Traditsioonilised retseptid

See lihtne trikk lööb teie pastast kaloreid välja

See lihtne trikk lööb teie pastast kaloreid välja

Unustage süsivesikud; lahja, kuidas muuta oma spagetid vastupidavaks tärkliseks

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Me kõik teame, et pasta sisaldab süsivesikuid. Kui süsivesikuid lagundatakse, lagundatakse ja imendub see lihtsate suhkrutena, mis põhjustab glükoositaseme tõusu, põhjustades kõhunääre insuliini sissevoolu, püüdes asju tasakaalustada.

Aastal 2014 BBC teatatud et võib -olla oleks tervislikum süüa keedetud ja seejärel jahtunud pastat.

Pärast jahutamist muutub pasta keemiline struktuur ja sellest saab nn resistentne tärklis - see tähendab, et see peab vastu inimese soolestiku ensüümidele, mis tavaliselt lagundavad süsivesikuid ja vabastavad tuttava veresuhkru tõusu põhjustava glükoosi. Keha seedib resistentset tärklist sarnaselt kiudainete seedimisega, mis tähendab, et glükoosi piik on oluliselt väiksem ja te omastate vähem kaloreid.

Tulemused tulid väikesest katsest telesarjast Usu mind, ma olen arst, kus üheksa inimese glükoositaset testiti pärast erinevate söögikordade söömist. Külma pasta söömine tõi kaasa vere glükoosisisalduse ja insuliini väiksema tõusu võrreldes värskelt valmistatud pasta söömisega. Kui jahtunud pastat seejärel uuesti soojendada, oli mõju veresuhkrule veelgi dramaatilisem, vähendades vere glükoosisisalduse tõusu 50 protsenti.

Nii et teil on see: kuigi peaksite siiski mõõdukalt makarone sööma, saate selle nipiga muuta süsivesikutega täidetud toidukorra hoopis tervislikumaks ja kiudainerikkamaks.


Kastme tegemise saladus kleepub tegelikult teie pastanuudlite külge

See lihtne trikk võib muuta purgistatud tomatikastme ja kuivad spagetid restorani kvaliteediga toiduks.

Restoranis pasta söömine võib tunduda sellise luksusena. Pasta on natuke hammustatud ja kaste on paks, läikiv ja kreemjas ning mõnikord isegi ilma piimatoodete abita — ning näib klammerduvat vaevata pasta külge, justkui vaataks “ kui see läheb, ma lähen ” pakti, kui nuudleid üles ajate.

Kodus tagasi võib sama söögikord tunduda kurva erakorralise õhtusöögina, kui keerlete kahvli ümber spagette ja vaatate, kuidas vesine, elutu kaste kiududest maha tilgub ja tagasi taldrikule langeb. Lõppkokkuvõttes olete söönud kahvlitäied enamasti paljast pastat ja teile jääb meri lisakastet.

On ahvatlev arvata, et restoranid suudavad teid ükshaaval teha, sest nad toidavad teile omatehtud kastmeid, mis on juba mitu tundi haudunud ja mis on mõeldud ehtima käsitsi valmistatud nuudleid, mille tainas oli osavalt sõtkunud vaid mõni hetk enne teie saabumist. Kuigi kindlasti ei ole valus alustada tipptasemel põhikoostisosadest, peitub nende kahe elemendi abielu tegelik saladus tegelikult emulgeerimistehnikas ja saate seda kodus kopeerida, et muuta karbipasta ja purgikaste samaks.

Emulsioon on teaduslik kontseptsioon, mis tähendab lihtsalt seda, et vähemalt kaks vedelikku, mis tavaliselt ei segune, on sunnitud kokku tulema. Toidumaailmas võite selle kontseptsiooni ära tunda juba ühelt poolt tõrjuvat õli ja äädika ning teiselt poolt paksu kreemja vinegreti vahel. Viimane, mis sisaldab kuidagi nii õli kui ka äädikat ja ometi ei tundu kohe eralduvat, on emulsioon.

Igasuguse pastakastme emulgeerimiseks on kolm absoluutselt olulist sammu: pastavee reserveerimine, rasva aeglane sisseviimine ja mingisugune segamine - mis selles kontekstis tähendab palju segamist/segamist/pööramist, mitte üldist pettumust selle seisundi pärast maailmas (kuigi ka toiduvalmistamine on selleks suurepärane väljund).

Üksikasjalikumalt näeks protsess välja ühe pakendatud spagettide ja purgitud marinara ühe portsjoni puhul:

  1. Enne kui midagi ette võtate, veenduge, et külmikus oleks#võid ja#x2014 ning jätke see sinna. (Külmkapis külm Maa tasakaal toimib selles kontekstis võrdselt hästi ka piimatoodete asendajana.)
  2. Seejärel lase tugevalt soolatud vesi kaheveerandises potis keema.
  3. Lisage 3 untsi oma valitud spagetti (köögikaalude asemel on see umbes veerandi läbimõõduga, kui kätt kuivade nuudlite kimbu ümber krõmpsutada) ja keetke seni, kuni olete seda pastat tegelikult kaalunud. natuke alahinnatud. Saate sellest teada, kui näksite natuke ja näete keskel väikest täppi valget, kus pasta pole veel valmis. Selle põhjuseks on: pasta keedetakse kastmes hiljem. Nii et kui tõmbate selle veest välja kohe valmis konsistentsiga, siis selleks ajaks, kui olete kõik kokku seganud, on see tegelikult üleküpsenud.
  4. Enne pasta tühjendamist reserveerige vähemalt pool tassi vett, milles see keedeti. See vesi ja keevast pastast maha jäänud tärklis võivad olla käepärane liim kastmete viimistlemiseks. Raske on teada, kas teil on seda praegu vaja, kuid te ei saa seda enam tagasi, kui see on äravoolus, nii et jätame mõned praegu kõrvale, et oma tulevik ise heaks teha.
  5. Nüüd tühja potti, milles makarone keetsite, visake umbes pool tassi oma eelistatud tomatikastme kaubamärki. Sellest piisab pasta katmiseks ilma kastmesse uputamata. Kuumuta kaste tasasel tulel. Mullid aitavad kogu selle erutuse korral, mida me ette valmistame.
  6. Mäletate külma võid külmkapis? Aeg särada ja#x2014sõnas. Võtke see külmkapist välja ja lisage kastmele pidevalt segades pool supilusikatäit võid. Väga külm või kombineerub aeglase sulamise korral hauduva kastmega. Lisage pool supilusikatäit võid seni, kuni kaste on piisavalt paks, et saaksite selle lusikaga läbi joosta ja näha kogu poti põhja, ilma et kaste tühjaks kiiresti tagasi imbuks. Sõltuvalt sellest, kui vesine või paks on purgikaste, võib lisatava või kogus varieeruda, kuid ärge ületage 2 supilusikatäit. Samuti teate, et olete tabamust leidnud, kui vaatate kastet tähelepanelikult ja märkate pisikesi säravaid rasvahelmeid, mis on ühtlaselt jaotunud. See ei tohiks välja näha nagu sulavõi, mis hõljub tomatikastme peal.
  7. Kui kaste on valmis, lisa nõrutatud pasta tagasi pannile ja sega hoogsalt. Segamisliigutus emulgeerib ja paksendab kastet veelgi, tõmmates pastast tärklise tükikesi ning pasta ja kastme segamine otse pannile, selle asemel, et valada kastet üle pastaplaadi, on selle restoranikvaliteedi jaoks oluline viimistlusetapp. x2019 otsib. Eri tüüpi pastad segunevad kastmetega erinevalt ja mõned imavad rohkem vedelaid tükke kui teised, nii et soovite oma silmi kasutada, et näha, kas kaste on sellise paksusega, nagu soovite. Kui leiate, et teie kaste on ka paks, see on koht, kus saate lisada veidi reserveeritud pastavett tagasi, vähe tilgutades korraga. Kui kastate üle ja kaste muutub liiga õhukeseks, laske sellel veidi keeda ja näete, et kaste pakseneb uuesti. See on selles etapis kobamiste suhtes üsna vastupidav.

