▲ 897 ▼ Its all about bonding (thelemmy.club) submitted 1 month ago by YoFrodo@lemmy.world to c/lemmyshitpost@lemmy.world 106 comments fedilink hide all child comments
[+] Racoonwithbenefits@lemmy.zip 51 points 1 month ago* (last edited 2 weeks ago) (1 child) [deleted] permalink fedilink source hideshow 2 child comments replies: [–] DeLancre@piefed.social 3 points 1 month ago (3 children) I would also advise to add just a bit of olive oil permalink fedilink source parent hideshow 6 child comments replies: [–] Bytemeister@lemmy.world 15 points 1 month ago (2 children) No, you'll fuck up how the sauce adheres to the pasta. permalink fedilink source parent hideshow 4 child comments replies: [–] DeLancre@piefed.social 5 points 1 month ago (2 children) I was making the joke, but if you want to be picky — fight this guy, not me permalink fedilink source parent hideshow 4 child comments replies: [–] Bytemeister@lemmy.world 7 points 1 month ago (1 child) I don't have to fight him. Most of the people in the comments are already doing it. I guess to clarify, if you want your pasta not to stick, coating it in oil will stop it from sticking, covering it in telfon would do the same thing. The problem is what are you doing with the pasta after you cook it. You might get away with olive oil if you're combining it with pesto, but you do that to a red sauce or an alfredo and you'll end up with a bowl of sauce and oily noodles that did not combine well. permalink fedilink source parent hideshow 2 child comments replies: [–] PapaStevesy@lemmy.world 4 points 1 month ago Maybe you just put too much oil on, I make 6 lbs of pasta at a time once or twice a week at work and I've never had an issue with sauce not adhering. And I cook in a senior living center, if there's an issue with the food, we hear about it. You just need enough oil to coat them, they shouldn't be swimming in it. permalink fedilink source parent [–] HeyThisIsntTheYMCA@lemmy.world 2 points 1 month ago permalink fedilink source parent [–] wonderingwanderer@sopuli.xyz 3 points 1 month ago (1 child) It depends. If you're putting the sauce on immediately then you don't need the oil, but if you're gonna wait and do it at serving time then I find a light coat of oil is worth it to keep from sticking. Granted, I tend not to do red sauces. Pesto and cream-based sauces tend to do fine though. permalink fedilink source parent hideshow 2 child comments replies: [–] flying_sheep@lemmy.ml 2 points 1 month ago (1 child) Yeah, when doing non-oily sauces, just add the sauce immediately instead of ever adding oil. permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago What if you want to serve it buffet style with more than one choice of sauce? Like at a catering event or something permalink fedilink source parent [–] AnUnusualRelic@lemmy.world 5 points 1 month ago (1 child) What's the point of having oil on top of the water? permalink fedilink source parent hideshow 2 child comments replies: [–] flying_sheep@lemmy.ml 3 points 1 month ago (1 child) No clue, but oiling the pasta after it comes out Makes sauce adherence worse, so don't do it Makes them able to lie around longer without clumping together So instead, just plate and coat with sauce immediately instead of waiting. permalink fedilink source parent hideshow 2 child comments replies: [–] Sidyctism2@discuss.tchncs.de 2 points 1 month ago You can just take the clumpy pasta and add a bit of olive oil afterwards, works too permalink fedilink source parent [–] HeyThisIsntTheYMCA@lemmy.world 2 points 1 month ago permalink fedilink source parent
[–] DeLancre@piefed.social 3 points 1 month ago (3 children) I would also advise to add just a bit of olive oil permalink fedilink source parent hideshow 6 child comments replies: [–] Bytemeister@lemmy.world 15 points 1 month ago (2 children) No, you'll fuck up how the sauce adheres to the pasta. permalink fedilink source parent hideshow 4 child comments replies: [–] DeLancre@piefed.social 5 points 1 month ago (2 children) I was making the joke, but if you want to be picky — fight this guy, not me permalink fedilink source parent hideshow 4 child comments replies: [–] Bytemeister@lemmy.world 7 points 1 month ago (1 child) I don't have to fight him. Most of the people in the comments are already doing it. I guess to clarify, if you want your pasta not to stick, coating it in oil will stop it from sticking, covering it in telfon would do the same thing. The problem is what are you doing with the pasta after you cook it. You might get away with olive oil if you're combining it with pesto, but you do that to a red sauce or an alfredo and you'll end up with a bowl of sauce and oily noodles that did not combine well. permalink fedilink source parent hideshow 2 child comments replies: [–] PapaStevesy@lemmy.world 4 points 1 month ago Maybe you just put too much oil on, I