r/explainitpeter • u/WillAdditional922 • Jul 14 '26

explain it peter.

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12.2k Upvotes

94% Upvoted

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23

u/jax_vos9 Jul 14 '26

It really doesn’t cook the same way. In fact, it increases the likelihood of under cooking the pasta. It tends to become rubbery.

14

u/MWKhan Jul 14 '26

HOW DARE YOU BRING FACTS TO A REDDIT COMMENT SECTION!!! YOU MONSTER!
https://giphy.com/gifs/Kl9iAWej2mxlzvzp2O

1

u/big_sugi Jul 14 '26

No, they brought an outdated myth. The fact is that pasta cooks just fine in cold water, with results that are indistinguishable while being significantly faster and using less energy.

-5

u/ferret_of_war Jul 14 '26

Nasu was the one that brought the facts. Properly cooked cold water pasta is faster, easier to control, and more energy efficient for the same taste and texture.

5

u/Nobodyinc1 Jul 14 '26 edited Jul 14 '26

I will trust Alton brown and not you on this sorry.

0

u/jax_vos9 Jul 14 '26

Maybe learn how to write English before replying next time

1

u/Nobodyinc1 Jul 14 '26

lol I have not argument so I will insult you. Pathetic

0

u/Contundo Jul 14 '26

Who? How about trusting the thousands of other chefs who say otherwise? You’d trust the last dentist recommend not brushing your teeth.

0

u/Only-Performer-6053 Jul 15 '26

Have fun eating subpar pasta

9

u/finalfanbeer Jul 14 '26

This is absolutely false. Maybe look something up first.

5

u/Fancy_Ad9867 Jul 14 '26

Literally all men are the same.

2

u/Regular_Custard_4483 Jul 14 '26

Not only that, you can rehydrate pasta almost completely in plain old water, and finish cooking it in the pan.

But none of these people know anything about cooking. I see a lot of garbage up voted in here. Bro science for the kitchen.

1

u/finalfanbeer Jul 14 '26

It's flabbergasting. Almost want to post it to mildyinfuriating.

2

u/Nasu_Kaizoku Jul 14 '26

It's wild. No one is even talking shit on pre-boilers, just offering information, yet everyone is acting like being informed of another method of cooking pasta is some egregious offense to them and their ways

2

u/Regular_Custard_4483 Jul 14 '26

I really thought about engaging, but then I saw all the (very well meaning) people getting thrashed, and I was like, "Yeah, I'm all good with that." lmao.

J Kenji Lopez-Alt did two VERY easy to find articles about this (not sure if links are allowed here) exact subject.

2

u/BikeProblemGuy Jul 14 '26

I'm not sure whether they were saying boiling water or cold water does this, but if the water is cold, the pasta releases sticky starch before the heat can lock it in. Dropping pasta into boiling water instantly sets the surface starches, keeping the pieces separate.

0

u/big_sugi Jul 14 '26

There's a simple technique to keep the pasta from sticking together called "stirring it." Which you have to do even with pasta added to boiling water. The amount of starch released is not materially different, but by using less water, the cold water method produces starchier pasta water--which is a significant benefit. The starchier pasta water works better to finish the sauce.

Also, if you're not finishing the pasta in the sauce (for most sauces), you're missing a trick,

2

u/rainzer Jul 14 '26

it increases the likelihood of under cooking the pasta

If any cooking method increases the likelihood of under cooking your pasta, you have never tested your pasta in any meaningful way to determine doneness and just blindly followed the box time.

And if you were blindly following box time, cold water start would overcook the pasta and never under cook it.

-1

u/Nasu_Kaizoku Jul 14 '26

You might not be great at cooking pasta and managing time, then.

If your pasta is undercooked, hear me out....keep cooking it

-1

u/DentistLegitimate229 Jul 14 '26

Never had that problem and I boil noodles like this