Why do not need to pour water from the pasta: little secret chefs

During the boiling of water in the flour starch is released. Therefore, after cooking the pasta remains whitish turbid liquid. Most people pouring it down the sink. But not the chef. They call it "liquid gold". After all, this will help make the turbid liquid sauce paste dense and uniform. Edition of The Huffington Post had toldExactly how to use it.

Very often, instead of the sauce on the plate is some incomprehensible puddle. Thus obtained, because water and oil in a stratified mixture. Here's the handy liquid out of pasta: it is necessary for emulsification.

Emulsification - it is the process of connecting to a homogeneous mixture of two liquids that are not otherwise connected. Starch contained in the flour acts as an emulsifier and thickener. Just add a couple of spoonfuls of water from the pasta to your sauce and stir slowly. The result is a thick, creamy consistency.

For the sauce, you can use water not only on pasta, but also from lentils, beans, brown rice. In all of them a lot of starch.

There is another plus use of this liquid. If you do not rinse pasta after cooking, they will starch layer that fasten them to the sauce. Then the taste of your pasta will be more harmonious. This trick works with any sauce: tomato, creamy Alfredo and even with pesto.

There are several methods to conserve water after cooking:

• As usual, fold the pasta in a colander, drain the water but in the bowl.
• Boil in a special pan with built-in colander. This will facilitate the process. Simply remove the colander and the water remaining in the pan.
• Long pasta like spaghetti and fettuccine removed from the water by special tongs.
• Small pasta reach for a slotted spoon.

Try life hacking, preparing one of these sauces.