/ck/ - Food & Cooking

Did a retard write this post?

So you tellin me Italians managed to create lead free Chinese food that doesn't result in diarrhea?
BRAVO MARIO!
VIVA MARIA!

what's with this american obsession of plating pasta without mixing with sauce so it all sticks together?

>>13047347
anything involving bread is basically counterfeit iranian

>>13047370
It's boomer mom tier shit because they had no exposure to the proper way to dress pasta. I didn't realize the correct way until I saw it done on Molto Mario.

>>13047347
Back to r*ddit

>>13047385
Would you mind sharing how it's done

>>13047370

It is certainly better with the spaghetti coated with the sauce before it all starts to cool off. It's much better to add the spaghetti to the pan with the sauce for the last half minute or so of cooking and make sure every strand is coated.

>>13047358
Yes.

>>13047347
Everything chinese is basically counterfeit.

>>13048084
He just did: Molto Mario.

I'll take Italian any day of the week. Fuck off, Chang.

>>13048192
I am at work and cannot watch videos. I'll try to remember to look up what it us. Is it too complex to write in a sentence or two?

>>13047370
To be fair, this way of serving is clearly geared more toward line cooking so you just reheat the sauce and pour it on pasta. Serving it like this at home is idiotic, though. You want the sauce to mix and stick to pasta.

>>13047347
Ah, yes. What would be of so-called Italian food without soy and sugar.

>>13048084
You add the pasta to your sauce, mix a bit, and then plate it.

>>13048770
Thanks. I already do this as well as do the last few minutes of pasta cooking in the sauce. Good to have that reinforced

>>13048614
It's simple. You just boil your pasta while your sauce is finishing and when the pasta is @1-2 minutes from being done, turn up the heat on your sauce, add a bit of pasta water and the pasta and stir until nicely mixed simmer a bit until you like the bite (al dente). I really felt like it upped my pasta game and people have confirmed it by their comments. But unlike a lot of retards here, I'm willing to learn cooking techniques from other cultures instead of considering it a tribal football game, because I like making the best food I can with known methods.

>>13048625
Italian line cook here. That's utter bullshit.

>>13047362
Yea it just gives you acid reflux instead.

>>13047370
Personally I think it looks better not mixed so thats why I do it.

>>13048770
Looks fucking terrible and messy. Italians are idiots.

>>13048954
>says the mutt
kek

>>13048957
You just repeat memes because you don't know how to come up with your own words to say.

>>13048962
>memes

>>13048964
Do you know where "kek" comes from?

>>13048967
ㅋㅋㅋ *tips fedora*

>>13048941
Only if you're a jew.

>>13048970
>>13048977
Predictable responses.

>>13048985
why so salty?

>>13048987

>>13048992
perfect response from someone who's salty

>>13047347
I didn't know the main ingredients in italian food was gutter oil, dogs and fetuses.

>>13048770
>>13048838
this is the right way, keeping pasta separated from sauce is retarded

>>13048954
>Italians are idiots
>His country hasn't created anything original food wise in 300 years

>>13048954
I know this is bait but it makes me angry anyway

>>13049053
It's not bait. It looks fucking disgusting served that way.

>>13049018
Oh yea and what country am I in, smart ass?

>>13049014
Are you sure it's not just preference?

>>13049094
no, keeping the pasta separated is boomer tier retardness like pouring oil in the water where you boil your pasta in.

>>13048937
Was about to say.. sauce gets heated up and tossed with pasta in a pan before it's plated *minimum* if it isn't outright reduced every order. Some spots precooked the pasta too, some also make it to order.

>>13048962
You just described the US right.

>>13049118
well oil doesn't mix well with water and there's actual science behind that.

Where as separating your food is just preference.

>>13049171
A lot of posters are from the US and it's obvious but there are a lot of people who aren't and I think a lot of people forget that.

I honestly think /ck/ has risen to be one of the top 5 dumbest boards over the past 2 years or so.

Italians have always copied good inventions from other cultures and made them exceptional.

Beretta took Walther's designs and made them sexy. They discovered noodles from China, removed the dog, and created pasta. They stole the idea of arches from the Etruscans and built colloseums and aquaducts. They took the gladius from the celt-iberians and used it to conquer the world. They learned about sex from the Greeks and realized you could also have it with women. etc.

>>13049414
Nah that would be /tv/ but were not far off

>>13048084

Make the sauce too thin, add the pasta to the sauce right after you finish boiling. Add the pasta to the sauce in the pan and cook the entire thing for 1-5 minutes depending on factors.

>>13050622
Sneaking a pol copypasta in a pasta thread
noice

>>13050732
I believe the original is from /k/ ahkchually

>>13047358
Triggered noodle nigger

>>13049414
>>13050626
>one of
Congratulations, you helped prove his point.

