04/09/2020 - AGLIO OLIO

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 had pretty good aglio olio today

mum was telling me some tips she learnt from an episode of good chef bad chef the other day and i incorporated them into my cooking


so all tips (me and tv show)

  • 1 portion
    • hand size olive oil - you need more than usual to cover the pasta, also garlic will soak up some of the oil
    • half grab of garlic cloves - cloves are less likely to burn. 
      • do not use the bottled pre-diced garlic , they will ruin the dish. the aromatics will have vanished.
  • 2-3 teaspoons (not flat) of salt into boiling water
    • taste it at the end, adjust accordingly
  • seasoning
    • some sugar
    • chilli padi
    • black pepper - use the grinder kind, grinder pepper smell totally different than ground pepper
  • tips
    • low fire - helps garlic brown without char. i think browning is the key to the smell
    • sliced garlic - maximise surface area
    • some water from the pasta
    • chilli padi and pepper adds to the scent, if you want, parsley also smells good
  • steps
    • saute the garlic, and after a while the chilli padi, garlic to saute until edges turn brown. rotate the pan and move the garlic so you can oxidise and see the browning. stop when browning starts, the cooking will continue
    • test your pasta - should cooks 18-20 mins, also if you dont add oil when you boil pasta, move it so it doesn't stick esp for larger portions, leave a dash of water to moisten your pasta so it doesn't dry out while frying
    • toss pasta and ingredients into fire. up the fire. add some sprinkling of sugar and a dash of alcohol (i use cooking 白酒, it also adds sweetness), mix the pasta and grind the pepper, if the pasta was too bland, grind coarse salt too. make sure ingredients are cooked. the pasta water should buy you some time. cook till the water is gone or you will have sogginess.
    • for plating portions, you can sweep the pasta into small bowl if your pan is too heavy to hold with one hand
  • miscellaneous
    • you can airfry or grill sliced capsicum or tomato to have more scent.
    • don't add wet tomatos, it becomes arrabiatta style
    • you can fry with prawn or mushroom, but note they will take up some oil
    • i don't like dried chilli flakes or basil, find they make the smell herb-y. i want oily garlic-ky smell.
no photos, too lazy. me and mum enjoyed it. it seems quite doable so i think i got a keeper (recipe).

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