"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-30-2018, 10:03 PM   #1
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,632
Cooking pasta question..opinions

When I was boiling my (boxed) angel hair pasta tonight, I was tempted to add lemon juice to the "sea salted water" for my shrimp pasta dinner.
Has anyone done that?
I have a loaded Meyer lemon tree and I'd like to use them. It would be nice to have lemon flavored pasta for some dishes.
Thoughts?
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-30-2018, 10:26 PM   #2
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 2,940
Kay - due to the fact you are using "angel hair" pasta, IMHO I don't think it would be in the water long enough to pick up any lemon flavouring. You would probably gain more by using some of the zest on the shrimp.
__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 03-30-2018, 10:58 PM   #3
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,692
I would squeeze the juice onto the prepared dish and sprinkle with the zest.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 03-30-2018, 11:07 PM   #4
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,632
Thanks ladies, yes I used both lemon juice and zest in the sauce, and it was delish.

I'm still wondering about lemon juice in the pasta water for the future.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-30-2018, 11:48 PM   #5
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 3,952
I've never thought to try that KL, but I can't see why that wouldn't at least help boost the flavor
As for your loaded Meyer Lemon tree, you can always send them to me,
or if all else fails, freeze the juice and/or zest.
I bought 3 pounds of those cuties (oops, wrong fruit ), zested and squeezed them... portioned them off and they are parked in the deep freeze for later in the year when I CAN'T get them.

(btw, Meyer Lemon Marmalade sold really well at the Craft & Bake Sale this past Saturday )

Click image for larger version

Name:	meyer-lemon-curd-004.jpg
Views:	73
Size:	28.9 KB
ID:	29578

Click image for larger version

Name:	meyer-lemon-zest.jpg
Views:	60
Size:	31.3 KB
ID:	29579


Name:   meyer jam.jpg
Views: 111
Size:  49.3 KB

Click image for larger version

Name:	meyer lemon bars.jpg
Views:	60
Size:	116.5 KB
ID:	29581

Click image for larger version

Name:	meyer lemon pie.jpg
Views:	63
Size:	112.4 KB
ID:	29582
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is online now   Reply With Quote
Old 03-31-2018, 12:00 AM   #6
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,632
Those Meyer lemon treats look just fabulous Kgirl !!

I guess I'm wondering if a reasonable amount of juice added to the salted water would in some way harm the outcome of the pasta texture?

Sounds like an experiment is in order since I have lots of lemons and pasta to spare.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-31-2018, 12:25 AM   #7
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 4,282
Quote:
Originally Posted by Kayelle View Post
I'm still wondering about lemon juice in the pasta water for the future.
You have me curious, too. And, better you than me to try that experiment. I say, "do it," and tell us how it turns out. What could possibly go wrong.

CD
__________________
“Owners of dogs will have noticed that, if you provide them with food and water and shelter and affection, they will think you are god. Whereas owners of cats are compelled to realize that, if you provide them with food and water and shelter and affection, they draw the conclusion that they are gods.” ― Christopher Hitchens
caseydog is offline   Reply With Quote
Old 03-31-2018, 04:28 AM   #8
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 2,671
I know this is about pasta, but those lemons look so good! Have you ever thought of preserving them? They make are great as condiments and in salads and soups. And they keep forever. Here’s a link to the google search page. Choose from any one!
https://www.google.com/search?source...ZJQBjVHxda8%3D
__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 03-31-2018, 05:24 AM   #9
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 21,583
Try just a handful of pasta in the water. Add the zest and juice at the very beginning before the waster even begins to boil. Add the pasta at the right time and cook until done. Let us know the results.

You might try it with different types of pasta. Some of them are very thick and heavy. They take longer to cook and might need that time to absorb the lemon flavor. Would love to know the end results.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is online now   Reply With Quote
Old 03-31-2018, 10:11 AM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,314
I was wondering if you could infuse olive oil with the lemon zests, then add the infused oil to the pasta water.

It is said that you shouldn't add oil to pasta water since it just floats on top, then sticks to the pasta as you take out which prevents other sauces from clinging to the pasta, but in this case it would help the lemon flavor stick.

Although, infusing olive oil with some things can be a no no, such as garlic, but I wonder if lemon zest is ok?
__________________

__________________
Did they get you to trade your heroes for ghosts?
Hot ashes for trees? Hot air for a cool breeze? Cold comfort for change?
Did you exchange a walk on part in the war for a lead role in a cage?
buckytom is online now   Reply With Quote
Reply

Tags
cook, cooking, pasta

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.