6 ms·

One of their advertising points is using right angles and varying thicknesses to produce different textures... so while parts will be aldente others mushy I gue

One of their advertising points is using right angles and varying thicknesses to produce different textures... so while parts will be aldente others mushy I guess. Sounds a lot like marketing attempting to pass off a bad feature as a positive

blackoil 6y ago
I like my veggies in curry to be cut in uneven sizes because of this reason. Some pieces are still a little hard and crunchy, some are soft, gravy like.
- jerf 6y ago
  I think this is an underexplored idea. I often do it with onions, both putting some in early and putting some in very late. It's a cheap way to get "two" vegetables in your stir fry or chili or something for the effort of one.
  - bbarnett 6y ago
    One time I was cooking pasta, to mix with some left over, home made meat sauce in the fridge. After I started the pasta, I realised there was no enough sauce. So I added fresh crushed tomatoes, which had only enough time to warm up, and not really cook much with the existing sauce. I discovered that tomato having two flavours in the sauce, lets both flavours complement each other. It seems like there are many possibilities, with more and less cooked things together.
  - readflaggedcomm 6y ago
    It's common to see an ingredient "divided"* in recipes and used at different times. Though I wonder if there's a name for this specific technique. I do it too with garlic or bell peppers. * https://www.thespruceeats.com/what-does-divided-mean-in-a-recipe-ingredients-list-3057607 https://www.thespruceeats.com/what-does-divided-mean-in-a-re...
    - ketzo 6y ago
      It's amazing with garlic! I know it's not for everyone, but I actually love the "sharp" taste of fresh, rawer garlic.
  - bobsil1 6y ago
    Training set / test set
    - vanderZwan 6y ago
      Overfitting is when you optimize all ingredients except for sugar and salt away
  - ggus 6y ago
    I do it with potatoes when roasting them. I cut irregular wedges so all pieces will have a crispy pointy bit and a thicker mushier end.
accrual 6y ago
Here are the rest of the points for anyone who doesn't make it to the product page: - Longer cut than most short shapes provides more fork insertion points, improves forkability - Bucatini half-tube + ruffles create a "sauce trough" for max sauceability - Bronze die extrusion creates a rougher surface, further boosting sauceability - Right angles (rare in pasta shapes) resist bite force from all directions, maximize toothsinkability - Slight variations in thickness + ruffles = multiple textures in each bite (which sensory scientists call "dynamic contrast")
- vanderZwan 6y ago
  > forkability > sauceability > toothsinkability Today I learned that that suffixal semantic satiability exists [0] https://en.wikipedia.org/wiki/Semantic_satiation https://en.wikipedia.org/wiki/Semantic_satiation
8fGTBjZxBcHq 6y ago
"al dente" isn't really a quality _part_ of a piece of pasta can have. If the whole thing is al dente... that's just undercooked. The entire appeal of cooking it that way is having the variance in texture in the same piece. It absolutely makes sense to design a pasta shape that optimizes for that. In fact a lot of pasta shapes already do, whether or not it was intentional.
- ant6n 6y ago
  I thought the point of cooking pasta al dente is that it doesnt get mushy when combined with sauce where it continues to cook a bit longer.
  - 8fGTBjZxBcHq 6y ago
    Not really. I mean you want to cook it differently and slightly less if you're going to finish it in the sauce but that's a different thing. Al dente is specifically undercooking it a bit because you prefer that texture over the fully cooked texture. If you pull it a little early then let it fully finish in the sauce it's not what I would consider al dente.
    - africanboy 6y ago
      as an Italian, according to my personal understanding, "al dente" means the point where pasta is cooked but not yet overcooked (it starts becoming softer). The meaning of cooked and overcooked depends a lot on personal taste, but generally al dente it's when it's still elastic but not mushy, like if you apply pressure with the border of a fork, it goes back to the original shape when you relieve the pressure and doesn't fall apart. But that's simply the help visualize it and it's not even applicable to all kinds of pasta, practically we taste the pasta while it's still cooking and decide if it's all dente or not based on our experience. Usually when pasta cooked the exact amount of time specified on the package it should be "al dente", but you shouldn't trust it and start tasting it a couple of minutes before that point. Anyway not all pasta makes sense al dente, fresh pasta or stuffed pasta like ravioli or tortellini for example cannot (and shouldn't) be cooked al dente.
slim 6y ago
came here to say that the thikness of those junctions would make the cooking uneven

blackoil 6y ago

I like my veggies in curry to be cut in uneven sizes because of this reason. Some pieces are still a little hard and crunchy, some are soft, gravy like.

