What's the Best Way to Cook Pasta?
Description
Take the PBS Digital survey! https://www.surveymonkey.com/r/pbsds2017
Subscribe! http://bit.ly/ACSReactions
Pasta noodles contain only three ingredients: eggs, water and flour. But how can you achieve a tasty result every time? Cooking pasta chemically changes how the proteins and starches interact, making the noodles sticky and springy. Therefore, what you do — or don’t do — to the cooking water can change the edible result. This video serves up four food-chemistry informed pasta pro-tips so you can serve up delectable al dente pasta instead of an unappetizing ball of overcooked noodles.
[Correction at 0:30: It should be spelled "Durum" not "Durham" wheat. Thanks to Edmund Bridge, CU SOM Mini Med and other viewers for pointing this out.]
Find us on all these places:
Subscribe! http://bit.ly/ACSReactions
Facebook! http://facebook.com/ACSReactions
Twitter! http://twitter.com/ACSReactions
Tumblr! http://tumblr.com/ACSReactions
Writer:
Sam Lemonick
Narrator/Scientific Consultant:
Kyle Nackers
Executive Producer:
Adam Dylewski
Video Producer:
Sean Parsons
Scientific consultants:
Darcy Gentleman, Ph.D.
Eric Decker, Ph.D.
Matt Hartings, Ph.D.
References:
http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7176/full
http://blog.fabianelli.it/en/durum-wheat-semolina-and-soft-wheat-do-you-know-the-difference/
http://www.smithsonianmag.com/arts-culture/youre-doing-it-wrong-the-guide-to-making-perfect-pasta-946855/?no-ist
Gordon Ramsay adding oil: https://www.youtube.com/watch?v=UYhKDweME3A
Alton Brown no oil: http://www.thekitchn.com/why-alton-brown-doesnt-oil-his-pasta-water-179168
http://www.seriouseats.com/2014/05/does-pasta-water-really-make-difference.html
Subscribe! http://bit.ly/ACSReactions
Pasta noodles contain only three ingredients: eggs, water and flour. But how can you achieve a tasty result every time? Cooking pasta chemically changes how the proteins and starches interact, making the noodles sticky and springy. Therefore, what you do — or don’t do — to the cooking water can change the edible result. This video serves up four food-chemistry informed pasta pro-tips so you can serve up delectable al dente pasta instead of an unappetizing ball of overcooked noodles.
[Correction at 0:30: It should be spelled "Durum" not "Durham" wheat. Thanks to Edmund Bridge, CU SOM Mini Med and other viewers for pointing this out.]
Find us on all these places:
Subscribe! http://bit.ly/ACSReactions
Facebook! http://facebook.com/ACSReactions
Twitter! http://twitter.com/ACSReactions
Tumblr! http://tumblr.com/ACSReactions
Writer:
Sam Lemonick
Narrator/Scientific Consultant:
Kyle Nackers
Executive Producer:
Adam Dylewski
Video Producer:
Sean Parsons
Scientific consultants:
Darcy Gentleman, Ph.D.
Eric Decker, Ph.D.
Matt Hartings, Ph.D.
References:
http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7176/full
http://blog.fabianelli.it/en/durum-wheat-semolina-and-soft-wheat-do-you-know-the-difference/
http://www.smithsonianmag.com/arts-culture/youre-doing-it-wrong-the-guide-to-making-perfect-pasta-946855/?no-ist
Gordon Ramsay adding oil: https://www.youtube.com/watch?v=UYhKDweME3A
Alton Brown no oil: http://www.thekitchn.com/why-alton-brown-doesnt-oil-his-pasta-water-179168
http://www.seriouseats.com/2014/05/does-pasta-water-really-make-difference.html
Post your comment
Comments
Be the first to comment