Jojer

On 9/2/2024 at 5:23 PM, trents said:

As I think about it more, you may have a valid point about it being osmosis but the experiment outlined in the article, as limited as it was, suggests that not much osmosis actually happened. And I wonder if you're example of adding fish sauce to the water makes the pasta take on the fish sauce flavor because it has crossed the semipermeable membrane (as it were) or because it clung to the outside of the noodles. I wonder how "fishy" they would taste if you rinsed them thoroughly. An remember, the molecules won't pass through the membrane if they are larger than the porosity of the membrane.

Fish sauce is a flavor enhancer, just as is anchovy paste. I use it often and have never had a fishy taste.

On 10/21/2019 at 8:12 AM, Guest Reader said:

The biggest flaw in this study is that no one who actually knows how to prepare pasta properly would rinse it after cooking it,

Well, I'm pretty sure I know how to make pasta. Sometimes when I do, I rinse it to cool it to stop it cooking when I make extra for quick meals later. 

I've used pasta water in my sauce. I don't think it has any positive effect on my sauce.

More on the recipe: I brown and cook the beef in a pressure cooker, then add veg into the same pot.

Just now thickened the juice with Red Mill 1-to-1  gluten-free flour. I'm very pleased with the thickness and the flavor is indistinguishable from regular flour or the Wondra I used to use.

I did this similar but different last week.

I've been making big batches of "Asian" vegetable soup for a few months and as much as I like it, I need some more variety. Also, we buy our beef in quarters and the stew meat is a slow seller. 

Differences in mine from yours: I use cartons of broth, low sodium or fat free beef /chicken broth rather than the bullion. I used to use store brand Au jus packets to punch up the beef flavor in my chili but all the brands have wheat content, both liquids and powders.

I did just pick up some bullion in the Asian grocery last week.

I have yet to explore other thickeners-cornstarch, 1-to-1 gluten free flour, but will get there soon.

Tried a little of the flour in the "Better than Gravy" but was too hungry to play with it much. Surprised it thinned rather than thickened when heated.