Better than the fork, but not without risk. Gotta crack it just right so the water drains but you don't lose any pasta, while applying pressure to keep the lid on. One slip and you've got a sink full of noodles.
Lazy straining can make your pasta taste way better, it just takes a little extra time.
First; undercook your pasta, you'll want it barely soft on the outside and still kinda crunchy otherwise it will overcook into mush.
Second; drain your pasta but leave about 2/3 cup of water in the bottom of the pot.
Third; add a generous amount of butter to the water and pasta and place back in the stove at medium-high heat. Also a good time to add salt/pepper/seasoning.
Fourth; stir until water boils off completely. This is going to create a butter sauce as the starch in the pasta water combines with the melted butter. It will stick much better to the pasta and doesn't leave your pot all greasy from the butter.
It makes the best goddamn buttered noodles but also works well for any jarred/pre-prepped sauce, just add it in the mix towards the end so you still only have one pot to clean.
This, or use Italian technique. Make your pan sauce while the pasta is boiling. Transfer the pasta to the sauce with tongs when it's al dente. Finish the pasta with the sauce and some pasta water
It certainly does! Cherry tomatoes are a great option. Some oregano, salt and pepper, a little olive oil, let the tomatoes break down a bit. Stir in the pasta and a bit of the water, finish off the pasta while stirring top to get the sauce creamy, top with Parmigiano Reggiano (NOT parmesan), easy and delicious!
No, it's supposed to a "three similar archetypes walk into a bar and one up each other" type joke setup with an anti-joke punchline and a little anti-car agit-prop thrown in for good measure
Finish cooking the noodles. Put flavoring in a bowl. Use chopsticks (or a fork I guess, good luck) to move the noodles from the pot to the bowl. Pour enough water from the pot into the bowl to cover the noodles.
No extra dishes, no risk of noodle loss, just the right amount of liquid.
Use the lid
Unless you used it during cooking, then that counts as another dish to clean
In my experience, just rinse the lid off right as you're done and set it on the drying rack
knowing what things can just be given a quick rinse and maybe a lil' scrubbin makes washing up so much easier
Better than the fork, but not without risk. Gotta crack it just right so the water drains but you don't lose any pasta, while applying pressure to keep the lid on. One slip and you've got a sink full of noodles.
You can get lids with holes in.
Or use the strainer like a normal person.
One more thing to clean 😔
That's why I just boil mine in the strainer
I tried that but couldn’t get the water to stay in…
…made a bit of a mess tbh…
Yea, takes some practice. Helps if you preheat the strainer.
Lazy straining can make your pasta taste way better, it just takes a little extra time.
First; undercook your pasta, you'll want it barely soft on the outside and still kinda crunchy otherwise it will overcook into mush. Second; drain your pasta but leave about 2/3 cup of water in the bottom of the pot. Third; add a generous amount of butter to the water and pasta and place back in the stove at medium-high heat. Also a good time to add salt/pepper/seasoning. Fourth; stir until water boils off completely. This is going to create a butter sauce as the starch in the pasta water combines with the melted butter. It will stick much better to the pasta and doesn't leave your pot all greasy from the butter.
It makes the best goddamn buttered noodles but also works well for any jarred/pre-prepped sauce, just add it in the mix towards the end so you still only have one pot to clean.
This, or use Italian technique. Make your pan sauce while the pasta is boiling. Transfer the pasta to the sauce with tongs when it's al dente. Finish the pasta with the sauce and some pasta water
This works amazingly well with fresh tomatoes from the garden! Cherry tomatoes make for an especially great sauce!
It certainly does! Cherry tomatoes are a great option. Some oregano, salt and pepper, a little olive oil, let the tomatoes break down a bit. Stir in the pasta and a bit of the water, finish off the pasta while stirring
topto get the sauce creamy, top with Parmigiano Reggiano (NOT parmesan), easy and delicious!Yes! Beautiful! Can also gently sauté some diced garlic cloves before adding the tomatoes and then top with a bundle of fresh basil while simmering!
Did not expect to find a cooking hot tip via a meme, thank you, going to give this a try!
Loose noodles are better, otherwise they stick together
One at a time.
You can't just go around filming in my apartment without telling me and then Photoshop some kid with mushroom cloud hair in my place.
Yes I can
This skill will be needed one day to save the world. Get your practice in.
There are two wolves inside of me
and
So in the second one are they straining the blood out and trying to keep the bodies in? I can't seem to place what that one is
No, it's supposed to a "three similar archetypes walk into a bar and one up each other" type joke setup with an anti-joke punchline and a little anti-car agit-prop thrown in for good measure
So basic spelling and grammar are just out the window these days, huh?
Hey, they used the correct 'than'.
Never let anyone doubt you, not even yourself
Loose thy noodles 'pon thy sink!
Relatable.
I just drink my noodles with all the soup. Why would I pour the soup away?
Finish cooking the noodles. Put flavoring in a bowl. Use chopsticks (or a fork I guess, good luck) to move the noodles from the pot to the bowl. Pour enough water from the pot into the bowl to cover the noodles.
No extra dishes, no risk of noodle loss, just the right amount of liquid.
Lern to spel.
I make one serving size and eat it out of the pot. Only need to wash pot and fork. It is my pot and I don't care if it gets a little scratch.
omg cliff booth hiiiii