Spaghetti finished in tomato sauce (sauce-retention test, Teflon-die against bronze-die)
Adam Ragusea · ♥ 21.9K likes · 1M views · 11 min video
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Read about ribbons and strands in the BrightCulinary Book
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Ingredients
Method
Techniques
- 100 g tomato sauce
- 50 g dry Teflon-dyed spaghetti
- 1 liter boiling water
- salt
Boil the spaghetti in a liter of water with a pinch of salt; warm the sauce on low.
Stir the pasta in the hot sauce for two minutes so it finishes cooking in the sauce and absorbs flavor.
Lift the pasta with a fork onto a plate on the scale and weigh the sauce carried.
Finishing in the sauce and weighing
- bronze dye spaghetti
Repeat with bronze-die spaghetti from cooled pans, draining thoroughly; its boiling water is cloudier.
Repeat both with 40 strands each; the sauced weight rises in the low 30 percent over boiled weight either way.
Repeating with 40 strands
Variation test: cook strands in food coloring and cut a cross-section to compare color penetration.
Texture and flavor absorption