Whenever we cook pasta, we often add salt to water. But for many people, they believe that sprinkling salt is done to cook the pasta at a much faster rate. But what does science say? Well, sadly, it is hardly true. Chemically speaking, salt really does raise the boiling point of water, but not at an appreciable rate. To better explain this, let’s go back to basic science.

SALT DOES NOT SIGNIFICANTLY AFFECT THE COOKING RATE OF PASTA

The normal boiling point of water is 212°F (100°C), this is pure water at sea level. Once water is boiling, the temperature will no longer rise past the boiling point. Adding more heat will not decrease the cooking time. Furthermore, heat past the boiling point will make the water to evaporate, and thus no longer available to cook the pasta. In order to cook pasta faster, the water’s boiling point has to be raised. This is the reason why frying is a faster method of cooking than water-based cooking such as boiling, broiling, and steaming.

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The so-called boiling point elevation happens when the boiling point of a liquid becomes higher when a compound, such as salt, is added. The thing is that almost any solid is capable of raising the boiling point of water. But how much exactly? I have discussed hardness in water in an earlier article. Basically, hardness refers to the amount of mineral salts that water contains. Hard water generally contains mainly calcium and magnesium, whereas soft water contains more sodium.

If water contains a significant amount of minerals, then the water’s boiling point may be elevated. But the thing is, it is not much of a change. In fact, you would need about 4 tablespoons of salt to raise the boiling point of 1 quart (946.0 ml) water by one half of a degree. And if you are going to make a difference in cooking time, too much salt will only make the pasta inedible.

Generally, you only need 1 1/2 tablespoons of salt per pound of pasta.

Fortunately, salt is more than just raising the water’s boiling point.

SALT ADDS FLAVOR TO PASTA

I mentioned in this article that salt is the universal flavor enhancer. It is especially true when you add salt to pasta water. The elevated temperature during cooking allows the pasta to absorb some of the salt. This allows the salt to impart flavor from the inside out. If you are going to season the pasta only after cooking, you are just making an inferior tasting pasta since the salt would just sit on the surface, not dispersed throughout the pasta.

As for the type of salt to use, most types will do, but not iodized salt. Iodized salt usually imparts a bitter off-taste. This is the reason why it is a big no-no in many professional kitchens.

SALT ALSO REMOVES THE STICKY STARCH

Salt barely changes the boiling point of water. Its notable effect though is how it helps in cooking the pasta al dente (“to the tooth”), which should be the only way to cook pasta—neither hard nor soft, but firm when bitten.

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Salt does its part by affecting how the starch cooks. Pasta is a starchy food. The gluten, a protein found in pastas, encases the starch granules. It provides pasta its many shapes and chewy texture. During cooking, the starch granules swell and eventually open, allowing them to absorb water irreversibly. Then they coalesce into a gel in a process called gelatinization. By definition, gelatinization is a process where water and starch are subjected to an elevated temperature, causing the starch to swell. This post further explains starch gelatinization.

Gelatinization temperature varies according to the type of starch. Pasta is typically made from wheat starch, which gels at around 131ºF (55ºC). The presence of salt interferes with this process. Generally, salt increases the temperature at which a starch mixture thickens. In other words, salt decreases starch gelatinization in the pasta. Another good thing is that salt reduces the amount of water the pasta absorbs, keeping it firm and easier to cook.

The post The Science of Why Salt Is Added To Pasta appeared first on The Food Untold.

After every feast or holiday meal, it is usual to have plenty of unconsumed pasta on the table. Uncooked and dry pasta can be stored for 2 years as long as it is placed in a cool and dry place. Cooked pasta is a different story. When pasta is cooked, its moisture content goes up, which makes it an ideal environment for harmful microorganisms to grow. But you can store cooked leftover pasta for several days (or months) for later use. But how long exactly leftover pasta is good for depends on how you store it.

Cooked pasta can be stored in the fridge for up to 5 days

When pasta is cooked, its shelf life is shortened. Once it has cooled down, it is better to store it in the fridge in a sealed container or resealable bag.

When you store pasta in the fridge, it is good for 3 to 5 days. Make sure that the refrigerator is cold enough. Check if your refrigerator is maintaining a temperature of 40°F (4°C) or below. Otherwise, your pasta will spoil faster. An environment within the Temperature Danger Zone (40°F to 140°F) is what you’re preventing here. Harmful microorganisms grow rapidly when food is kept anywhere in the Temperature Danger Zone. They could double in number in just 20 minutes!

Be certain a working thermometer is in place to validate the temperature regularly. A thermometer that isn’t working well will just give you false readings. Know how to calibrate your thermometer.