Lõpuks moodustab see rasva, tärklise ja happe (antud juhul tomatitest) järkjärgulise kombinatsiooni, mis loob ühtse tassi, kus varem olid erinevad koostisosad, mis ei oleks kiiresti kokku segades ega kokku klammerdunud. Sama sündmuste põhijärjestust saab korrata mis tahes kastmega. Kui soovite seda omatehtud kastmega proovida, on lihtsaim koht alustamiseks lihtne aglio e olio (küüslauk ja õli). Kuumuta aeglaselt oliiviõlis mõned küüslauguviilud koos teiste meelepäraste aromaatsete ainetega, näiteks värskelt jahvatatud must pipar või vürtsikad punase pipra helbed, seejärel sega sisse keedetud pasta ja vala aeglaselt sisse, reserveerides pasta vett . Näete, et kaste hakkab paksemaks muutuma ja segamise ajal kokku tulema.

Ja kui soovite tõesti asju, isegi purgikastmega, järgmisele tasandile viia, võtke kombineeritud pasta ja kaste leegilt maha ning puistage korraga teelusikatäis parmesani, igale neist järgneb intensiivselt segades pastavee pritsimine juust sulatada ja kombineerida. Parmesani ja pastavee järkjärguline kombineerimine on kultuse lemmiku cacio e pepe, emulgeeritud kastmete kuninganna, põhimõte ja mille abil saate nüüd oma kätt proovida.


Kastme tegemise saladus kleepub tegelikult teie pastanuudlite külge

See lihtne trikk võib muuta purgistatud tomatikastme ja kuivad spagetid restorani kvaliteediga toiduks.

Restoranis pasta söömine võib tunduda sellise luksusena. Pasta on natuke hammustatud ja kaste on paks, läikiv ja kreemjas ning mõnikord isegi ilma piimatoodete abita — ning näib klammerduvat vaevata pasta külge, justkui vaataks “if see läheb, ma lähen ” pakti, kui nuudleid üles ajate.

Kodus tagasi võib sama söögikord tunduda kurva erakorralise õhtusöögina, kui keerlete kahvli ümber spagette ja vaatate, kuidas vesine, elutu kaste kiududest maha tilgub ja tagasi taldrikule langeb. Lõppkokkuvõttes olete söönud kahvlitäied enamasti paljast pastat ja teile jääb meri lisakastet.

On ahvatlev arvata, et restoranid suudavad teid ükshaaval teha, sest nad toidavad teile omatehtud kastmeid, mis on tundide jooksul haudunud ja mis on mõeldud ehtima käsitsi valmistatud nuudleid, mille tainas oli osavalt sõtkunud vaid mõni hetk enne teie saabumist. Kuigi kindlasti ei ole valus alustada tipptasemel põhikoostisosadest, peitub nende kahe elemendi abielu tegelik saladus tegelikult emulgeerimistehnikas ja saate seda kodus kopeerida, et muuta karbipasta ja purgikaste samaks.

Emulsioon on teaduslik kontseptsioon, mis tähendab lihtsalt seda, et vähemalt kaks vedelikku, mis tavaliselt ei segune, on sunnitud kokku tulema. Toidumaailmas võite selle kontseptsiooni ära tunda juba ühelt poolt tõrjuvat õli ja äädika ning teiselt poolt paksu kreemja vinegreti vahel. Viimane, mis sisaldab kuidagi nii õli kui ka äädikat ja ometi ei tundu kohe eralduvat, on emulsioon.

Igasuguse pastakastme emulgeerimiseks on kolm absoluutselt olulist sammu: pastavee reserveerimine, rasva aeglane sisseviimine ja mingisugune segamine - mis selles kontekstis tähendab palju segamist/segamist/pööramist, mitte üldist pettumust maailmas (kuigi ka toiduvalmistamine on selleks suurepärane väljund).

Üksikasjalikumalt näeks protsess välja ühe pakendatud spagettide ja purgitud marinara ühe portsjoni puhul:

  1. Enne kui midagi ette võtate, veenduge, et külmikus oleks#võid ja#x2014 ning jätke see sinna. (Külmkapis külm Maa tasakaal toimib selles kontekstis sama hästi kui piimatoodete asendaja.)
  2. Seejärel lase tugevalt soolatud vesi kaheveerandises potis keema.
  3. Lisage 3 untsi oma valitud spagetti (köögikaalude asemel on see umbes veerandi läbimõõduga, kui kätt kuivade nuudlite kimbu ümber krõmpsutada) ja keetke seni, kuni olete seda pastat tegelikult kaalunud. natuke alahinnatud. Saate sellest teada, kui näksite natuke ja näete keskel väikest täppi valget, kus pasta pole veel valmis. Selle põhjuseks on: pasta keedetakse kastmes hiljem. Nii et kui tõmbate selle veest välja kohe valmis konsistentsiga, siis selleks ajaks, kui olete kõik kokku seganud, on see tegelikult üleküpsenud.
  4. Enne pasta tühjendamist reserveerige vähemalt pool tassi vett, milles see keedeti. See vesi ja keevast pastast maha jäänud tärklis võivad olla käepärane liim kastmete viimistlemiseks. Raske on teada, kas teil on seda praegu vaja, kuid te ei saa seda enam tagasi, kui see on äravoolus, nii et jätame mõned praegu kõrvale, et oma tulevik ise heaks teha.
  5. Nüüd tühjas potis, kus makarone keetsite, visake umbes pool tassi oma eelistatud tomatikastme kaubamärki. Sellest piisab pasta katmiseks ilma kastmesse uputamata. Kuumuta kaste tasasel tulel. Mullid aitavad kogu selle erutuse korral, mida me ette valmistame.
  6. Mäletate külma võid külmkapis? Aeg särada ja#x2014sõnas. Võtke see külmkapist välja ja lisage kastmele pidevalt segades pool supilusikatäit võid. Väga külm või kombineerub aeglase sulamise korral hauduva kastmega. Lisage pool supilusikatäit võid seni, kuni kaste on piisavalt paks, et saaksite selle lusikaga läbi joosta ja näha kogu poti põhja, ilma et kaste tühjaks kiiresti tagasi imbuks. Sõltuvalt sellest, kui vesine või paks on purgikaste, võib lisatava või kogus varieeruda, kuid ärge ületage 2 supilusikatäit. Samuti teate, et olete tabamust leidnud, kui vaatate kastet tähelepanelikult ja märkate pisikesi säravaid rasvahelmeid, mis on ühtlaselt jaotunud. See ei tohiks välja näha nagu sulavõi, mis hõljub tomatikastme peal.
  7. Kui kaste on valmis, lisa nõrutatud pasta tagasi pannile ja sega hoogsalt. Segamisliigutus emulgeerib ja paksendab kastet veelgi, tõmmates pastast tärklise tükikesi ning pasta ja kastme segamine otse pannile, selle asemel, et valada kastet üle pastaplaadi, on selle restoranikvaliteedi jaoks oluline viimistlusetapp. x2019 otsib. Eri tüüpi pastad segunevad kastmetega erinevalt ja mõned imavad rohkem vedelaid tükke kui teised, nii et soovite oma silmi kasutada, et näha, kas kaste on sellise paksusega, nagu soovite. Kui leiate, et teie kaste on ka paks, see on koht, kus saate lisada veidi reserveeritud pastavett tagasi, vähe tilgutades korraga. Kui kastate üle ja kaste muutub liiga õhukeseks, laske sellel veidi keeda ja näete, et kaste pakseneb uuesti. See on selles etapis kobamiste suhtes üsna vastupidav.

Lõpuks moodustab see rasva, tärklise ja happe (antud juhul tomatitest) järkjärgulise kombinatsiooni, mis loob ühtse tassi, kus varem olid erinevad koostisosad, mis ei oleks kiiresti kokku segades ega kokku klammerdunud. Sama sündmuste põhijärjestust saab korrata mis tahes kastmega. Kui soovite seda omatehtud kastmega proovida, on lihtsaim koht alustamiseks lihtne aglio e olio (küüslauk ja õli). Kuumuta aeglaselt oliiviõlis mõned küüslauguviilud koos teiste meelepäraste aromaatsete ainetega, näiteks värskelt jahvatatud must pipar või vürtsikad punase pipra helbed, seejärel sega sisse keedetud pasta ja vala aeglaselt sisse, reserveerides pasta vett . Näete, et kaste hakkab paksemaks muutuma ja segamise ajal kokku tulema.

