Could you just keep reusing the same pasta water and freezing it. Each time making it more pastay and more watery?
Could you just keep reusing the same pasta water and freezing it. Each time making it more pastay and more watery?
Could you just keep reusing the same pasta water and freezing it. Each time making it more pastay and more watery?
no, i cant remember why but something goes off with it or it all congeals at the bottom or something
Freeze it upside down, bro
More pasta-y and less watery. Eventually it would be like glue
I Cook my Pasta in Non-Newtonian Fluid and Why You Should Too
> so YES, I suppose you COULD continue boiling pasta in newtonian fluid, but that's really selfish. You're hurting the planet, for what? Some SLIGTLY better pasta? Me? I'd rather be on the right side of history, but you do you.
What has he been up to lately? I noticed his podcast has been talking about isreal and ukrain and other current happenings and that struck me as kind of odd for a cooking channel
Why are you asking? You're aware of videos he must have put out at most like 40 days ago. Like 2 days ago his wife called him gross on camera for using the kind of deliberately distancing technical language you would expect a former college professor to use to discuss courtship so he doesn't have to say "Yeah guys wanna know if dadbods are a good look that will help them fuck the kind of woman they want to fuck." Is that the hot up to date gossip you felt you were missing?
>Like 2 days ago his wife called him gross on camera
Sauce?
I am not going to help some dipshit Culinalyner indulge in his rage addiction or whatever the fuck because he's too goddamn stupid and lazy to find his own material to jerk off about how dumb liberals or women are.
>I am not going to help some dipshit Culinalyner indulge in his rage addiction or whatever the fuck because he's too goddamn stupid and lazy to find his own material to jerk off about how dumb liberals or women are.
I just wandered into this thread and saw your comment, and I believe you should leave Culinaly because you are here on Culinaly but seem to separate yourself as above other Culinalyners. So you claim to not be a Culinalyer? Okay, then leave.
He felt comfortable enough that his viewers won't leave, perhaps even believing that they like him for 'him', rather than his content, that he is now doing whatever the fuck he feels like.
Adam isn't a cook, food isn't as important to him. He is, may Allah forgive me for uttering such words, a journo by "trade" and a liberal. They CANNOT shut the fuck up about the current things. So that is what he talks about now.
Oh Christ I hate when he feels the need to sneak in a bit of virtue signalling when it comes to using meat.
Hearty kek
I also like your photo where it looks like even his hand can't stand him.
His wife is hideous. Imagine looking like like a liberal college professor who bangs a new undergrad each year and being a half decent cook and marrying that snaggle toothed israelite.
Which one is the snaggle toothed israelite?
This guy looks like a fusion of markiplier and jacksepticeye
>Eventually it would be like glue
And that's a good thing
No, you're supposed to use some for the sauces
You're continuously topping it off with fresh water at the same time, it hits equilibrium
you use like a couple spoonfulls of pasta water for sauces, it is certainly not going to hit an equilibrium before it turns into starch goop
I know what you mean but in restaurants where this is standard practice, the pasta is par-cooked and portioned in advance
I also know that's not what OP is talking about but OP is making a dipshit joke not the actual process
nah, I just do the forever boil, keep the fire on it and its always there when I need it.
Oh my buddies wife did this kind of for real
He took over cooking for good
Feminism wasn't worth it
great tip!
But wouldn't you just have to heat it up again to thaw it, thus defeating the whole point of the exercise?
No, it's already been boiled so why would you need to heat it again?
back to science class retard
or just add starch to the boiling water
I was backpacking last week and made velveeta. After boiling the pasta, I used the water to make tea (chamomile) so it wouldn't be wasted. I expected it to be nasty and just power through it because I didn't bring that much water, but it turned out being amazing. The mouthfeel was silky and rich. Next time I make pasta I'm planning on doing this idea again. I have read that the Vietnamese do a similar thing with the starchy water obtained after washing their rice, so I guess I invented the Italian version.
I saw a YouTube comment saying that's how they store their broth. Which sounds fucking disgusting poor people shit
You don't freeze your broth for long term storage?
That's what canning is for
That's disgusting.