 |
By (user no longer on site)
over a year ago
|
"Just read a post saying they just taste a piece of pasta every few minutes . Agree on that one . Do you .  "
I can look at it and tell when it’s al dente. |
Reply privately, Reply in forum +quote
or View forums list | |
"Just read a post saying they just taste a piece of pasta every few minutes . Agree on that one . Do you .
I can look at it and tell when it’s al dente. "
That's so weird I actually found that sexy.
It's got to be a transference thing.  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Just read a post saying they just taste a piece of pasta every few minutes . Agree on that one . Do you .
I can look at it and tell when it’s al dente.
That's so weird I actually found that sexy.
It's got to be a transference thing. "
Was it you that knew how to make proper carbonara? If so, this transference thing makes me laugh. You’ve repeated old feelings of what I imagine to be an old grandmother type teaching you how to look at the pasta to determine its perfect cooking point. I’m old now, but not THAT old! |
Reply privately, Reply in forum +quote
or View forums list | |
Not every kind of pasta takes the same time.
Instructions are always estimated.
Depending on your hob and the water temperature when you put the pasta in.
Just pick one out and try it.
Simple and effective. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Not every kind of pasta takes the same time.
Instructions are always estimated.
Depending on your hob and the water temperature when you put the pasta in.
Just pick one out and try it.
Simple and effective."
Add to that the conundrum of dry versus fresh… |
Reply privately, Reply in forum +quote
or View forums list | |
"Just read a post saying they just taste a piece of pasta every few minutes . Agree on that one . Do you .
I can look at it and tell when it’s al dente.
That's so weird I actually found that sexy.
It's got to be a transference thing.
Was it you that knew how to make proper carbonara? If so, this transference thing makes me laugh. You’ve repeated old feelings of what I imagine to be an old grandmother type teaching you how to look at the pasta to determine its perfect cooking point. I’m old now, but not THAT old! "
That's brilliant. I think for me the Italian woman I am remembering probably had transference with her grandmother.
And that's exactly what I remember watching, that kind of second nature precision passed through generations. Artisanal.
I'm quite sure you'd look ravishing checking the pasta. |
Reply privately, Reply in forum +quote
or View forums list | |
Shape and size matters when it comes to timing. So does whether fresh or dried. The ingredients (as not all pasta is made from same ingredients also matters. Nothing worse than overdone pasta but then undercooked not good either. Right timing comes with experience. If in doubt, you must taste or more precisely, bite |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
wadayanadoo ? 