/ck/ - Food & Cooking

[Anonymous No.6340160]

how much salt do you use to boil 1 lb of dry pasta? do you think 2 tbsp is too much?

[Anonymous No.6340167]

just throw a bit of salt in the water

[Anonymous No.6340168]

yes, fattie back off the sodium.

[Anonymous No.6340170]

Just enough

[Anonymous No.6340172]

>>6340168
i'm 5'10 140 lbs, how 2 get gainz?
>>6340167
pleb

[Anonymous No.6340183]

It should be salty enough to taste like the ocean

[Anonymous No.6340184]

>>6340160
depends on the sauce, i use 1tbps

[Anonymous No.6340185]

I make my water salty as fuck. That way you can eat it plain with some light oil and cheese. Holds up well. Go with 4 tbsps bare minimum.

[Anonymous No.6340186]

>>6340172
eat 300-500 more calories than you burn in a day. start and stick to an exercise program consistent with your goals and abilities.

[Anonymous No.6340196]

>>6340160
Maybe but it makes the water boil a lot faster.

[Anonymous No.6340198]

>>6340185
doubling sounds extreme but i'll try 1.5 tbsp tomorrow

btw is eating 8 oz of pasta a day too much?

[Anonymous No.6340202]

>>6340196
>adding salt before the water is already boiling
it's like you want to fuck up your pots

[Anonymous No.6340211]

>>6340160

I take a fistful or one and a half fistfuls of salt.

[Anonymous No.6340224]

>>6340160
if you don't make a boil down sauce it doesn't matter. you can't have to much salt in there

[Anonymous No.6340229]

>>6340160
None. There's no reason to salt the water, salt whatever you're putting on the pasta. There's already salt in the pasta itself as part of the manufacturing process, adding it to the water makes no sense, like putting oil in the water.

Putting oil in the water is good for the companies selling the oil but doesn't make jack sense for your own results.

[Anonymous No.6340230]

>>6340196
>it makes the water boil a lot faster.
Nonsense. I do not believe that is true. If anything, more salt should make the time it takes to boil even longer. Salt absorbs heat when it dissolves, thus cooling everything around it just a little bit. Honestly 2 Tbs is probably negligible in a pot full of water but still, watch that misinformation.

[Anonymous No.6340236]

>>6340229
I agree with you on the oil part, not the salt.

[Anonymous No.6340243]

>>6340229
>There's already salt in the pasta itself as part of the manufacturing process

lmao no there isn't, what the fuck kinda pasta you buying.

[Anonymous No.6340244]

I just throw some in until it tastes kinda like seawater.

[Anonymous No.6340245]

Holy shit I was just about to make this thread. Make sure to toss in the salt after your water is boiled.

Pasta thread. I want to stop using canned soup as my base because I'm cutting costs, how do you make pastas not so dry? What seasoning do you like to throw on?

[Anonymous No.6340247]

>>6340245
pasta thread it is, i'm in college on a budget so i usually just boil some pasta with salt of course, and then throw in some generic tomato sauce and sriracha. it's pleb, but it's good like that.

[Anonymous No.6340249]

As seen on TV, I throw in a shitload of salt, a half bottle of vintage olive oil, and a couple sticks of butter!!!
NOW YOU GOT THE ADDRESS OF FLAVORTOWN!

[Anonymous No.6340253]

>>6340247
But how do you make a pasta dish with no sauce and still make it not dry? Google photos always look so wet and nicely done. My pasta is all dry and soaked up after cooking.

[Anonymous No.6340254]

>>6340160
My mom always uses a big handfuls. I never understand. Isn'tg' most the salt still in the water anyway?

[Anonymous No.6340255]

>>6340245

You can use pretty much everything. A basic tomato sauce is pretty much just a can of chopped tomatoes, garlic, a chopped onion and some salt and pepper (basil and oregano if you have it), you can add loads of things to it. Corn or tuna or I don't know, pretty much whatever you want. Or just leave it at the base.

[Anonymous No.6340272]

>>6340254
That's why it makes no sense to salt the water. It wont make the water boil faster, it doesn't change the flavor... add the salt to whatever your adding to the pasta or just add the salt afterwards to the pasta directly.

Pasta's supposed to be pretty much neutral.

>>6340243
Yes there is salt in the dough that's used to make pasta, not a lot but a small amount.

[Anonymous No.6340273]

>>6340249

[Anonymous No.6340274]

Can I use steak seasoning on plain pasta?

[Anonymous No.6340276]

>>6340274
Hell no! You'll make mustard gas and have to be reported to DHS!

[Anonymous No.6340277]

>>6340272
> it doesn't change the flavor

But it does, a lot. The pasta soaks up the salt water and thus becomes saltier, it's as easy as one two three

[Anonymous No.6340280]

>>6340276
Does it taste weird? I have nothing at this place and I never tried it

[Anonymous No.6340287]

>>6340277
You can add that later. Adding at the pasta stage is meaningless, then you also have more control over the flavor if it's added later instead of adding it to the water.

