Spread the word: now there’s more than one correct texture for pasta.
gelatinize
as pasta cooks become rigid and force water out as it cools, forming crunchy crystals—making perfectly cooked al dente pasta turn stiff and chewy in the fridge. Only by overshooting al dente will the pasta retrograde back to a buttery just-right texture we didn’t know cold pasta could have. “I made retrogradation work to my advantage by boiling the fusilli about three minutes past al dente and then running it under lots of cold water,” Petito wrote inAlso from the 'That Can't Be Right...' Genius files: Renee Erickson's Peach Cobbler with Hot Sugar Crust
And because this is my favorite type of Genius Recipe, I get even more than just a single convention-defying trick and a few shmancy new buzzwords. There are even more clever moves I can take with me to other cooking adventures. To wit:
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