Current Events > I attempted spaghetti aglio e olio >_>

(+) Yeah! (+)

https://cdn.discordapp.com/attachments/406205991428947992/686550979357048875/IMG_20200309_132453.jpg

It didn't really thicken up like I wanted it to, but it tasted OK, so there's that
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Thats what she said

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Looks good though!

I make this all the time, so I could give tips if you like. What was your method?

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I tried one you posted a while ago lol

Kinda messed up the timing a bit, and I skimped on the parsley cause fuck parsley
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Butter Noddles?

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teepan95 posted...

I tried one you posted a while ago lol

Kinda messed up the timing a bit, and I skimped on the parsley cause fuck parsley

It's a difficult dish because of its simplicity, the timing is really key. If you aren't already, have everything chopped and prepared in advance until you get comfortable with it.

Not a parsley fan? I think it's kind of essential in this dish, but I suppose you could make it with basil or another herb like cilantro. Whatever you choose just chop it fine and add at the end.

Few key things really

1. don't burn the garlic (can add water if it's threatening to fry too much)
2. take the pasta out of the pasta water half-cooked, finish it in the pan to get it really thick
3. use some kind of acid to balance everything out. Lemon works best, but add right at the end. If you use white wine, be sure to add it after the garlic has fried up and reduce it till the alcohol cooks out

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@pinky0926 what's your method? i want to try making this. @ me if you respond :)

That looks yummy af. You also must have a very nice camera because thats a great photo.

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pinky0926 posted...

teepan95 posted...

I tried one you posted a while ago lol

Kinda messed up the timing a bit, and I skimped on the parsley cause fuck parsley

It's a difficult dish because of its simplicity, the timing is really key. If you aren't already, have everything chopped and prepared in advance until you get comfortable with it.

Not a parsley fan? I think it's kind of essential in this dish, but I suppose you could make it with basil or another herb like cilantro. Whatever you choose just chop it fine and add at the end.

Few key things really

<ol> <li>don't burn the garlic (can add water if it's threatening to fry too much)</li> <li>take the pasta out of the pasta water half-cooked, finish it in the pan to get it really thick</li> <li>use some kind of acid to balance everything out. Lemon works best, but add right at the end. If you use white wine, be sure to add it after the garlic has fried up and reduce it till the alcohol cooks out </li></ol>

Thanks for the tips!

Shablagoo posted...

That looks yummy af. You also must have a very nice camera because thats a great photo.

It's a Huawei phone camera lol. All praise our Chinese wiretap overlords!!
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Ghetto_Turtle posted...

@pinky0926 what's your method? i want to try making this. @ me if you respond :)

@Ghetto_Turtle

Babish does a pretty good and easy to follow method for this.

https://www.youtube.com/watch?v=bJUiWdM__Qw&t=1s

The main thing is that you use the pasta water to emulsify the oil into a cohesive sauce. If you skip this step then you just end up with oily pasta, which is unpleasant.

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appreciate it :)

pinky0926 posted...

The main thing is that you use the pasta water to emulsify the oil into a cohesive sauce

To quote an orange man

sounds good, didn't work ;_;
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teepan95 posted...

To quote an orange man

sounds good, didn't work ;_;

Few reasons that might be

1) the pasta wasn't very starchy to begin with, or you used fresh egg pasta which tends to cook too quickly
2) too much water in the pot, so the concentration of starch was too low
3) you removed the pasta from the water too late, meaning you didn't have enough time to cook the pasta out in the pot
4) you didn't agitate the pasta once it was in the saucepan. You kind of have to beat it quite violently to get it to thicken up
5) if too much of the water evaporates out the emulsion will break. In which case you can just add more starch water

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pinky0926 posted...

2) too much water in the water pot, so the concentration of starch was too low
3) you removed the pasta from the water too late, meaning you didn't have enough time to cook the pasta out in the pot
4) you didn't agitate the pasta once it was in the saucepan. You kind of have to beat it quite violently to get it to thicken up

Yeah, probably a combination of all three

Thanks for the tips!
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teepan95 posted...

Yeah, probably a combination of all three

Thanks for the tips!

Did you salt the water, too? They say it should be as salty as the sea.

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pinky0926 posted...

teepan95 posted...

Yeah, probably a combination of all three

Thanks for the tips!

Did you salt the water, too? They say it should be as salty as the sea.

I did salt it, yes
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Alex (French Guy Cooking) has a couple of starchy pasta water tricks in his cacio e pepe video. May help.

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