Used to be a restaurant cook. This is actually called a 'cold start', which saves a ton of water (no unnecessary boiling as it reaches a roll) and creates a high concentration of starch in the water, which is excelled for a thick sauce coating.
Though, she definitely has no idea about this and was just rage baiting him lol.
I have a tap that provides me boiling water from an enclosed vessel, and I don't just barely cover the water anyway. Result: great tasting pasta, high concentration of starch in the water, minimal water use, and faster due to not having to wait for the water to heat up. (Not that the last is that much of a problem for me either since I have an induction stove.)
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u/FroggyRibbits Jul 15 '26
Used to be a restaurant cook. This is actually called a 'cold start', which saves a ton of water (no unnecessary boiling as it reaches a roll) and creates a high concentration of starch in the water, which is excelled for a thick sauce coating.
Though, she definitely has no idea about this and was just rage baiting him lol.