Spaghetti aglio e olio Version 1.0｜Aluminum frying pan｜Emulsification скачать в хорошем качестве

Spaghetti aglio e olio Version 1.0｜Aluminum frying pan｜Emulsification

[Chapter] 0:00 Introduction 0:20 Preparation 1:13 Cooking 2:15 Boil pasta 2:39 Sauce 2:58 Emulsification 3:23 Done 3:58 Eat ▼ Click here for the aluminum pan used in the video https://amzn.to/3R1to6N ▼ Pasta ladle https://amzn.to/3T7XGqp [Ingredients for Peperoncino Ver1.0] Spaghetti 100g 1 clove of garlic, coarsely chopped 1 chili pepper sliced Italian parsley, finely chopped 3-4 tablespoons of olive oil [How to make Peperoncino Ver1.0] 1. Add 1% salt to the water for boiling the pasta. 2. When boiling the pasta, once it boils, reduce the heat to low and simmer. When boiled over high heat. It seems that the jagged surface of the pasta becomes smooth and it becomes difficult to get entangled with the sauce. 3. Stir-fry the garlic, taking care not to burn it. Garlic, chili peppers, and parsley are all done with the idea that they are the work of transferring the scent to the oil. 4. Once the pasta is cooked, use the pasta ladle to transfer the pasta to the frying pan. By transferring directly with a pasta ladle, the juice mixes moderately and emulsifies. I think emulsification is when oil and water are mixed with flour ingredients to create a thick sauce. 5. Adjust the taste with salt and pepper while mixing with the emulsified sauce. 6. Place the pasta on a plate. When serving pasta, it seems that by twisting the noodles, the part that is exposed to air can be reduced and the heat retention effect is enhanced. 7. Top with garlic and chili peppers and decorate with Italian parsley to complete Peperoncino! ▼ Click here for details on how to make https://k.araisun.com/spaghetti-aglio... #PastaRecipe #AglioOlioPeperoncino #KitchenNote #peperincino