Ja kui soovite tõesti asju, isegi purgikastmega, järgmisele tasandile viia, võtke kombineeritud pasta ja kaste leegilt maha ning puistage korraga teelusikatäis parmesani, igale neist järgneb intensiivselt segades pastavee pritsimine juust sulatada ja kombineerida. Parmesani ja pastavee järkjärguline kombineerimine on kultuse lemmiku cacio e pepe, emulgeeritud kastmete kuninganna, põhimõte, mille abil saate nüüd oma kätt proovida.


Kastme tegemise saladus kleepub tegelikult teie pastanuudlite külge

See lihtne trikk võib muuta purgistatud tomatikastme ja kuivad spagetid restorani kvaliteediga toiduks.

Restoranis pasta söömine võib tunduda sellise luksusena. Pasta on natuke hammustatud ja kaste on paks, läikiv ja kreemjas ning mõnikord isegi ilma piimatoodete abita — ning näib klammerduvat vaevata pasta külge, justkui vaataks “ kui see läheb, ma lähen ” pakti, kui nuudleid üles ajate.

Kodus tagasi võib sama söögikord tunduda kurva erakorralise õhtusöögina, kui keerlete kahvli ümber spagette ja vaatate, kuidas vesine, elutu kaste kiududest maha tilgub ja tagasi taldrikule langeb. Lõppkokkuvõttes olete söönud kahvlitäied enamasti paljast pastat ja teile jääb meri lisakastet.

On ahvatlev arvata, et restoranid suudavad teid ükshaaval teha, sest nad toidavad teile omatehtud kastmeid, mis on tundide jooksul haudunud ja mis on mõeldud ehtima käsitsi valmistatud nuudleid, mille tainas oli osavalt sõtkunud vaid mõni hetk enne teie saabumist. Kuigi kindlasti ei ole valus alustada tipptasemel põhikoostisosadest, peitub nende kahe elemendi abielu tegelik saladus tegelikult emulgeerimistehnikas ja saate seda kodus kopeerida, et muuta karbipasta ja purgikaste samaks.

Emulsioon on teaduslik kontseptsioon, mis tähendab lihtsalt seda, et vähemalt kaks vedelikku, mis tavaliselt ei segune, on sunnitud kokku tulema. Toidumaailmas võite selle kontseptsiooni ära tunda juba ühelt poolt tõrjuvat õli ja äädika ning teiselt poolt paksu kreemja vinegreti vahel. Viimane, mis sisaldab kuidagi nii õli kui ka äädikat ja ometi ei tundu kohe eralduvat, on emulsioon.

Igasuguse pastakastme emulgeerimiseks on kolm absoluutselt olulist sammu: pastavee reserveerimine, rasva aeglane sisseviimine ja mingisugune segamine - mis selles kontekstis tähendab palju segamist/segamist/pööramist, mitte üldist pettumust selle seisundi pärast maailmas (kuigi ka toiduvalmistamine on selleks suurepärane väljund).

Üksikasjalikumalt näeks protsess välja ühe pakendatud spagettide ja purgitud marinara ühe portsjoni puhul:

  1. Enne kui midagi ette võtate, veenduge, et külmikus oleks#võid ja#x2014 ning jätke see sinna. (Külmkapis külm Maa tasakaal toimib selles kontekstis võrdselt hästi ka piimatoodete asendajana.)
  2. Seejärel lase tugevalt soolatud vesi kaheveerandises potis keema.
  3. Lisage 3 untsi oma valitud spagetti (köögikaalude asemel on see umbes veerandi läbimõõduga, kui kätt kuivade nuudlite kimbu ümber krõmpsutada) ja keetke seni, kuni olete seda pastat tegelikult kaalunud. natuke alatehtud. Saate sellest teada, kui näksite natuke ja näete keskel väikest täppi valget kohta, kus pasta pole veel valmis. Selle põhjuseks on: pasta keedetakse kastmes hiljem. Nii et kui tõmbate selle veest välja kohese konsistentsiga, siis selleks ajaks, kui olete kõik kokku seganud, on see tegelikult üleküpsenud.
  4. Enne pasta tühjendamist reserveerige vähemalt pool tassi vett, milles see keedeti. See vesi ja keevast pastast maha jäänud tärklis võivad olla käepärane liim kastmete viimistlemiseks. Raske on teada, kas teil on seda praegu vaja, kuid te ei saa seda enam tagasi, kui see on äravoolus, nii et jätame mõned praegu kõrvale, et oma tulevik ise heaks teha.
  5. Nüüd tühja potti, milles makarone keetsite, visake umbes pool tassi oma eelistatud tomatikastme kaubamärki. Sellest piisab pasta katmiseks ilma kastmesse uputamata. Kuumuta kaste tasasel tulel. Mullid aitavad kogu selle erutuse korral, mida me ette valmistame.
  6. Mäletate külma võid külmkapis? Aeg särada ja#x2014sõnas. Võtke see külmkapist välja ja lisage kastmele pidevalt segades pool supilusikatäit võid. Väga külm või kombineerub aeglase sulamise korral hauduva kastmega. Lisage pool supilusikatäit võid, kuni kaste on piisavalt paks, et saaksite selle lusikaga läbi joosta ja näha poti põhja, ilma et kaste tühjaks kiiresti tagasi imbuks. Sõltuvalt sellest, kui vesine või paks on purgikaste, võib lisatava või kogus varieeruda, kuid ärge ületage 2 supilusikatäit. Samuti teate, et olete tabamust leidnud, kui vaatate kastet tähelepanelikult ja märkate pisikesi säravaid rasvahelmeid, mis on ühtlaselt jaotunud. See ei tohiks välja näha nagu sulavõi, mis hõljub tomatikastme peal.
  7. Kui kaste on valmis, lisa nõrutatud pasta tagasi pannile ja sega hoogsalt. Segamisliigutus emulgeerib ja paksendab kastet veelgi, tõmmates pastast tärklise tükid ning pasta ja kastme segamine otse pannile, selle asemel, et valada kastet üle pastaplaadi, on selle restoranikvaliteedi jaoks oluline viimistlusetapp. x2019 otsib. Eri tüüpi pastad segunevad kastmetega erinevalt ja mõned imavad rohkem vedelaid tükke kui teised, nii et soovite oma silmi kasutada, et näha, kas kaste on sellise paksusega, nagu soovite. Kui leiate, et teie kaste on ka paks, see on koht, kus saate veidi reserveeritud pastavett tagasi lisada, vähe tilgutades korraga. Kui kastate üle ja kaste muutub liiga õhukeseks, laske sellel veidi keeda ja näete, et kaste pakseneb uuesti. See on selles etapis kobamiste suhtes üsna vastupidav.

Lõpuks moodustab see rasva, tärklise ja happe (antud juhul tomatitest) järkjärgulise kombinatsiooni, mis loob ühtse roa, kus varem olid erinevad koostisosad, mis ei oleks kiiresti kokku liidetud ega kokku klammerdunud. Sama sündmuste põhijärjestust saab korrata mis tahes kastmega. Kui soovite seda omatehtud kastmega proovida, on lihtsaim koht alustamiseks lihtne aglio e olio (küüslauk ja õli). Kuumuta aeglaselt oliiviõlis mõned küüslauguviilud koos teiste meelepäraste aromaatsete ainetega, näiteks värskelt jahvatatud must pipar või vürtsikad punase pipra helbed, seejärel sega sisse keedetud pasta ja vala aeglaselt sisse, reserveerides pasta vett . Näete, et kaste hakkab paksemaks muutuma ja segamise ajal kokku tulema.

Ja kui soovite tõesti asju, isegi purgikastmega, järgmisele tasandile viia, võtke kombineeritud pasta ja kaste leegilt maha ning puistage korraga teelusikatäis parmesani, igale neist järgneb intensiivselt segades pastavee pritsimine juust sulatada ja kombineerida. Parmesani ja pastavee järkjärguline kombineerimine on kultuse lemmiku cacio e pepe, emulgeeritud kastmete kuninganna, põhimõte, mille abil saate nüüd oma kätt proovida.


Kastme tegemise saladus kleepub tegelikult teie pastanuudlite külge

See lihtne trikk võib muuta purgistatud tomatikastme ja kuivad spagetid restorani kvaliteediga toiduks.

