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Adding oil to water for boiling pasta / Rosemary on steak marinade.
Posted on 5/11/11 at 8:54 am
Posted on 5/11/11 at 8:54 am
Adding olive oil in a pot of water claims to keep the pasta from sticking, but all it does is float on the top. Alton Brown proved this in his "Kitchen Myths" episode, yet on other episodes he still does it and explains that it helps keep the pasta from sticking. Dude, WTF.Secondly, I watch people marinate steaks with just salt, pepper, handful of whole garlic clove and rosemary and no liquid(no wine, lea n perrins, oil, nothing). The garlic and rosemary just sit on top or on the side, no pressing or dicing any of it. Does the rosemary and garlic really seep into the meat? Doubt it. I think they do it for the camera to make it look pretty.
3
Posted on 5/11/11 at 9:00 am to Boondock544
I don't marinade a steak at all, kinda pointless.
I add a good portion of salt and crack pepper, sear the steak on each side for 1 minute, then cook on the grill for 4 minutes each side.
Allow the steak to rest for a couple minutes after cooking, Get a perfect, med. cooked steak every time.
Note, this is for a 1.5" thick ribeye.
I add a good portion of salt and crack pepper, sear the steak on each side for 1 minute, then cook on the grill for 4 minutes each side.
Allow the steak to rest for a couple minutes after cooking, Get a perfect, med. cooked steak every time.
Note, this is for a 1.5" thick ribeye.
Posted on 5/11/11 at 10:13 am to msu202020
every type of marinade needs some type of acid. vinegar, wine, citrus juice, most juices, etc. without the acid, little or no flavor will penetrate the meat, chicken, fish, or whatever.
Posted on 5/11/11 at 10:26 am to Boondock544
Adding a little Olive Oil to boiling pasta water will keep it from boiling over. That's why I use it. As far as keeping it from sticking together. I just go al dente and then a quick dunk before plating.
Posted on 5/11/11 at 10:39 am to Boondock544
quote:Add a little oil while still hot after its boiled and drained. Mix well. Pasta stays seperated.
Adding oil to water for boiling pasta
Posted on 5/11/11 at 10:49 am to sol graves
quote:
every type of marinade needs some type of acid. vinegar, wine, citrus juice, most juices, etc. without the acid, little or no flavor will penetrate the meat, chicken, fish, or whatever.
Well, not everyone wants their entire steak to taste like Italian dressing. If you're letting steak soak in any type of liquid you need to buy better meat. FWIW, if you just rub the garlic clove and rosemary all over the outside of the meat then salt and pepper it and let it sit in a bag for a few minutes you will definitely notice a hint of garlic/rosemary.
Posted on 5/11/11 at 10:51 am to Count Chocula
quote:
Add a little oil while still hot after its boiled and drained. Mix well. Pasta stays seperated.
That's okay if you are just going to top it with marinara or some other sauce, but if you plan on tossing it in a sauce that is a bad idea. The noodles won't absorb the sauce as they are coated in oil.
Posted on 5/11/11 at 12:12 pm to PurpleandGold Motown
quote:
The noodles won't absorb the sauce as they are coated in oil.
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