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2:56 AM
@Cascabel yup
I actually tend to use a mix between the cold water method and the traditional one - I do throw in a bunch of salt and olive oil, and use cold water for small, single person pasta cooking
family sized pasta is oldschool cause its easier to control the cooking and my parents like pasta overcooked, like barbarians.
 
3:14 AM
I do cold for everything but long pasta, because I don't have a giant enough pot to submerge it (though I think it'd also be bad cause it'd stick too easily)
 
 
4 hours later…
7:25 AM
@JourneymanGeek uh-oh... Olive oil in pasta water? Beware of the wrath of pasta-fundamentalists! ;-)
 
0_0
what?
I thought that's traditional
 
It’s not, afaik.
Sorry.
 
Ah. I've always done it like that
But my mom does it like that so I guess that's why
Even if we have a fundamental disagreement on done-ness
 
There are two “schools” to be precise, one says it’s a waste of oil and does nothing against sticking, the other claims the opposite (or at least coats the pasta with oil when draining, depending on whom you ask), which the first counter with that you don’t want oil on the pasta because it keeps the sauce from sticking.
It’s one of the great schisms in the cooking world ;-)
(And I’m sure ATK or someone has done some testing, but I don’t care enough to look it up right now.)
 
I'm the latter school there
 
7:34 AM
I knew it! Of course it’s been a topic here:
78
Q: How can I keep pasta from sticking to itself?

LeeWhenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (which happens if I keep it in the water)? Of course, if I happen to have the sauce done by the time the pasta is ready and am ready to ser...

 
ALso
"Its how I've always made pasta"
though I did switch to the cold water method more recently
 
<shrugs>
I’m a believer in live-and-let-live. Let everyone choose for themselves. If only for the psychological effect.
 
Yup
at the end of the day, its the end result that matters
I did know a guy who once accidentally made pasta mush...
Funny thing is he was a decent cook
 
Never underestimate the innovative potential of an “oops”-moment. Both in the kitchen or elsewhere.
 
lol yup
 
7:43 AM
Gotta go - meeting in five.
 

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