From the "should have thought of it earlier" files .... spray cooking oil on pasta before boiling.

[eppur_se_muova]

I'm always trying to cook pasta in less water than the directions call for, because a pot the "right" size is a PITA. So, some sticks together, and maybe some even sticks to the bottom of the pot. Not this time! Cooked a whole package of spaghetti in a 3qt pot, and none of the strands stuck together. Beautiful, plump, single strands. Had a triple recipe of Thai peanut sauce waiting for after the cold rinse. Two helpings and stored the rest in a jumbo Tupperware bowl. Should last a few days before I need to make another batch.

(I know it's supposed to be a hot weather dish, but I've gotten hooked on that peanut sauce.)

[TexasTowelie]

1. Why You Should Never, Ever Add Oil to Your Pasta Water

Whether you’re craving a quick-and-easy snack or gourmet meal, you can’t go wrong with pasta. It doesn’t take an all-star chef to toss some noodles and sauce together, after all. But while science recommends salting the pasta water before bringing it to a boil, you might want to think twice before adding oil to your pot, as well. Experts say this one simple mistake could be mucking up your entire meal.

Most veteran pasta makers add oil to their pasta water to prevent the noodles from sticking together, or to keep the water from boiling over. But their best intentions could backfire, Curiosity reports. (By the way, there’s only one right way to use this pasta-making utensil, too.)

Here’s why: Thanks to the basic rules of science, oil doesn’t mix with the water. As a result, only a tiny bit of the oil, if any at all, will even make it onto the pasta as the water boils. It’s more likely that the oil can attach to the noodles after you drain them, instead, preventing sauce from sticking to the pasta.

Fortunately, there’s an easy fix to this cooking conundrum. Experts recommend using a large pot and lots of water to give the pasta plenty of room to move around as it cooks. You can also stir the pasta as soon as you place it in the pot—and periodically for the rest of the cooking time—to prevent the noodles from sticking together. And to avoid sticky pasta after it is cooked, try adding the sauce while both are still hot, or using a bit of water to loosen the noodles before serving.

https://www.rd.com/article/never-add-oil-to-pasta-water/

[Layzeebeaver]

2. That's it

It’s simple and easy. Just a proper size pot and a regular stir

[BigmanPigman]

3. That's what I do. It works.

My Italian mom and Tony Bourdain taught me these pasta secrets.

[GoneOffShore]

4. I came here to say this very thing

[lillypaddle]

5. I stopped adding oil to my pasta water

years ago. Sauce adheres much better!

[hlthe2b]

6. why not post your recipe for Thai peanut sauce?

[Nay]

7. Oooh, yes! I'd like the recipe, too!

[eppur_se_muova]

10. Here you go -- it was collected by Madhur Jaffrey (surprise!) ...

I've often referred to her book, "World of the East Vegetarian Cooking" in my posts. It's the most heavily bookmarked (w/Post-Its) book I've ever owned, even beating out the Aldrich catalog.

Like many good sauces, it's made by mixing oil and water, or at least aqueous solutions. Like egg yolks and soy beans, peanuts contain lecithin, an amphiphilic phospholipid which functions much like a soap or detergent to produce emulsions, which are one category of mixtures. The end product is not a robust emulsion (unlike mayonnaise, another oil-water mixture), and won't stay mixed indefinitely, so you have to shake/stir before using.

2 T sesame oil
1/4 cup plus 1 T shelled, salted, roasted peanuts
1 clove garlic, peeled
1 T peanut oil
1 T Chinese thin ("light" ) soy sauce
2 t Chinese black vinegar
1 t sugar
1/8 t cayenne pepper
2-1/2" of scallion bulb, cut lengthwise into very, very fine strips

(for 1/2 lb thin, fresh Chinese egg noodles -- or soba noodles, or even spaghetti)

Set aside scallion and 1 T peanuts. Combine all other ingredients in a blender or food processor (I use an immersion blender, it works fine) until a smooth mixture is formed. Serve on warm or cold noodles, topped w/scallion slices and coarsely chopped/crushed peanuts.

There are other recipes for cold noodles with various sauces in the same book. I first got turned on to this snack when I saw the line cooks in a Chinese take-out in Pittsburgh fixing this for themselves -- no hot meals needed in that line of work! One of the other recipes even calls for serving noodles over ice!


(PS: Chinese black vinegar is made from a mixture of grains, and adds a complex, smoky taste. See this link for possible substitutions. )

[hlthe2b]

11. Thank YOU!

[viva la]

8. When do you salt the water?

I did it when I filled the pot and it took forever to boil. But doing it too late seems like it might make the pasta too salty.

[eppur_se_muova]

9. I don't always salt at all, so I'm not sure it matters. nt