Finally got down the process for my cacio e pepe to turn out wonderfully creamy. But the process of generating of lots of starch from pasta had a side effect of also concentrating a lot of salt, so need to adjust.
By the way, here's a straightforward process that makes sense: https://www.youtube.com/watch?v=yqIaJ_CvdEA
#cooking
Ivan Sagalaev :flag_wbw: /
npub1qk…skfjd
2024-07-17 00:05:56
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npub1qkj4u0q9036xx6twrulkaw0zcvakhdad8fuvhqa6ztxm8psk6sasqskfjdPublished at
2024-07-17 00:05:56Event JSON
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