/ck/ - Food & Cooking

>>20448135
Use some of the starchy pasta water. Don't drain it all away. Use it.

>>20448135
Fennel seeds innasauce
Learn to make your own pestos (not just basil)

>>20448135
Spaghetti all'assassina

>>20448144
won't that make it soggy

>>20448181
Go light on the water, dumbass.

>>20448198
so only some of the pasta will be soggy?

>>20448201

>>20448207
help me out i don't want soggy pasta but i want to do your dumb starch water thing

>>20448208
You are a dumb and retarded faggot.

cento tomatoes. and if not then definitely add sugar because cento tomatoes are sweeter than regular tomatoes. thats it. thats all you need. the only other trick is to cook your sauce onto your noodles in a frying pan until it colors and sticks to it

>>20448208
define "soggy pasta"

'chovies, shitalian MSG

>>20448214
nah the retard is right starch water is mainly for creamy sauces.

Add a bit of butter to your sauce at the very end of the cooking process. It really does bring it up a notch.

>>20448219
>add sugar
worst advice you could give

>>20448238
its actually the best advice you can give as canned tomatoes tend to be more bitter you fucking pussy

>>20448135
I like to add a little cumin and butter to my sauce, and then fry the pasta with the sauce when I want to serve it.

>>20448135
It will always be mediocre.
Dirty fucking wops.

I save my starchy pasta water in a thermos I keep in the fridge. When I reheat cooked sauced pasta I add a table spoon or two of butter to the wok and add pasta water until I get the sauce back to the right consistency. Cooking your pasta with the sauce, and adding the starch water is the proper way to get your sauce to stick to your noodles, and provides good opportunity to stir in grated parmesan.

For a basic marinara I usually use:

- grated carrot
- diced celery
- garlic cloves
- peeled tomato
- strained tomato sauce
- oregano, thyme, garlic powder

and fresh basil just before the sauce is ready to serve.

>>20448135
Canned tomatoes + regular tomatoes. Stew all day in the sauce with onions and plenty of garlic. Add a small amount of thyme. Couple pinches of oregano. Bay leaves for 15-20 minutes them take them out because they become bitter. Obviously salt, black pepper, whire pepper, a tiny pinch of cayenne. All to taste. Generally add spices near the end. Make meatballs with egg and breadcrumbs and bake them, throw them in sauce at the end. Italian sausage doesn't hurt. Don't use sugar, cooking onions long enough makes it plenty sweet.

A game changer for me was finishing the noodles in the sauce. Cook them slightly before being al dente, then throw in your finish sauced until al dented.

There, that's the best I can do for you friend. I don't measure shit I just go on taste and feel.

>>20448278
>I like to add a little cum

>>20448380
>stew all day
stopped reading, wholesome but retarded
you can sauce in 20 minutes with canned tomatoes and the rest
>>20448346
>thermos in the fridge
put it in a fucking jar
why is everyone retarded

>>20448401
>wholesome but retarded
I dont know why people seethe so much about this, I understand it's a time commitment. But in order to liquefy the onions in the sauce and meld all of the flavors this is the best thing to do. There are quicker recipes, I understand. But I unironically think a longer cooked sauce is for the best.

>>20448385
Adds a bit of umami. Cumami, if you will

>>20448208
>soggy pasta
bro are you actually retarded?

>>20448135
add celery and shredded carrot to it.

>>20448412
dice your onions more aggressively
i mean if you want to spend 12 hours simmeriong your sauce for me i'm not going to complain and I will appreciate the commitment
but to a fellow /ck/ poster wanting tips on making a good sauce, it's like a 5% improvement at most

I made some spaghetti and meatballs last week and it came out great.

first I start frying my onions and garlic in olive oil. then I add some tomato paste and red pepper flakes and fry them too a bit. I don't know if this actually does anything. then I add san marzano tomato that I smashed up. while this is going on I also fry some hot italian sausage and my meatballs. when they're cooked they go into the sauce and I deglaze the frying pan with red wine and dump that into the sauce too. I season the sauce with salt, msg, oregano, marjoram, and bay leaf. after a while I remove the bay leaf and add some basil. cooking the meat in the sauce for a long time really adds to the flavor.

>>20448428
I like a little longer cut onions. It's a nice contrast in texture with the noodles. 5% is kind of a lot anon. I mean if you feel like you've almost mastered a dish. Made it over a coupke hundred times, trying to get it better and better each time. I think it's worth it. Wish I could invite you for my spaghetti marinara bro I think you'd like it.

>>20448346
>to the wok
This dude cooking pasta in a wok

>>20448440
This sounds really good. I'm This poster.
>>20448380
I forgot the red wine. Always a good addition.
>marjoram
Who does this do? I've never used it. I will try

>>20448442
i absolutely agree and would love to share a meal with you anon
but OP probably can't even cut onions as thin as you do (i also do the long sliver onions to cling to the spaghet it's very kino and still works in 20 min)
people learning to cook basic shit i predominately try to focus on how easy it is to do quickly
80/20 rule. 80% of the result from 20% of the steps. aftter youn got that you can go into all the minutae

>>20448449
>people learning to cook basic shit i predominately try to focus on how easy it is to do quickly
You are right. I always forget that newer cooks need to just do something easy and basic first and anything more complicated can fuck them up. Do more harm than good.

>>20448181
after straining, cook the pasta in the pot with a little bit of starchy water. Moisture will evaporate and the starch will concentrate, improving emulsification of the sauce

>>20448135
you have to take the seeds out of the spaghetti and debone the tomatoes

>>20448135
right out of the fridge, eat it cold the next day

>>20448453
thank you, anon

>>20448135
Water down your Ragu and Prego just a tad with the water you cook your noodles in.

>>20448135
Make sure they were freshly harvested. Don't buy the freeze dried stuff.

>>20448135
Storebought sauce.

>>20448135
Make your own sauce using pic related.

>>20448135
A tablespoon or two of really rich balsamic vinegar doesn't hurt.

Guys I don’t think it’s a good idea for me to boil my spaghetti in water, it might get soggy.

>>20448135
realize it's one of the worst pastas and move on from it