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Adding olive oil to boiling water before putting in pasta. Oil and water don't mix, you're just wasting oil that sits on the waters surface until you pour it down the drain.
Now if you drain the pasta and THEN add olive oil to it while it's still steaming hot then it will get absorbed. The only thing you should add to boiling water for pasta is a heavy amount of salt. Those two actually combine and will be absorbed by the pasta.
The oil isn't for flavor. It's to prevent the starch from the noodles from forming a foam that boils over and makes a mess. Alternatives to the oil are using a bigger pot, and/or setting the heat lower for a less rambunctious boil.
Never had it do anything. What does work is paying attention and having enough patience to not cook at full blast.
I do that when cooking beans too. A little oil stops them from boiling over so easily.
Olive oil use in general i'd say, other oils are better for cooking. A good olive oil is a finishing oil.
Even though you're right, don't ever tell me how to use oil. I will continue to waste olive oil and money.
Abundantly agree! It's a waste to fry olive oil, you're just destroying the flavor. Canola is my goto for actually cooking, olive is best reserved as a dressing or occasionally a core ingredient in cold dishes like hummus.
I prefer avocado oil for cooking but it's a lot more expensive.
It is but the smoke point is very high so it beats the pants off olive oil which I consider a finishing oil. I don't like using olive oil for cooking.
Olive oil goes in if there's a chance I'm going to taste it. If I don't want to taste a hint of fruity oil in the final product, why the fuck am I using olive oil
@inb4_FoundTheVegan @psion1369 I add some oil to pasta just so it dont stick to the bottom of the pan.. I didnt believe it before but I think it really work
Okay but water and oil don't mix, none of the oil ever makes it to the bottom where the pasta would be sticking. Even if you push it down with a spoon it will immediately rise to the surface. The way you prevent sticking is be stirring, you need to disrupt it during the boiling process so the starches don't form a bond with the metal.
I promise you, olive oil in in water doesn't help.
Are we talking about boiling pasta? I wonder how one can have a problem with pasta sticking to the pot while boiling. Is that user frying their spaghetti?. As you say you can add oil after it's drained to add fat or to it sticking to itself
I am ashamed that I fell for this stupid idea 10 years ago.