(frank) that.



Could not live without that poop.
- Mike Komisarek

you rinse pasta??

you rinse pasta??
- Crimsoninja

No sir, that was not the point.

you rinse pasta??
- Crimsoninja

barbaric

barbaric
- daeth

did you ever weigh in on the naked noodles fiasco in the pasta thread? id be curious on your stance

did you ever weigh in on the naked noodles fiasco in the pasta thread? id be curious on your stance
- Crimsoninja

i strain the pasta then put it right in with the sauce in another pot and cook them together for a little bit.

i strain the pasta then put it right in with the sauce in another pot and cook them together for a little bit.
- daeth

yes

i strain the pasta then put it right in with the sauce in another pot and cook them together for a little bit.
- daeth

i find this method can be risky if the ratios are off. but ok at least you dont go straight from colander to plate and then sauce on top.

i find this method can be risky if the ratios are off. but ok at least you dont go straight from colander to plate and then sauce on top.
- Crimsoninja

honestly if it looks like it needs it i just put a bit of the pasta water in with it. sounds like sorcery but it works.

honestly if it looks like it needs it i just put a bit of the pasta water in with it. sounds like sorcery but it works.
- daeth

i have more questions but i feel it would be wrong to further clog this realm

i have more questions but i feel it would be wrong to further clog this realm
- Crimsoninja

I am ok with it as I am following this with the utmost interest.

i have more questions but i feel it would be wrong to further clog this realm
- Crimsoninja

gonna go full dopes on you and just post a stupid article rather than use my own brain to explain myself

http://www.thekitchn.com/...hicken-sauces-with-122982

gonna go full dopes on you and just post a stupid article rather than use my own brain to explain myself

http://www.thekitchn.com/...hicken-sauces-with-122982
- daeth

sigh, no i fully understand the pasta water thing, and ive done it myself on occasion

can i have the proper pasta steps in bullet form

i just don think the adding the pasta into the sauce itself is a method that only works if all the ratios and other factors fall in line with each other.


for example, how would you proceed if say you were making a large pot of sauce with several kinds of meat cooking in it.... obviously you cant just toss a batch of pasta in there

i just don think the adding the pasta into the sauce itself is a method that only works if all the ratios and other factors fall in line with each other.


for example, how would you proceed if say you were making a large pot of sauce with several kinds of meat cooking in it.... obviously you cant just toss a batch of pasta in there
- Crimsoninja

I'd heat some oil in a separate pan, throw the strained pasta in there, and add sauce on top.

can i have the proper pasta steps in bullet form
- twiztedmike

from page 193 of pasta thread:

pot -> colander -> couple ladles of sauce into the pasta pot -> pasta back into the now-sauced pasta pot -> mix thoroughly -> plate it up -> now add additional sauce as needed

sigh, no i fully understand the pasta water thing, and ive done it myself on occasion
- Crimsoninja

i guess i just skimmed over your post and didn't read it properly, sorry.

in terms of getting the ratios right i nearly always make the same amount of pasta and sauce so it's easy to get that right. when i'm making more than usual i'll often make more pasta than i need and end up wasting some but i still don't mess up the ratio

I'd heat some oil in a separate pan, throw the strained pasta in there, and add sauce on top.
- Feeling Glucky?

beyond dumb

adding oil totally renders any sauce adhering qualities of the pasta useless

beyond dumb

adding oil totally renders any sauce adhering qualities of the pasta useless
- Crimsoninja

hold on crims I got this one.

I'd heat some oil in a separate pan, throw the strained pasta in there, and add sauce on top.
- Feeling Glucky?

Some types of baked goods present a greater adherency problem than others. For example, cookies rich in fat require little orno pan dressing, while bread, which contains little fat but which also contains little sugar, requires an increased amount (about 1 gram per loaf).

