Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Cracked Red Pepper Infused Pasta Question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Cracked Red Pepper Infused Pasta Question

    Maybe this should be in side dishes? I eat it as an entrée often though.

    Just playing around, sometime back, I added some cracked red pepper to water, boiled, then added my homemade pasta. After draining, I add a bit of Olive Oil and a nice helping of a quality, freshly grated Parmesan (very 'lemony'). It has become one of my absolute favorite dishes. Simple and quick too.

    Here is my question, if greatly increasing the amount of pasta being cooked (typically I just make a couple of servings, but would like to introduce it at a family gathering), would I increase the red pepper based on the amount of pasta, or the amount of water used?

    #2
    My gut tells me that you would adjust based on the amount of water since each strand (or piece) of pasta has roughly the same surface area that interacts with it.

    Comment


      #3
      To keep the same ratio i think you should increase each ingredient equally if possible - water, red pepper and pasta. If you double the pasta - double everything else and you should end up with the same profile..IMHO

      Comment


        #4
        What if you heat the cracked red pepper in the olive oil that you'll drizzle the pasta with instead of adding it to the pasta water? You'll use much less, no waste when draining and the pepper will really open up in the warm oil.

        Comment


        • boftx
          boftx commented
          Editing a comment
          If that approach is adopted, I would still think the amount of pepper would be in proportion to the oil, not the pasta.

        • Ernest
          Ernest commented
          Editing a comment
          BUT, the oil provides better distribution of the red pepper flakes flavor than boiling

        • TheCountofQ
          TheCountofQ commented
          Editing a comment
          That's an option I hadn't considered. It's pretty easy to just toss a tablespoon or so of pepper flakes in the water though. I'm not much worried about the pepper flake waste, as they are cheap, and most of the flavor comes from them leaching flavor in the water as it boils. It kind of seems like an extra step. I have considered flavoring some oils though. It may be a good option if I had the oil pre-prepared.

        #5
        Thanks for the responses everyone. I don't always increase the water with more pasta, as one should really. The fresh stuff cooks so quickly. My assumption was/is to keep adjust the pepper flakes to the amount of water, so as to keep the concentration of the boiling solution the same.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        Bring The Heat With Broil King Signet’s Dual Tube Burners

        3 burner gas grill

        The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

        Click here to read ourcompletereview


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker



        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts


        The Pit Barrel Cooker May Be Too Easy


        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

        Click here to read our detailed review and the raves from people who own them


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review


        Is This Superb Charcoal Grill A Kamado Killer?


        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

        Click here to read our detailed review of the PK 360

        Click here to order directly and get an exclusive AmazingRibs.com deal


        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker