I don’t have to fight him. Most of the people in the comments are already doing it.
I guess to clarify, if you want your pasta not to stick, coating it in oil will stop it from sticking, covering it in telfon would do the same thing. The problem is what are you doing with the pasta after you cook it. You might get away with olive oil if you’re combining it with pesto, but you do that to a red sauce or an alfredo and you’ll end up with a bowl of sauce and oily noodles that did not combine well.
Maybe you just put too much oil on, I make 6 lbs of pasta at a time once or twice a week at work and I’ve never had an issue with sauce not adhering. And I cook in a senior living center, if there’s an issue with the food, we hear about it. You just need enough oil to coat them, they shouldn’t be swimming in it.
It depends. If you’re putting the sauce on immediately then you don’t need the oil, but if you’re gonna wait and do it at serving time then I find a light coat of oil is worth it to keep from sticking.
Granted, I tend not to do red sauces. Pesto and cream-based sauces tend to do fine though.
No, you’ll fuck up how the sauce adheres to the pasta.
I was making the joke, but if you want to be picky — fight this guy, not me
I don’t have to fight him. Most of the people in the comments are already doing it.
I guess to clarify, if you want your pasta not to stick, coating it in oil will stop it from sticking, covering it in telfon would do the same thing. The problem is what are you doing with the pasta after you cook it. You might get away with olive oil if you’re combining it with pesto, but you do that to a red sauce or an alfredo and you’ll end up with a bowl of sauce and oily noodles that did not combine well.
Maybe you just put too much oil on, I make 6 lbs of pasta at a time once or twice a week at work and I’ve never had an issue with sauce not adhering. And I cook in a senior living center, if there’s an issue with the food, we hear about it. You just need enough oil to coat them, they shouldn’t be swimming in it.
It depends. If you’re putting the sauce on immediately then you don’t need the oil, but if you’re gonna wait and do it at serving time then I find a light coat of oil is worth it to keep from sticking.
Granted, I tend not to do red sauces. Pesto and cream-based sauces tend to do fine though.
Yeah, when doing non-oily sauces, just add the sauce immediately instead of ever adding oil.
What if you want to serve it buffet style with more than one choice of sauce? Like at a catering event or something