Also worth mentioning here in the comments (not just on SeriousEats.com) that smaller pot = more concentrated starch content. It's more likely to boil over, but at the same time, works well for sauces where you want that starch to add creaminess or thickness. It also helps the sauce adhere better. Pro-tip, you can reduce the starchy water and freeze, and then grab one along with some jarred sauce for a really quick midnight snack with frozen ravioli or fresh pasta, no extra reduction time required.
Freezing pasta water? Depends how you cook. For myself, I'd never need to do that. Most jarred sauces for sale are thin enough that I don't add pasta water, since I want to thicken the sauce by boiling off water. And I cook my pasta in a 9-10" skillet or very small pot (about 1.5 quarts/liters in volume), so starchiness is ample. You can cook long pasta in a skillet or pot a too small for it to be entirely in the water if you can close the lid over the pasta for 2-3min so that the steam from the boiling water softens it and it can quickly bend down to be entirely in the water.
Dry pasta will cook in water that isn't boiling at all, I put my pasta in boiling water and turn off the stove, then wait till its done. It cooks just fine with no boiling or stirring. (Pretty sure this was a thing I learned from the food lab)
You didn’t answer the burning question of whether or not it matters if you start with hot or cold water when boiling. Which boils faster and by how much?! 😁
How is it possible that over many hundreds of years, Italian chefs haven't figured out that large pots are unnecessary for cooking pasta? Maybe there is an advantage to using them for larger quantities of pasta.
What about explaining why you "prime" a champagne glass before you fill it all the way? Why does it reduce the amount it foams up after the glass is "primed"?
Robert M: priming the glass is said to improve taste but also coats those Nucleation sites (they talked about) reducing the bubbles but at the same time prolonging how long it stays bubbly before it goes flat.
There's some really great content in here, but it's hard to get to because of the emphasis on being wacky and zany, or the proliferation of lame jokes. Please don't continue down this path Serious Eats, you're such a reliable source of quality help, it's beneath you to focus on being lame.
Nope. And it's been covered on Serious Eats as well : "Pasta sticks when surface starches gelatinize and bond together, and this happens during the early stages of cooking. So the only thing you need to do to prevent sticking is give the pasta a few good stirs after the first minute or two." Source : www.seriouseats.com/2015/09/tips-for-better-easier-pasta.html
Doesn't breaking the ionic bond actually cost energy? The rebonding with water molecules frees some but I was given to understand that the net effect is actually a drop in energy. Plus the fact that the salt actually drops the temp of the water - that said I expect the net effect on your food is negligible
These two are definitely banging behind the scenes. That chemistry. That sexual tension. Kenji definitely slid in like he was running into home on a double play in the bottom of the ninth, down by one. You horn dog, Kenji. YOU HORN DOG! Save some tuna for the rest of us, bro! Can't believe you tamed that strange without taking a POV vid! Downtown Pound Town. Turned her into a slip n slide! Squish, squish, splurt!!!!
Interesting demos, awkward presentation. I have never put López-Alt to a face when reading his articles. In fact, I never remember the name but keep coming back to the articles; a true testament to his writing and research skills. These videos are well researched, and style of camaraderie is in most honest of places. But I think editing and writing needs a more serious tone. Just my two cents after all.
You two could literally talk about boiling a pot of water and I'd still watch it.
And I did.
Another reason to use less water when boiling your pasta: more concentrated starch in your pasta water means a better emulsified sauce.
Daniel Hakimi
Or you could quickly reduce a large amount of pasta water (preferably in a saucer or low sided skillet) to get thick “liquid gold”
Dang, I was really worried that the water was going to spill over the small saucepan 😂 I couldn't focus at the end
I still just order takeout boiling water 😃
It's always cold when it's delivered though.
Watching the water will add 5 minutes to the boiling time.
Also worth mentioning here in the comments (not just on SeriousEats.com) that smaller pot = more concentrated starch content. It's more likely to boil over, but at the same time, works well for sauces where you want that starch to add creaminess or thickness. It also helps the sauce adhere better. Pro-tip, you can reduce the starchy water and freeze, and then grab one along with some jarred sauce for a really quick midnight snack with frozen ravioli or fresh pasta, no extra reduction time required.
Freezing pasta water? Depends how you cook. For myself, I'd never need to do that. Most jarred sauces for sale are thin enough that I don't add pasta water, since I want to thicken the sauce by boiling off water. And I cook my pasta in a 9-10" skillet or very small pot (about 1.5 quarts/liters in volume), so starchiness is ample. You can cook long pasta in a skillet or pot a too small for it to be entirely in the water if you can close the lid over the pasta for 2-3min so that the steam from the boiling water softens it and it can quickly bend down to be entirely in the water.
I don't believe it. I just watched a show about boiling water, and I actually learned something! Amazing. :) Thanks!
When's Kenji Lopez going to log on to his main account?
turns out all we needed was a pandemic, and now every meal he makes is on that channel!
Lopez-Alt. Lopez is his wife's maiden name
I'll watch anything with Katie.
