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Wow, it never occurred to me this is an option. Honestly seems more efficient than trying to pry out the cold strands while trying unsuccessfully to not break them.
If you add some olive oil to the spaghetti before storing it and don’t pack the container that tight, you won’t have that problem in the first place.
It doesn’t have to be oil. A bit of water (it’s surprising how little will do) enables the starch to dissolve, which essentially glues the spaghetti together.
Both are problematic if you want sauce to stick. You gotta use a little of whatever you’re going to eat it with.
Great, now I have little bits of fork stuck in my teeth.
But then your spaghettiis covered in olive oil, and it gets all over your hands and your crotch and your mouth, and it’s just a mess.
and your crotch
Must be this guy
What the fuck hahah
Olive oil solidifies at fridge temperatures, surely it wouldn’t help much here?
I’m hesitating between “How cold is your fridge?” and “What sort of olive oil are you using?”.
Most extra virgin olive oil starts to solidify somewhere around 5-10 C. Different manufacturing processes and different tyoes of olive oil can after if and when it happens though
It seems to work for me, but I’ll admit it’s not perfect. I think the real key is not to pack the container that tight.
Fair enough, if you’ve tried it you’ll know better than me. I prefer other types of pasta most of the time so I don’t have to store spaghetti often
One can also just water their hands and loosen them up before reheating. It is what I do if my noodles getting to sticky after cooling them down for wok frying.
Then when you go to prepare it, you have oily noodles and separated sauce at the bottom 🙃
I don’t combine it with the sauce though.
You eat noodles and sauce separately? Weird
No, I store them separately. And sometimes I eat noodles with either just olive oil (and garlic) or butter. It’s not that weird.
Ah. Seems you misread what I said. I was referring to preparing your food as in putting the sauce on the pasta to eat it. When you cover the noodles in oil, the sauce does not stick
If I know I’m going to eat all the noodles in one sitting, I sauce them immediately and add some olive oil on top.
If I know I’m making extra, I’ll put some olive oil (not a ton) on the portion I’m refrigerating. I see your point of the sauce not sticking as well as it would without the oil, but it seems to stick well enough for me not to worry about it.
I just have separate containers for each serving. I reuse those plastic deli meat containers. That way I can just dump it on a plate, add a little water, cover it with another plate, put it in the microwave for a few minutes, stir and it’s like fresh!
I have absolutely done that in the past, and I would do it again in a heartbeat. I can slice off exactly how much I want, getting a good feeling for the portion size. The noodles stick together, there is no unfurling and subsequent mess when transferring them to a dish. They’ll loosen up a bit when heated, but stick together enough to offer a superior eating experience - just cut a piece off and consume.
Very human
Mmmmhmmm, brains 🧠
Same here, I’m a part time spaghetti vandal that breaks spaghetti at least once before throwing it in the pot.
I also use both fork and knife to slice though the spaghetti mountain on the plate!
But I draw the line at overcooking spaghetti, not fond of spaghetti soup.
Don’t get me wrong, the spaghetti in OP’s picture definitely look soaked and not very appetizing. But the weird benefits I mentioned can be achieved otherwise.
Do you live in an “as seen on tv” commerical?
What’s wrong babe? You haven’t touched your spaghettiloaf.
i would do that. i may have already done that
Believe it or not, straight to jail.
Me too. What are you supposed to do? Extra work?
Unfurl each strand slowly and carefully?
Soak in hot water and have slimey spaghetti?
Lick the entire bundle slowly till it warms up and unfurls?
Rest on bosom?
Package up a serving of spaghetti with a serving of sauce so you can throw it in the microwave and eat?
Unpossible! if you don’t want to heat up or eat it all at once, Surely sauce is going to splash on your tuxedo…
Who the fuck stores plain pasta like that? It was already a giant gelatinous cube the moment you refrigerated it.
Also people please cook your pasta in the tomato sauce. Drain the pasta a minute or two before your preferred tenderness and then cook the pasta in the tomato sauce. It’s so much better.
Everything about this picture is a food crime.
Yeah, I have questions about how one ends up with an entire pack of spaghetti as “leftovers”.
This would absolutely be my husband if he opened a container like that. Scooped a hole in the middle of the brownies I made a few weeks ago.
You’re saying he left the lovely edge pieces for you? What a gentleman!
He is going to food jail.
Lmao, classic troll brownie move. Bonus if he still cut out a square of brownie, but diagonally in the center.
I can’t eat a brownie unless it’s $ shaped
Since I am an eating monster (for some reason I need like 3200+ calories a day or my BMI goes underweight) and have a tiny fridge. This often ends up happening not on purpose when I store leftover portions.
What’s wrong babe you’ve hardly touched your spaghettiloaf.
I always mix the leftover pasta with the leftover sauce when I store it.
That doesn’t prevent me from scooping out a portion this way, but at least the pasta isn’t a brick.
I wonder if it would hold together well enough for a grilled cheese…
I think you could do it but you would have to move quick.
Slice the spaghettloaf into two slices, and spread mayo on one side of each slice. Keep the spaghettloaf in the fridge until youre ready to go.
You want a sizable pool of oil with a high smoke point - heat it up until it’s nearly smoking, then quickly add 2 sliced spaghetti, mayoless side down. The first side in the oil will form the inside of your grilled cheese, let it sizzle until it starts to crisp, then flip, add your cheese and let both outsides sizzle a minute to gain structure.
Once both outsides have some rigidity, fold the sandwich together. Continue to flip & cook until desired color is reached.
Sprinkle with salt, pepper, fresh parsley, and a little parmesan cheese, and dip in your favorite marinara sauce.
Recipe can be made vegan with vegan cheese and mayo.
You have to be stopped
You stopping progress must be stopped
Who makes PLAIN spaghetti??? Is this person my 4 year old?
I wouldn’t hesitate to cut me a slice and microwave it.
Batter and breadcrumb your slice of congealed noodles, and pan fry it.
(If you want to make yet another food culture twitch, you can call this a kugel.)
Tcouple slices in the toaster to get nice and crispy, fill with Cheetos and ketchup, bone apple teeth
I know enough people who break their spaghetti before cooking them or who cut them before serving them.
I die a little inside every time.
I die a little inside every time I hear a noodle slurped
Bet you hate Tampopo then
I’m just gonna go ahead and say yes and not click the video lol. I can be incredibly sensitive to certain noises. Pretty sure I have misophonia
I die a little inside every time.
Why is that?
It goes against my culinary convictions. 😄
It is meant to be enjoyed in its full, long form - in my book. Breaking spaghetti changes the texture and how it twirls around a fork, thus changing the classic dining experience.
Plus, long spaghetti is (are?) perfect for catching the sauce evenly.
None of this will keep anyone from breaking them, but it keeps my world safe and sound. 😁
Nah, i prefer to cut and mix them instead of that thwirling and slurping. They could make Spaghetti Couscous-sized for all i care. But you do you.
