posted on Jul, 21 2020 @ 12:01 PM
a reply to: NightVision
Nonna's teachings, hope it is okay to add
1) You write stands so you mean spaghetti. Try to roll up a strand on a wooden spoon, before that does not work, no need to taste. For show effect, do
you have tiles or another flat surface easy to clean behind your stove? Throw a strand of spaghetti onto it. If it sticks, it's near al dente, could
be past it too. It is a taste thing though, do not want to tell anybody how to eat their food. It depends on if it is fresh or dry, too.
2) A taste thing. Consider that if you have a sauce that goes with pasta, you work against the reasoning behind the pasta if you use oil or butter.
This is the most true with spaghetti. The reason is that you wash away the starch and plug the little pores with the oil and fat. Sauce will not
stick. Spaghetti is intended to be sticky to sauce.
Cook spaghetti in salt water to the bite you want them. Pour over sieve or use integrated sieve. No oil in the water or afterwards. No cold or warm
water to rinse them out. The spaghetti will stick anyways if they cool down you can not prevent that. They un-stick with sauce. It is a very simple
idea and there is no oil needed to keep them separate.
3) and 4)
Keep some spaghetti water for thickening the sauce of the dish. Or future dishes, I freeze the starch water into ice cubes and use them as a natural
sauce binder for any kind of sauce. What it does is it binds water and oil or fat together in the sauce. Remember this is the reason why no oil or fat
on spaghetti. Keep in mind salt is already in there. It works great, you get very fine sauces, no clumping or artificial stuff.