Gravy's Cooking Thread

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Soygen

Soygen

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Adding olive oil to the water does nothing. I don't know about rinsing the pasta. I've never done that, so I don't know why you would.

Abefroman_sl said:
You want that starch on the pasta so the sauce will stick to the pasta and not swim in it.
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EDIT: Ah, true that.
 
Lanx

Lanx

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you can also use a cup of the pasta water for further cooking of sauce or stuffs. (since it has starch now)
 
Vitality

Vitality

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Eh, I'm the type that will just serve buttered pasta or very lightly sauced pasta. I'm not a huge fan of ultra starchy thick sauced pastas tbh.

Trying to portray that "Light" pasta feel here bros.
 
Noodleface

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Gordon Ramsay suggested olive oil in the pasta before.

Here's my quick chicken parm.

Pound the chicken flat. Bread it with your favorite bread crumbs, if they aren't seasoned add a little salt and pepper. Fry it enough to give each side a golden-brown crisp.

In a baking pan, coat the bottom of the pan with a small amount of sauce. Now put the chicken in the pan and put the sauce over the chicken. Put a generous amount of mozzarella cheese over the chicken. Bake in the oven at 375 for around 25 minutes (based on thickness, this could change a lot).

Cook your pasta, make some additional sauce.

Your dick will be raw after this.
 
Abefroman

Abefroman

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NoodleAnus_sl said:
Gordon Ramsay suggested olive oil in the pasta before.

Here's my quick chicken parm.

Pound the chicken flat. Bread it with your favorite bread crumbs, if they aren't seasoned add a little salt and pepper. Fry it enough to give each side a golden-brown crisp.

In a baking pan, coat the bottom of the pan with a small amount of sauce. Now put the chicken in the pan and put the sauce over the chicken. Put a generous amount of mozzarella cheese over the chicken. Bake in the oven at 375 for around 25 minutes (based on thickness, this could change a lot).

Cook your pasta, make some additional sauce.

Your dick will be raw after this.
Click to expand...
Why Alton Brown Doesn't Add Oil to His Pasta Water | The Kitchn

NIC3_Alton-Brown_s4x3.jpg.rend.sni8col.landscape.jpeg
 
BrutulTM

BrutulTM

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I put a little olive oil in because it keeps it from foaming up and making a mess on the stove.

BTW, AB recently reversed himself on the gallon of water thing. Now he says he just puts in enough water to cover the pasta and he doesn't boil it first, just puts the pasta in the pot, covers it with water, and puts it on the stove. I have been making my pasta this way since I heard that and it works great. I think he went back on the no oil thing as well just because of the foaming but I could be wrong about that one. In the "Myth Smashers" episode he determined that oil does not keep the pasta from sticking together which was what he was testing.
 
Soygen

Soygen

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I never put oil in and it doesn't foam up if I just lower the hit just a bit after I put the pasta in and it goes back to a boil.
 
Joeboo

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I bake my chicken parm, and I occasionally even use just regular boneless, skinless chicken breasts, and don't bother pounding them out flat. Flat gives you more crust to chicken, but is also a bit more unhealthy since its a lot more breading for the same(or less) amount of meat.

I just take my chicken breasts, coat them lightly in flower(flower+salt+pepper), knock off excess, dip in egg white wash(2 egg whites will do 2 big chicken breasts just fine), then roll in panko bread crumbs(I mix all of my herbs and parmesan cheese in with the breadcrumbs). Put in a glass baking dish that has been sprayed with non-stick spray, and then also spray the top of the breadcrumbed chicken with the spray, so the crumbs turn into a nice golden brown crust, but not burnt/dry(that little bit of extra oil really does help).

Cook for about 10-15 minutes, pull it out of oven, add your marinara/tomato sauce to the pan, and cover each piece of chicken with mozzarella/provalone/parmesan cheese, then back into the oven for another 10-15 minutes. Those cooking times are for full chicken breasts, un-flattened. Takes about 25-30 total minutes at 400 to bake all the way through, but you only want to add the cheese halfway, you don't want it in the over for 30 minutes, it could burn.

Basically, it's this recipe:
Chicken Parmesan Recipe : Ellie Krieger : Food Network
 
mkopec

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I dont really eat chicken parm, but I do make chicken/pork cutlets all the time. What I dont understand is why you would go through the trouble of flowering, egg washing and breading the chicken and then pan frying it to a nice crispy goodness only to be soaked with tomato sauce making it a soggy mess. It just does not make any sense. Filthy Italians.
 
Vitality

Vitality

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mkopec_sl said:
I dont really eat chicken parm, but I do make chicken/pork cutlets all the time. What I dont understand is why you would go through the trouble of flowering, egg washing and breading the chicken and then pan frying it to a nice crispy goodness only to be soaked with tomato sauce making it a soggy mess. It just does not make any sense. Filthy Italians.
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Wasn't it primarily created to mask the flavors of lesser cuts of chicken meat? I don't eat breaded food so I can't empathize here.
 
Soygen

Soygen

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mkopec_sl said:
I dont really eat chicken parm, but I do make chicken/pork cutlets all the time. What I dont understand is why you would go through the trouble of flowering, egg washing and breading the chicken and then pan frying it to a nice crispy goodness only to be soaked with tomato sauce making it a soggy mess. It just does not make any sense. Filthy Italians.
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I agree as half a filthy Italian. My fully-filthy Italian mother made(and still makes) the best breaded chicken cutlet. I love them. We won't put any sauce on them, though.
 
mkopec

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What I would do is make a garden fresh sauce, grill the chicken, then cut it up and put it over the pasta.

Diced onion, finely diced red and green peppers, garlic, maybe some chopped zucchini. Fresh basil and other such herbs of your liking, deglaze with some white wine, add finely diced fresh roma tomatoes (or a can if you are fithy lazy scum), some fresh grated parm. Then add fresh cooked noodles, topped by sliced grilled chicken. You can even use a good melting cheese in there like Gorgonzola for a nice flavor.
 
lurkingdirk

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Here's a fun tip - put a wooden spoon over a boiling pot of pasta. It won't boil over.

Also, take the pasta out of the water just before it's done as you like it. It will continue to cook, especially after you put a hot sauce over it.

Tossing your pasta in the sauce is the best way, by far, to sauce it. It will coat evenly and, if properly cooked, you can scoop it out with a slotted spoon and still have enough sauce holding to the pasta to make it yum.

Save your pasta water to make bread with, or to add to sauces you make. It's very easy if you want to keep it good, just have a canning jar standing ready, and pour the boiling water into the jar, and put on a sealed top. It'll seal just fine, and that way you always have some on hand, even if you're having pasta for that meal.
 
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