2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
After cooking the pasta, spaghetti or cannelloni and transferring them to a bowl, where we add the rest of the ingredients from the recipe, the water in which the pasta is boiling remains. It is cloudy, thicker and usually goes into the sink.
For professional chefs, however, this liquid is a real treasure in the kitchen. For what pasta water can be used and what is its composition?
Pasta is made from flour. When a dough mixture is boiled, the water becomes cloudy from the starch that separates from it. This is the key ingredient in sauces, giving them the uniform texture and smoothness that every chef wants to achieve.
Starchy water acts as an emulsifier to give density to the sauce. The emulsifier is an excipient that allows two liquids, which are otherwise difficult to mix with each other, to form a homogeneous mass.
Emulsifiers also act as stabilizers of the resulting homogeneous mass. They can also be used as improvers for the homogenization process.
If you use part of the water in which the pasta is boiled, for the tomato sauce, water will not collect in the plate, because the dish will be distinguished by the harmony achieved between the individual ingredients.
No doubt a professional chef will immediately know whether the sauce is emulsified or not. But do culinary unfamiliar consumers have this ability? Although the expected answer is no, practice shows otherwise. Everyone can recognize the sauce prepared with a portion of the water in which the paste has boiled. This conclusion was verified by a practical test.
What other sauces can starchy water be used for besides tomato sauce?
Almost any type of sauce will change in a positive direction its properties with this water. It will take some of the fat from Alfredo sauce and make the pesto like silk.
The properties of pasta water are advertised by most world-famous chefs who have wide access to the public, such as Jamie Oliver, who shot a video in which he presents the qualities of the water in which we boil the pasta, for many culinary temptations.
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