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.
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!
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.
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.
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.
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
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.
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!
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.
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.
Must be this guy
What the fuck hahah
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.
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.
Olive oil solidifies at fridge temperatures, surely it wouldn’t help much here?
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
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