She has her own channel qKatie, it's not really active rn tho
This is such an underrated show I hope more people see this.
Fabulous! I learn so much from these shows. Both of you are great.
So sad this series doesnt get more views
Kenji and Katie are a good team. Love these videos!!!! More please!!!
You guys are AWESOME. Can't believe I'm just finding this
Dry pasta will cook in water that isn't boiling at all, I put my pasta in boiling water and turn off the stove, then wait till its done. It cooks just fine with no boiling or stirring. (Pretty sure this was a thing I learned from the food lab)
Here comes my new favorite show😘
I cant believe i actually watched all that...oh wait its Kenji...of course I did
Awesome! I love ro learn new things! Now i can go back to my small pot to boil pasta, thank you!
Is that Kenji's chile verde I see?
Yes, I just ate some of that from my freezer earlier today.
I love these food chemistry videos... Thanks alot
You didn’t answer the burning question of whether or not it matters if you start with hot or cold water when boiling. Which boils faster and by how much?! 😁
This time, the size of the pot matters
I am starting to think I need to get out of the house more.
How dare you deprive me of that pun? I wanted that. I needed that!
How long does the leftover water keep in the fridge?
How is it possible that over many hundreds of years, Italian chefs haven't figured out that large pots are unnecessary for cooking pasta? Maybe there is an advantage to using them for larger quantities of pasta.
There isn't. Italians are just extremely rigid when it comes to their food traditions. Any slight deviation and they scream bloody murder.
Evidence doesn't change people's opinions, feelings do
Lovely host, full of energy.
And that Kenji Lopez guy is fine too ;)
Personally, I don't like being yelled at and it definitely feels like that's what she's doing.
This feels like FX's DVD on TV show, but for food
Though Kenji mentioned to that pasta can be properly cooked even if the water isn't boiling at first, does this method require to cook it longer?
Great video. ( Polite criticism... the music is distracting. )
They've got great chemistry! I ship them! Kenji + Katie
Kenji is married lol
But you never got into the effect of an opaque pot lid versus a transparent one....
i love u gusy
Reminder: Kenji used to have an eyebrow piercing
Energy levels not equal between two hosts, better chemistry required
What about explaining why you "prime" a champagne glass before you fill it all the way? Why does it reduce the amount it foams up after the glass is "primed"?
Robert M: priming the glass is said to improve taste but also coats those Nucleation sites (they talked about) reducing the bubbles but at the same time prolonging how long it stays bubbly before it goes flat.
maybe if i comment on all the videos they will make more....
Celsius please!
Yes!!!
Tag teamed commentary is probably the most irritating form of not communicating anything, WTF!!!
That’s Kenji’s Pork Verde
There's some really great content in here, but it's hard to get to because of the emphasis on being wacky and zany, or the proliferation of lame jokes. Please don't continue down this path Serious Eats, you're such a reliable source of quality help, it's beneath you to focus on being lame.
2:09 120℃
Hey Kenji, isn't resting steaks after cooking a myth? Can you address that in a video?
More water prevents the pasta from sticking together
Nope. And it's been covered on Serious Eats as well :
"Pasta sticks when surface starches gelatinize and bond together, and this happens during the early stages of cooking. So the only thing you need to do to prevent sticking is give the pasta a few good stirs after the first minute or two."
Source : www.seriouseats.com/2015/09/tips-for-better-easier-pasta.html
@@J_PhD awesome!!
Wish this was just Kenji’s show. Her voice & mannerisms are like she’s talking to children.
Diamond Neil’s Kitchen oh, so it’s perfect for you! :-)
Lilith Loosen your hair bun, Lilith :-)
Some of these videos could be useful to children.
Emulsions - how you CAN mix oil and water!
pressured meat leeds to dryer meat
with a slowcooker time is no problem - just slowcook it a day bevor (no work, more to do)
When salt dissolves into water it produces some heat. That should also increase boiling momentarily.
Doesn't breaking the ionic bond actually cost energy? The rebonding with water molecules frees some but I was given to understand that the net effect is actually a drop in energy. Plus the fact that the salt actually drops the temp of the water - that said I expect the net effect on your food is negligible
These two are dating ?
These two are definitely banging behind the scenes. That chemistry. That sexual tension. Kenji definitely slid in like he was running into home on a double play in the bottom of the ninth, down by one. You horn dog, Kenji. YOU HORN DOG! Save some tuna for the rest of us, bro! Can't believe you tamed that strange without taking a POV vid! Downtown Pound Town. Turned her into a slip n slide! Squish, squish, splurt!!!!
I wonder how many people down voted this without bothering to watch it first.
Mmmmmm, nucleation sites.
I just watched a 7-minute video about boiling water....
Interesting demos, awkward presentation.
I have never put López-Alt to a face when reading his articles. In fact, I never remember the name but keep coming back to the articles; a true testament to his writing and research skills.
These videos are well researched, and style of camaraderie is in most honest of places. But I think editing and writing needs a more serious tone. Just my two cents after all.
Is Katie single? Asking for a friend.
Sorry, she's married to a guy named Connor.