Quick question on a recipe for Pasta Algio e Olio.
I've seen a lot of videos on youtube where chefs add some of the pasta water to the oil and garlic that has been cooking (or is currently cooking on the burner and is very hot):
https://www.youtube.com/watch?v=0tGWIcWlBqw (2:04 in)
https://www.youtube.com/watch?v=nyi5XdYRn5A (1:59 in)
How are they able to put that water in without the oil going crazy and becoming a fire hazard? I tried to make the recipe and put in just a bit of water and the oil started bubbling the water everywhere. Any tips? Is it possible the water I had removed from the pot was just lukewarm and not hot? I was always under the impression you never add water to oil, no matter the temperature.
Thanks!
I've seen a lot of videos on youtube where chefs add some of the pasta water to the oil and garlic that has been cooking (or is currently cooking on the burner and is very hot):
https://www.youtube.com/watch?v=0tGWIcWlBqw (2:04 in)
https://www.youtube.com/watch?v=nyi5XdYRn5A (1:59 in)
How are they able to put that water in without the oil going crazy and becoming a fire hazard? I tried to make the recipe and put in just a bit of water and the oil started bubbling the water everywhere. Any tips? Is it possible the water I had removed from the pot was just lukewarm and not hot? I was always under the impression you never add water to oil, no matter the temperature.
Thanks!