Cakes, which contain less fat than cookies but high quantities of sugar and, furthermore, are fragile and easily broken, require the use of a pan dressing containing substantial quantities of solids, such as wheat flour, soya flour, or starch.- There are a number of preparations of such mixtures available to the baker, and some bakers make their own mixtures. One of the troublesome problems with these preparations is that of separation of .the solids from the fatty material. e

Additionally, there @is a difference in pan releasing properties of various fats andoils.' For example, lard hydrogenated vegetable oils. It is known that the addition oflecithin to fats and oils improves their releasing ability; However, lecithin is only slightly soluble in oils, and amounts greater than about 0.5% separate upon standing. Plastic and hard fats, of course, and oils thick-. ened with such materials as beeswax will accommodate substantially greater amounts of lecithin because of their inherent thickness. However, this very thickness is a 2,963,372 Patented Dec. 6, 196Q ice dressing having a high degree of stability or resistance to separation of the ingredients. 1

It is still another object of this invention to provide a pan dressing withincreased pan releasing properties which may be used in any type of automatic or semiautomatic spraying or greasing equipment or may be applied manually.

I It is a further object of this invention to provide-a pumpable pan dressing from normally liquid or semi fluid fatty material having stability of viscosity; that is, an ability to retain a high viscosity at higher temper; atures while maintaining fluidity at lower temperatures.

It is a still further object of this invention to provide a pumpable pan dressing in which may be dispersed in; creased amounts of lecithin. p

It is still another object of this invention .toprov e a method for preparing an improved pan dressing.

Additional objects, if not specifically set forth herein, will be readily apparent to those skilled in the art from the following description of the invention.

Briefly, this invention comprises the addition of a small amount of aluminum stearate and a small amount of lecithin to an oil or fat toproduce an efiicient pan dress- The most commonly used liquid fatty materials are vegetable oil and lard oil, although thescope ofthe invention is intended to cover any well-known or pre ferred fats and oils, including vegetable oils, hydrogenated vegetable oils, meat fats; and mineral oils, and mixtures' of these materials alone or together with solids such "as wheat flour, cornstarch, beeswiax, etc. For example, liquid oils or hardened @fats, such as soybeanoil, partially hardened soybeari oil, cottonseed oil, partially hardened cottonseed oi-ljlard, lard oil,; and beef fat, alone or as mixtures,-may be used.

The aluminum stearateis. dispersed thoroughly in the liquid fatty material prior to heating. The mixture is thenheated to form a clear solution. While there is no critical time for dispersing the aluminum stearate in the oil, it is important that the mixture be held above the temperature at which it forms a clear solution to oil is superior to vegetable oil, and lard is superiortq provide sufficient time to' assure complete solution; cessive holding time at elevated temperatures is jundes'irv able from the standpoint of flavor and color of the end: product; The method of incorporating aluminu 'm steara ate in oils is 'well known and is not 'a part of. the present disadvantage in an efiicient, uniform application of pan dressing.

m'Other means of preventing adherence of baked goods to pans have been practiced. For example, a compound of silicone may be spread on pans which are then subjected to heat to form a film or glaze which acts as a I pan releasing agent for a number of bakings. Eventually, however, the silicone glaze is worn or chipped otf requiring reglazing or the use of a small amount of pan dressing. When pans are stacked, one Within the other,

the silicone gl-aze on the upper rims tends to wear oif invention and, accordingly, the invention is not to' be restricted to the particular method of incorporating all minurn stearate described above. The mixture or solution of aluminum stearate and oil shouldnot be unduly hot when the lecithin is added since lecithin heated toward the melting range of aluminum stearate darkens in color and may develop undesirable flavors. Lecithin goes readily into solution in the warmv mixture. We have found satisfactory operating temper-' atures for dissolving the lecithin in the mixture to be about F. to 150 F., although the invention-is not. to be restricted to these specific temperatures since any; temperatures may be used as long as they are high enough to get the lecithin in solution and yet not so high as to cause impairment of flavor and color. g

The amount of aluminum stearate may rangexfrom: about 0.5% to about 5% and preferably about 2%"'to;- 5% based on the total weight of the mixture and. is: added to and dispersed inthe fatty material while at a: temperature range of between about 60- F. and about 150 F. The mixture is then'heated until a substantially; clear solution is 'formed (about 200 F. to 270 Fe)? The (lecithin isadvantageously dispersed in the mixture at-a reduced temperature of between about Ryand:

- about Oncqoling further; the mixture increases in viscosity and may be applied to baking pans manually or with any automatic or semiautomatic spray or greasing devices.

