Pasta and Grains

Pasta and grains form the foundation of countless comforting meals, from simple weeknight dinners to impressive date night dishes. Internet Shaquille approaches these staples with both technical precision and practical wisdom, emphasizing proper technique while keeping recipes accessible for home cooks.

Understanding Pasta Fundamentals

Proper Pasta Water and Technique

The key to excellent pasta starts with properly salted water. While many sources suggest water should taste like "the ocean" or "blood," Internet Shaquille takes a more practical approach for home cooks learning the basics (Woo Your Boo with This Pasta for Two | DATE NIGHT, 02:01). The most important rule is following the package directions and setting a timer - pasta manufacturers conduct extensive testing to determine optimal cooking times (Woo Your Boo with This Pasta for Two | DATE NIGHT, 02:21).

When adding long pasta like spaghetti to the pot, patience is key. Rather than breaking the noodles to fit, allow them to soften gradually and bend into the water naturally (Woo Your Boo with This Pasta for Two | DATE NIGHT, 02:33).

Simple Pasta with Garlic and Oil

For an impressive yet simple pasta dish, heat olive oil over medium heat and fry sliced garlic until golden brown, adding crushed red pepper flakes for heat (Woo Your Boo with This Pasta for Two | DATE NIGHT, 02:43). Fresh sliced garlic is essential - avoid jarred garlic paste or crumbles (Woo Your Boo with This Pasta for Two | DATE NIGHT, 03:14). Finish the dish by tossing hot pasta directly into the hot oil with fresh parsley, grated cheese, and a splash of lemon juice (Woo Your Boo with This Pasta for Two | DATE NIGHT, 03:30).

Innovative Vodka Sauce Alternative

Traditional vodka sauce gets an upgrade by replacing vodka with mezcal, which adds a distinctive smoky flavor. This intensely flavored spirit means you need less liquid while adding more complexity (This Vodka Sauce Has No Name (And No Vodka...), 00:08). The second innovation is using gochujang instead of traditional tomato paste and red pepper flakes - this Korean fermented chili paste provides both concentrated tomato-like depth and moderate heat (This Vodka Sauce Has No Name (And No Vodka...), 00:40).

Mezcal "Vodka" Sauce Recipe: - 1 small shallot, finely minced - 2 garlic cloves, minced or pressed - 1 tablespoon each olive oil and butter - 2 ounces mezcal (up to 2.5 ounces for more smoke) - 2 tablespoons gochujang - 1 15-ounce can crushed tomatoes - 1/2 cup cream (or Mexican crema)

Sauté aromatics until translucent, add mezcal and gochujang, cook for 2 minutes, then add tomatoes and simmer for at least 15 minutes. Finish with cream (This Vodka Sauce Has No Name (And No Vodka...), 01:07).

Mastering Rice Preparation

Rice Selection and Preparation

Rice success begins at the grocery store with proper variety selection. Choose long-grain rice for light and fluffy results, or short-grain for dense, sticky, sushi-style rice (The Path to Perfect Rice Begins Here, 00:01). Always rinse rice multiple times in a large bowl, agitating the grains until the water runs clear. This removes exterior starch that would otherwise create gummy, indistinct grains (The Path to Perfect Rice Begins Here, 00:23).

Perfect Rice Method

Follow the package directions exactly - rice companies conduct far more testing than individual cooks can (The Path to Perfect Rice Begins Here, 00:43). The key points are:

Use the proper water-to-rice ratio from the package
Bring to a boil with the correct lid
Reduce to lowest heat setting
Cook for exactly 20 minutes without lifting the lid
Turn off heat and steam for 10 more minutes
Fluff with a fork before serving

Never remove the lid during cooking, as rice cooks by steam and lifting the lid releases essential moisture (The Path to Perfect Rice Begins Here, 01:14).

Rice Troubleshooting

If rice is underdone: Add 1/4 cup hot water, replace lid, and wait 5 minutes using residual heat (The Path to Perfect Rice Begins Here, 01:37).

If rice has excess water: Strain and spread on a sheet pan in a 350°F oven for 5 minutes. For future batches, try placing a towel under the lid to absorb excess steam (The Path to Perfect Rice Begins Here, 01:47).

If rice is gummy or mushy: Accept the loss and repurpose it for fried rice or rice pudding (The Path to Perfect Rice Begins Here, 02:07).

Pasta Method for Rice

For foolproof results, especially with brown rice, cook rice like pasta in abundant boiling water (The Path to Perfect Rice Begins Here, 02:28). This method allows constant monitoring of texture rather than the "total commitment" required by traditional absorption cooking. Simply taste periodically after 30 minutes and strain when the desired texture is achieved (The Path to Perfect Rice Begins Here, 02:42).

