Chef shares secret to cooking angel hair pasta
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- Опубліковано 25 сер 2024
- In this video, you will learn a technique used by professional chefs to cook angel hair pasta properly. By 'properly' is meant that the angel hair pasta or capellini, will lend its starch to the cooking water so that you end up with a creamy sauce base from the pasta itself.
Check out the video cooking technique and try it yourself!
#pasta #cheftips #cookingtips #angelhairpasta #cookinghacks #kitchenhacks #cooking
I just heard the entire nation of Italy cringe and sigh when you cracked that pasta in half! ))))
This is Fantastic.!! Instead of plain water I am going to make it with chicken broth and am going to throw in a few spinach leaves... Thanks for this video!!
Fantastic idea/video- I shall try it TODAY! Thank you!
I've never seen this before! I've been cooking for more than 50 yrs and have never run across this. It's genius if you ask me! Angel Hair is notorious for sticking like glue after it's been drained.
And some oil while boiling them.
Putting oil in the water DOES NOT keep pasta from sticking. It keeps the starch in the water from boiling over the top, because the oil floats and creates a layer on top of the water.
AFTER you drain the pasta, then you can toss with some oil to keep the pasta from sticking.
STIRING the pasta while cooking in the water is actually what will keep it from sticking while in the water.
@@FoodChainTV Okay. My bad.
@@FoodChainTV Man, I've always used oil while boiling, stirring CONSTANTLY; I even put a whole stick of butter in it after straining, it ALWAYS clumps! BUT, I'm gonna try this method tonite. I will up-date the results. EDIT- I think that thicker spagetti's are less likely to stick. I once went to a friends house, they were making spagetti. While in the strainer, they rinsed it with faucet(they said to rinse the starch off), then they added a stick of butter+ grated cheese. Stirred, + it was the best spaget I've ever eaten! Of course we applied meat sauce.
Non stick pans solve everything
i maded this with Rao's and it was dadgum deeeeelicious!!!!! Thanx for teaching me my new way of preparing Angel Hair pasta... will be making it with clams and Rao's very soon!!
Yeah, Rao's is definitely the best commercial tomato sauce available right now.
Using Rao's Marina with added Sage Sausage!! 😛 Feelin' like some aged Gouda & Parmesan, which I'll add ❤. Thanks again!
Pov: your boyf ask you, "who taught you how to cook?" ... "food chain tv 😌"
Thank you also for the understandable explanation! Eg, this prevents dumping out water full of starchy goodness. And the fact that this is infinitely customizable. THANK YOU 😊
Thank you it turned out beautifully!
What a gem of a tip. Thank you.
Thanks! Great way to do it.
I searched "angel hair assassina" to see if anyone had done that. This came up. Fascinating! And actually related to assassina.
Not bad dude 🙏 for the cooking tips
Thank you for this video!! Please keep up the good work !
I’m not gonna lie, I was blown away. Can I check if you can do one that’s aglio olio? 🙏
Hello great video! Can I ask if this could be done with aglio olio?
Yes, of course!
Must. Make. Tomorrow! ❤ 🤤 ❤
I'm going to have to try this. It looks good.
Hi! Amazing video! Can you do this without any sort of pesto/sauce? I loooove just angel hair, butter, and Parmesan. Does this technique work for mostly plain noodles?
Yes, you can do this without pesto sauce. At the very least, you can do it with lightly salted water and then add butter and cheese at the end.
I love angel hair pasta for spaghetti. How and when do I do my spaghetti using this technique?
Thanks for vid. Tried it worked great.
Seriously tho, you make great videos
I like the wooden spoon no metal scratching metal
Thank you for this content!
if it started to dry out too quickly could you add some butter?
If it dries out too quickly, add more water.
im subscribed already. please create more videos like these. im curious on how to do this with a creamy carbonara
So you're not supposed to drain the starch ?
that parmigiano is tooooo thick. but, otherwise pretty good.
not everyone loves the extra starch though.
I should like to add some shrimp 🍤; I hope that would be ok.
The key is cooking it in the secret sauce. Or. Between the cover of baking other food almosy
Thank you! Muchas Gracias. But right now I'm just wanting to find a way to cook a pound of Angle Hair pasta w/o having to use a whole gallon of (hauled in) RO water. Which it looks like this maybe work? Thus maybe only needing 1 quart or a bit less vs the 3-4 quarts pot-boil method! I say maybe in that first did you use the whole pound in this one show-how? If so the next is, no way can I/we eat it all in one sitting/meal. I like it fully cooked yet still having a distinct firmness. IE I don't need it to be creamy and for sure do not want it to be mooshy.
I would say then you're going to have to read the package instructions that cook it that way. Just fill a pot with water and cook until al dente. Drain. And then if you're not going to eat it all, run some of it under cold water to stop the cooking process, then drain again, and then toss with oil before putting away in the fridge so it does not clump together. You're going to have to use a whole gallon of water.
Just made some shrimp scampi and it didn’t come out right because I cooked my pasta wrong
Wondering if this technique would be good for spaghetti?
No, only really thin pasta like angel hair or capellini. Also for orzo.
😂😂 damm i saw this video after i put 500 gr of angel hair in 4lts of boiling water 😂😂😂
If I wanted to cook some tomatoes in what step of the process should I add them? 🤔
Cook the tomatoes, garlic, butter, white wine, salt, pepper, whatever, first.... then add the water, then add the pasta and cook as you see in this video.
@@FoodChainTV thanks!
dang it i overcooked it and now it's chewy as hell
It's all part of learning to cook. Don't be afraid to ruin a dish, as long as you can learn from it and do it better the next time. Fortunately, pasta is cheap!
Your Dog will love ❤ it
Does that apply to spaghetti or fettuccine
No, it only applies to angel hair pasta or capellini (which is the same thing).
Glycogen 😅😅😮😮
I'm not a big fan of salt and pepper 🤣
Thank you for this recipe because I can cook but for some reason 🍝 and I ARE NOT FRIENDS. Now I can try it your way ❤