While the optimum temperature of solution for a particular batch of aluminum stearate will be substantially constant, it is emphasized that seldom will two or more lots dissolve satisfactorily at identical temperatures. This is due to the fact that most commercial preparations are mixtures of aluminum mono, di, and tristearates. The compounds which produce the most favorable results are those consisting primarily of mono and distearates. These compounds generally dissolve readily between about 200 F. and 260 F. While the presence of small amounts of the tristearates are tolerable, excessive amounts result in a reduction of resistance to separation of lecithin from the oil.

It has been found in accordance with the present invention that aluminum stearate in the mixture increases the amount of lecithin which may be incorporated in the mixture. For example, it has been found that the amount of lecithin which can be dissolved in a given oil is proportionate to the amount of aluminum stearate present. Tables 1 and 2 below show the amount of separation of lecithin in winterized cottonseed oil at 75 F. and 100 F. in the presence of various amount of aluminum stearate.

TABLE 1 Quantity of Separation After 20 Days at 75 F., Percent Lecithin, Percent 1b.. 90 so 40 1 None 6. 95 50 1 None None '4 96 6 None None None 97 2 None None None 2. 98 None None None None 1 99 None None None None Quantity oi aluminum stearate, percent... l 2 3 4 5 TABLE 2 Quantity of Separation After 5 Days at 100 F., Percent Lecithin, Percent 90 86 66 None 95 70 2 None None 96 56 2 None None 97 50 None None None 98 None None None 99 10 None None None Quantity of aluminum stearate, percent l 2 3 4 5 The physical properties of the fatty material-aluminum stearate-lecithin mixture are affected by the physical properties of the fatty material used. In general, fats which are normally liquid at room temperatures produce pan oils which are normally liquid at room temperatures and, likewise, plastic fats produce plastic pan greases having similar appearance but having superior pan release properties over ordinary pan greases. Also plastic pan greases of the present invention when melted are more viscous than ordinary melted plastic fats and show superior pan adherence and increased pan releasing properties.

Without restricting the invention to any particular theory, it is believed that the aluminum steal-ate has a solubilizing effect on the lecithin. A mixture of oil and aluminum stearate will hold more lecithin than a fatty material with identical viscosity containing no aluminum stearate. For example, in the case of a lard and a pan grease of the present invention having a winterized cottonseed oil base, both showing the same viscosity at a temperature of 100% F., the pan grease will hold substantially more lecithin than the lard. Also, as compared withordinary fats, the plastic pan greases of the present 4 invention when cooled to form crystals will hold larger amounts of lecithin.

For purposes of illustrating the invention, pan dressings were prepared containing varying amounts of aluminum stearate and lecithin. The formulas and properties of the products are tabulated in Table 3 below:

TABLE 3 Percent v Alumi- Percent Resistance Pan Fat or Oil num Leci- Appearance to Release Steathin Separation rate 0 Good"-.- Fair. 0 Very poor. Excell 0.5 Good.- Fair.

0.5 Fair Excell. 3 Excellent Fair. Lard oil 3 -d0 Do. 3 Thicker do Excell clear oil 3 5 -do Good Excel] 5 3 Very thick Excellent Excell clear oil. 0 0 Clear oildo V. Poor 0 3 do V. poor... Good. 0. 5 0 S1. thick Excellent V. Poor clear oil 0.5 3 do Poor Good. v 3 0 Thick clear Excellent V. Poor. Soybean oil. oil.

3 0 5 do do Poor. 3 3 Thicker ..do Good clear oil 3 6 do Good Excel]. 5 3 Very thick Excellent Exccll. clear oil. 0 0 Cloudy Good--- Poor.

0 3 Good. Hydrogenated 0. 5 0 Poor.

soybean oil (iodine value 0.5 3 air- Good. 3 0 Excellent Poor.

3 ...dc Poor-i. 3 -.do Good.

3 do Excell. 5 d0. Good. 0 ..do Fair. 0 Good. Excell. 0.5 Excellent Fair. 0.5 Good-.. Exeell Lard 3 Excellent tr.

