OT: What are you Watching/Listening/Drinking?

[CH1]

I always use olive.

rookie movie....olive oil has low smoke point. no wonder you can't get a decent sear on anything

 

[zeke]

Hmm could be.

 

[Deckie007]

I use avocado oil for high heat cooking pretty much exclusively

 

[CH1]

I use avocado oil for high heat cooking pretty much exclusively

I use avocado for fish.
I use ghee occasionally if I want a richer flavour.
Peanut oil for frying.

 

[Preston]

rookie movie....olive oil has low smoke point. no wonder you can't get a decent sear on anything

Yeah but he's Italian. We just blindly use 3 ingredients in every single possible usage.

Also thanks for telling him. He wouldn't listen to me.

 

[Bleedsblue&white]

I get a laugh at this weird idea that adding oil to your water before you boil spaghetti is some super Italian trick...actually, adding oil to the water makes it pretty damn hard for the sauce to stick to your noodles...but I see it all the time.

 

[Preston]

I get a laugh at this weird idea that adding oil to your water before you boil spaghetti is some super Italian trick...actually, adding oil to the water makes it pretty damn hard for the sauce to stick to your noodles...but I see it all the time.

Yup. The idea came from I believe an Italian American who was a pretty well known chef. He put it in his cook book YEARS ago and people ran with it. I can't remember what the guys name is and don't really care to look but it's pretty funny how much traction that got. Makes no sense whatsoever.

 

[zeke]

What was his reason for it?

 

[Preston]

What was his reason for it?

I believe the theory is that it keeps the noodles from sticking together. What a common issue!

 

[Preston]

Also olive oil is commonly used in Italy so that means the key is to use it in everything. /Italianamerican

 

[Habspatrol]

Oh shit... I've been adding oil to my water so the pasta doesn't stick together.

 

[CH1]

If you don't want your spaghatt to stick, just give them a gentle stir a few seconds after introducing them to the water.

Also, simple recipe for a good easy, tomato free sauce:

anchovy filets + any veggie you like (artichokes, roasted peppers, roasted cauliflower, rapini, broccoli) + pasta water + cheese (romano or parm)

= success.

 

[Habsy]

Also olive oil is commonly used in Italy so that means the key is to use it in everything. /Italianamerican

Greece too. Olive oil used extensively.

 

[Preston]

If you don't want your spaghatt to stick, just give them a gentle stir a few seconds after introducing them to the water.

Also, simple recipe for a good easy, tomato free sauce:

anchovy filets + any veggie you like (artichokes, roasted peppers, roasted cauliflower, rapini, broccoli) + pasta water + cheese (romano or parm)

= success.

The most underused ingredient in any sauce. Agitate the pasta in the sauce as much as possible, if the sauce looks runny/appears broken, pop more pasta water in. Continue to agitate until the sauce appears cohesive and sticks to the noodles.

And contrary to what your nonna's tell you, the less water you use to boil the pasta in, the more starchy and beneficial to sauces it becomes. Game changing tip when I started cooking my pasta in shallow waters.

 

[Preston]

Greece too. Olive oil used extensively.

Yeah basically all of Europe really. Great ingredient in fairness.

 

[Habsy]

One of the healthiest oils for you too, added bonus.

 

[Habspatrol]

Until you cook it, from what I understand.

 

[CH1]

Cacio e Pepe is basically poutine in Italy (eat it at 2am when drunk). I'm just adding building on it with more unami (anchovy) and some veg.

https://www.bonappetit.com/recipe/cacio-e-pepe

 

[CH1]

Until you cook it, from what I understand.

until you eat it, actually. makes a healthy soap though

 

[Habsy]

What’s healthier? Safflower? Yuck.