make 6 lbs of pasta at a time once or twice a week at work and I've never had an issue with sauce not adhering. And I cook in a senior living center, if there's an issue with the food, we hear about it. You just need enough oil to coat them, they shouldn't be swimming in it. permalink fedilink source parent [–] HeyThisIsntTheYMCA@lemmy.world 2 points 1 month ago permalink fedilink source parent [–] wonderingwanderer@sopuli.xyz 3 points 1 month ago (1 child) It depends. If you're putting the sauce on immediately then you don't need the oil, but if you're gonna wait and do it at serving time then I find a light coat of oil is worth it to keep from sticking. Granted, I tend not to do red sauces. Pesto and cream-based sauces tend to do fine though. permalink fedilink source parent hideshow 2 child comments replies: [–] flying_sheep@lemmy.ml 2 points 1 month ago (1 child) Yeah, when doing non-oily sauces, just add the sauce immediately instead of ever adding oil. permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago What if you want to serve it buffet style with more than one choice of sauce? Like at a catering event or something permalink fedilink source parent [–] AnUnusualRelic@lemmy.world 5 points 1 month ago (1 child) What's the point of having oil on top of the water? permalink fedilink source parent hideshow 2 child comments replies: [–] flying_sheep@lemmy.ml 3 points 1 month ago (1 child) No clue, but oiling the pasta after it comes out Makes sauce adherence worse, so don't do it Makes them able to lie around longer without clumping together So instead, just plate and coat with sauce immediately instead of waiting. permalink fedilink source parent hideshow 2 child comments replies: [–] Sidyctism2@discuss.tchncs.de 2 points 1 month ago You can just take the clumpy pasta and add a bit of olive oil afterwards, works too permalink fedilink source parent [–] HeyThisIsntTheYMCA@lemmy.world 2 points 1 month ago permalink fedilink source parent
[–] Bytemeister@lemmy.world 15 points 1 month ago (2 children) No, you'll fuck up how the sauce adheres to the pasta. permalink fedilink source parent hideshow 4 child comments replies: [–] DeLancre@piefed.social 5 points 1 month ago (2 children) I was making the joke, but if you want to be picky — fight this guy, not me permalink fedilink source parent hideshow 4 child comments replies: [–] Bytemeister@lemmy.world 7 points 1 month ago (1 child) I don't have to fight him. Most of the people in the comments are already doing it. I guess to clarify, if you want your pasta not to stick, coating it in oil will stop it from sticking, covering it in telfon would do the same thing. The problem is what are you doing with the pasta after you cook it. You might get away with olive oil if you're combining it with pesto, but you do that to a red sauce or an alfredo and you'll end up with a bowl of sauce and oily noodles that did not combine well. permalink fedilink source parent hideshow 2 child comments replies: [–] PapaStevesy@lemmy.world 4 points 1 month ago Maybe you just put too much oil on, I make 6 lbs of pasta at a time once or twice a week at work and I've never had an issue with sauce not adhering. And I cook in a senior living center, if there's an issue with the food, we hear about it. You just need enough oil to coat them, they shouldn't be swimming in it. permalink fedilink source parent [–] HeyThisIsntTheYMCA@lemmy.world 2 points 1 month ago permalink fedilink source parent [–] wonderingwanderer@sopuli.xyz 3 points 1 month ago (1 child) It depends. If you're putting the sauce on immediately then you don't need the oil, but if you're gonna wait and do it at serving time then I find a light coat of oil is worth it to keep from sticking. Granted, I tend not to do red sauces. Pesto and cream-based sauces tend to do fine though. permalink fedilink source parent hideshow 2 child comments replies: [–] flying_sheep@lemmy.ml 2 points 1 month ago (1 child) Yeah, when doing non-oily sauces, just add the sauce immediately instead of ever adding oil. permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago What if you want to serve it buffet style with more than one choice of sauce? Like at a catering event or something permalink fedilink source parent
