Stop taking pictures in my house.
Who makes PLAIN spaghetti??? Is this person my 4 year old?
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Mmmm. Spaghetti loaf
Who the fuck stores plain pasta like that? It was already a giant gelatinous cube the moment you refrigerated it.
Also people please cook your pasta in the tomato sauce. Drain the pasta a minute or two before your preferred tenderness and then cook the pasta in the tomato sauce. It’s so much better.
Yeah, I have questions about how one ends up with an entire pack of spaghetti as “leftovers”.
The trick is to add the pasta then add more meat and more sauce to account for the too many noodle problem. Then you take the pots and separate them into vats to meal prep for the century
Everything about this picture is a food crime.
They clearly should have used an ice cream scoop.
I wouldn’t hesitate to cut me a slice and microwave it.
Tcouple slices in the toaster to get nice and crispy, fill with Cheetos and ketchup, bone apple teeth
Hell no! Not about the toaster but I’m just eating it unflavored. Its one of my childhood favorites. If I added anything to it it would be a little salsa.
Batter and breadcrumb your slice of congealed noodles, and pan fry it.
(If you want to make yet another food culture twitch, you can call this a kugel.)
I wonder if it would hold together well enough for a grilled cheese…
You have to be stopped
You stopping progress must be stopped
You could dust each side lightly with starch of flour while still cold and fry in oil and that might hold together (and be quite crispy). Worst case, you may need to toss the noodles in the starch/flour, shape, and chill again first.
When I was a kid, my mom used to occasionally put leftover spaghetti in a pie dish as a “crust” and use that to make quiche.
Based on that, I would say very gently dip each slice of your spabreadi in an egg wash and briefly bake. I suspect it would solidify enough for grilled cheese. Texture would probably be fucking weird though.
I think you could do it but you would have to move quick.
Slice the spaghettloaf into two slices, and spread mayo on one side of each slice. Keep the spaghettloaf in the fridge until youre ready to go.
You want a sizable pool of oil with a high smoke point - heat it up until it’s nearly smoking, then quickly add 2 sliced spaghetti, mayoless side down. The first side in the oil will form the inside of your grilled cheese, let it sizzle until it starts to crisp, then flip, add your cheese and let both outsides sizzle a minute to gain structure.
Once both outsides have some rigidity, fold the sandwich together. Continue to flip & cook until desired color is reached.
Sprinkle with salt, pepper, fresh parsley, and a little parmesan cheese, and dip in your favorite marinara sauce.
Recipe can be made vegan with vegan cheese and mayo.
Wow, it never occurred to me this is an option. Honestly seems more efficient than trying to pry out the cold strands while trying unsuccessfully to not break them.
If you add some olive oil to the spaghetti before storing it and don’t pack the container that tight, you won’t have that problem in the first place.
But then your spaghettiis covered in olive oil, and it gets all over your hands and your crotch and your mouth, and it’s just a mess.
and your crotch
Must be this guy
What the fuck hahah
It doesn’t have to be oil. A bit of water (it’s surprising how little will do) enables the starch to dissolve, which essentially glues the spaghetti together.
Both are problematic if you want sauce to stick. You gotta use a little of whatever you’re going to eat it with.
Great, now I have little bits of fork stuck in my teeth.
Olive oil solidifies at fridge temperatures, surely it wouldn’t help much here?
It seems to work for me, but I’ll admit it’s not perfect. I think the real key is not to pack the container that tight.
Fair enough, if you’ve tried it you’ll know better than me. I prefer other types of pasta most of the time so I don’t have to store spaghetti often
I’m hesitating between “How cold is your fridge?” and “What sort of olive oil are you using?”.
Most extra virgin olive oil starts to solidify somewhere around 5-10 C. Different manufacturing processes and different tyoes of olive oil can after if and when it happens though
Then when you go to prepare it, you have oily noodles and separated sauce at the bottom 🙃
I don’t combine it with the sauce though.
You eat noodles and sauce separately? Weird
No, I store them separately. And sometimes I eat noodles with either just olive oil (and garlic) or butter. It’s not that weird.
Ah. Seems you misread what I said. I was referring to preparing your food as in putting the sauce on the pasta to eat it. When you cover the noodles in oil, the sauce does not stick
If I know I’m going to eat all the noodles in one sitting, I sauce them immediately and add some olive oil on top.
If I know I’m making extra, I’ll put some olive oil (not a ton) on the portion I’m refrigerating. I see your point of the sauce not sticking as well as it would without the oil, but it seems to stick well enough for me not to worry about it.
One can also just water their hands and loosen them up before reheating. It is what I do if my noodles getting to sticky after cooling them down for wok frying.
I just have separate containers for each serving. I reuse those plastic deli meat containers. That way I can just dump it on a plate, add a little water, cover it with another plate, put it in the microwave for a few minutes, stir and it’s like fresh!
I’ve done it before because it was all stuck together like concrete
Who keeps leftover spaghetti like this in the first place? Where the sauce isn’t already mixed with the pasta? This is the kind of madness using jarred sauce does to a person.
This is the way, just don’t use all of the sauce, or it’ll all absorb into the pasta, leaving you with a dry, yet mushy spaghetti when you reheat it the next day. The secret is to mix in about 2 or 3 ladlefulls of sauce with the pasta and then store the rest in a separate container.
Alternate take :
I always mix the leftover pasta with the leftover sauce when I store it.
That doesn’t prevent me from scooping out a portion this way, but at least the pasta isn’t a brick.
at least the pasta isn’t a brick.
How can you eat it like a cookie if it’s not a sliced brick? ;-P
What’s wrong babe? You haven’t touched your spaghettiloaf.
I have absolutely done that in the past, and I would do it again in a heartbeat. I can slice off exactly how much I want, getting a good feeling for the portion size. The noodles stick together, there is no unfurling and subsequent mess when transferring them to a dish. They’ll loosen up a bit when heated, but stick together enough to offer a superior eating experience - just cut a piece off and consume.
Do you live in an “as seen on tv” commerical?
Same here, I’m a part time spaghetti vandal that breaks spaghetti at least once before throwing it in the pot.
I also use both fork and knife to slice though the spaghetti mountain on the plate!
But I draw the line at overcooking spaghetti, not fond of spaghetti soup.
Don’t get me wrong, the spaghetti in OP’s picture definitely look soaked and not very appetizing. But the weird benefits I mentioned can be achieved otherwise.
Very human
Mmmmhmmm, brains 🧠
That’s how I always do it. What’s the big deal? Is there another way?