Example I An improved pan dressing was prepared having the following composition:

Percent Soybean oil 96 Aluminum stearate 2 Lecithin 2 The aluminum stearate was dispersed in the soybean oil and heated until a clear solution formed (about 260 F.). The mixture was then cooled to F. and the lecithin added with stirring until evenly dispersed.

Example II Another dressing was prepared having the following composition:

Percent Lard oil 92 Aluminum stearate 3 Lecithin 5 The dressing was preparing according to the process described in Example I.

The mixtures resulting from Examples I and II, because of their stable viscosity, have the property of clinging to a hard smooth surface such as metal and serve when applied as pan dressings to form oleaginous films on the surfaces of the pans before bodies of dough are imposed thereon. Thus, upon subjecting the dough to baking, the dough is maintained out of contact with the pan surface and, thus, is prevented from adhering thereto. The product of this invention may be utilized to form a film over the entire inner surface of the pan or, in the case of those having been glazed, only on the portions where the glaze has been worn or chipped away.

The present invention has the advantage of producing a pumpable mixture when using fats which are ordinarily plastic and unpumpable. Also smaller amounts of the pan grease of the present invention are required than ordinary fats and oils to produce an equivalent pan releasing effect.

Obviously, many modifications and variations of the invention as hereinbefore set forth may be made Without departing from the spirit and scope thereof, and therefore only such limitations should be imposed as are indicated in the appended claims.

We claim:

1. A pan dressing comprising an edible fatty material having incorporated therein small but effective amounts of aluminum stearate and lecithin.

2. A pan oil of stable increased viscosity comprising a normally liquid edible oil having incorporated therein small but effective amounts of aluminum stearate and lecithin.

3. A pan dressing comprising an edible fatty material having incorporated therein at least about 0.5% aluminum stearate and at least about 0.5% lecithin based on the weight of the fatty material.

4. A pan dressing comprising an edible fatty material having incorporated therein from about 0.5% to about 5% aluminum stearate and from about 0.5% to about 10% lecithin based on the weight of the fatty material.

5. A method of producing a pan dressing which comprises adding a small but effective amount of aluminum stearate to a liquid edible fatty material, heating the mixture to form a solution, cooling the solution, and dispersing therein a small but effective amount of lecithin.

6. A method of producing a pan oil of stable viscosity comprising adding a small but effective amount of alumi num stearate to a normally liquid edible oil, heating the mixture to form a clear solution, cooling the solution, and dispersing therein a small but effective amount of lecithin.

7. A method of producing a pan dressing which comprises adding to an edible fatty material at least about 0.5% aluminum stearate based on the weight of the fatty material, heating the mixture to form a clear solution, cooling the solution, and then dispersing in said solut-ion at least about 0.5% lecithin based on the weight of the fatty material.

8. A method of producing a pan dressing which comprises adding to an edible fatty material from about 0.5% to about 5% aluminum stearate based on the weight of the fatty material, heating the mixture to form a clear solution, cooling the solution, and then dispersing in said solution from about 0.5% to about 8.3% lecithin based on the weight of the fatty material.

beyond dumb

adding oil totally renders any sauce adhering qualities of the pasta useless
- Crimsoninja

I'm not talking deep frying it here

You pour the sauce in with the pasta, and let it cook together for a little bit, it sticks together just fine.

I'm not talking deep frying it here

You pour the sauce in with the pasta, and let it cook together for a little bit, it sticks together just fine.
- Feeling Glucky?

stick to vietnamese food, you're like a child in the wilderness on this

adding olive oil to your pasta and sauce is pretty common with italian recipes.

you add it to it though, you don't fry it lol

stick to vietnamese food, you're like a child in the wilderness on this
- Crimsoninja

My mom's maiden name is Borsatti.



You don't think I ate quality Itallian food growing up?

from page 193 of pasta thread:

pot -> colander -> couple ladles of sauce into the pasta pot -> pasta back into the now-sauced pasta pot -> mix thoroughly -> plate it up -> now add additional sauce as needed
- Crimsoninja

is there tips on the right proportion of pasta per person in there?