Comment by askvictor
10 days ago
I make steel cut oats in the pressure cooker; you need to put some fat in there to stop it bubbling while it's cooking, so butter has a physical purpose there too. And also tastes delicious.
10 days ago
I make steel cut oats in the pressure cooker; you need to put some fat in there to stop it bubbling while it's cooking, so butter has a physical purpose there too. And also tastes delicious.
For those who haven't done much cooking - this bubble-busting trick works in a wide variety of situations. Very useful.
Some proteins seem to have a similar effect - but I haven't tried to narrow that down, and don't know the food science behind it.
Is this why my grandma put oil in the pasta pot?
yes. It also keeps the pasta from sticking together as quickly after you drain it. But an Italian friend made a face and said "it will keep the sauce from adhering to the pasta!!!' so... yeah.
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Possibly, though most likely because of long standing myths. I've never had a pasta pot boil over, but I cook it without a lid; maybe with a lid it makes a difference. I might also try it next time I boil potatoes, which I usually cook with a lid, and have a tendency to froth over if the heat isn't just right.
That's to reduce the pasta sticking together as it cooks.
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Not Strega Nona tho.