Similar Posts
Vanilla & Mango Chamberlain Matcha Review
We’re back with another matcha video! Hope everyone’s holidays are going well. I’m finally settling in a bit more into my life and I wanted to give everyone another matcha video before I’m off for the holidays. Stay tuned for so many more videos to come in 2023. I’m finally settled down here and I…
Chicken Cheese Rolls (Make & Freeze) Ramzan Special Recipe by Food Fusion
Bite-sized cheesy goodness in every roll. You won’t believe how simple it is to make these mouthwatering Chicken Cheese Rolls … source
Watalappan recipe #watalappam #ramadanrecipes #pudding #iftarrecipe #shorts #youtubeshorts #dessert
How to make Ramzan special watalappan in Tamil| Ramadan special watalappam recipe in Tamil| Ramalan special watalappan recipe in Tamil| Ramzan special watalappam recipe| iftar pudding recipe| Ramadan dessert recipe| instant Ramadan dessert recipe| ramzan sweet recipe| ramzan dessert watalappan recipe| srilankan watalappan recipe| authentic watalappan recipe| watalappam recipe| easy and simple watalappan recipe| healthy…
Homemade Croutons | Croutons for Salads and Soups | Leftover Bread recipes
Homemade Croutons | Croutons for Salads and Soups | Easy Croutons recipe Top your favorite salads and soups with this homemade croutons. Never worry about wasting bread slices if you can’t consume before it gets expired. ⭐️Gears we film with (Affiliate): Camera : Camera & Lenses : Lens 55-210mm : Tripod : Secondary Tripod :…
15 min Oyakodon (EASY Japanese chicken egg rice) #easyrecipe
This quick and easy Oyakodon (or Japanese chicken and egg rice bowl) features juicy tender pieces of chicken, and caramelized onions simmering in an umami-rich broth mixed with a soft egg scramble and served over a warm bed of steamed rice. 🤤 source
35 Comments
Leave a Reply
You must be logged in to post a comment.
4 qts to how much pasta? A pound?
They’re not noodles.
Wtf just said ima make some pasta this comes up😂
This is basically what I do. Also you waste less water
Plz, use units that everybody in the world can understand.
So we don't throw it against the wall anymore?
This is something that surprises a lot of people who are not into cooking. They asked me why you need so much water to cook what seems to be a small amount of pasta. And they like to compare it to cooking rice. But it's not at all the same thing, and in fact I actually prefer to use 6 quarts of water unless I'm using the water as part of the sauce.
Do you wanna know how she paid for these?
Uhh, been doing this since I was 8.😅 Yep. Exactly.
That's how it's done!👍
Good job!☺
Haven't had table salt in my kitchen for at least 40 years. My supertaster tongue picks up the metal. Kosher or sea salt are much better imho.
Salt is unhealthy and unnecessary. Stop giving bad advice.
I shake kosher salt over the water in a certain motion, a certain number of times based on the depth of the water. I wonder how much I use… I’ve found that if you aren’t sure, you can taste the water. If it’s pleasantly salty, it’s too much. You want less than that. And it also depends on the sauce you’re using, and whether it’s salty or not.
The joined up thinking of science in the kitchen in action. ATK doing the research so we don't have to.
But roughly how much pasta? Cause the amount of starch in the water would likely be very different depending on how much pasta you put in those 4 quarts
Cooks recommend using a tablespoon of vegetable oil during the cooking of the pasta. This to prevent noodles from sticking together. But, oil stays on top, noodles on bottom (no matter how thoroughly well you stir the blend). So, what’s the point of the oil in the pot? I do not use any because of costs; I simply stir often. Pasta sheets for Lasagna? Cook a maximum of seven at a time and stir carefully more often than with noodles.
Great information unlike the complete stupidity of your grilled cheese short
Dad's method of checking the spaghetti was to throw a strand against the ceiling. If it stuck, it was done. Drove mom crazy.
Please include metric measurements for your international audience
What about cooking the pasta with chicken broth?
Never would've thought to cut the pasta! I can never tell 80-90% doneness! ❤
The real minimal water method starts in a cold pan (skillet is best for most shapes of pasta) and just enough cold water to cover pasta.
Bring to a simmer over medium low heat.
By the time the pasta is fully cooked, much of the water has evaporated leaving a "starch concentration" closer to what restaurants get by cooking many orders of pasta in the same big pot of water.
Great helpful advice.
My RD looked like she was gonna have a stroke when I told her that I make my pasta water "salty like the sea" when I make pasta. I don't know how she's eating pasta, but I feel sorry for her because I'll bet it's sad and tasteless.
How much pasta though?
Thanks! This was a great video on cooking pasta. I really need a video on making a premium meat sauce like my mother did. It had ground beef and veggies as well as canned tomatoes, tomato paste and tomato sauce.
Thank you for this
for how many # of pasta
That was ATK’s standard pasta method, not a minimal water method.
Great video. Never knew how to put water into a pot and boil it before. And the part where you add the pasta – mind blowing!
Love this advice!!!
Hi Alan, I love all your work. Combining science with cooking is amazing. You have taught me so much. Big thank you.
Anytime someone tried to tell me you can tell the noodle is done by throwing it against the wall made me want to slap them You just try that yourself and if it has texture like you want it then it's good
I ❤ Lan's voice, shes absolutely charming.
A comment for the algorithm
🥱😴