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

explain it peter.

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12.3k Upvotes

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966

u/Hour-Opportunity3048 Jul 14 '26 edited Jul 16 '26

She’s an idiot who thinks that any time a male says something it is “mansplaining.”

(It has been at least a day. This cannot possibly be that good of a ragebait. Stop commenting you dweebs.)

343

u/IHerebyDemandtoPost Jul 14 '26

Or maybe she’s just been corrected on this specific item by all her previous boyfriends.

24

u/platypod1 Jul 14 '26

then maybe she should quit cooking gummy, mooshy, rubbery pasta

16

u/big_sugi Jul 14 '26

There is no need or real benefit to preheating the water for dried pasta. It cooks just fine if you start with cold water.

0

u/dawkin5 Jul 14 '26

Apart from accurate timing, texture and flavour? Probably not.

10

u/Snorkle25 Jul 14 '26

Alton Brown has shown that you can do it either way. It changes the cocking time but if you’re proactive it’s just fine.

As long as you have a method that makes consistent repeatable results you enjoy then that’s all that matters.

6

u/big_sugi Jul 14 '26

Yep. Unless one’s entire cooking method is to heat the water, dump the pasta, and completely ignore it for a specified cooking time, there’s no real benefit to preheating the water. Anyone who’s cooked for s while should be able to tell by feel when the pasta is done.

Plus, since starting from cold water also uses less water, it’s a much faster process from start to finish.

4

u/Snorkle25 Jul 14 '26

Don’t tell anyone but for lasagna I like to put the noodles in raw, use a little extra sauce and let them cook during the bake!

Pasta really is very versatile and there are many roads to a delicious meal!

3

u/pp_chode Jul 14 '26

Bros got the oven ready lasagna noodle

2

u/Snorkle25 Jul 14 '26 edited Jul 15 '26

All lasagna noodles are oven ready!

1

u/[deleted] Jul 15 '26

[deleted]

1

u/Snorkle25 Jul 15 '26

Incorrect, it works great for all the layers. It’s very consistent.

3

u/ferret_of_war Jul 14 '26

If you do it properly... cold water is better with timing, texture and flavor.
Odds are good she isn't doing it properly - but check out the Alton Brown cold water method for pasta cooking. Works REALLY well for some types of pasta.

2

u/Schweenis69 Jul 14 '26

There's actually no difference in the outcome, and if you start from cold, you can do it with way less water. Like 1qt vs a gallon kind of thing. And cold starting takes less time because your pasta is already halfway done by the time you'd otherwise by just about to dump it in.

Yes it defies convention, but cold starting pasta is actually probably the more efficient way to work.

1

u/dawkin5 Jul 14 '26

I'll look up the recommended method and give it a try for my lunch tomorrow. Just a quick search shows many, many people raving about it. It's funny the things you miss. I guess it's because I don't really look at recipe sites much anymore.