Cooking Coarse 142-How to Cook Pasta
Any pasta <b>recipe</b> will be improved by knowing how to cook dry pasta correctly. In today’s episode of Cooking Coarse, Chef Todd Mohr will help you improve all your <b>Italian</b> dinner <b>recipes</b> and tomato sauce <b>recipes</b> by pre-cooking your pasta, shocking it in cold water, then reheating for the perfectly cooked dry pasta.
Duration : 0:8:11
Alright, wonderful …
Alright, wonderful once again. I just wanted to thank you, Chef Todd for the meal I made last weekend. I made a chicken pot pie using the saute method for the veggies, poaching for the chicken, and savory pie dough for the lower and upper crusts, oh and I’m not sure if this was absolutely necessary but I brined the chicken breasts prior to poaching. Everyone was very happy with it. Appreciatively, Gustavo
great vids
great vids
my world has been …
my world has been completely messed up….you make an excellent point about the olive oil in the water. I’ve been doing it that way for so long and now it’s like “oh wait…duh”
Hi CheffTodd – i …
Hi CheffTodd – i believe Italians would kill you for:
1) washing out pasta with water – (they say, it washes all the vitamins out of the pasta)
2) reheating pasta
Vitamins in pasta? …
Vitamins in pasta? I think most of what was there to begin with is lost in the cooking process. I understand that Wholemeal pasta is higher in vitamins, minerals and fiber. I have also been told that washing the pasta after cooking removes the starch that helps the sauce stick to it. I don’t want the starch so I rinse it. But Ive also read that you should cook it al dente, drain it and finish cooking it in some of the sauce. I have never tried it that way though. Has anyone here?
good points chef …
good points chef todd you just blew my mind
This is the first …
This is the first one in 142 episodes where i have to disagree with you Chef Todd.
The rinsing of the pasta is not the best solution in my opinion. Not because of vitamins of course but because of the starches. It may be OK if you use the pasta water again as you did. But if you use fresh water you’ll loose to much.
Maybe you should have mentioned he inportance of salt in the water too. And i’m talking about salty like the sea.
Other than that, great as allways. Thanks!
Thanks for …
Thanks for dispelling the oil in the water myth and giving an actual reason to add salt. I suppose if you added enough it would maybe make the pasta a little salty, but nobody adds that much. I do occasionally add pepper or garlic powder to the water as those are strong enough flavors to actually season the pasta a bit. Using a large enough pan with enough water will help it not clump while cooking.
Chef Todd, I’m in …
Chef Todd, I’m in need of getting some new cookware….any suggestions?
Wrong! Yet another …
Wrong! Yet another “wrong way to cook pasta” video. All you have to do is do what the Italians do.
I read some stuff …
I read some stuff that said the oil was to keep the foam down when cooking it. Now if you don’t boil it then I would imagine the oil is not necessary. And don’t they add oil to the cooked rice when making sushi rice? I thought I had seen that someplace. And salting water in Denver would then make the pasta cook really fast? Or am I stretching the Denver cooking method too much? Sorry, couldn’t p that up.
you’re pretty …
you’re pretty generous making all these videos for free.
thanks
I almost skipped …
I almost skipped this one, I thought I knew the best way to cook dry pasta, thank you so much Chef Todd, this will help me save time and stress, and my pasta dinners will turn out so much better.
Hey Chef Todd,
I …
Hey Chef Todd,
I stumbled across one of your videos a few weeks ago and was totally impressed. When I saw that you had almost 150 episodes I decided to start back at number one and take notes… and I’ve somehow made it through them ALL! haha Apparently I’m hooked! You’ve got such enthusiasm for cooking that I find contagious and I just wanted to say thank you for the hard work and the amazing lessons! Please keep it up!
I add oil when …
I add oil when making pasta. But I do it to keep the pot from boiling over. Maybe I should buy a bigger pot instead. . .
load81 –
Yeahbut. …
load81 –
Yeahbut… It seems to me that the only starch you’re going to “lose” is the little bit that’s on the surface of the pasta. All the rest of your noodle is still starch, because it’s a starch product. And why exactly would you be eager to hang onto that little bit of loose surface starch?