▲ 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
[–] PeroBasta@lemmy.world 8 points 1 month ago (1 child) Bronze cutting is slower (so less efficient) but being slower make the pasta more "rough" and not smooth. This makes sauce stick more to it permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 3 points 1 month ago (2 children) I see... But wouldn't that only effect the ends? Or does it start as a sheet and get cut into strips like fettuccine? But that would still only be the edges, right? What about something like linguine with a rounder cross-section? I'm just not picturing it permalink fedilink source parent hideshow 4 child comments replies: [–] PeroBasta@lemmy.world 1 point 1 month ago (1 child) Im answering with a video https://www.youtube.com/watch?v=W8wZbNmdIKw But no, usually pasta is pressed into shapes and then cut at the end While being pressed against the bronze thing it gets rough on the edges and in the inside permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 1 point 1 month ago I see. I didn't realize the extruder die was the part that's bronze permalink fedilink source parent [–] Zwiebel@feddit.org 1 point 1 month ago* (1 child) Pasta is made by squeezing the dough through what's called a die: Normally this die is PTFE-coated on the inside to minimize friction, so they can run the machine faster and therefore make more money. This results in smooth surface pasta. In recent years they figured out they can charge extra for pasta that that was made on a die without PTFE coating, because there is a myth that rough pasta holds more sauce (it doesn't). This is marketed as "bronze cut" because traditionally the dies are made of bronze I guess permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago (1 child) Ohhh, so that's the part that's made of bronze. That makes more sense. It threw me off that it's called "bronze cut" and not "bronze extruded" but I get it now because there is a myth that rough pasta holds more sauce I don't know, the Italian in this thread seems to approve of bronze-cut pasta. Not sure if the opinion of a German overrides that... (I jest, I have German grandparents) they figured out they can charge extra for pasta that that was made on a die without PTFE coating Honestly, PTFE has other issues though. It's a forever chemical and can cause birth defects and cancer. For several years it was popular on cooking stuff for its non-stick and anti-scratching properties. I had a couple pans with it myself, and I loved them at the time. But that was before we as a society learned more about PTFE. Like asbestos and cigarettes, it became widely adopted before we knew enough to avoid it. Aside from PTFE, phenols (like BPA, BPS, and PFAS) are another thing that are really important to avoid, but commonly used in modern manufacturing. permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago* I watched a youtuber test it by dipping the pasta in sauce and then weighing how much sauce it picked up and there was no difference permalink fedilink source parent
[–] wonderingwanderer@sopuli.xyz 3 points 1 month ago (2 children) I see... But wouldn't that only effect the ends? Or does it start as a sheet and get cut into strips like fettuccine? But that would still only be the edges, right? What about something like linguine with a rounder cross-section? I'm just not picturing it permalink fedilink source parent hideshow 4 child comments replies: [–] PeroBasta@lemmy.world 1 point 1 month ago (1 child) Im answering with a video https://www.youtube.com/watch?v=W8wZbNmdIKw But no, usually pasta is pressed into shapes and then cut at the end While being pressed against the bronze thing it gets rough on the edges and in the inside permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 1 point 1 month ago I see. I didn't realize the extruder die was the part that's bronze permalink fedilink source parent [–] Zwiebel@feddit.org 1 point 1 month ago* (1 child) Pasta is made by squeezing the dough through what's called a die: Normally this die is PTFE-coated on the inside to minimize friction, so they can run the machine faster and therefore make more money. This results in smooth surface pasta. In recent years they figured out they can charge extra for pasta that that was made on a die without PTFE coating, because there is a myth that rough pasta holds more sauce (it doesn't). This is marketed as "bronze cut" because traditionally the dies are made of bronze I guess permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago (1 child) Ohhh, so that's the part that's made of bronze. That makes more sense. It threw me off that it's called "bronze cut" and not "bronze extruded" but I get it now because there is a myth that rough pasta holds more sauce I don't know, the Italian in this thread seems to approve of bronze-cut pasta. Not sure if the opinion of a German overrides that... (I jest, I have German grandparents) they figured out they can charge extra for pasta that that was made on a die without