909
Pastas Assembled
(lemmy.world)
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It's not salting your water, nor the water volume to pasta ratio, nor if the water is boiling or not, nor oil in the water, but stirring early in the cooking process that will prevent sticking.
From the great Kenji Lopez-Alt:
Wow, this guy is amazing!
Yep, I really like how he applies the scientific method to cooking. Some of my favourites are how he's found the perfect way to boil an egg, cook steaks and roasts (dry brine, reverse sear), and make chocolate chip cookies (he made over 1500 cookies testing how changing each variable changed the final cookie).