Air-Fryer Experiments and Pasta Dark Arts
The Dave Chang Show
00:00
You Don't Want to Salt Your Pasta Water Like You Would Salt Your Water
"It's almost like making a hollandaise not in a bain-marie," he says. "I think if you sprinkle flour directly on top of it, I think there's something about it that actually can separate the other thing too to keep in mind" He adds: "If you don't understand that when you go to a tasting menu restaurant or salt, you're, you're now more saltier because you have to imagine what the salt level will taste like when the water is gone"
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