One tablespoon of Diamond Crystal kosher salt to one quart of pasta cooking water gives your pasta the correct amount of seasoning. The people who say the water should be as salty as the sea either have burned out taste buds or have never actually cooked pasta.
I actually don't salt my pasta water at all, you can let it cool down after to water plants and the sauce should be seasoned enough that you don't need to make pasta salty. Knew a guy that made pasta from scratch all the time and he would salt his water and then put it in his seasoned sauce and so it was always way too salty.
https://i.imgur.com/h8qZ1qq.jpeg
Tell me your secret pasta sauce techniques
A lot of sauces I start with anchovies as a base, just preheat your pan and then toss in 2 or 3 anchovies (usually they come in olive oil already so no need to put oil in the pan) on low heat and it will essentially break down as it cooks with everything.
You then layer flavors like for marinara, garlic, onion and tomatoes with basil, in that order. You won't taste the anchovies outright but it gives it salty, savory flavor that would otherwise be missing.
Speaking of, the salt content in anchovies is really high so I don't season with more salt until everything is incorporated, sometimes i make small batch sauces and the anchovies are enough that it doesn't actually need more saly.
It also doesn't have to be anchovies, any salty, flavorful fish will work great for a lot of red and brown sauces, I wouldn't do it with white sauces though.
How is pasta with sauce for birb?
I mean they regualrly eat grains and can definitely also munch on a tomato, and pasta is basically easier digestible wheat with more energy dense liquid tomato.
The ease of digestion is part of the problem if you ask me. Your body isn't very good at recognising what it is so can't respond to it properly. There was a study done on mice where two groups were given unlimited access to the same food, except one got the food in powder form while the other got hard pellets. The mice with the powdered food ended up overeating and got fat.
My Nonna's base sauce:
Start by making pesto how you would normally in a food processor, but use pistachios instead of pine nuts and also adding a can of artichoke hearts. Blend, salt to taste. Next add a can of San Marzanos, a couple squirts/dollops of tomato paste/purée from a tube, blend all together.
It's great for virtually everything. Amd if you don't want to go through the effort of making pesto just get store bought pesto and add a can of artichokes, or not uo to you, just make sure to drain a lot of the oil from the pesto.
I'm using huge pan, make sauce extra watery with extra pinch of salt and cook dry pasta in it (add hot water if liquid evaporates before pasta is ok). When pasta goes into the sauce I add equal parts of most aromatic olive oil I can get (could be maceration with herbs or garlic) and brandy/cognac. Then I stir it all until all the water, oil and alcohol emulsifies into smooth delicacy.
Honestly, if you add crushed garlic and some herbs sometime in the middle of cooking, I can eat it without a sauce to begin with - with enough stirring pasta water, olive oil and brandy becomes silky smooth sauce on it's own.
if you're makin some pasketti sauce either from scratch or from a frickin jar add some dairy a few minutes before the end. milk, butter, parm, etc.
i'm making pasketti tonight and will be doing so.
don't overcook stuff. Use anchovy paste for a more robust tomato sauce. Mashed capers are a good briny addition to many sauces. Make food that tastes good to you.
i always add some cinnamon to my bolognaysee tomato meat sauce. and a little red wine or balsamic or pickle juice. and some brown sugar or honey. and a bunch of spicy ingredients like red pepper flakes or crushed dried chili peppers. those are my secrets
YOU DON'T HAVE ARMS LITTLE SHIT!
HOW ARE YOU GOING TO COOCK THE SAUCE?!
One tablespoon of Diamond Crystal kosher salt to one quart of pasta cooking water gives your pasta the correct amount of seasoning. The people who say the water should be as salty as the sea either have burned out taste buds or have never actually cooked pasta.
salty water is your secret sauce. wow.
I actually don't salt my pasta water at all, you can let it cool down after to water plants and the sauce should be seasoned enough that you don't need to make pasta salty. Knew a guy that made pasta from scratch all the time and he would salt his water and then put it in his seasoned sauce and so it was always way too salty.
A lot of sauces I start with anchovies as a base, just preheat your pan and then toss in 2 or 3 anchovies (usually they come in olive oil already so no need to put oil in the pan) on low heat and it will essentially break down as it cooks with everything.
You then layer flavors like for marinara, garlic, onion and tomatoes with basil, in that order. You won't taste the anchovies outright but it gives it salty, savory flavor that would otherwise be missing.
Speaking of, the salt content in anchovies is really high so I don't season with more salt until everything is incorporated, sometimes i make small batch sauces and the anchovies are enough that it doesn't actually need more saly.
