The real reason you should never drain your pasta in the sink

The real reason you should never drain your pasta in the sink

What do you do when you finally reach Pasta El Dante perfection?

 If your answer is to remove it - in sync - you are making a serious error.That shy, starchy water is also called "liquid gold" by many chefs, yet it is the job of doing this.Putting it under the sink means that you are missing on golden opportunity.

As you probably know, pasta is a starch meal. When you cook it, some of that starch is released in the water - that is why it looks so cloudy when your pasta is cooked. It is the perfect emulsifier and thickness to make starch, brine, a luxurious, silk sauce. And trust us - even if you think your amazing sauce does not need any extra emulsifiers, chances are, you are wrong.

How many times have you done a beautiful service of pasta, just to finish with a red, water pool outside of your plate? It is not very hungry, is not it? It also breaks any installable plate pictures that you once hoped for dinner. That water disturbs happens when water in your pastes separates from the oil in your sauce, and a emulsifier prevents it from happening. It helps to combine and catch both together, lubricating your sauce for lubricating, restaurant-worthy taste.

How can you remove your baked pasta without water, without wasting a pot? It's easy with your idea - no kitchen ninja tricks are needed. To start, use less water while boiling your pasta. You can be told that you need lots of water to boil pasta properly, but that water is unnecessary, and it eventually dilutes the starch you have left, which makes it very less useful . Just use enough water to cover your pasta, and make sure to stir it again because it is cooked to cook from the adhesive.

If you are cooking your sauces, as well as cooking your pasta (and let's face it, maybe you are), it is easy to take out a few spoonfuls of starchy water and solve it in your sauce. . It will be thin first, but do not panic - it will be thick like magic because starch becomes absorbed in your sauce. 

But that right pot of sauce does not mean that you should dump your remaining liquid gold under the drain! Either cook your pasta with a built-in strainer in a vessel, or remove pasta with water using a beak or pasta fork. If you should just use a colander, then put it on a large vessel first, thus protecting your pasta from the water drain.

Once you save the water containing that starch and cool it out, save it and freeze it in small batches using ice cubes. You can add it to gravy, soup, stew, futuristic sauces, and anything else which needs more emulsification.

And pasta one more tip for perfection: Do not rinse your pasta once you have it removed from the water! Starch works on the surface of the noodles in the same way as you added starch to the sauce - it helps the sauce stick pasta.

If you rinse your pasta, then you are removing that helpful starch - and erase all the efforts made to harmonize your plate.