It is highly recommended to check your refrigerator for any perishables every week.

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Can you store cooked pasta in the freezer?

Yes, you can. Before freezing your pasta, apply a bit of olive olive to keep the pasta from sticking during freezing. Like most home cooked meals, cooked pasta can be stored in the freezer for 3 months.

Although I wouldn’t recommend storing cooked pasta this long since freezing may cause undesirable changes in the food. Texture and flavor are affected heavily when frozen in months.

For picky eaters, they wouldn’t want food that is discolored from oxidation, mushy due to large ice crystal formations, and freezer burned from prolonged freezing.

Do you know that you can cook pasta without using oil to keep it from sticking? Read it here: What’s The Best Way To Keep Pasta From Sticking?

What are the signs of spoilage in pasta?

Before or while you refrigerate your cooked pasta, check for any signs of spoilage. Cooked pasta can spoil faster for some reason, such as mishandling.

Although visible mold growth is the definite sign of spoilage, other signs can tell you that it is time to discard the pasta.

Check your pasta for any texture changes. Spoiled pasta usually feels slimy. Check for any discoloration and off odor as well. Most pasta turn whitish or grayish when it is starting to go bad.

Keep in mind that some foods items go bad without any signs of spoilage. But we have that strange feeling towards it. Always stick to the saying: “When in doubt, throw it out.”

The post How Long Is Leftover Pasta Good For? appeared first on The Food Untold.

Christmas day is fast approaching. And the holiday season is not complete without a bountiful Christmas feast. Staple dishes are served like a stuffed turkey, roast beef, ham, fruit cake, and pasta. A Christmas isn’t complete without pasta. There are over 300 varieties, if all pasta varieties are accounted for from every country in the world.  During Christmas, commonly served are spaghetti, lasagna, and macaroni. But one thing is common to them, starch, which makes up 60% of them in their dry form. The starch is the reason why someone would hesitate to cook the pasta.

Unlike pasta sauce, cooking pasta itself is kind of annoying for sometimes they stick together. Well, for the record, cooking pasta isn’t difficult. But cooking it perfectly is another thing.

Al Dente, anyone?

If you have cooked pasta before and inevitably, the pieces stuck together, well, you are not alone. Try checking several websites, especially Q & A ones. You’ll see questions like,” Why did my pasta stick together?” or “how to properly cook pasta?”Nobody wants to eat that sticky pasta of yours unless you do something about it.

Cooking pasta takes around 8 to 10 minutes. That’s very little time to make a mistake. Bring out the chef in you with a few known science-backed tricks to keep your pasta from sticking.

In its dry and uncooked form, the pasta that we buy from the market contains mostly carbohydrates (starches), which proteins hold together. We’ll show you how you can manipulate the starch during cooking of pasta.

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Warning! The tips below are what commonly suggested but later on claimed by people to be not effective at all. Probably because they do not know how to properly implement them. Still Interested? Keep reading then.

Step 1

During cooking, make sure the water has reached its full boil before adding the pasta. And make sure you are using a pot large enough to allow proper boiling . If the water isn’t high enough and not boiling, the pieces of pasta won’t be able to move well in the pot and result with the pasta sticking together. Plus, it will only make the pasta, soft and mushy.

Step 2

Once you have a rolling boil, put the pasta into the pot. Then immediately stir it continuously to prevent it from sticking. Do this for the first couple of minutes. At the start of cooking, the pasta takes in water, as it swells. And the starch on the surface turn glue-like. This softening of the starch will continue for 7 minutes. Occasional stirring is required.

Step 3

Around the 8^th minute of cooking, you can stop stirring since the pasta won’t stick anymore. How? The layer of starch that has formed gluey on the surface will go firm.

Step 4

After cooking, when the pasta is starting to cool, the starch will turn glue-like again. Rinse it with freshly boiled water to prevent it from sticking.

Must there be oil?

Adding oil, olive oil in particular, is a highly controversial matter. Some people say adding oil to pasta to keep it from sticking does not work but some say otherwise. As a matter of fact, the famous British chef, Gordon Ramsay, likes adding olive oil to the cooking water.

Actually, there is no need for oil. As long as the pasta is stirred often, the pasta won’t stick together during cooking.

Do not discard that starchy pasta water just yet

The pasta sauce just slides off the pasta? No problem.

Most people do away with the water used for cooking the pasta. Little they know that they can use it as not only as a thickening agent but as a binding agent as well. That starchy water is just perfect for that thick sauce that stick to your pasta.

Found another way to keep pasta from sticking? Share it here

The post What’s The Best Way To Keep Pasta From Sticking? appeared first on The Food Untold.