>>13047347
Marco Polo never went to China.

>>13047347
The tomato is from the new world, making Italian food a Mexican-Chinese fusion cuisine.

I
FUCKING
HATE
SPAGHETTI

IT'S SHIT

>>13049070
>It looks fucking disgusting served that way.
t. amerimutt

>>13051096
not enough sauce

>>13051096
Looks like prison/cafeteria food. Dog slop.

>>13051143
Keep eating your plain noodles with vomit dumped on top, fat fuck, no class muttoid

>>13051159
I don't eat pasta with tomato sauce cause I'm not a diabetus having obese Itallian

I eat real caucasian noodle dishes with white or brown sauces, no fucking tomato sugar shit in my house

>>13051186

>>13048848
This is right but it doesn’t work with thick sauces like tomato, ragù, pesto, etc..it works amazingly with fish based sauces and or with chopped fresh tomatoes instead of the tomato sauce.

The goal is to make the starch in the boiling water act as a glue to stick the sauce to the pasta and there’s no reason to do it if you have thick sauces like in the OP otherwise you would just make them watery.

>pic related: thick sauce

>>13052112
I agree.

It's not always necessary to add the cooking water to your sauce; depends on what kind of sauce you're making.

>>13052156
Shouldn’t the pasta have enough starch on it already without adding the extra pasta water?

>>13052270
It typically does. I'd say if you're using some tomato-based sauce, there's no need for pasta water, unless the sauce is too thick by the time you add the pasta to it.

>>13052270
pasta water is a retarded zoomer youtube meme with no real basis
yeah i’m sure adding a tablespoon of water that had pasta in it for 5 mins will completely change the texture of a dish

>>13052300
It's not a zoomer meme, it's an Italian cooking technique that has its place depending on what you're doing.

>>13052300
>pasta water is a retarded zoomer youtube meme with no real basis
Fucking retard, I've been taught that by my great-great grandmother when I was a little kid, it's a real thing that has been used for decades in many types of recipes.
t. Italian who is also older than you.

>>13047347
All American food is basically counterfeit european

>>13052305
>>13052403
ok so what does it do mario?
it doesn’t thicken sauces, because you’re adding WATER to the sauce. i guarantee there’s barely trace starches found in the water
if you’re trying to thin a sauce, add something else to the sauce in the first place
there is quite literally nothing that a spoon of “magical pasta water” will do to the dish

>>13052474
Boil the pasta in the least amount of water possible so the starch is more concentrated.

Also get fucked

>>13052403
i called my nonna and she said she has never even heard of people doing this, shes from central italy. where is your family from? the south? southern italians are garbage

>>13047383
And anything involving tomatoes, corn and potatoes is counterfeit Native American.

>>13052478
or add a considerable amount of starch to the sauce while making it instead of deluding yourself into believing some placebo?
still haven’t told me how much starch is in a ladle of water

The fact that this is a mix of pretending to be retarded and actual retards makes me laugh. Sad thing is all threads are like this.

>>13047347
>t. David Chang

>>13052478

I boil in lots of water so that when I add the spaghetti to the boiling water, it never stops boiling.

>>13052474
>there is quite literally nothing that a spoon of “magical pasta water” will do to the dish

The pasta has the starch, not the water you dum dum.
If you add a little quantity of water in the sauce *where you put the pasta too*,
the pasta will release its remained starch in the water and it will thicken the sauce (around 60 C).

But you can try it if you're too stupid to do some research

>>13052300
t.

>>13052474
>i guarantee there’s barely trace starches found in the water
You can literally see all the starch in the water. It will turn white and opaque

>>13051096
Theres hardly any meat. That looks like t total garbage.

>>13047347
I didn't know they eat dogs in Italy.

>>13055180

>>13052508
Blame that to your American sugar rich “pasta”

>>13047347
*counterfeit middle eastern

>>13052508
>He's never emulsified a cacio e pepe or an aglio e olio
>He buys shit pasta with no starch on it
If your pasta water doesn't turn opaque with starch you have shit pasta.

Ask yourself, would people that eat with chop sticks invent spaghetti? Get outta here...

>>13048084
According to the sopranos, you put the cook e pasta in the boiling gravies and boil for 30 seconds

>>13055180
Europoors can't afford meat. If you go to a nice restaurant and they have meat on the menu what you'll actually get is just bone and gristle, like the picked-over scraps from an American meal.

>>13048941
Give him some milk

>>13052300
There is starch in the water that washed off the pasta.
You know what happens when you add starch to a sauce?
It thickens. You boil off the excess water while finishing the pasta and wala,
you have a thick, coherent sauce, that has perfectly coated the pasta.