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Hopefully tptacek shows up... this is sort of offtopic but made me remember some comments of his from years ago here on HN. Something about the "rehydrating" st
by losvedir 1y ago
Hopefully tptacek shows up... this is sort of offtopic but made me remember some comments of his from years ago here on HN. Something about the "rehydrating" step not having to be the same as the "cooking" step. I feel like he said you could end up with some pretty interesting and terrific pasta by _soaking_ it for a while (not cooking it), and then cooking it for a much shorter time later.
Does this ring a bell for anyone? I've been wanting to try it, but I can't remember the details exactly.
- xnx 1y agohttps://news.ycombinator.com/item?id=8948177 https://news.ycombinator.com/item?id=8948177 There's so much superstition and ritual around food preparation (especially coffee). Tested processes are extremely rare.
- dang 1y agoAdded to https://news.ycombinator.com/highlights https://news.ycombinator.com/highlights! (I mention this so people can know the list exists, and hopefully email us more nominations when they see an unusually great and interesting comment.)
- tptacek 1y agoI don't eat a lot of pasta these days, but I did spend a couple months getting decent at Cacio e Pepe, and one caveat I've picked up in the last 10 years is that some pasta dishes (the Roman ones in particular) really want you to finish cooking in the sauce, so the pasta takes up some of the flavor of the sauce while it finishes rehydrating. The rehydration thing is still a killer trick --- especially for Mac and Cheese.