Restoranis pasta söömine võib tunduda sellise luksusena. Pasta on natuke hammustatud ja kaste on paks, läikiv ja kreemjas ning mõnikord isegi ilma piimatoodete abita — ning näib klammerduvat vaevata pasta külge, justkui vaataks “ kui see läheb, ma lähen ” pakti, kui nuudleid üles ajate.

Kodus tagasi võib sama söögikord tunduda kurva erakorralise õhtusöögina, kui keerlete kahvli ümber spagette ja vaatate, kuidas vesine, elutu kaste kiududest maha tilgub ja tagasi taldrikule langeb. Lõppkokkuvõttes olete söönud kahvlitäied enamasti paljast pastat ja teile jääb meri lisakastet.

On ahvatlev arvata, et restoranid suudavad teid ükshaaval teha, sest nad toidavad teile omatehtud kastmeid, mis on juba mitu tundi haudunud ja mis on mõeldud ehtima käsitsi valmistatud nuudleid, mille tainas oli osavalt sõtkunud vaid mõni hetk enne teie saabumist. Kuigi kindlasti ei ole valus alustada tipptasemel põhikoostisosadest, peitub nende kahe elemendi abielu tegelik saladus tegelikult emulgeerimistehnikas ja saate seda kodus kopeerida, et muuta karbipasta ja purgikaste samaks.

Emulsioon on teaduslik kontseptsioon, mis tähendab lihtsalt seda, et vähemalt kaks vedelikku, mis tavaliselt ei segune, on sunnitud kokku tulema. Toidumaailmas võite selle kontseptsiooni juba ära tunda ühelt poolt tõrjuvat õli ja äädika ning teiselt poolt paksu kreemja vinegreti vahel. Viimane, mis sisaldab kuidagi nii õli kui ka äädikat ja ometi ei tundu kohe eralduvat, on emulsioon.

Igasuguse pastakastme emulgeerimiseks on kolm absoluutselt olulist sammu: pastavee reserveerimine, rasva aeglane sisseviimine ja mingisugune segamine - mis selles kontekstis tähendab palju segamist/segamist/pööramist, mitte üldist pettumust selle seisundi pärast maailmas (kuigi ka toiduvalmistamine on selleks suurepärane väljund).

Üksikasjalikumalt näeks protsess välja ühe pakendatud spagettide ja purgitud marinara ühe portsjoni puhul:

  1. Enne kui midagi ette võtate, veenduge, et külmikus oleks#võid ja#x2014 ning jätke see sinna. (Külmkapis külm Maa tasakaal toimib selles kontekstis sama hästi kui piimatoodete asendaja.)
  2. Seejärel lase tugevalt soolatud vesi kaheveerandises potis keema.
  3. Lisage 3 untsi oma valitud spagetti (köögikaalude asemel on see umbes veerandi läbimõõduga, kui kätt kuivade nuudlite kimbu ümber krõmpsutada) ja keetke seni, kuni olete seda pastat tegelikult kaalunud. natuke alahinnatud. Saate sellest teada, kui näksite natuke ja näete keskel väikest täppi valget, kus pasta pole veel valmis. Selle põhjuseks on: pasta keedetakse kastmes hiljem. Nii et kui tõmbate selle veest välja kohe valmis konsistentsiga, siis selleks ajaks, kui olete kõik kokku seganud, on see tegelikult üleküpsenud.
  4. Enne pasta tühjendamist reserveerige vähemalt pool tassi vett, milles see keedeti. See vesi ja keevast pastast maha jäänud tärklis võivad olla käepärane liim kastmete viimistlemiseks. Raske on teada, kas teil on seda praegu vaja, kuid te ei saa seda enam tagasi, kui see on äravoolus, nii et jätame mõned praegu kõrvale, et oma tulevik ise heaks teha.
  5. Nüüd tühjas potis, kus makarone keetsite, visake umbes pool tassi oma eelistatud tomatikastme kaubamärki. Sellest piisab pasta katmiseks ilma kastmesse uputamata. Kuumuta kaste tasasel tulel. Mullid aitavad kogu selle erutuse korral, mida me ette valmistame.
  6. Mäletate külma võid külmkapis? Aeg särada ja#x2014sõnas. Võtke see külmkapist välja ja lisage kastmele pidevalt segades pool supilusikatäit võid. Väga külm või kombineerub aeglase sulamise korral hauduva kastmega. Lisage pool supilusikatäit võid seni, kuni kaste on piisavalt paks, et saaksite selle lusikaga läbi joosta ja näha kogu poti põhja, ilma et kaste tühjaks kiiresti tagasi imbuks. Sõltuvalt sellest, kui vesine või paks on purgikaste, võib lisatava või kogus varieeruda, kuid ärge ületage 2 supilusikatäit. Samuti teate, et olete tabamust leidnud, kui vaatate kastet tähelepanelikult ja märkate pisikesi säravaid rasvahelmeid, mis on ühtlaselt jaotunud. See ei tohiks välja näha nagu sulavõi, mis hõljub tomatikastme peal.
  7. Kui kaste on valmis, lisa nõrutatud pasta tagasi pannile ja sega hoogsalt. Segamisliigutus emulgeerib ja paksendab kastet veelgi, tõmmates pastast tärklise tükikesi ning pasta ja kastme segamine otse pannile, selle asemel, et valada kastet üle pastaplaadi, on selle restoranikvaliteedi jaoks oluline viimistlusetapp. x2019 otsib. Eri tüüpi pastad segunevad kastmetega erinevalt ja mõned imavad rohkem vedelaid tükke kui teised, nii et te tahate kasutada oma silmi, et näha, kas kaste on sellise paksusega, nagu soovite. Kui leiate, et teie kaste on ka paks, see on koht, kus saate lisada veidi reserveeritud pastavett tagasi, vähe tilgutades korraga. Kui kastate üle ja kaste muutub liiga õhukeseks, laske sellel veidi keeda ja näete, et kaste pakseneb uuesti. See on selles etapis kobamiste suhtes üsna vastupidav.

Lõpuks moodustab see rasva, tärklise ja happe (antud juhul tomatitest) järkjärgulise kombinatsiooni, mis loob ühtse tassi, kus varem olid erinevad koostisosad, mis ei oleks kiiresti kokku segades ega kokku klammerdunud. Sama sündmuste põhijärjestust saab korrata mis tahes kastmega. Kui soovite seda omatehtud kastmega proovida, on lihtsaim koht alustamiseks lihtne aglio e olio (küüslauk ja õli). Kuumuta aeglaselt oliiviõlis mõned küüslauguviilud koos teiste meelepäraste aromaatsete ainetega, näiteks värskelt jahvatatud must pipar või vürtsikad punase pipra helbed, seejärel sega sisse keedetud pasta ja vala aeglaselt sisse, reserveerides pasta vett . Näete, et kaste hakkab paksemaks muutuma ja segamise ajal kokku tulema.

Ja kui soovite tõesti asju, isegi purgikastmega, järgmisele tasemele viia, võtke kombineeritud pasta ja kaste leegilt maha ning puistage korraga teelusikatäis parmesani, igale neist järgneb intensiivselt segades pastavee tilk juust sulatada ja kombineerida. Parmesani ja pastavee järkjärguline kombineerimine on kultuse lemmiku cacio e pepe, emulgeeritud kastmete kuninganna, põhimõte, mille abil saate nüüd oma kätt proovida.


Kastme tegemise saladus kleepub tegelikult teie pastanuudlite külge

See lihtne trikk võib muuta purgistatud tomatikastme ja kuivad spagetid restorani kvaliteediga toiduks.

Restoranis pasta söömine võib tunduda sellise luksusena. Pasta on natuke hammustatud ja kaste on paks, läikiv ja kreemjas ning mõnikord isegi ilma piimatoodete abita — ning näib klammerduvat vaevata pasta külge, justkui vaataks “ kui see läheb, ma lähen ” pakti, kui nuudleid üles ajate.

Kodus tagasi võib sama söögikord tunduda kurva erakorralise õhtusöögina, kui keerlete kahvli ümber spagette ja vaatate, kuidas vesine, elutu kaste kiududest maha tilgub ja tagasi taldrikule langeb. Lõppkokkuvõttes olete söönud kahvlitäied enamasti paljast pastat ja teile jääb meri lisakastet.

