You must log in or register to comment.
This is magnificent comrade.
Can i join your religion sir?
This wets my dry … mouth
I guess most cooking is a lengthy series of wetting the dries and drying the wets. Farm to table, dry to wet.
Middle bottom is wetting the wets, isn’t it?
No cuz you just Dried the Wets in the collander, so they’re Drys now.
upon closer investigation, i notice that water is added before each processing step and removed afterwards.
- give water to the plants so they can do the growing, then remove moisture from harvest to make it shelf-stable.
- mix flour with water to shape to dough, then dry the finished noodles to make them shelf-stable.
- mix noodles with water for cooking, then remove the water
- mix the noodles with sauce to make it easier digestible.
Yeah literally the dry part is just “prevent microbes from taking over between steps”
You could skip drying for most of this if you just went to the next step and cooked it.
You don’t have to dry noodles. You could make the noodles then boil them fresh, and often people buy noodles fresh to do so because yes, it tastes fresher. If someone wanted to make their own noodles from flour it’s worth trying.
You could make the noodles then boil them fresh, and often people buy noodles fresh to do so because yes, it tastes fresher.
It’s not only a matter of freshness, but also of texture. Moreover pasta fresca (non-dried pasta, I don’t know if that has a specific name in English) is oftentimes made with eggs (pasta all’uovo) or with a different kind of flour than dried pasta.
There are so many variables that you can’t just say “it tastes better because it’s fresher”: it tastes differently because it’s a different process for a different purpose!
And that’s why I love pasta and noodles in general: a lot of cultures have taken the same three ingredients and combined them slightly differently to produce wildly different results! Ain’t that amazing??? ❤️
Yes, but one cannot simply dust the wets. For tasty wets, you must wet the dusted dried wets. Dusting is important for pure dries.
So much dries.
Literally every time it’s mostly just a way to preserve it between steps, and you could probably skip the dry and go directly to the next step.
Why would anyone dry fresh pasta?
To make long-term storage possible.
To do work now to save time later.
remove the water from the pot
All that work just to put pregrated cheese from a shake carton on it?? If you’re weirdly in love with it you do you, but otherwise do yourself a favor and grate some real parm onto that.
It is the dusted dried wets
Wait, how’d the cheese get pregretant?
Real Parmesan cheese? In this economy!?
Cheese production also involves a lot of wetting and drying