[–] DeLancre@piefed.social 5 points 1 month ago (2 children) I was making the joke, but if you want to be picky — fight this guy, not me permalink fedilink source parent hideshow 4 child comments replies: [–] Bytemeister@lemmy.world 7 points 1 month ago (1 child) I don't have to fight him. Most of the people in the comments are already doing it. I guess to clarify, if you want your pasta not to stick, coating it in oil will stop it from sticking, covering it in telfon would do the same thing. The problem is what are you doing with the pasta after you cook it. You might get away with olive oil if you're combining it with pesto, but you do that to a red sauce or an alfredo and you'll end up with a bowl of sauce and oily noodles that did not combine well. permalink fedilink source parent hideshow 2 child comments replies: [–] PapaStevesy@lemmy.world 4 points 1 month ago Maybe you just put too much oil on, I make 6 lbs of pasta at a time once or twice a week at work and I've never had an issue with sauce not adhering. And I cook in a senior living center, if there's an issue with the food, we hear about it. You just need enough oil to coat them, they shouldn't be swimming in it. permalink fedilink source parent [–] HeyThisIsntTheYMCA@lemmy.world 2 points 1 month ago permalink fedilink source parent
[–] Bytemeister@lemmy.world 7 points 1 month ago (1 child) I don't have to fight him. Most of the people in the comments are already doing it. I guess to clarify, if you want your pasta not to stick, coating it in oil will stop it from sticking, covering it in telfon would do the same thing. The problem is what are you doing with the pasta after you cook it. You might get away with olive oil if you're combining it with pesto, but you do that to a red sauce or an alfredo and you'll end up with a bowl of sauce and oily noodles that did not combine well. permalink fedilink source parent hideshow 2 child comments replies: [–] PapaStevesy@lemmy.world 4 points 1 month ago Maybe you just put too much oil on, I make 6 lbs of pasta at a time once or twice a week at work and I've never had an issue with sauce not adhering. And I cook in a senior living center, if there's an issue with the food, we hear about it. You just need enough oil to coat them, they shouldn't be swimming in it. permalink fedilink source parent
[–] PapaStevesy@lemmy.world 4 points 1 month ago Maybe you just put too much oil on, I make 6 lbs of pasta at a time once or twice a week at work and I've never had an issue with sauce not adhering. And I cook in a senior living center, if there's an issue with the food, we hear about it. You just need enough oil to coat them, they shouldn't be swimming in it. permalink fedilink source parent
[–] wonderingwanderer@sopuli.xyz 3 points 1 month ago (1 child) It depends. If you're putting the sauce on immediately then you don't need the oil, but if you're gonna wait and do it at serving time then I find a light coat of oil is worth it to keep from sticking. Granted, I tend not to do red sauces. Pesto and cream-based sauces tend to do fine though. permalink fedilink source parent hideshow 2 child comments replies: [–] flying_sheep@lemmy.ml 2 points 1 month ago (1 child) Yeah, when doing non-oily sauces, just add the sauce immediately instead of ever adding oil. permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago What if you want to serve it buffet style with more than one choice of sauce? Like at a catering event or something permalink fedilink source parent
[–] flying_sheep@lemmy.ml 2 points 1 month ago (1 child) Yeah, when doing non-oily sauces, just add the sauce immediately instead of ever adding oil. permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago What if you want to serve it buffet style with more than one choice of sauce? Like at a catering event or something permalink fedilink source parent
[–] wonderingwanderer@sopuli.xyz 2 points 1 month ago What if you want to serve it buffet style with more than one choice of sauce? Like at a catering event or something permalink fedilink source parent
[–] AnUnusualRelic@lemmy.world 5 points 1 month ago (1 child) What's the point of having oil on top of the water? permalink fedilink source parent hideshow 2 child comments replies: [–] flying_sheep@lemmy.ml 3 points 1 month ago (1 child) No clue, but oiling the pasta after it comes out Makes sauce adherence worse, so don't do it Makes them able to lie around longer without clumping together So instead, just plate and coat with sauce immediately instead of waiting. permalink fedilink source parent hideshow 2 child comments replies: [–] Sidyctism2@discuss.tchncs.de 2 points 1 month ago You can just take the clumpy pasta and add a bit of olive oil afterwards, works too permalink fedilink source parent
[–] flying_sheep@lemmy.ml 3 points 1 month ago (1 child) No clue, but oiling the pasta after it comes out Makes sauce adherence worse, so don't do it Makes them able to lie around longer without clumping together So instead, just plate and coat with sauce immediately instead of waiting. permalink fedilink source parent hideshow 2 child comments replies: [–] Sidyctism2@discuss.tchncs.de 2 points 1 month ago You can just take the clumpy pasta and add a bit of olive oil afterwards, works too permalink fedilink source parent
[–] Sidyctism2@discuss.tchncs.de 2 points 1 month ago You can just take the clumpy pasta and add a bit of olive oil afterwards, works too permalink fedilink source parent
