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22 votes
Accepted

Is the foam on pasta water significantly more starchy than the rest of the water?

Yes, that foam is mostly starch. However, for traditional pasta sauces you don't want only that foam for your sauce. You're emulsifying the sauce with starch and water, so you want at least some of ...
FuzzyChef's user avatar
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20 votes
Accepted

Good salt:water ratio when boiling pasta

More is not necessarily better, but no salt leads to a bland final dish. Some folks are fond of saying "as salty as the sea." This sounds romantic, but probably has no basis. Pasta water, ...
moscafj's user avatar
  • 74.7k
19 votes

Can you replace red wine with apera/sherry in a ragout sauce for lasagne?

Because the other answers feel awfully prescriptivist to me, and I hate prescriptivist cooking, let me give a definitive Yes. You can absolutely substitute a sherry (fortified wine) for red wine in ...
Xander Henderson's user avatar
17 votes

Pasta Bar for 250 people

You would end up going through a lot of gallon bags, so I wouldn’t recommend that. If you were going to take that approach, I would suggest instead using deep hotel pans, undercook the pasta slightly,...
Joe's user avatar
  • 80.6k
15 votes

Miracle whip vs. Mayonnaise for Pasta or Potato salad

I've used miracle whip in many pasta and potato salads and I've never had a problem with water in it, maybe there's something other than the miracle whip at play. Look at your other ingredients and ...
GdD's user avatar
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15 votes

How to make Kraft Mac and Cheese Like Ihop

Based on the nutritional information provided by Kraft and iHop, a good place to start would be more salt and more butter. A standard Kraft recipe is 360 Calories with 12 grams of fat and 710 mg of ...
eps's user avatar
  • 1,057
14 votes

Why is it important to fold the dough three times before running it through a pasta machine?

It's not, in particular. A common way to knead pasta dough is by repeatedly folding it over, and running it through the pasta machine on its widest setting. This spares you the difficulty of trying ...
FuzzyChef's user avatar
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12 votes
Accepted

How to break mince beef apart for a bolognese, and then brown it

Your profile shows you live in the UK, so unless you buy your mince from 'posh' butchers rather than a supermarket, then water is already an issue - your meat already has 5% added before you buy it*. ...
Tetsujin's user avatar
  • 30k
8 votes

Miracle whip vs. Mayonnaise for Pasta or Potato salad

Yes, Miracle Whip is much higher in water than real mayonnaise. (It uses more water and less oil, sweetened with corn syrup and thickened with modified corn starch, to make it cheaper to manufacture.) ...
Sneftel's user avatar
  • 28.6k
7 votes

How to break mince beef apart for a bolognese, and then brown it

I personally use a wooden spatula to chop it up into smaller bits as it cooks. You want to start cooking over low heat, so you don’t brown it and form a crust before you’ve had a chance to break it up....
Joe's user avatar
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6 votes
Accepted

Is there an official name for the pasta in between carbonara and cacio e pepe?

From a quick google search, it seems to be named "cacio e uova", uova in Italian means eggs. If you can read italian this giallo zafferano recipe might help https://ricette.giallozafferano....
MORaHo's user avatar
  • 76
6 votes

Can you replace red wine with apera/sherry in a ragout sauce for lasagne?

It depends how sweet your locally made fortified wine is. Many sherries are too sweet to substitute 1:1 where wine is needed, but not all. Even a sweet one might be usable, in smaller quantities with ...
Chris H's user avatar
  • 44.2k
6 votes

My pasta maker roller has warped

You probably need to first establish what's bent. If the roller cylinders are solid steel, then possibly an axle. If they're hollow, then the cylinder itself is more likely. If the axle is bent, then ...
Tetsujin's user avatar
  • 30k
5 votes

How to break mince beef apart for a bolognese, and then brown it

Complementing the existing detailed answers that describe breaking up the mince in a frying pan as it browns, you can make things much easier for yourself by breaking it apart with your hand as you ...
dbmag9's user avatar
  • 12.1k
5 votes
Accepted

How can you cook a Spaghetti Carbonara sous-vide?