On ahvatlev arvata, et restoranid suudavad teid ükshaaval teha, sest nad toidavad teile omatehtud kastmeid, mis on tundide jooksul haudunud ja mis on mõeldud ehtima käsitsi valmistatud nuudleid, mille tainas oli osavalt sõtkunud vaid mõni hetk enne teie saabumist. Kuigi kindlasti ei ole valus alustada tipptasemel põhikoostisosadest, peitub nende kahe elemendi abielu tegelik saladus tegelikult emulgeerimistehnikas ja saate seda kodus kopeerida, et muuta karbipasta ja purgikaste samaks.

Emulsioon on teaduslik kontseptsioon, mis tähendab lihtsalt seda, et vähemalt kaks vedelikku, mis tavaliselt ei segune, on sunnitud kokku tulema. Toidumaailmas võite selle kontseptsiooni juba ära tunda ühelt poolt tõrjuvat õli ja äädika ning teiselt poolt paksu kreemja vinegreti vahel. Viimane, mis sisaldab kuidagi nii õli kui ka äädikat ja ometi ei tundu kohe eralduvat, on emulsioon.

Igasuguse pastakastme emulgeerimiseks on kolm absoluutselt olulist sammu: pastavee reserveerimine, rasva aeglane sisseviimine ja mingisugune segamine - mis selles kontekstis tähendab palju segamist/segamist/pööramist, mitte üldist pettumust selle seisundi pärast maailmas (kuigi ka toiduvalmistamine on selleks suurepärane väljund).

Üksikasjalikumalt näeks protsess välja ühe pakendatud spagettide ja purgitud marinara ühe portsjoni puhul:

  1. Before you do anything, make sure you have some butter in the fridge𠅊nd leave it there. (Fridge-cold Earth Balance works equally well as a non-dairy substitute in this context.)
  2. Next, bring heavily salted water to a boil in a two-quart pot.
  3. Add 3 ounces of your spaghetti of choice (in lieu of a kitchen scale, this is about the diameter of a quarter, if you scrunch your hand around a bundle of dry noodles), and cook just until you𠆝 actually consider the pasta a bit underdone. You’ll know it’s there if you take a little bite and see a tiny dot of white in the center where the pasta isn’t quite finished cooking. The rationale behind this is: The pasta will keep cooking in the sauce later. So if you pull it out of the water at a ready-to-eat consistency, by the time you’re done mixing everything together, it will actually be overcooked.
  4. Before draining the pasta, reserve at least half a cup of the water it cooked in. This water, plus the starch left behind from the boiling pasta, can act as a handy glue for finishing sauces. It’s hard to know if you’ll need it at this stage, but you can’t get it back once it’s down the drain, so we set some aside now to do our future selves a solid.
  5. In the now empty pot that you cooked the pasta in, toss in about half a cup of your preferred brand of tomato sauce. This will be just enough to cover the pasta without drowning it in sauce. Bring the sauce to a gentle simmer. The bubbles will help with all that agitating we’re gearing up to do.
  6. Remember the cold butter in the fridge? Time for it to shine—literally. Take it out of the fridge, and add half a tablespoon of butter to the sauce, stirring constantly. The very cold butter will combine with the simmering sauce as it slowly melts. Keep adding half tablespoons of butter until the sauce is thick enough that you can run a spoon through it and see all the way to the bottom of the pot without the sauce quickly seeping back to fill the gap. Depending on how watery or thick your jarred sauce is, the amount of butter you’ll need to add will vary, but don’t exceed 2 tablespoons. You’ll also know you’ve hit the spot if you look closely at the sauce and notice tiny glistening beads of fat evenly distributed throughout. It shouldn’t look like a layer of melted butter floating on top of tomato sauce.
  7. When the sauce is ready, add back your drained pasta directly to the pan and mix vigorously. The mixing motion will further emulsify and thicken the sauce by pulling in bits of starch from the pasta—mixing pasta and sauce directly in the pan, rather than pouring sauce over a plate of pasta, is a crucial finishing step for that restaurant quality you’re looking for. Different types of pasta mingle with sauces differently—some will soak up more of the liquidy bits than others, so you’ll want to use your eyes to see if the sauce is the thickness you want it to be. If you find that your sauce is ka thick, this is where you can add some of the reserved pasta water back, little dribbles at a time. If you over-water and the sauce becomes too thin, just let some of it cook off and you’ll see the sauce thicken up again. It’s pretty resilient to fumbles at this stage.

In the end, it’s the gradual combination of fat, starch, and acid (in this case from the tomatoes) that build a cohesive dish where there were formerly disparate ingredients that wouldn’t have hung out or clung together if quickly combined. This same basic order of events can be repeated with any sauce. If you’re eager to try this with a homemade sauce, the easiest place to start is a simple aglio e olio (garlic and oil). Slowly heat some slices of garlic in olive oil, along with other aromatics you like, such as freshly ground black pepper or spicy red pepper flakes, then mix in the cooked pasta, and slowly pour in reserved pasta water as you aggressively stir it all together. You’ll see the sauce start to thicken and come together as you stir.

And if you really want to take things to the next level, even with the jarred sauce, take the combined pasta and sauce off the flame and sprinkle in teaspoons of Parmesan at a time, each one followed by a splash of pasta water, stirring vigorously to melt and combine the cheese. The gradual combination of Parmesan and pasta water is the principle behind the cult favorite cacio e pepe, the queen of emulsified sauces, and which you’re now totally capable of trying your hand at.


The Secret to Making Sauce Actually Cling to Your Pasta Noodles

This simple trick can turn jarred tomato sauce and dry spaghetti into a restaurant quality meal.

Eating pasta at a restaurant can feel like such a luxury. The pasta has some bite to it and the sauce is thick, glossy, and creamy—sometimes even without the help of dairy𠅊nd seems to effortlessly cling to the pasta, as if beholden to an “if it goes, I go” pact as you slurp up noodles.

Back at home, the same meal can feel like a sad emergency dinner, as you twirl spaghetti around your fork, and watch watery, lifeless sauce drip off the strands and plunk back down on the plate. By the end, you’ve eaten forkfuls of mostly bare pasta, and are left with a sea of extra sauce.

It’s tempting to think that restaurants can one-up you because they’re feeding you homemade sauces that have been simmering for hours and that are destined to adorn handcrafted noodles whose dough was deftly kneaded just moments before you arrived. While it certainly doesn’t hurt to start with topnotch base ingredients, the real secret to the marriage of these two elements actually lies in a technique called emulsifying, and you can replicate it at home to transform boxed pasta and jarred sauce all the same.

An emulsion is a scientific concept that simply means at least two liquids that normally won’t mix have been forced to come together. In the world of food, you might already recognize this concept in the difference between repellant oil and vinegar on the one hand, and a thick, creamy vinaigrette on the other. The latter, which somehow contains both oil and vinegar and yet doesn’t seem to separate right away, is an emulsion.

There are three absolutely vital steps to emulsifying any kind of pasta sauce: reserving some pasta water, introducing fat slowly, and providing some kind of agitation—which in this context means lots of stirring/mixing/flipping, not general frustration with the state of the world (although cooking is a great outlet for that, too).

In greater detail, the process would look like this for a single serving of boxed spaghetti and jarred marinara:

