Want to shed kilos without giving up carbs? This secret pasta trick can make it happen!
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Pasta is a popular and budget-friendly meal for many, making it a straightforward dish to prepare whether cooking for family, friends, or ourselves.
However, the downside is that pasta isn't a low-calorie option. So, how can we still enjoy pasta while steering clear of carbs? Celebrity chef Jamie Oliver has answers!
Recently, Jamie Oliver shared a savvy kitchen trick aimed at those looking to shed a few kilos while still relishing the joy of pasta.
‘There is some science in it if you're trying to lose weight,’ he remarked.
Speaking at his Italian restaurant on the Royal Caribbean cruise ship Ovation of the Seas, the renowned chef spilled the beans on his secret: rinsing cooked pasta in cold water.
‘If you cook the pasta and then refresh it in cold water [before serving], you change the molecular structure of the protein,’ he shared.
‘Your body won't absorb or break down those carbohydrates as efficiently, so you don't absorb most of it—or a very large part of it. Then you can reheat it, and it still stays the same.’
According to Oliver, even if one consumes the same pasta quantity as usual, our bodies won't absorb as many carbohydrates.
While the chef stressed the health benefits, he remained true to his culinary roots, prioritising flavours above all else.
For one, Oliver insists on adding a full spoonful of salt to boiling water, whether making egg-based or dry pasta.
‘You're not going to eat that salt, but you need to season the water; otherwise, it will be bland,’ he advised.
In terms of cooking time, Oliver highlighted following the instructions precisely or slightly undercooking for that perfect al dente texture.
‘The last bit is, it's kind of a sensual thing–not that kind of sensual–but pasta in any form is very absorbent. It's constantly absorbing,’ he noted.
However, he pointed out that Aussie home cooks often overlook the critical step of saving a cup of starchy pasta water before draining and immediately mixing the pasta with the sauce.
‘A lot of Aussies and Brits tend to pour the water and the pasta through a colander and let it steam in the sink, drying, drying, drying,’ he said.
Source: Instagram/@jamieoliver
‘First of all, you need to save a cup full of that starchy [pasta] water…and then you want to not let it drain for very long, like don't let it drain at all, just seconds. Then mix in your sauce.’
The flavours are enhanced by saving the pasta water and mixing it right away, preventing the pasta from becoming dry or sticky.
Oliver also stressed that the texture of a pasta dish is just as crucial as its flavour. He humorously remarked: ‘You want to make it loose and elegant like a silk scarf, as opposed to a velcro jacket.’
When it comes to sauce, Oliver suggested a classic tomato sauce made with olive oil, garlic, salt, pepper, and tinned or fresh tomatoes.
‘Always go for plum tomato and crush it in your hands. It takes about three minutes to make, you don't have to simmer it like a Ragu. It's super quick,’ he added.
Members, do you have any other cooking tricks for pasta that the community can try for their holiday dishes? Share your tips in the comments below!
However, the downside is that pasta isn't a low-calorie option. So, how can we still enjoy pasta while steering clear of carbs? Celebrity chef Jamie Oliver has answers!
Recently, Jamie Oliver shared a savvy kitchen trick aimed at those looking to shed a few kilos while still relishing the joy of pasta.
‘There is some science in it if you're trying to lose weight,’ he remarked.
Speaking at his Italian restaurant on the Royal Caribbean cruise ship Ovation of the Seas, the renowned chef spilled the beans on his secret: rinsing cooked pasta in cold water.
Jamie Oliver shares pasta cooking hack for weight loss while still enjoying carbs. Image source: Facebook @jamieoliver)/Pixabay
‘If you cook the pasta and then refresh it in cold water [before serving], you change the molecular structure of the protein,’ he shared.
‘Your body won't absorb or break down those carbohydrates as efficiently, so you don't absorb most of it—or a very large part of it. Then you can reheat it, and it still stays the same.’
According to Oliver, even if one consumes the same pasta quantity as usual, our bodies won't absorb as many carbohydrates.
While the chef stressed the health benefits, he remained true to his culinary roots, prioritising flavours above all else.
For one, Oliver insists on adding a full spoonful of salt to boiling water, whether making egg-based or dry pasta.
‘You're not going to eat that salt, but you need to season the water; otherwise, it will be bland,’ he advised.
In terms of cooking time, Oliver highlighted following the instructions precisely or slightly undercooking for that perfect al dente texture.
‘The last bit is, it's kind of a sensual thing–not that kind of sensual–but pasta in any form is very absorbent. It's constantly absorbing,’ he noted.
However, he pointed out that Aussie home cooks often overlook the critical step of saving a cup of starchy pasta water before draining and immediately mixing the pasta with the sauce.
‘A lot of Aussies and Brits tend to pour the water and the pasta through a colander and let it steam in the sink, drying, drying, drying,’ he said.
Source: Instagram/@jamieoliver
‘First of all, you need to save a cup full of that starchy [pasta] water…and then you want to not let it drain for very long, like don't let it drain at all, just seconds. Then mix in your sauce.’
The flavours are enhanced by saving the pasta water and mixing it right away, preventing the pasta from becoming dry or sticky.
Oliver also stressed that the texture of a pasta dish is just as crucial as its flavour. He humorously remarked: ‘You want to make it loose and elegant like a silk scarf, as opposed to a velcro jacket.’
When it comes to sauce, Oliver suggested a classic tomato sauce made with olive oil, garlic, salt, pepper, and tinned or fresh tomatoes.
‘Always go for plum tomato and crush it in your hands. It takes about three minutes to make, you don't have to simmer it like a Ragu. It's super quick,’ he added.
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