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Ask the Chef! Have you ever wondered how to cook a steak like a pro? Ever wondered why restaurant food can be expensive? Why DOES everything taste better with bacon? Do you really need a dozen different knives to be a good cook? Have you ever wanted to ask a professional Chef a question? Well, now is your chance to ask a professional Chef any question you want.


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Old 02-10-2014, 01:40 PM
Warlock III Warlock III is offline
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Default Pasta!

Okay Dave. Maybe you can settle a dispute for me. Whenever my sister-in-law comes to town to bring her kids to see their a$$hol@ father she tries to do the cooking.

On occasion she tries to make pasta (spaghetti, macaroni, whatever).

I'm already at the point in my life that I shave my head, but she's making me want to peel the skin off.

Question #1: Rinse the noodles after cooking, or don't rinse the freakin things.

I say no, don't rinse it.

Question #2: Adding salt to the water.

She say's it's for taste. I say it's to give the water a higher boiling point. I also say it isn't really necessary because it's going to boil anyway and there's not a mushroom cloud outside the window rising in the distance.

Question #3: Adding oil, margarine, butter to the water.

I add a small amount so it doesn't stick together, she acts like there's gonna be a couple co-eds wrestling in it.

That's three swings there Mr. Umpire, where am I?



Last edited by HeartZ; 02-10-2014 at 02:23 PM.
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  #2  
Old 02-10-2014, 01:55 PM
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Stump3r Stump3r is offline
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I'm not Dave but my cousin is a chef and I've had similar discussions with him while helping prepare many family meals and bbq's and here is his take on this very topic.....
Quote:
Originally Posted by Warlock III View Post

Question #1: Rinse the noodles after cooking, or don't rinse the freakin things.

I say no, don't rinse it.
No need to rinse, dump water and eat!!!!

Quote:
Originally Posted by Warlock III View Post
Question #2: Adding salt to the water.

She say's it's for taste. I say it's to give the water a higher boiling point. I also say it isn't really necessary because it's going to boil anyway and there's not a mushroom cloud outside the window rising in the distance.
Adding salt to the water actually lowers the boiling point....HOWEVER it's such a small factor that you will hardly notice the difference.

Quote:
Originally Posted by Warlock III View Post
Question #3: Adding oil, margarine, butter to the water.
Adding oil to the water is a trick most chefs use, and as I'm told....the cheaper the pasta the more important it is to do this HOWEVER if the pasta is not overcooked it shouldn't stick together regardless of it's quality. I personally add a splash of olive oil.
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Old 02-10-2014, 02:07 PM
Warlock III Warlock III is offline
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Well Shane it looks like I'm 3 for 3.
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Old 02-10-2014, 02:14 PM
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Great minds think alike....or is it fools never differ :P
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Old 02-10-2014, 02:43 PM
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I have been cooking pasta since I was 6 years old. I learned from my Italian grandmother. At the restaurant we cook close to 100 pounds a day at peak times. This is my 2 cents:

Question #1: Rinse the noodles after cooking, or don't rinse the freakin things.

Never rinse the noodles unless you have a specific recipe that states rinse them. This rinses off the starches that help with creating better sauces.


Question #2: Adding salt to the water.

Always add salt to the water. The water should be as salty as sea water. The reason is flavor. The noodles soak in water and the salt when they cook.


Question #3: Adding oil, margarine, butter to the water.

There really is no reason to add oil to the water. Since water and oil do not mix the oil will not coat the noodles while they are in the water. At the restaurant we do toss the noodles in salad oil after they come out to make sure they don't stick together when we place them in the cooler. If your water froths up and boils over just turn the heat down a little and stir the pasta frequently.



Tips:

1) Reserve some of the pasta water after cooking noodles. Add this to your sauces. The starches in the water will add depth to sauces.


2) Most people have heard of cooking al dente or to the tooth. I suggest you cook the pasta even less. You want it just past the crunchy state. Dump the water out of the pan you used to cook the pasta in, reserving some. Place the pasta back in the pan with enough sauce to coat the noodles generously. Turn the heat on medium low. The pasta will absorb the sauce and cook the rest of the way at the same time.


3) Never, ever, use extra virgin olive oil to cook in, no matter what the TV chefs say. EVOO is extremely delicate. It has a really low smoke point also. It is the opposite of what a cooking oil should be. Use light olive oil for cooking. Then just before you put the food on the table, drizzle a little bit of the EVOO on the pasta.
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Old 02-10-2014, 08:48 PM
Warlock III Warlock III is offline
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Damn it, looks like I only got 2/3...swiiing and a miss.

(I just prefer to limit my salt intake at this stage in my life so maybe that one was a tip or a foul ball)

Last edited by Warlock III; 02-10-2014 at 09:06 PM.
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Old 02-10-2014, 09:37 PM
PaulMys PaulMys is offline
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Quote:
Originally Posted by Warlock III View Post
Damn it, looks like I only got 2/3...swiiing and a miss.

(I just prefer to limit my salt intake at this stage in my life so maybe that one was a tip or a foul ball)
Well, if the season ended today, you would be batting .667.

A Major League record.

For crazy people.

Watching their salt intake.

Who eat pasta.

And live in NJ.
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Old 02-11-2014, 08:24 PM
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mmmm pasta.
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Old 02-11-2014, 08:30 PM
Warlock III Warlock III is offline
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Quote:
Originally Posted by primo spaghetti View Post
mmmm pasta.
I figured you'd'a heard me typing it in the beginning.

Mr. Clean...Clean your plate!
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Old 02-11-2014, 08:31 PM
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Quote:
Originally Posted by Warlock III View Post
I figured you'd'a heard me typing it in the beginning.

Mr. Clean...Clean your plate!
lol...
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