Hacker News
new
|
past
|
comments
|
ask
|
show
|
jobs
|
submit
login
ebiester
3 months ago
|
parent
|
context
|
favorite
| on:
Pasta Cooking Time
If you cook it in a lot less water, and add a quarter teaspoon of corn starch, you can get the same effect. Play with the ratios to taste.
SAI_Peregrinus
3 months ago
[–]
I prefer to use semolina, since that's the same flour the pasta is made of. I find corn starch can add an "off" flavor.
fsckboy
3 months ago
|
parent
[–]
corn starch is widely used because it has no taste raw; a flour based roux needs to be "browned" in oil to eliminate the floury taste (i've tasted the grain of wheat from a plant in a field: tastes floury)
Guidelines
|
FAQ
|
Lists
|
API
|
Security
|
Legal
|
Apply to YC
|
Contact
Search:
