this post was submitted on 17 Apr 2025
228 points (94.5% liked)
Cooking
7860 readers
188 users here now
Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!
Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
TAGS:
- [QUESTION] - For questions about cooking.
- [RECIPE} - Share a recipe of your own, or link one.
- [MEME] - Food related meme or funny post.
- [DISCUSSION] - For general culinary discussion.
- [TIP] - Helpful cooking tips.
FORMAT:
[QUESTION] What are your favorite spices to use in soups?
Other Cooking Communities:
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
- Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
- Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
- Spam, self promotion, trolling, and bots are not allowed
- Shitposts and memes are allowed until they prove to be a problem.
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
How’d you spread the sauce so evenly? I usually end up making twice the sauce that I need to get such a proper distribution.
I don't have a formula... I know that for the usual quantity of pasta, I beat 4 eggs with some pecorino in a bowl, and I add enough pasta water to fill it up. The pasta water must not be too hot, or the sauce might curdle. Even if I made this so many times, I still mess up once in a while and my kids eat pasta with scrambled eggs :)
The trick is to keep the right¹ volume of noodle-water before mixing pasta and sauce in the noodle pot. The starch in the water gives the sauce the right consistence.
¹tricky
For carbonara the cooking pot is too hot and IMHO cooks the egg too much. I just remove spaghetti with a "whatever the tool is called", so that I have all the cooking water at my disposal and I can dose it with a ladle. Too much cooking water messes the carbonara really bad, since if you already mixed it with egg, you will need to dry it and the only way is really keeping it in the pan, which will also cook the egg.
*Tongs, spider skimmer, inverted pan
Thanks! Ironically, I searched now and the one I use is called "spaghetti ladle".
you could get a little silicone wizard on the end and call it your spaghetti wand
Temperature is just as tricky. Let the pasta and the rest of the water cool down about a minute. Some obviously bored physicists have experimentally found the "perfect" way (egg not denaturalizing, sauce homogenous) a couple of months ago and published a paper about it. The search engine of your choice might find it.
There is also a famous Italian chemist who deal with food (recipe [IT]).
I remember that egg doesn't need to go above 65C, but now I don't know if this paper also addresses what the minimum should be, I will have a look!). I usually put the bowl with the egg briefly on top of the boiling water, just to warm it up a little bit.