Thatβs basically it. I like pasta thatβs soft but not falling apart soft. I donβt like when pasta is firm, gummy or super chewy. Especially with farfalle (bow ties) when itβs crunchy in the middle where the bow tie comes together, yuck. Never had this problem with fresh pasta as itβs never chewy enough to bother me in the first place.
I understand that Iβll βnever be able to enjoy pasta correctlyβ. My friends think Iβm insane. But itβs all worth it for that sweet carby goodness cooked to perfection and not stuck in my molars.
Anyway, thatβs my opinion and no one else agrees with me but Iβm continuing to go on and on cuz thereβs a minimum word count for this post. Hope everyone is having a nice day/evening and when I come over please fully cook my pasta. Anyway, eat your pasta however you choose. Goodnight and Godspeed in your pasta making and eating endeavors.
My microwaveable ramen is supposed to go in the microwave oven for 3 minutes, but I only put it in for 2, because I like the noodles rubbery
Should I do it al dente?
The big pasta tournament is back!
This year, rather than running the dried pasta bracket all over again, we decided to construct an entirely new one focused on sauces. To that end, we had to develop 20 new pasta recipes in order to fill out a 64-spot bracket of regional Italian pasta dishes (alla zozzona!), along with a few American classics (scampi!)
As with last year, voting will take place on the Serious Eats Instagram account's stories, and the competition begins tomorrow, March 16, 2021.
May the best sauce win!
Here's the announcement, which goes over the why's and wherefore's for seeding and voting.
Here's the bracket (pdf).
Here's a cheat sheet for all the sauces.
And here's the list of all 64 pasta recipes!
^((This post will be stickied and updated as the tournament progresses.))
https://preview.redd.it/3nph37g4n7n61.jpg?width=1500&format=pjpg&auto=webp&s=5c806979a2c983f0c87927f68e5e4fa259c3c444
Who would win?
Is there an Al dente like alternative for windows 10 bootcamp? Al dente helps to keep the battery percentage capped to 80% even when the charger is plugged in to my Macbook all the time.
My preparations so far have been mushy; I've heard differing opinions about when to add salt and whether or not to drain twice but everything I've tried mostly turns out the same.
I would like the lentils to become soft-ish (maybe just a bit crunchy) while definitely keeping their shape and not being so easily crushed, also would like to know the best way to skim off the husks and other debris.
Don't mind complicated preparations. Final product is a simple Ethiopian type salad, 'azifa'.
'Al dente' translated means 'to the tooth' and it's the term Italians and professional chefs use to say how pasta should be cooked.
It means it should be sightly undercooked and still have a 'bite'. Its also how most instructions on the box or packet say it should be done.
I hate it. It get stuck in your teeth and tastes like cardboard. Its rubbery and half hard. It ruins the meal.
Pasta is much better when its softer and cooked a good 2 or 3 minutes longer than the instructions say.
My sister's unpopular opinion, but she doesn't have reddit so here's her say.
The noodles "melt in your mouth" and are really fun to eat. Properly cooked noodles can be way too long (strand size) and are a hassle, they also splash everywhere (if there's soup). If the noodle is clumpy, it is much easier controlled and is like jelly (she likes jelly).
She is an absolutely maniac for liking clumpy noodles and it definitely is an unpopular opinion imho.
by al dente noodles i mean normal properly cooked noodles. sorry.
