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.
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.
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.
Patience? That stuff’s basically impossible to find these days.
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.
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.
I am ashamed that I fell for this stupid idea 10 years ago.