 3,079

Don't all the pros not quite get the pasta to al dente and finish in the sauce itself? That's obviously the ideal way, and you can help the uncivilized not destroy the pasta with too much sauce

Quote

01-23-2016 , 07:09 AM

#4935

Boston Matrix

veteran

Join Date: Mar 2012 Posts: 2,325

Quote:

Originally Posted by gobbo

You sauced that pasta like a heathen.

Haha, I didn't realise this would be so controversial.

I normally mix it in but thought it would look better for the photo if I didn't.

Quote

01-23-2016 , 10:03 AM

#4936

Jabonator

nice piano there

Join Date: Apr 2009 Posts: 13,320

One of the best burgers I've ever eaten, let alone made by myself. Self-made garlic mayo, crunchy bacon, nice medium beef paddy, pickles, and pickled onions. Not a clean meal, to say the least.

Quote

01-23-2016 , 12:15 PM

#4937

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,233

Quote:

Originally Posted by Boston Matrix

Haha, I didn't realise this would be so controversial.

I normally mix it in but thought it would look better for the photo if I didn't.

That's what you get for posting the fruits of your efforts ITT.

Quote:

Originally Posted by Jabonator

One of the best burgers I've ever eaten, let alone made by myself.

Would smash nice job

Quote

01-23-2016 , 01:41 PM

#4938

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Quote:

Originally Posted by JackInDaCrak

That's what you get for posting the fruits of your efforts ITT.

This thread is generally very helpful at making you a better cook and it's because we don't coddle you. I love the honest feedback I can get.

Quote

01-23-2016 , 01:50 PM

#4939

Wyman

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 13,042

Yeah like otherwise I might still be getting lamb grease on my fork

Quote

01-23-2016 , 05:30 PM

#4940

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,128

Not that good of a picture, but Bucatino A'l Amatriciana would be quite different if the pasta was not tossed in the sauce:

Quote

01-23-2016 , 06:05 PM

#4941

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Quote:

Originally Posted by gobbo

Heat up sauce in pan, add non rinsed pasta to the pan and coat together. Don't just glop the sauce onto the pasta.

Also to jump up a step for something that isn't obvious to a lot of people, you need to choose the right pasta style for the job

http://www.chowhound.com/food-news/5...sta-met-sauce/

Quote

01-23-2016 , 07:41 PM

#4942

cs3

Carpal \'Tunnel

Join Date: Jun 2005 Posts: 13,684

Quote:

Originally Posted by Malice's Attorney

Don't all the pros not quite get the pasta to al dente and finish in the sauce itself? That's obviously the ideal way, and you can help the uncivilized not destroy the pasta with too much sauce

Ahh that makes sense. Figured there was something I was missing.

Quote

01-23-2016 , 07:44 PM

#4943

cs3

Carpal \'Tunnel

Join Date: Jun 2005 Posts: 13,684

Speaking of burgers, thoughts on adding stuff like worcestershire sauce, bread crumbs, beaten egg, salt/pepper, blue cheese, diced chilis to the ground sirloin before shaping into patties?
Is that considered heathen?
Because it tastes really good imo.

Quote

01-23-2016 , 08:39 PM

#4944

sputnik3000

Pooh-Bah

Join Date: Jul 2006 Posts: 3,872

Quote:

Originally Posted by cs3

Unless you want to make really thin burgers you dont need any binding so skip the breadcrumbs and if you really want eggs on the burger just fry them on the side. Everything else is fine especially blue cheese imo.

Quote

01-23-2016 , 09:11 PM

#4945

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

belongs in the bread thread but just in case you don't frequent:

White & Yellow Cheddar + black pepper

Quote

01-23-2016 , 09:29 PM

#4946

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,233

Quote:

Originally Posted by cs3

Meatloaf sandwich

Quote

01-23-2016 , 10:10 PM

#4947

shaft88

Carpal \'Tunnel

Join Date: Apr 2007 Posts: 6,569

anyone have a favorite pizza dough recipe I may have not come across online? NY style. I've done kenji, AB, and a few from pizzamaking.com

Quote

01-23-2016 , 11:40 PM

#4948

cs3

Carpal \'Tunnel

Join Date: Jun 2005 Posts: 13,684

Quote:

Originally Posted by JL514

belongs in the bread thread but just in case you don't frequent:

White & Yellow Cheddar + black pepper

This looks amazing!

Quote

01-24-2016 , 06:45 AM

#4949

Benny Foldem

adept

Join Date: Oct 2004 Posts: 811

i'm going to be making a bleu cheese foam (which I've done before), but this time I want to possibly infuse celery into it.

Would blending the celery first and then squeezing the water out of it back into the blender with the other ingredients work? I'll be making it in my whipping siphon. I don't want a strong celery flavor. Just curious what you all might think?

Excellent bread by the way JL514

Quote

01-24-2016 , 12:30 PM

#4950

Boston Matrix

veteran

Join Date: Mar 2012 Posts: 2,325

Quote:

Originally Posted by shaft88

anyone have a favorite pizza dough recipe I may have not come across online? NY style. I've done kenji, AB, and a few from pizzamaking.com

I made some pizza this week with Kenji's Neopolitain recipe. The mix seemed pretty dry compared to my usual dough mix. It didn't rise v much and stayed pretty dense, though I think this is bc I used old yeast. Still tasted great though. His sauce recipe is great.

I didn't realise there was much variation in difft. dough recipes, but I have never looked into it tbh.

Quote

Page 198 of 850

First

98 148 178 188 193 194 195 196 197 198 199 200 201 202 203 208 218 248 298 398 698

Last

Post Reply Subscribe

...

Page 198 of 850

First

98 148 178 188 193 194 195 196 197 198 199 200 201 202 203 208 218 248 298 398 698

Last