>>6340280
No. If you're eating the pasta plain with nothing on it then maybe, but even then add the salt once the pasta is done and mix it up. The salt will melt and blend in, with sticks of butter and bottles of olive oil.

[Anonymous No.6340288]

>>6340272
>Yes there is salt in the dough that's used to make pasta

no. no there isn't.

[Anonymous No.6340290]

>>6340288
Yes, there is. We're gonna have to agree to disagree on that point.

Look up recipes for pasta dough, they all have a bit of salt in them.

[Anonymous No.6340293]

>>6340287
>You can add that later.

I once used far too little salt in my pasta water and the pasta tasted really bland, even with the sauce. Something was missing. And that was the salty pasta taste. Which I believe you can't get by just throwing salt on your boiled pasta

[Anonymous No.6340301]

Am I really the first one asking how much water you're using? It very much depends if you're using 2 tablespoons in 2 litres or in 5 litres of water... I always go for 2,5% salinity. I think the total salinity of cooked pasty then comes to about 1,5%, just what you want (anything over 2 tastes too salty). Ocean water is 3,5% by the way, gives a too salty pasta for my liking.

[Anonymous No.6340314]

>>6340293
Maybe you're used to having a lot of salt in your food in the first place?

You want salt, get this cuck up I did last week. I was making some red kidney beans and once they were done from dry went to some salt in the water and the whole bottle opened up and poured in there. Luckily I rinsed them off and were salvageable.

Stupid ass defective packaging.

[Anonymous No.6340320]

>>6340160
I use a ratio of 1:3 parts salt to water

[Anonymous No.6340331]

>there is at least 1 person on /ck/ that thinks salting pasta water is meaningless
jesus fucking christ

[Anonymous No.6340354]

>>6340331
Good. When the rest of you jump of off a bridge I'll be the one that doesn't follow you into the cold watery depths.

[Anonymous No.6340360]

>>6340354

At least we'll taste good.

[Anonymous No.6340374]

>>6340360
Yeah, but I'll be alive and you'll be food for sea creatures.

[Anonymous No.6340380]

>>6340374

We will become one with the terrors from the deep and haunt you til the end of your days.

[Anonymous No.6340394]

>>6340290
i have seriously no idea what kinda pasta you're making and buying, but actual pasta is made from flour and eggs or flour and water and nothing else. basic pasta, that is.

[Anonymous No.6340396]

i never put salt in the water

[Anonymous No.6340545]

>>6340183
This. Chuck salt in until the water tastes slightly salty--the amount of salt will, of course, depend on the volume of water. Most people massively undersalt their water. Just trust this and do it (I can't be bothered to explain in more detail, sorry)

[Anonymous No.6340556]

>>6340331
That's their problem (and the poor fucker they cook for), don't let it phase you.

[Anonymous No.6340608]

10, 100, 1000, which means 10g of salt for 100g pasta and 1000g water so one liter.

[Anonymous No.6340617]

>>6340608

But what if you used heavy water?

[Anonymous No.6340710]

Laffin' at the mongoloids who don't use salt.

Olive Garden doesn't salt their water and their food is shit. You are basically Olive Garden.

[Anonymous No.6340735]

>>6340545
Most people massively undersalt everything, and then think that adding salt after everything is cooked is going to do a god damn thing.

[Anonymous No.6340750]

>>6340608
source, this sounds retarded

[Anonymous No.6340773]

>>6340750
From "Secrets de cuisiniers", a book that I own.

[Anonymous No.6340797]

>>6340172
SS + GOMAD

[Anonymous No.6340803]

>>6340617
then use 1000 mL. the normal density of water is 1g/ml, so a kilo of water is a litre of water

>>6340750
it's in many recipe books

[Anonymous No.6340820]

>>6340803

>then use 1000 mL. the normal density of water is 1g/ml, so a kilo of water is a litre of water

It was a joke because you don't use heavy water for cooking, you generally use it as a coolant in certain types of nuclear reactors

[Anonymous No.6340829]

>>6340820
>implying that's not where I steal my water from

[Anonymous No.6340833]

>>6340820
But Vamp doesn't drown in it.

[Anonymous No.6340863]

>>6340608
>Sale per la pasta: 10 grammi per litro.
>Acqua: 1 litro ogni 100 grammi di pasta.

10 grams of salt per liter of water.
1 liter for 100 grams of pasta.

NOT 10 g of salt for 100g of pasta

[Anonymous No.6340871]

>>6340863
>almost reply angrily
>see picture
lol

[Anonymous No.6340891]

>>6340797
what's SS? and fuck drinking all that milk

[Anonymous No.6340915]

>>6340891

It's a German thing you probably wouldn't get it

[Anonymous No.6340928]

>>6340891
>>6340915

[Anonymous No.6340957]

>>6340928
int pls go

[Anonymous No.6340967]

>>6340915
he wants me to schutzstaffel and drink a gallon of milk a day?

[Anonymous No.6340974]

>>6340957
>>6340967

[Anonymous No.6340978]

>>6340967

Yes, SS gave you a whole-body workout

[Anonymous No.6340981]

>>6340974
:DDDDD