PTFE coating Honestly, PTFE has other issues though. It's a forever chemical and can cause birth defects and cancer. For several years it was popular on cooking stuff for its non-stick and anti-scratching properties. I had a couple pans with it myself, and I loved them at the time. But that was before we as a society learned more about PTFE. Like asbestos and cigarettes, it became widely adopted before we knew enough to avoid it. Aside from PTFE, phenols (like BPA, BPS, and PFAS) are another thing that are really important to avoid, but commonly used in modern manufacturing. permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago* I watched a youtuber test it by dipping the pasta in sauce and then weighing how much sauce it picked up and there was no difference permalink fedilink source parent
[–] PeroBasta@lemmy.world 1 point 1 month ago (1 child) Im answering with a video https://www.youtube.com/watch?v=W8wZbNmdIKw But no, usually pasta is pressed into shapes and then cut at the end While being pressed against the bronze thing it gets rough on the edges and in the inside permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 1 point 1 month ago I see. I didn't realize the extruder die was the part that's bronze permalink fedilink source parent
[–] wonderingwanderer@sopuli.xyz 1 point 1 month ago I see. I didn't realize the extruder die was the part that's bronze permalink fedilink source parent
[–] Zwiebel@feddit.org 1 point 1 month ago* (1 child) Pasta is made by squeezing the dough through what's called a die: Normally this die is PTFE-coated on the inside to minimize friction, so they can run the machine faster and therefore make more money. This results in smooth surface pasta. In recent years they figured out they can charge extra for pasta that that was made on a die without PTFE coating, because there is a myth that rough pasta holds more sauce (it doesn't). This is marketed as "bronze cut" because traditionally the dies are made of bronze I guess permalink fedilink source parent hideshow 2 child comments replies: [–] wonderingwanderer@sopuli.xyz 2 points 1 month ago (1 child) Ohhh, so that's the part that's made of bronze. That makes more sense. It threw me off that it's called "bronze cut" and not "bronze extruded" but I get it now because there is a myth that rough pasta holds more sauce I don't know, the Italian in this thread seems to approve of bronze-cut pasta. Not sure if the opinion of a German overrides that... (I jest, I have German grandparents) they figured out they can charge extra for pasta that that was made on a die without PTFE coating Honestly, PTFE has other issues though. It's a forever chemical and can cause birth defects and cancer. For several years it was popular on cooking stuff for its non-stick and anti-scratching properties. I had a couple pans with it myself, and I loved them at the time. But that was before we as a society learned more about PTFE. Like asbestos and cigarettes, it became widely adopted before we knew enough to avoid it. Aside from PTFE, phenols (like BPA, BPS, and PFAS) are another thing that are really important to avoid, but commonly used in modern manufacturing. permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago* I watched a youtuber test it by dipping the pasta in sauce and then weighing how much sauce it picked up and there was no difference permalink fedilink source parent
[–] wonderingwanderer@sopuli.xyz 2 points 1 month ago (1 child) Ohhh, so that's the part that's made of bronze. That makes more sense. It threw me off that it's called "bronze cut" and not "bronze extruded" but I get it now because there is a myth that rough pasta holds more sauce I don't know, the Italian in this thread seems to approve of bronze-cut pasta. Not sure if the opinion of a German overrides that... (I jest, I have German grandparents) they figured out they can charge extra for pasta that that was made on a die without PTFE coating Honestly, PTFE has other issues though. It's a forever chemical and can cause birth defects and cancer. For several years it was popular on cooking stuff for its non-stick and anti-scratching properties. I had a couple pans with it myself, and I loved them at the time. But that was before we as a society learned more about PTFE. Like asbestos and cigarettes, it became widely adopted before we knew enough to avoid it. Aside from PTFE, phenols (like BPA, BPS, and PFAS) are another thing that are really important to avoid, but commonly used in modern manufacturing. permalink fedilink source parent hideshow 2 child comments replies: [–] Zwiebel@feddit.org 1 point 3 weeks ago* I watched a youtuber test it by dipping the pasta in sauce and then weighing how much sauce it picked up and there was no difference permalink fedilink source parent
[–] Zwiebel@feddit.org 1 point 3 weeks ago* I watched a youtuber test it by dipping the pasta in sauce and then weighing how much sauce it picked up and there was no difference permalink fedilink source parent
