/ck/ - Food & Cooking

>>15948741
do you flip the pasta though?

>>15948741
>cacio e pepe
>no cacio e apu

15948741
fuck off frogposter

>>15948770
Explain

>>15948814

>>15948741
Took me a while to get this right but that trick that works for me is turn heat off for 30 seconds then dump all the cheese in at once and just whisk like a retard really aggressively until it comes into a sauce works for me everytime. Also I've found it easier on electric than gas

>>15948741
listen here froggo
DO:
>grate thee cheese, use this side of grater because you want your pecorino to be grated to dust
>start cooking the pasta in smaller amount of water than usually to get it starchy as fuck
>put your cheese into bowl, steel, plastic or glass >50g of cheese per 100-125g of pasta
>add a little bit of pasta water into bowl and mix furiously with fork to make paste, add a little more water if you need but beware once you add too much you are fucked up, go slowly
>grind pepper into cheese paste and mix
>rinse pasta and let it cool down a little, throw it a little so it doesn't stick together
>add pasta to the cheese bowl and mix
DO NOT:
>fuckup the paste making, wait until water is starchy enough and go slow with it, first time you make the perfect cheese paste just from pecorino and water you'll understand the magic
>put your cheese back to heat ever, don't mix it in a pan over heat, do everything in the bowl
>put pasta into the cheese straight from the pot, you have to let it cool down a little, heat is your enemy and will curd your cheese immediately

>>15948819
flipping the pasta supposedly
>keeps the cheese cool enough to prevent cooking and tightening
>introduces the water and cheese chaotically enough to prevent clumping

>>15948887
>put pasta into the cheese straight from the pot, you have to let it cool down a little, heat is your enemy and will curd your cheese immediately
What the fuck is your pecorino made of? Also,
>rinse pasta and let it cool down a little
Why would you rinse away the starch that makes the cheese stick to the pasta

I just make the paste with pasta water, undercook pasta by a minute, transfer to a warm pan with a ladle of pasta water to finish cooking and add pecorino paste and emulsify on heat adding pasta water if needed. Also I hope you niggas are toasting your pepper.

>>15948946
I use the original pecorino and it still clumps when I don't let the pasta cool down a little before adding it there. It's no surprise because once you take it out the pot it's basically still cooking.
I rinse the pasta which is not the usual thing you'd do but I don't need more starchy water as my paste is ready to be just mixed in and served.

>>15948971
If it clumps you're not using enough pasta water to melt the cheese and emulsify the sauce.
Look at this to see how you should be doing it.
https://youtu.be/Ng7GWl57nQM?t=376

>>15949000
I've seen all the videos about cacio e pepe already, I am melting the cheese as supposed to and it has the correct texture but it can clump anyway. I am not sure why, it might probably be something with the quality of cheese even though it's the proper pecorino. That's why I use that idiot proof procedure, it's not even that uncommon to finish it all off heat in the end.

>>15948741
>boil pasta
>while pasta is boiling roast the ground pepper in a pan
>turn to high heat and add some pasta water to the pan
>at some point past half of pasta cooking time drain the pasta (keep the pasta water) and add it to the pan
>cook the pasta in the pan until ready (keep in mind that the pan is 1.5 to 2 times slower, so 10 minutes cooking time on the box = 8 minutes boiling in the pot + 3/4 minutes in the pan), slowly adding water when needed
>when the cooking time is over you pasta should be starchy but without leftover water
>turn off the heat, leave the pasta in the pan and wait exactly 3 minutes (most important part)
>add grated pecorino and stir
>add some pasta water and stir
>keep alternating between the two until you reach the desired texture