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The Isolated Blurt Thread XXIII: For Argument's Sake; Why Do Humans Feel Compelled...

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MonaLittle said:
Srsly? I've never heard of using it for that reason. I just know the old wives tale that's been going around for years and years about oil preventing your pasta from sticking. That's totally false and a waste of money - and a rumor that was probably started and promoted by food network and olive oil companies alike.
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That is what my mother always did it for her homemade gnocchi and other pastas.
 
The only time I've had pasta stick is when I didn't have enough water or a big enough pot for the amount of pasta I was cooking. It's all about the water to pasta ratio.
 
Do they make soap out of cardamom seeds?

Because cardamom seeds taste like soap when you bite into them.

Blech!
 
Adding oil makes it slippery - the sauce doesn't cling right, or so I've found.
 
MonaLittle said:
I could never ignore her big, toothy smile. I tried! I swear.

I'm all about Ina Garten. She has the BEST recipes.
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Ah yes. The Barefoot Contessa has great food. Hers is much more practical than Giada's. It's all preference. But Giada's does have that toothy smile and large, charming breasts. And a toothy smile. And a disproportionally large head. But she's so pretty. I would gladly kiss her very large head.

But if we are talking about cooks to love... Let's discuss Nigella Lawson and her amazing talents. Oh she's lovely.
 
MonaLittle said:
Srsly? I've never heard of using it for that reason. I just know the old wives tale that's been going around for years and years about oil preventing your pasta from sticking. That's totally false and a waste of money - and a rumor that was probably started and promoted by food network and olive oil companies alike.
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Long predates "The Food Network". Long predates television. May even predate old wives.
 
I use just a bit to when boiling potatoes for mashers.

Now I'm hungry. :( 25 more minutes. It's been kind of a slow day darn football.
 
Watching Zipman and Colonel Hogan mischaracterize each other's positions over in the hypocrisy thread is a veritable master class in ascription.

On a scale of 1-to-Query, each earns a solid 9.
 
Not Normal said:
Reason enough to not do it. Pasta is a vehicle for sauce, after all.
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Exactly.

All that's needed is a large pot of boiling waster and good old salt.
I make all my pasta homemade and have never listened to the oil in the water thing. I've never had a prob with stickiness.

*unless we aren't really talking about pasta here. ;)
 
Mr Noone said:
Long predates "The Food Network". Long predates television. May even predate old wives.
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Yes. This!

Lord Pmann said:
Ah yes. The Barefoot Contessa has great food. Hers is much more practical than Giada's. It's all preference. But Giada's does have that toothy smile and large, charming breasts. And a toothy smile. And a disproportionally large head. But she's so pretty. I would gladly kiss her very large head.

But if we are talking about cooks to love... Let's discuss Nigella Lawson and her amazing talents. Oh she's lovely.
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Ohh you are playing dirty. I LOVEEEE Nigella. She's not only beautiful, she can cook.
 
MonaLittle said:
Exactly.

All that's needed is a large pot of boiling waster and good old salt.
I make all my pasta homemade and have never listened to the oil in the water thing. I've never had a prob with stickiness.

*unless we aren't really talking about pasta here. ;)
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We're never really talking about pasta.

Lord Pmann said:
You fuckers do leave your pasta al dente, correct? I hate soggy noodles. They're vile.
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Yeah, al dente all the way. Except when I make macaroni and cheese, I cook the noodles a bit more than that. The only time I prefer pasta softer.
 
yossi said:
Yeah, al dente all the way. Except when I make macaroni and cheese, I cook the noodles a bit more than that. The only time I prefer pasta softer.
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I will agree that a proper mac and cheese could have a softer noodle. My wife makes an exquisite lobster mac and cheese with a nice Gouda that is fan-fucking-tastic. But once the noodle is baked, they tend to get a little more rigid.
 
Cold be utter BS, but it was how I was taught.

And yes always al dente.

Drop a teaspoon of olive oil into the pot. The oil won't mix well with the water, and many tiny oil droplets are formed. The oil droplets at the surface act as bubble breakers. When a bubble of foam starts to form, it encounters an oil droplet. The part of the bubble that encountered the oil droplet has a much different surface tension than the rest of the bubble, and the stress pops the bubble before it gets very large.

A little dab of butter or vegetable oil will work just as well.
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http://antoine.frostburg.edu/chem/senese/101/consumer/faq/oil-and-defoaming.shtml
 
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