  1. Before you do anything, make sure you have some butter in the fridge𠅊nd leave it there. (Fridge-cold Earth Balance works equally well as a non-dairy substitute in this context.)
  2. Next, bring heavily salted water to a boil in a two-quart pot.
  3. Add 3 ounces of your spaghetti of choice (in lieu of a kitchen scale, this is about the diameter of a quarter, if you scrunch your hand around a bundle of dry noodles), and cook just until you𠆝 actually consider the pasta a bit underdone. You’ll know it’s there if you take a little bite and see a tiny dot of white in the center where the pasta isn’t quite finished cooking. The rationale behind this is: The pasta will keep cooking in the sauce later. So if you pull it out of the water at a ready-to-eat consistency, by the time you’re done mixing everything together, it will actually be overcooked.
  4. Before draining the pasta, reserve at least half a cup of the water it cooked in. This water, plus the starch left behind from the boiling pasta, can act as a handy glue for finishing sauces. It’s hard to know if you’ll need it at this stage, but you can’t get it back once it’s down the drain, so we set some aside now to do our future selves a solid.
  5. In the now empty pot that you cooked the pasta in, toss in about half a cup of your preferred brand of tomato sauce. This will be just enough to cover the pasta without drowning it in sauce. Bring the sauce to a gentle simmer. The bubbles will help with all that agitating we’re gearing up to do.
  6. Remember the cold butter in the fridge? Time for it to shine—literally. Take it out of the fridge, and add half a tablespoon of butter to the sauce, stirring constantly. The very cold butter will combine with the simmering sauce as it slowly melts. Keep adding half tablespoons of butter until the sauce is thick enough that you can run a spoon through it and see all the way to the bottom of the pot without the sauce quickly seeping back to fill the gap. Depending on how watery or thick your jarred sauce is, the amount of butter you’ll need to add will vary, but don’t exceed 2 tablespoons. You’ll also know you’ve hit the spot if you look closely at the sauce and notice tiny glistening beads of fat evenly distributed throughout. It shouldn’t look like a layer of melted butter floating on top of tomato sauce.
  7. When the sauce is ready, add back your drained pasta directly to the pan and mix vigorously. The mixing motion will further emulsify and thicken the sauce by pulling in bits of starch from the pasta—mixing pasta and sauce directly in the pan, rather than pouring sauce over a plate of pasta, is a crucial finishing step for that restaurant quality you’re looking for. Different types of pasta mingle with sauces differently—some will soak up more of the liquidy bits than others, so you’ll want to use your eyes to see if the sauce is the thickness you want it to be. If you find that your sauce is ka thick, this is where you can add some of the reserved pasta water back, little dribbles at a time. If you over-water and the sauce becomes too thin, just let some of it cook off and you’ll see the sauce thicken up again. It’s pretty resilient to fumbles at this stage.

In the end, it’s the gradual combination of fat, starch, and acid (in this case from the tomatoes) that build a cohesive dish where there were formerly disparate ingredients that wouldn’t have hung out or clung together if quickly combined. This same basic order of events can be repeated with any sauce. If you’re eager to try this with a homemade sauce, the easiest place to start is a simple aglio e olio (garlic and oil). Slowly heat some slices of garlic in olive oil, along with other aromatics you like, such as freshly ground black pepper or spicy red pepper flakes, then mix in the cooked pasta, and slowly pour in reserved pasta water as you aggressively stir it all together. You’ll see the sauce start to thicken and come together as you stir.

And if you really want to take things to the next level, even with the jarred sauce, take the combined pasta and sauce off the flame and sprinkle in teaspoons of Parmesan at a time, each one followed by a splash of pasta water, stirring vigorously to melt and combine the cheese. The gradual combination of Parmesan and pasta water is the principle behind the cult favorite cacio e pepe, the queen of emulsified sauces, and which you’re now totally capable of trying your hand at.


The Secret to Making Sauce Actually Cling to Your Pasta Noodles

This simple trick can turn jarred tomato sauce and dry spaghetti into a restaurant quality meal.

Eating pasta at a restaurant can feel like such a luxury. The pasta has some bite to it and the sauce is thick, glossy, and creamy—sometimes even without the help of dairy𠅊nd seems to effortlessly cling to the pasta, as if beholden to an “if it goes, I go” pact as you slurp up noodles.

Back at home, the same meal can feel like a sad emergency dinner, as you twirl spaghetti around your fork, and watch watery, lifeless sauce drip off the strands and plunk back down on the plate. By the end, you’ve eaten forkfuls of mostly bare pasta, and are left with a sea of extra sauce.

It’s tempting to think that restaurants can one-up you because they’re feeding you homemade sauces that have been simmering for hours and that are destined to adorn handcrafted noodles whose dough was deftly kneaded just moments before you arrived. While it certainly doesn’t hurt to start with topnotch base ingredients, the real secret to the marriage of these two elements actually lies in a technique called emulsifying, and you can replicate it at home to transform boxed pasta and jarred sauce all the same.

An emulsion is a scientific concept that simply means at least two liquids that normally won’t mix have been forced to come together. In the world of food, you might already recognize this concept in the difference between repellant oil and vinegar on the one hand, and a thick, creamy vinaigrette on the other. The latter, which somehow contains both oil and vinegar and yet doesn’t seem to separate right away, is an emulsion.

There are three absolutely vital steps to emulsifying any kind of pasta sauce: reserving some pasta water, introducing fat slowly, and providing some kind of agitation—which in this context means lots of stirring/mixing/flipping, not general frustration with the state of the world (although cooking is a great outlet for that, too).

In greater detail, the process would look like this for a single serving of boxed spaghetti and jarred marinara:

  1. Before you do anything, make sure you have some butter in the fridge𠅊nd leave it there. (Fridge-cold Earth Balance works equally well as a non-dairy substitute in this context.)
  2. Next, bring heavily salted water to a boil in a two-quart pot.
  3. Add 3 ounces of your spaghetti of choice (in lieu of a kitchen scale, this is about the diameter of a quarter, if you scrunch your hand around a bundle of dry noodles), and cook just until you𠆝 actually consider the pasta a bit underdone. You’ll know it’s there if you take a little bite and see a tiny dot of white in the center where the pasta isn’t quite finished cooking. The rationale behind this is: The pasta will keep cooking in the sauce later. So if you pull it out of the water at a ready-to-eat consistency, by the time you’re done mixing everything together, it will actually be overcooked.
  4. Before draining the pasta, reserve at least half a cup of the water it cooked in. This water, plus the starch left behind from the boiling pasta, can act as a handy glue for finishing sauces. It’s hard to know if you’ll need it at this stage, but you can’t get it back once it’s down the drain, so we set some aside now to do our future selves a solid.
  5. In the now empty pot that you cooked the pasta in, toss in about half a cup of your preferred brand of tomato sauce. This will be just enough to cover the pasta without drowning it in sauce. Bring the sauce to a gentle simmer. The bubbles will help with all that agitating we’re gearing up to do.
  6. Remember the cold butter in the fridge? Time for it to shine—literally. Take it out of the fridge, and add half a tablespoon of butter to the sauce, stirring constantly. The very cold butter will combine with the simmering sauce as it slowly melts. Keep adding half tablespoons of butter until the sauce is thick enough that you can run a spoon through it and see all the way to the bottom of the pot without the sauce quickly seeping back to fill the gap. Depending on how watery or thick your jarred sauce is, the amount of butter you’ll need to add will vary, but don’t exceed 2 tablespoons. You’ll also know you’ve hit the spot if you look closely at the sauce and notice tiny glistening beads of fat evenly distributed throughout. It shouldn’t look like a layer of melted butter floating on top of tomato sauce.
  7. When the sauce is ready, add back your drained pasta directly to the pan and mix vigorously. The mixing motion will further emulsify and thicken the sauce by pulling in bits of starch from the pasta—mixing pasta and sauce directly in the pan, rather than pouring sauce over a plate of pasta, is a crucial finishing step for that restaurant quality you’re looking for. Different types of pasta mingle with sauces differently—some will soak up more of the liquidy bits than others, so you’ll want to use your eyes to see if the sauce is the thickness you want it to be. If you find that your sauce is ka thick, this is where you can add some of the reserved pasta water back, little dribbles at a time. If you over-water and the sauce becomes too thin, just let some of it cook off and you’ll see the sauce thicken up again. It’s pretty resilient to fumbles at this stage.

In the end, it’s the gradual combination of fat, starch, and acid (in this case from the tomatoes) that build a cohesive dish where there were formerly disparate ingredients that wouldn’t have hung out or clung together if quickly combined. This same basic order of events can be repeated with any sauce. If you’re eager to try this with a homemade sauce, the easiest place to start is a simple aglio e olio (garlic and oil). Slowly heat some slices of garlic in olive oil, along with other aromatics you like, such as freshly ground black pepper or spicy red pepper flakes, then mix in the cooked pasta, and slowly pour in reserved pasta water as you aggressively stir it all together. You’ll see the sauce start to thicken and come together as you stir.

And if you really want to take things to the next level, even with the jarred sauce, take the combined pasta and sauce off the flame and sprinkle in teaspoons of Parmesan at a time, each one followed by a splash of pasta water, stirring vigorously to melt and combine the cheese. The gradual combination of Parmesan and pasta water is the principle behind the cult favorite cacio e pepe, the queen of emulsified sauces, and which you’re now totally capable of trying your hand at.


The Secret to Making Sauce Actually Cling to Your Pasta Noodles

This simple trick can turn jarred tomato sauce and dry spaghetti into a restaurant quality meal.