It also doesn't have to be anchovies, any salty, flavorful fish will work great for a lot of red and brown sauces, I wouldn't do it with white sauces though.
every YouTube food video with a scientist says this is fake.........
Use more pasta water than you think.
>buy jar
>open jar
>dump jar in sauce pan
>heat sauce
don't give the secrets for free
ma homie
this is now a spag birb thread post spag birb
people here are fricking gays, can't have fun, they just tear at each other. here's a cute spag birb.
Grate a ton of Parmaisan Reggiano into the sauce
if you have the rind from a wedge of parmigiano reggiano, let it stew with the tomato based sauce
brown sugar
How is pasta with sauce for birb?
I mean they regualrly eat grains and can definitely also munch on a tomato, and pasta is basically easier digestible wheat with more energy dense liquid tomato.
Looks like they like it.
The ease of digestion is part of the problem if you ask me. Your body isn't very good at recognising what it is so can't respond to it properly. There was a study done on mice where two groups were given unlimited access to the same food, except one got the food in powder form while the other got hard pellets. The mice with the powdered food ended up overeating and got fat.
My Nonna's base sauce:
Start by making pesto how you would normally in a food processor, but use pistachios instead of pine nuts and also adding a can of artichoke hearts. Blend, salt to taste. Next add a can of San Marzanos, a couple squirts/dollops of tomato paste/purée from a tube, blend all together.
It's great for virtually everything. Amd if you don't want to go through the effort of making pesto just get store bought pesto and add a can of artichokes, or not uo to you, just make sure to drain a lot of the oil from the pesto.
A good sauce starts with a mirepoix
Pasta water
fricking USE IT
>Put pasta water in sauce
>Now sauce is watery
?!
cook on low until excess moisture evaporates thus concentrating the pasta starch
What if I just mixed the pasta sauce with water and cooked the pasta in that huh???
I prefer to undercook the pasta and add them to the sauce for a final cha-cha. No pasta water needed.
booze in the sauce, cognac or wine usually
this, it absorbs the sauce properly
Fresh garlic, sjalots, red wine, tomato's, fresh basil, pepper and salt. Damn delicious
looks good
>That image name
It's spelled Connecticut.
t. English
If we're playing semantics it should actually be 'Connecticutian girl'
t. used to live there.
you can't eat spaghetti with your hair like that and it's triggering the frick out of me
She looks like moon man.
I'm using huge pan, make sauce extra watery with extra pinch of salt and cook dry pasta in it (add hot water if liquid evaporates before pasta is ok). When pasta goes into the sauce I add equal parts of most aromatic olive oil I can get (could be maceration with herbs or garlic) and brandy/cognac. Then I stir it all until all the water, oil and alcohol emulsifies into smooth delicacy.
Honestly, if you add crushed garlic and some herbs sometime in the middle of cooking, I can eat it without a sauce to begin with - with enough stirring pasta water, olive oil and brandy becomes silky smooth sauce on it's own.
"secret" ingredients of every good pasta sauce:
>butter
>msg
>sugar
Little bit of anchovy paste.
if you're makin some pasketti sauce either from scratch or from a frickin jar add some dairy a few minutes before the end. milk, butter, parm, etc.
i'm making pasketti tonight and will be doing so.
Heat it up.
don't overcook stuff. Use anchovy paste for a more robust tomato sauce. Mashed capers are a good briny addition to many sauces. Make food that tastes good to you.
Mum used a splash of balsamic vinegar and brown sugar, I've taken that on too. Love you mum.
Cooking the sauce for at least an hour seems to be very effective too.
Reduce until desired thickness is achieved and tomato paste
Cream or butter and alot of wine
Take tour rime with your soffrito, it needs to cook on low heat for a decent amount of time to develop its sweetness and flavor.
>tour rime
I like travelling in France too mate.
a spoonful of butter mixed into the sauce and ground sausage instead of ground beef
char meat in separate pan for more flavor. then combine.
A good splash of balsamic vinegar.
Ragu with lots of ground beef, diced tomatoes and a bottle of hotsauce. Mama mia I know what I'm making tomorrow.
Japanese bird cooking spaghetti.
i always add some cinnamon to my bolognaysee tomato meat sauce. and a little red wine or balsamic or pickle juice. and some brown sugar or honey. and a bunch of spicy ingredients like red pepper flakes or crushed dried chili peppers. those are my secrets
use anchovy to start, and parmesan to finish
that's what your mom said
>The heat of the pasta can cook the sauce
cooking meatballs and pork chops in a pot of sauce adds a nice flavor. also add a bay leaf