Gnocchi: The Easiest "Pasta"

Understanding Gnocchi

Despite being served like pasta, gnocchi is technically a dumpling since potato, not flour, is the main ingredient (Gnocchi Isn't Pasta. (It's Way Easier), 00:00). This distinction is important because it changes the preparation approach entirely.

Gnocchi Method

Ingredients: - 2 russet potatoes - 1 egg - Salt and pepper - Approximately 1 cup all-purpose flour

Start by microwaving whole, poked russet potatoes until completely soft. Microwaving prevents excess water absorption that would occur with boiling, and it's much faster than the hour-long baking alternative (Gnocchi Isn't Pasta. (It's Way Easier), 00:10).

While still hot, press potatoes through a ricer onto a floured surface to reduce moisture through steam evaporation (Gnocchi Isn't Pasta. (It's Way Easier), 00:34). Once cooled, make a well and add the egg, salt, and pepper. The key is using as little flour as necessary while avoiding overmixing, which develops tough gluten (Gnocchi Isn't Pasta. (It's Way Easier), 01:39).

Add flour gradually until the dough can be shaped into logs. Divide into 4 portions, roll into logs, and cut into equal pieces. Traditional ridging with a fork or wooden tool is optional (Gnocchi Isn't Pasta. (It's Way Easier), 02:35).

Cooking Gnocchi

Cook gnocchi in gently boiling salted water. No timing necessary - each piece floats when done (Gnocchi Isn't Pasta. (It's Way Easier), 03:28). Remove with a spider to cold water for precise timing control, especially for first attempts (Gnocchi Isn't Pasta. (It's Way Easier), 03:42).

The recommended sauce is brown butter with sage, enhanced with nonfat dry milk powder for intensified brown butter flavor without the need for aggressive searing that might damage the delicate gnocchi (Gnocchi Isn't Pasta. (It's Way Easier), 04:05).

Working with Polenta

Quick Polenta Preparation

For busy schedules, prepare polenta much runnier than package directions suggest - use a 4:1 water-to-grain ratio to prevent refrigerated polenta from becoming brick-hard (2-Minute Polenta & Poached Eggs, 01:01). Finish with butter for richness and portion into containers for the week ahead.

Make-Ahead Breakfast System

Cook polenta and sous vide eggs (12 minutes at 167°F) simultaneously for a complete breakfast prep (2-Minute Polenta & Poached Eggs, 01:22). The eggs are pasteurized and safe for refrigerated storage when marked separately from raw eggs (2-Minute Polenta & Poached Eggs, 02:16).

For daily assembly, microwave polenta until hot, crack two cooked eggs into the bowl, cover loosely, and reheat for 45 seconds. The eggs sink into the soft polenta while the whites firm up and the yolk stays delicate (2-Minute Polenta & Poached Eggs, 03:25).

The Art of Bean Cookery

Philosophical Approach to Beans

Bean cookery represents a meditation on patience and planning. Like Mitch Hedberg's baked potato joke, beans require such extended cooking that they should be started well before you want to eat them (Zen and the Art of Bean Cookery, 00:00).

Bean Preparation Method

Soak half a pound of dried beans overnight, checking for debris. While soaking isn't strictly necessary, it allows more even cooking and represents the type of advance planning that separates thoughtful cooks from convenience-driven ones (Zen and the Art of Bean Cookery, 00:21).

Cover soaked beans with liquid by two inches. This can be water, stock, or reserved braising liquids from previous meals - connecting one cooking project to the next (Zen and the Art of Bean Cookery, 01:08). Add aromatics like onion and garlic, plus generous fat since beans are naturally fat-free (Zen and the Art of Bean Cookery, 01:50).

Slow Cooking Philosophy

Bring to a boil briefly, then reduce to the lowest possible heat. Cook time varies dramatically based on heat source, bean variety, and age - fresh heirloom beans cook faster than old grocery store beans (Zen and the Art of Bean Cookery, 02:10). Check every 30 minutes to ensure beans stay covered by at least an inch of liquid (Zen and the Art of Bean Cookery, 04:27).

The beans are done when five random samples are all perfectly creamy and soft - don't settle for "good enough" (Zen and the Art of Bean Cookery, 05:15). Classic tests include blowing on the beans to see if the skins flutter off (Zen and the Art of Bean Cookery, 05:32).

Finish with acid (citrus or vinegar), a final drizzle of raw olive oil, and fresh herbs. This method prioritizes texture and flavor development over speed or convenience (Zen and the Art of Bean Cookery, 05:48).

Key Principles

Across all pasta and grain cookery, Internet Shaquille emphasizes several consistent themes: proper planning and preparation, understanding ingredient properties, following tested ratios while being flexible with flavoring, and prioritizing texture and taste over appearance or convenience. These foundational techniques, once mastered, provide the basis for countless variations and personal adaptations.