Eating pasta at a restaurant can feel like such a luxury. The pasta has some bite to it and the sauce is thick, glossy, and creamy—sometimes even without the help of dairy𠅊nd seems to effortlessly cling to the pasta, as if beholden to an “if it goes, I go” pact as you slurp up noodles.

Back at home, the same meal can feel like a sad emergency dinner, as you twirl spaghetti around your fork, and watch watery, lifeless sauce drip off the strands and plunk back down on the plate. By the end, you’ve eaten forkfuls of mostly bare pasta, and are left with a sea of extra sauce.

It’s tempting to think that restaurants can one-up you because they’re feeding you homemade sauces that have been simmering for hours and that are destined to adorn handcrafted noodles whose dough was deftly kneaded just moments before you arrived. While it certainly doesn’t hurt to start with topnotch base ingredients, the real secret to the marriage of these two elements actually lies in a technique called emulsifying, and you can replicate it at home to transform boxed pasta and jarred sauce all the same.

An emulsion is a scientific concept that simply means at least two liquids that normally won’t mix have been forced to come together. In the world of food, you might already recognize this concept in the difference between repellant oil and vinegar on the one hand, and a thick, creamy vinaigrette on the other. The latter, which somehow contains both oil and vinegar and yet doesn’t seem to separate right away, is an emulsion.

There are three absolutely vital steps to emulsifying any kind of pasta sauce: reserving some pasta water, introducing fat slowly, and providing some kind of agitation—which in this context means lots of stirring/mixing/flipping, not general frustration with the state of the world (although cooking is a great outlet for that, too).

In greater detail, the process would look like this for a single serving of boxed spaghetti and jarred marinara:

  1. Before you do anything, make sure you have some butter in the fridge𠅊nd leave it there. (Fridge-cold Earth Balance works equally well as a non-dairy substitute in this context.)
  2. Next, bring heavily salted water to a boil in a two-quart pot.
  3. Add 3 ounces of your spaghetti of choice (in lieu of a kitchen scale, this is about the diameter of a quarter, if you scrunch your hand around a bundle of dry noodles), and cook just until you𠆝 actually consider the pasta a bit underdone. You’ll know it’s there if you take a little bite and see a tiny dot of white in the center where the pasta isn’t quite finished cooking. The rationale behind this is: The pasta will keep cooking in the sauce later. So if you pull it out of the water at a ready-to-eat consistency, by the time you’re done mixing everything together, it will actually be overcooked.
  4. Before draining the pasta, reserve at least half a cup of the water it cooked in. This water, plus the starch left behind from the boiling pasta, can act as a handy glue for finishing sauces. It’s hard to know if you’ll need it at this stage, but you can’t get it back once it’s down the drain, so we set some aside now to do our future selves a solid.
  5. In the now empty pot that you cooked the pasta in, toss in about half a cup of your preferred brand of tomato sauce. This will be just enough to cover the pasta without drowning it in sauce. Bring the sauce to a gentle simmer. The bubbles will help with all that agitating we’re gearing up to do.
  6. Remember the cold butter in the fridge? Time for it to shine—literally. Take it out of the fridge, and add half a tablespoon of butter to the sauce, stirring constantly. The very cold butter will combine with the simmering sauce as it slowly melts. Keep adding half tablespoons of butter until the sauce is thick enough that you can run a spoon through it and see all the way to the bottom of the pot without the sauce quickly seeping back to fill the gap. Depending on how watery or thick your jarred sauce is, the amount of butter you’ll need to add will vary, but don’t exceed 2 tablespoons. You’ll also know you’ve hit the spot if you look closely at the sauce and notice tiny glistening beads of fat evenly distributed throughout. It shouldn’t look like a layer of melted butter floating on top of tomato sauce.
  7. When the sauce is ready, add back your drained pasta directly to the pan and mix vigorously. The mixing motion will further emulsify and thicken the sauce by pulling in bits of starch from the pasta—mixing pasta and sauce directly in the pan, rather than pouring sauce over a plate of pasta, is a crucial finishing step for that restaurant quality you’re looking for. Different types of pasta mingle with sauces differently—some will soak up more of the liquidy bits than others, so you’ll want to use your eyes to see if the sauce is the thickness you want it to be. If you find that your sauce is ka thick, this is where you can add some of the reserved pasta water back, little dribbles at a time. If you over-water and the sauce becomes too thin, just let some of it cook off and you’ll see the sauce thicken up again. It’s pretty resilient to fumbles at this stage.

In the end, it’s the gradual combination of fat, starch, and acid (in this case from the tomatoes) that build a cohesive dish where there were formerly disparate ingredients that wouldn’t have hung out or clung together if quickly combined. This same basic order of events can be repeated with any sauce. If you’re eager to try this with a homemade sauce, the easiest place to start is a simple aglio e olio (garlic and oil). Slowly heat some slices of garlic in olive oil, along with other aromatics you like, such as freshly ground black pepper or spicy red pepper flakes, then mix in the cooked pasta, and slowly pour in reserved pasta water as you aggressively stir it all together. You’ll see the sauce start to thicken and come together as you stir.

And if you really want to take things to the next level, even with the jarred sauce, take the combined pasta and sauce off the flame and sprinkle in teaspoons of Parmesan at a time, each one followed by a splash of pasta water, stirring vigorously to melt and combine the cheese. The gradual combination of Parmesan and pasta water is the principle behind the cult favorite cacio e pepe, the queen of emulsified sauces, and which you’re now totally capable of trying your hand at.


The Secret to Making Sauce Actually Cling to Your Pasta Noodles

This simple trick can turn jarred tomato sauce and dry spaghetti into a restaurant quality meal.

Eating pasta at a restaurant can feel like such a luxury. The pasta has some bite to it and the sauce is thick, glossy, and creamy—sometimes even without the help of dairy𠅊nd seems to effortlessly cling to the pasta, as if beholden to an “if it goes, I go” pact as you slurp up noodles.

Back at home, the same meal can feel like a sad emergency dinner, as you twirl spaghetti around your fork, and watch watery, lifeless sauce drip off the strands and plunk back down on the plate. By the end, you’ve eaten forkfuls of mostly bare pasta, and are left with a sea of extra sauce.

It’s tempting to think that restaurants can one-up you because they’re feeding you homemade sauces that have been simmering for hours and that are destined to adorn handcrafted noodles whose dough was deftly kneaded just moments before you arrived. While it certainly doesn’t hurt to start with topnotch base ingredients, the real secret to the marriage of these two elements actually lies in a technique called emulsifying, and you can replicate it at home to transform boxed pasta and jarred sauce all the same.

An emulsion is a scientific concept that simply means at least two liquids that normally won’t mix have been forced to come together. In the world of food, you might already recognize this concept in the difference between repellant oil and vinegar on the one hand, and a thick, creamy vinaigrette on the other. The latter, which somehow contains both oil and vinegar and yet doesn’t seem to separate right away, is an emulsion.

There are three absolutely vital steps to emulsifying any kind of pasta sauce: reserving some pasta water, introducing fat slowly, and providing some kind of agitation—which in this context means lots of stirring/mixing/flipping, not general frustration with the state of the world (although cooking is a great outlet for that, too).

