Thanks so much to everyone that subscribed on YouTube <3
Was lots of fun to edit something completely different, although it was mostly just straight forward montage. Might make a Cooking with eXtine intro / graphics if we do this again. Ideas are welcome!
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Cooking w/ eXtine
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Thanks so much to everyone that subscribed on YouTube <3
Was lots of fun to edit something completely different, although it was mostly just straight forward montage. Might make a Cooking with eXtine intro / graphics if we do this again. Ideas are welcome!
Was lots of fun to edit something completely different, although it was mostly just straight forward montage. Might make a Cooking with eXtine intro / graphics if we do this again. Ideas are welcome!
Protip: when you turn off the heat of the pasta pan after you brought the pasta to a boil again, it will still cook al dente in the expected time. This is because the effective temperature at which pasta cooks is way below the boiling point of water. Saves quite some energy and you dont risk that messy foamy overboil problem.
Ymmv if you dont use enough water to retain the heat or a very thin, non-insulating pan. It also might not work on very thick pasta.
Protip: when you turn off the heat of the pasta pan after you brought the pasta to a boil again, it will still cook al dente in the expected time. This is because the effective temperature at which pasta cooks is way below the boiling point of water. Saves quite some energy and you dont risk that messy foamy overboil problem.
Ymmv if you dont use enough water to retain the heat or a very thin, non-insulating pan. It also might not work on very thick pasta.
Ymmv if you dont use enough water to retain the heat or a very thin, non-insulating pan. It also might not work on very thick pasta.
skeejProtip: when you turn off the heat of the pasta pan after you brought the pasta to a boil again, it will still cook al dente in the expected time. This is because the effective temperature at which pasta cooks is way below the boiling point of water. Saves quite some energy and you dont risk that messy foamy overboil problem.
Ymmv if you dont use enough water to retain the heat or a very thin, non-insulating pan. It also might not work on very thick pasta.
This works on rice too if you have an electric element.
[quote=skeej]Protip: when you turn off the heat of the pasta pan after you brought the pasta to a boil again, it will still cook al dente in the expected time. This is because the effective temperature at which pasta cooks is way below the boiling point of water. Saves quite some energy and you dont risk that messy foamy overboil problem.
Ymmv if you dont use enough water to retain the heat or a very thin, non-insulating pan. It also might not work on very thick pasta.[/quote]
This works on rice too if you have an electric element.
Ymmv if you dont use enough water to retain the heat or a very thin, non-insulating pan. It also might not work on very thick pasta.[/quote]
This works on rice too if you have an electric element.
That is a pretty good tip skeej. Something I haven't tried but sounds delicious is Wolfgang Puck's method, apparently he cooks it similar to risotto. So you would cook up some delicious veggies, throw in the dried pasta, then add chicken stock bit by bit until all the liquid is absorbed and the pasta is cooked.
That is a pretty good tip skeej. Something I haven't tried but sounds delicious is Wolfgang Puck's method, apparently he cooks it similar to risotto. So you would cook up some delicious veggies, throw in the dried pasta, then add chicken stock bit by bit until all the liquid is absorbed and the pasta is cooked.
eXtine - website is crushed, broski.
eXtine - website is crushed, broski.
http://24thandmeatballs.com/
http://24thandmeatballs.com/
eXtineThat is a pretty good tip skeej. Something I haven't tried but sounds delicious is Wolfgang Puck's method, apparently he cooks it similar to risotto. So you would cook up some delicious veggies, throw in the dried pasta, then add chicken stock bit by bit until all the liquid is absorbed and the pasta is cooked.
Oh shit that sounds sick ... I did try cooking veggies together with pasta in the same water, infuses the flavors somewhat and saves you a pan :D . Risotto method seems daring, but you could also end up with very starchy pasta (since none of the loose starch ends up in the water but all remains on the pasta surface). I guess some people like it that way.
I liked the tilted pan trick too, so simple, but never thought of it. I never roast whole garlic cloves though... seems kind of an agressive garlicy explosion in your mouth that way, but I guess the roasting process mellows them out? I really love the even simpler version of that sauce: aglio, olio e peperoncino. Basically the same sauce but with chopped garlic and without tomatoes.
Do an asian dish next!
[quote=eXtine]That is a pretty good tip skeej. Something I haven't tried but sounds delicious is Wolfgang Puck's method, apparently he cooks it similar to risotto. So you would cook up some delicious veggies, throw in the dried pasta, then add chicken stock bit by bit until all the liquid is absorbed and the pasta is cooked.[/quote]
Oh shit that sounds sick ... I did try cooking veggies together with pasta in the same water, infuses the flavors somewhat and saves you a pan :D . Risotto method seems daring, but you could also end up with very starchy pasta (since none of the loose starch ends up in the water but all remains on the pasta surface). I guess some people like it that way.
I liked the tilted pan trick too, so simple, but never thought of it. I never roast whole garlic cloves though... seems kind of an agressive garlicy explosion in your mouth that way, but I guess the roasting process mellows them out? I really love the even simpler version of that sauce: aglio, olio e peperoncino. Basically the same sauce but with chopped garlic and without tomatoes.
Do an asian dish next!
Oh shit that sounds sick ... I did try cooking veggies together with pasta in the same water, infuses the flavors somewhat and saves you a pan :D . Risotto method seems daring, but you could also end up with very starchy pasta (since none of the loose starch ends up in the water but all remains on the pasta surface). I guess some people like it that way.
I liked the tilted pan trick too, so simple, but never thought of it. I never roast whole garlic cloves though... seems kind of an agressive garlicy explosion in your mouth that way, but I guess the roasting process mellows them out? I really love the even simpler version of that sauce: aglio, olio e peperoncino. Basically the same sauce but with chopped garlic and without tomatoes.
Do an asian dish next!
MasterKuniWhat other kinds of cheeses would make a good pasta sauce if I'm not a fan of bleu cheese?
Kuni, if you like cream-based sauces, there's a sauce made with pureed cauliflower and parmesan that tastes similar to alfredo. You will need a food processor or blender but it yields a good texture as long as you cook the cauliflower long enough where it's soft. There's many versions online if you google 'cauliflower alfredo sauce'.
Carbonara sauce is another tasty option but I find it's easy to screw up and make scrambled egg sauce. :(
[quote=MasterKuni]What other kinds of cheeses would make a good pasta sauce if I'm not a fan of bleu cheese?[/quote]
Kuni, if you like cream-based sauces, there's a sauce made with pureed cauliflower and parmesan that tastes similar to alfredo. You will need a food processor or blender but it yields a good texture as long as you cook the cauliflower long enough where it's soft. There's many versions online if you google 'cauliflower alfredo sauce'.
Carbonara sauce is another tasty option but I find it's easy to screw up and make scrambled egg sauce. :(
Kuni, if you like cream-based sauces, there's a sauce made with pureed cauliflower and parmesan that tastes similar to alfredo. You will need a food processor or blender but it yields a good texture as long as you cook the cauliflower long enough where it's soft. There's many versions online if you google 'cauliflower alfredo sauce'.
Carbonara sauce is another tasty option but I find it's easy to screw up and make scrambled egg sauce. :(
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