Ever Wonder Whether to Cook Pasta with or without Oil? From the Food Network Kitchens
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The Food Network's research librarian is here to answer this tough question. Find out whether you should cook your pasta in boiling water with or without olive oil. Brought to you by the Food Network Kitchens.
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Tags: wonder cook pasta with or without oil food network kitchens food network research librarian boil water
Added: 11 months ago
From: FoodNetworkTV
Views: 3,848
Food Network Kitchens Presents
Busta Myth: Oil in Pasta Water?
[scene opens with Jonathan Milder standing in front of a stove, speaking directly to the camera]
JONATHAN MILDER: I'm Jonathan Milder, I am the research librarian at the Food Network. Uh, and I am here to bust a myth.
[cut to another shot of Jonathan holding a pair of tongs]
JONATHAN MILDER: This myth is about pasta, water, and oil.
[cut to another shot of Jonathan]
JONATHAN MILDER: Very common and widely held myth, which is that one should, for the betterment of one's pasta, add oil to water.
[cut to another shot of Jonathan]
JONATHAN MILDER: Water and oil, we know they don't mix ... Water, oil, and pasta don't mix either.
[cut to another shot of Jonathan]
JONATHAN MILDER: You actually want your pasta a little sticky.
[cut to another shot of Jonathan]
JONATHAN MILDER: Pasta that doesn't stick is pasta that doesn't stick to sauce.
[cut to another shot of Jonathan]
JONATHAN MILDER: You add oil to the water, you're doing a great job of keeping the pasta from sticking to itself, but it's not gonna stick to anything else, either.
[cut to another shot of Jonathan]
JONATHAN MILDER: Just in case you don't trust me, research librarian at the Food Network ... just in case those credentials aren't enough for you, I'm about to demonstrate.
[cut to another shot of Jonathan, as he takes two pots of spaghetti and places them on trays]
JONATHAN MILDER: Oiled water. Oil-less water. Voila!
[cut to a closeup of the trays (as "Oil" appears over one and "No Oil" appears over the other, as he uses the tongs to lift up the spaghetti without oil]
JONATHAN MILDER: Has it stuck?
[he uses the tongs to lift up the spaghetti cooked with oil]
JONATHAN MILDER: Has any of these strands stuck? No.
[cut to another shot of Jonathan, as he uses his hands to lift up some of the spaghetti cooked with oil]
JONATHAN MILDER: That is super slippery.
[he uses his hands to lift up some of the spaghetti without oil]
JONATHAN MILDER: This actually has some texture. Something is gonna bind to that ... And that, that's what you want!
[cut to another shot of Jonathan]
JONATHAN MILDER: Pasta does not stick if cooked in ample water, and stirred early.
["(c)MMXII Scripps Networks, LLC. All Rights Reserved" appears on screen]
JONATHAN MILDER: I'm Jonathan Milder, research librarian ... eliminator of misinformation, righter of wrongs!
[he laughs]
JONATHAN MILDER: Please comment below. Thanks a lot, we'll see ya!
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From foodnetwork.com:
Jonathan Milder
Title: Research Librarian
Year you started at FN: 2003
Culinary education/background: Marcella Hazan, Paula Wolfert, Anne Willan, Harold McGee, James Peterson, countless NYTimes Dining In sections, my colleagues at Food Network Kitchens
Cuisine you're known for: Little known beyond the confines of my own kitchen
Favorite food: The food on my plate
Food you won't go near: The food on your plate
Culinary inspiration: John Thorne, Nigel Slater, Jane Grigson, MFK Fisher, John T. Edge
Favorite show: Good Eats
Do you prefer sweet foods or savory: Savory
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