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05-26-2019 09:06 AM
I was looking online for a recipe for greek pasta salad and on one site called ''cookingclassy.com'', it says to boil the pasta, drain but do not rinse, that rinsing was a big 'no no'...Instead, put some extra virgin olive oil on it and lay on a pan to cool. I've always rinsed pasta after cooking. Have I been doing it wrong ? Thanks in advance.
05-26-2019 09:14 AM
I used to rinse before pasta salad to cool it down (to stop cooking) but I felt it took away texture, so I now drain it and swish it around to cool it, but I also shaved a few minutes off my cook time so that it doesn't overcook, and seems better able to absorb the "sauce". Then it stays a little "toothy".
I'm not concerned about the pasta sticking, which is why I think sometimes we rinse it. The olive oil does serve that purpose, in the example you gave.
05-26-2019 09:18 AM
Geoffrey Zakarian of The Kitchen always says NOT to rinse your pasta when it's finished cooking. To leave the starch on so the sauce will bind to it.
05-26-2019 09:33 AM - edited 05-26-2019 09:35 AM
@Sunnyskies Don't rinse your pasta and keep at least one cup of the pasta water for your gravy/sauce. The pasta water can be used in either homemade or jarred.
05-26-2019 09:52 AM
I follow this gentleman on YouTube....and he j.u.s.t made a video about cooking pasta! He’s a former professional chef (worked for a large Las Vegas hotel) so he knows the tricks.
Cook Al Dante, drain water & immediately place on sheet pan to cool.
The outside will ‘tighten up’ when cooled. When used at a later time,
the pasta will absorb the sauce instead of running off when pasta
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