OUR TOP TEN PASTA CRIMES
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Full Story: https://www.seriouseats.com/2020/04/crimes-against-pasta.html Serious Eats “Detectives” Sasha Marx and Daniel Gritzer go on the record about their …
I've enjoyed a lot of recipes and videos from serious eats, but this comes across as overly judgy. Maybe it's just due to the "crime" conceit, but I've noticed it in their other videos about pasta. Debunking is fine, great even, but belittling people's preferences feels, well, crappy.
I honestly don’t see what’s wrong with breaking pasta into half. The pasta fits better into the pot without the fear of burning the ends because it’s length is longer than the diameter of the pot, while also negating the problem of twirling too much pasta in one mouthful. A youtube commenter once said,” Tradition is peer pressure from dead people”.
Cost-wise, pre-grated cheese is often a better option for people on budgets.
I liked the video, but is it normal for this channel to have such poorly mixed audio? Levels were all over the place.
3:51
Amen. I've never had fresh thin pasta that stays firm. Take notes Babish!
Fresh pasta is for filled pasta like ravioli, toretllini etc and very chilled ahead of time.
but… pre-grated cheese is the only kind of cheese i could find in the supermarket near me, so..
i literally gasped at the pasta rinsing
Guess what? The pasta doesn’t know how long it’s supposed to be. Just break it. No one will know or care. Really.
My sister made pasta but it tasted grainy. What did she do wrong
You guys are true food snobs, not in a good way either.
Oil in the pasta water prevents it from over boiling THATS IT, ITS NOT FOR ANY OTHER REASON! it’s so frustrating cooking professionals don’t know why these things are done, and rail against them because of their ignorance HOW AM I RESPONSIBLE FOR THEIR IGNORANCE???!!! Oil works, deal with it, your ignorance does not negate the fact it works. And the end result is not impacted at all the oil goes away in the first 2-3 seconds of pouring into the strainer, so MOVE ON!
Actually tell us why it’s bad besides cooking nostalgia…you questioned something and instead of finding the reason you went “I’m fine being ignorant”…come on ? You boil pasta it doesn’t boil over and its poured off…WHATS THE BIG FRIGGIN DEAL!?
I'm a pasta criminal 😀 Breaking pasta and adding saw dust to it.
I find putting oil on top of the pasta water goes some way to stopping the pot overboiling, means i can do other things while the pasta is cooking and not be super worried!
The guy who likes under cooked pasta says the directions on the box are wrong? The directions on the box are basically like the bible for cooking pasta. If you like pasta a certain way then eat it, don't think you need to like pasta the way some professional is telling you to like. Try their techniques and then do what you like. WTF is wrong with a little cellulose? You can't taste it. It may screw up the way the cheese melts but you eat all different kinds of plants and things from trees, but a little bit of the actual tree and that is a no go? You can't taste it.
Notable exception to the pasta breaking one: Neapolitan ziti are like elongated penne that are meant to be broken
Daniel is fantastic in this role. His personality really shines. He has a lot of Alton Brown like qualities.
I HATE it when Chefs salt the pasta water. The same idiots put loads of salt into the water when boiling pain white rice.
When I want salty food I open a can.
Here’s a top tip I learned from German chefs.
When salting water to boil your vegetables, potato’s, use only a little bit of salt and a pinch of sugar, like the amount you can hold between thumb and index finger. This will intensify the taste, but you won’t be able to taste it.
Sasha Marx talks like one of John Mulaney's worst impressions
Hello! Do you have a moment to talk about our Lord and Savior the Flying Spaghetti Monster!
100% of serial killers freak out if you break your pasts before boiling it.
What about the monsters who cut up the spaghetti in small pieces to eat it?
this is PG 16 at least, horrible crimes.
The only way I can watch a video with this guy is at 1.5 speed
This video: food snobs belittle poor and ignorant people.
Its like no wonder this channel isn't popular. These guys aren't likable in the lest.
0:44 I grew among people, of whom, for example: after I returned to the U.S. from my coveted work sojourn in northern Italy in 1999, an aunt, who was obviously so jealous of my professional achievement as to try to compete with me, cut me off when I was about to describe the beautiful food I had in Milan, by announcing she and her son — my teenage cousin — just had eggplant Parmesan at Olive Garden in Irvine 2 weeks earlier…
Dear friend….
I laughed repeatedly at this. Sasha's self-deprecating threat to speak slower if you commit pasta crimes made me admire him even more. "I'll have what they're smoking!"
I mean I agree with a lot of this but let’s all consider cooking for convenience/quick fix/cooking for family and expenses! At the end of the day if you enjoy it then it can’t be wrong:) but maybe think about these, maybe you’ll enjoy it more? Cook, love, stay safe people👍
Ketchup spaghetti sauce!
Great video. I like that these are all techniques that you use when cooking pasta that anyone can do. These are about how to cook your pastas. Except for one, the pre-grated cheese. That was the only crime in there that wasn't a technique. The pre-grated Parmesan is 1/3 the price as the the authentic parmiggiano-reggiano. Not every one can afford the extra expense, and not every store actually carries the real cheese. My local grocery store only has it on occasion.
So any pasta dishes you guys recommend?
I hate salted water pasta.
Not guilty of any of these crimes except for overcooking it (sometimes) slightly. By accident. 😩🤷♂️
If some sauces a better suited to boxed pasta, and others are better suited to fresh, how about a video for that? I'd like to try making fresh pasta.
This seems kind of basic. Remember your core audience are food nerds who love the science nit bits behind why shit works the ways it does.
lovin the new vids keep it up!
I'm really sorry but Sasha's robotic demeanor is too much
Adding oil to the boiling pasta keeps that starch foam from boiling over. I wouldnt use a nice olive oil for it but I always have and always will use some canola oil.
What sauces would be good with fresh pasta as opposed to dried and vice versa?
That got lost in the sauce huh…
sound is shit
Oil in water cuts down on boilovers since it causes the starch to be unable to form on top of each other.
Bwahaha. Rigor-toni. Damn. Still cracking a smile 15 mins later.
Do sauce crimes next. I need to know why I can't make sauce
I live in Gragnano, pasta nerds will know. Good choice with Faella pasta over there, I grew up buying huge boxes of Faella pasta with my grandpa directly from their pastificio every few months 🙂
What's the deal with people pushing for raw pasta? Is someone's palette unrefined if the taste of raw durum wheat doesn't appeal to them?
OMG Daniel, « been in the river for three weeks » can’t catch my breath 😷
THANK YOU!!!
I love you guys but you can't tell me to brine my chicken in Kim chi because it's good and serves a purpose and eat food how you like it and then turn around and tell me I can't change the size of my pasta by breaking it in half. I don't even do that but that seems like such an absurdly silly point to make.
Reminds me of my childhood. American pasta of the 70s and 80s was a crime.