jerf 6y ago
I think this is an underexplored idea. I often do it with onions, both putting some in early and putting some in very late. It's a cheap way to get "two" vegetables in your stir fry or chili or something for the effort of one.
- bbarnett 6y ago
  One time I was cooking pasta, to mix with some left over, home made meat sauce in the fridge. After I started the pasta, I realised there was no enough sauce. So I added fresh crushed tomatoes, which had only enough time to warm up, and not really cook much with the existing sauce. I discovered that tomato having two flavours in the sauce, lets both flavours complement each other. It seems like there are many possibilities, with more and less cooked things together.
- readflaggedcomm 6y ago
  It's common to see an ingredient "divided"* in recipes and used at different times. Though I wonder if there's a name for this specific technique. I do it too with garlic or bell peppers. * https://www.thespruceeats.com/what-does-divided-mean-in-a-recipe-ingredients-list-3057607 https://www.thespruceeats.com/what-does-divided-mean-in-a-re...
  - ketzo 6y ago
    It's amazing with garlic! I know it's not for everyone, but I actually love the "sharp" taste of fresh, rawer garlic.
- bobsil1 6y ago
  Training set / test set
  - vanderZwan 6y ago
    Overfitting is when you optimize all ingredients except for sugar and salt away
- ggus 6y ago
  I do it with potatoes when roasting them. I cut irregular wedges so all pieces will have a crispy pointy bit and a thicker mushier end.

accrual 6y ago

Here are the rest of the points for anyone who doesn't make it to the product page: - Longer cut than most short shapes provides more fork insertion points, improves forkability - Bucatini half-tube + ruffles create a "sauce trough" for max sauceability - Bronze die extrusion creates a rougher surface, further boosting sauceability - Right angles (rare in pasta shapes) resist bite force from all directions, maximize toothsinkability - Slight variations in thickness + ruffles = multiple textures in each bite (which sensory scientists call "dynamic contrast")

vanderZwan 6y ago
> forkability > sauceability > toothsinkability Today I learned that that suffixal semantic satiability exists [0] https://en.wikipedia.org/wiki/Semantic_satiation https://en.wikipedia.org/wiki/Semantic_satiation

8fGTBjZxBcHq 6y ago

"al dente" isn't really a quality _part_ of a piece of pasta can have. If the whole thing is al dente... that's just undercooked. The entire appeal of cooking it that way is having the variance in texture in the same piece. It absolutely makes sense to design a pasta shape that optimizes for that. In fact a lot of pasta shapes already do, whether or not it was intentional.

ant6n 6y ago
I thought the point of cooking pasta al dente is that it doesnt get mushy when combined with sauce where it continues to cook a bit longer.
- 8fGTBjZxBcHq 6y ago
  Not really. I mean you want to cook it differently and slightly less if you're going to finish it in the sauce but that's a different thing. Al dente is specifically undercooking it a bit because you prefer that texture over the fully cooked texture. If you pull it a little early then let it fully finish in the sauce it's not what I would consider al dente.
  - africanboy 6y ago
    as an Italian, according to my personal understanding, "al dente" means the point where pasta is cooked but not yet overcooked (it starts becoming softer). The meaning of cooked and overcooked depends a lot on personal taste, but generally al dente it's when it's still elastic but not mushy, like if you apply pressure with the border of a fork, it goes back to the original shape when you relieve the pressure and doesn't fall apart. But that's simply the help visualize it and it's not even applicable to all kinds of pasta, practically we taste the pasta while it's still cooking and decide if it's all dente or not based on our experience. Usually when pasta cooked the exact amount of time specified on the package it should be "al dente", but you shouldn't trust it and start tasting it a couple of minutes before that point. Anyway not all pasta makes sense al dente, fresh pasta or stuffed pasta like ravioli or tortellini for example cannot (and shouldn't) be cooked al dente.

slim 6y ago

came here to say that the thikness of those junctions would make the cooking uneven