The answer appears to be 63C for around 1 hour. You should never exceed 65C because the sauce will break. Having answered your question, I want to point out some problems with doing Carbonara sous-...
FuzzyChef's user avatar
  • 63.3k
4 votes

Good salt:water ratio when boiling pasta

I'm pretty sure that Marcella Hazan recommends 2 tblsps. of salt per 4 gallons of water, I think in Marcella Says (sorry it's in a box :/). At some point years ago (through a process I don't exactly ...
Zoë Sparks's user avatar
4 votes

Good salt:water ratio when boiling pasta

Use salt as you would in a soup I just throw in some amount of salt that looks about right, then stir briefly, taste the water and add more salt if needed. If the water tastes as salty as I would like ...
MaxD's user avatar
  • 1,415
4 votes

Should freshly made egg-free lasagna sheets be dried before use?

It is not necessary to dry pasta (egg or water based) before cooking. That should not have impacted the texture issue. Water based pastas are typically made with semolina and/or durum flours. The ...
moscafj's user avatar
  • 74.7k
4 votes

Steam table - preventing spagetti sauce from burning?

250 Fahrenheit is 121 Celsius. This is well above the boiling point of water, thus you have extensive evaporation from the sauce and the sauce reduces to the point at which it can burn - this will be ...
bob1's user avatar
  • 14.7k
3 votes

Can you replace red wine with apera/sherry in a ragout sauce for lasagne?

Sorry, gonna throw a whole lot of unsubstantiated opinion in here Of course there is no absolute ragu/bolognese recipe, every family has their own, but… Put the apera in, it won't hurt, but for all ...
Tetsujin's user avatar
  • 30k
3 votes

Can you replace red wine with apera/sherry in a ragout sauce for lasagne?

The goal is that there are flavors that are alcohol soluble, so other alcohols will work, they will just give other flavors to the sauce. In smaller amounts, it shouldn’t be too significant. As you ...
Joe's user avatar
  • 80.6k
3 votes

Why does my IKEA pasta pan take so long to cook pasta?

To me, this sounds like you are using an induction hob which isn't putting in enough power to reach and maintain temperature. My guess would be it is only reaching a simmer then briefly cooling in ...
Tragamor's user avatar
  • 199
3 votes

Is the foam on pasta water significantly more starchy than the rest of the water?

Is it better to repeatedly skim the foam that typically forms on top of the pasta water for this purpose (assuming it is more starchy), or does it not make a difference? Yes, the starchiness of the &...
DotCounter's user avatar
2 votes

Avoiding clumps in cacio e pepe?

I think the key here is heat. The cheese clumps when it too hot, and the key of this recipe is temperature control, that is why you have to grate the cheese as finely as possible. Tips: Take the pan ...
Caffae's user avatar
  • 21
2 votes
Accepted

Does simmering, boiling or roiling boiling water while cooking makes a difference?

My thinking is that once you hit 100C, adding more heat just makes you boild off water faster That's mostly correct. Water can't be heated past the boiling point (at least not for long). Simmering vs ...
Hilmar's user avatar
  • 176
2 votes

How to make Kraft Mac and Cheese Like Ihop

I worked in a restaurant with Kraft Mac and cheese. The reason It tastes different is because it is different, they get their Mac and cheese pre made from a bag that is then just microwaved.
quinn's user avatar
  • 21
2 votes
Accepted

Why does my IKEA pasta pan take so long to cook pasta?

Edited to add: based on comments. This addition is based on tests that @Greybeard (the question asker) performed.: It appears that the issue is something to do with the pan itself. The pan appears to ...
bob1's user avatar
  • 14.7k
1 vote

Miracle whip vs. Mayonnaise for Pasta or Potato salad

Because I prefer the flavor Miracle Whip adds to my dishes, I have used it for more than 40 years. It has never turned my potato salad watery. As a matter of fact, I always make the salad the night ...
Gramma635's user avatar
1 vote

Why does my IKEA pasta pan take so long to cook pasta?

Ok thanks to gnicko, who has corrected me and said that the OP didn’t use an induction hob days ago, but gas. I will change my answer and ask a question. Does your ikea pot have the sandwiched metal ...
JG sd's user avatar
  • 1,346
1 vote

My Alfredo sauce always ends up gooey

Bring sauce to slight bubble, add tiny pinch of baking soda. Turn off burner stir sauce until bubbles go down. Silken sauce with a dab of butter. This whole process takes about 2 minutes. Stir the ...
Becky N's user avatar
  • 11

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