In greater detail, the process would look like this for a single serving of boxed spaghetti and jarred marinara:

  1. Before you do anything, make sure you have some butter in the fridge𠅊nd leave it there. (Fridge-cold Earth Balance works equally well as a non-dairy substitute in this context.)
  2. Next, bring heavily salted water to a boil in a two-quart pot.
  3. Add 3 ounces of your spaghetti of choice (in lieu of a kitchen scale, this is about the diameter of a quarter, if you scrunch your hand around a bundle of dry noodles), and cook just until you𠆝 actually consider the pasta a bit underdone. You’ll know it’s there if you take a little bite and see a tiny dot of white in the center where the pasta isn’t quite finished cooking. The rationale behind this is: The pasta will keep cooking in the sauce later. So if you pull it out of the water at a ready-to-eat consistency, by the time you’re done mixing everything together, it will actually be overcooked.
  4. Before draining the pasta, reserve at least half a cup of the water it cooked in. This water, plus the starch left behind from the boiling pasta, can act as a handy glue for finishing sauces. It’s hard to know if you’ll need it at this stage, but you can’t get it back once it’s down the drain, so we set some aside now to do our future selves a solid.
  5. In the now empty pot that you cooked the pasta in, toss in about half a cup of your preferred brand of tomato sauce. This will be just enough to cover the pasta without drowning it in sauce. Bring the sauce to a gentle simmer. The bubbles will help with all that agitating we’re gearing up to do.
  6. Remember the cold butter in the fridge? Time for it to shine—literally. Take it out of the fridge, and add half a tablespoon of butter to the sauce, stirring constantly. The very cold butter will combine with the simmering sauce as it slowly melts. Keep adding half tablespoons of butter until the sauce is thick enough that you can run a spoon through it and see all the way to the bottom of the pot without the sauce quickly seeping back to fill the gap. Depending on how watery or thick your jarred sauce is, the amount of butter you’ll need to add will vary, but don’t exceed 2 tablespoons. You’ll also know you’ve hit the spot if you look closely at the sauce and notice tiny glistening beads of fat evenly distributed throughout. It shouldn’t look like a layer of melted butter floating on top of tomato sauce.
  7. When the sauce is ready, add back your drained pasta directly to the pan and mix vigorously. The mixing motion will further emulsify and thicken the sauce by pulling in bits of starch from the pasta—mixing pasta and sauce directly in the pan, rather than pouring sauce over a plate of pasta, is a crucial finishing step for that restaurant quality you’re looking for. Different types of pasta mingle with sauces differently—some will soak up more of the liquidy bits than others, so you’ll want to use your eyes to see if the sauce is the thickness you want it to be. If you find that your sauce is ka thick, this is where you can add some of the reserved pasta water back, little dribbles at a time. If you over-water and the sauce becomes too thin, just let some of it cook off and you’ll see the sauce thicken up again. It’s pretty resilient to fumbles at this stage.

In the end, it’s the gradual combination of fat, starch, and acid (in this case from the tomatoes) that build a cohesive dish where there were formerly disparate ingredients that wouldn’t have hung out or clung together if quickly combined. This same basic order of events can be repeated with any sauce. If you’re eager to try this with a homemade sauce, the easiest place to start is a simple aglio e olio (garlic and oil). Slowly heat some slices of garlic in olive oil, along with other aromatics you like, such as freshly ground black pepper or spicy red pepper flakes, then mix in the cooked pasta, and slowly pour in reserved pasta water as you aggressively stir it all together. You’ll see the sauce start to thicken and come together as you stir.

And if you really want to take things to the next level, even with the jarred sauce, take the combined pasta and sauce off the flame and sprinkle in teaspoons of Parmesan at a time, each one followed by a splash of pasta water, stirring vigorously to melt and combine the cheese. The gradual combination of Parmesan and pasta water is the principle behind the cult favorite cacio e pepe, the queen of emulsified sauces, and which you’re now totally capable of trying your hand at.


The Secret to Making Sauce Actually Cling to Your Pasta Noodles

This simple trick can turn jarred tomato sauce and dry spaghetti into a restaurant quality meal.

Eating pasta at a restaurant can feel like such a luxury. The pasta has some bite to it and the sauce is thick, glossy, and creamy—sometimes even without the help of dairy𠅊nd seems to effortlessly cling to the pasta, as if beholden to an “if it goes, I go” pact as you slurp up noodles.

Back at home, the same meal can feel like a sad emergency dinner, as you twirl spaghetti around your fork, and watch watery, lifeless sauce drip off the strands and plunk back down on the plate. By the end, you’ve eaten forkfuls of mostly bare pasta, and are left with a sea of extra sauce.

It’s tempting to think that restaurants can one-up you because they’re feeding you homemade sauces that have been simmering for hours and that are destined to adorn handcrafted noodles whose dough was deftly kneaded just moments before you arrived. While it certainly doesn’t hurt to start with topnotch base ingredients, the real secret to the marriage of these two elements actually lies in a technique called emulsifying, and you can replicate it at home to transform boxed pasta and jarred sauce all the same.

An emulsion is a scientific concept that simply means at least two liquids that normally won’t mix have been forced to come together. In the world of food, you might already recognize this concept in the difference between repellant oil and vinegar on the one hand, and a thick, creamy vinaigrette on the other. The latter, which somehow contains both oil and vinegar and yet doesn’t seem to separate right away, is an emulsion.

There are three absolutely vital steps to emulsifying any kind of pasta sauce: reserving some pasta water, introducing fat slowly, and providing some kind of agitation—which in this context means lots of stirring/mixing/flipping, not general frustration with the state of the world (although cooking is a great outlet for that, too).

In greater detail, the process would look like this for a single serving of boxed spaghetti and jarred marinara:

  1. Before you do anything, make sure you have some butter in the fridge𠅊nd leave it there. (Fridge-cold Earth Balance works equally well as a non-dairy substitute in this context.)
  2. Next, bring heavily salted water to a boil in a two-quart pot.
  3. Add 3 ounces of your spaghetti of choice (in lieu of a kitchen scale, this is about the diameter of a quarter, if you scrunch your hand around a bundle of dry noodles), and cook just until you𠆝 actually consider the pasta a bit underdone. You’ll know it’s there if you take a little bite and see a tiny dot of white in the center where the pasta isn’t quite finished cooking. The rationale behind this is: The pasta will keep cooking in the sauce later. So if you pull it out of the water at a ready-to-eat consistency, by the time you’re done mixing everything together, it will actually be overcooked.
  4. Before draining the pasta, reserve at least half a cup of the water it cooked in. This water, plus the starch left behind from the boiling pasta, can act as a handy glue for finishing sauces. It’s hard to know if you’ll need it at this stage, but you can’t get it back once it’s down the drain, so we set some aside now to do our future selves a solid.
  5. In the now empty pot that you cooked the pasta in, toss in about half a cup of your preferred brand of tomato sauce. This will be just enough to cover the pasta without drowning it in sauce. Bring the sauce to a gentle simmer. The bubbles will help with all that agitating we’re gearing up to do.
  6. Remember the cold butter in the fridge? Time for it to shine—literally. Take it out of the fridge, and add half a tablespoon of butter to the sauce, stirring constantly. The very cold butter will combine with the simmering sauce as it slowly melts. Keep adding half tablespoons of butter until the sauce is thick enough that you can run a spoon through it and see all the way to the bottom of the pot without the sauce quickly seeping back to fill the gap. Depending on how watery or thick your jarred sauce is, the amount of butter you’ll need to add will vary, but don’t exceed 2 tablespoons. You’ll also know you’ve hit the spot if you look closely at the sauce and notice tiny glistening beads of fat evenly distributed throughout. It shouldn’t look like a layer of melted butter floating on top of tomato sauce.
  7. When the sauce is ready, add back your drained pasta directly to the pan and mix vigorously. The mixing motion will further emulsify and thicken the sauce by pulling in bits of starch from the pasta—mixing pasta and sauce directly in the pan, rather than pouring sauce over a plate of pasta, is a crucial finishing step for that restaurant quality you’re looking for. Different types of pasta mingle with sauces differently—some will soak up more of the liquidy bits than others, so you’ll want to use your eyes to see if the sauce is the thickness you want it to be. If you find that your sauce is ka thick, this is where you can add some of the reserved pasta water back, little dribbles at a time. If you over-water and the sauce becomes too thin, just let some of it cook off and you’ll see the sauce thicken up again. It’s pretty resilient to fumbles at this stage.

In the end, it’s the gradual combination of fat, starch, and acid (in this case from the tomatoes) that build a cohesive dish where there were formerly disparate ingredients that wouldn’t have hung out or clung together if quickly combined. This same basic order of events can be repeated with any sauce. If you’re eager to try this with a homemade sauce, the easiest place to start is a simple aglio e olio (garlic and oil). Slowly heat some slices of garlic in olive oil, along with other aromatics you like, such as freshly ground black pepper or spicy red pepper flakes, then mix in the cooked pasta, and slowly pour in reserved pasta water as you aggressively stir it all together. You’ll see the sauce start to thicken and come together as you stir.

And if you really want to take things to the next level, even with the jarred sauce, take the combined pasta and sauce off the flame and sprinkle in teaspoons of Parmesan at a time, each one followed by a splash of pasta water, stirring vigorously to melt and combine the cheese. The gradual combination of Parmesan and pasta water is the principle behind the cult favorite cacio e pepe, the queen of emulsified sauces, and which you’re now totally capable of trying your hand at.