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/ck/ - Food & Cooking

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[ERROR] No.3867164[DELETED]  [Reply] [Original]

Anyone else add sugar and salt to spaghetti? My roommate did it today and was just wondering what it does exactly to the dish, thanks.

>> No.3867169

I add salt to the boiling water to improve the taste of the spaghetti.

>> No.3867185

If you over-season it or use less-than-sweet tomatoes, a teaspoon of brown sugar helps meld the flavors together.

Also: balsamic vinegar. Too much and you end up with sweet and sour spaghetti, though.

>> No.3867214

It's usual to add sugar to the tomato sauce

>> No.3867215

I almost always add sugar to my spaghetti sauces unless I'm using san marzano or tomatoes that I know for sure ripened on the vine.

Salt is something you just have to add. If you make a marinara from scratch and you don't put salt in, it's not going to taste very good.

>> No.3867242

We talking about the sauce or the actual spaghetti? I never add salt to pasta. I don't feel it needs it. I'll usually add a teaspoon of sugar to tomato sauces though - but then, I usually just use canned tomatoes.

>> No.3867284

Sugar cuts the acidity of canned tomatoes. Just a little bit to take the edge off

>> No.3867287

>>3867284
...or you just simmer your sauce and let it mature on its own.

Sugar is totally unnecessary.

>> No.3867291

>>3867164
the sugar usually makes it sweeter and the salt usually makes it saliter

>> No.3867292

And salt the pasta water. Just enough to make it taste like the ocean. Salt brings flavors out. And buy good pasta. De Cecco is the creme de la dreme of boxed pasta

>> No.3867298

>>3867287
It has nothing to do with maturity. It's simple understanding of flavor

>> No.3867300

>>3867298
If you simmer a sauce for a few hours the acidity is significantly reduced and the overall quality of the sauce is enhanced significantly.

Just a fact.

>> No.3867302

>>3867300
A reduction makes the flavors more concentrated.

>> No.3867307

>>3867302
...and changes the flavor.

>> No.3867308

Salt enhances the savoriness of a dish.