ANOTHER MEAL MADE FOR $1.00 TECHNIQUE EXPLAINED

I made a meal for a dollar and I do it again. I'm not gonna lie, it was a little challenging but let's see what up with. Grab a pack of pasta for 50 cents. So we're gonna do elbows or shells, we'll go shells. For this, we're gonna use an onion. I'm not gonna use a red onion. Got our red onion. It's 54 cents. Total $1.04. We're back. I spent a dollar. I could have went under. I didn't wanna dig through the onions to look for a smaller one. Let's manipulate flavors and texture through technique. We have two ingredients. I'm gonna manipulate flavors through culinary technique as well as texture. Real quick, this may be entertaining. This is real to others. What you say can affect someone a lot. Life for others. It may not be the most nutritious meal, but it's a meal. Fed is best, so be nice. Keep that in mind. Be kind in the comments. I'm the Emma. First thing I'm gonna do is bring 3/4 of water to a boil. I'll explain why 3/4 in a minute. Cut my onion in half. Think slice 1/2, the thinner sliced, the more and faster cooks. And I thinly sliced 1/2 and I diced small, the other. Once your water comes to a boil, which is big bubbles, go ahead and add your pasta. Once the pasta's in, stir it vigorously. You wanna agitate the starches. After we stir vigorously for about 30 seconds, we shut the heat off. Pasta will absorb the water. Residual heat will slowly cook it. Just gonna leave it on the stove. Start with our sliced onions in a medium pan over medium heat. Add sliced onions in a medium pan over medium heat. Break them up and had them going for about two minutes. You're gonna start to see moisture coming out of the onions. Then take the heat down to a low. It's been about one and a half to two minutes. Ahead and add one tablespoon of just regular water. We're gonna move around your onions. Brown and pick up color. Scrape the bottom. Think caramelizing. After two minutes, water evaporated completely and pan is dry again. They dried out completely. This is your bottom of the pan. Like that. Just hit it with another tablespoon of water and scrape all that brown flavor up. Do this until how you like your onions. Many times as you like how you like your onions. Okay, this is the third time. I'll be deglazing the bottom of the pan. The water dried out. Pan is completely dry. See the bottom of my pan. Cause the onions are perfect like that. I'm gonna add 1/4 cup of water. I'm gonna mix that around for a second. Then separate the onions from that liquid in different bowls. That very same pan. I'm gonna drop my diced onions. Hey, I let these babies go for about a half, just a little over a minute. While they were sweating, as soon as they start to take on color, what we're doing is we're keeping the sugars and sweetness inside this batch of onions. Now, we're gonna take that pasta and pasta water. Throw it right in that very same pan. Okay, I've been for about 30 seconds, deglaze, pick up flavor. The reason why we shut the heat off now. We wanted the pasta to expand without overcooking. Pasta to absorb and expand without overcooking. Hot water, um, heat swells starches. It stretches starches. Cling to things better. So we're gonna add 1/4 cup of water. Quarter cup of water. Now cook until you like your pasta. Let that go until the pasta is cooked right. About 75%. About two minutes. My pasta is cooked and I still have of water in that pan. I'm gonna add these onions and most importantly, this flavored juice jam water we made. Get on it first. And then we're vigorously going to mix it like so. Getting that jammy liquid. The water, the onion water, everything to a creamy consistent sauce. Like kind of think risotto. Kind of think risotto. And here we go in this dish. We have three different textures from two ingredients. We have that emulsified creamy sauce. And look how this one can stretch a long way. Left over there's in here. And you can see the shiny creamy sauce you created through technique. Think risotto. Agitate the starches. That's is made. I really hope it helps. Not bad for a dollar and four cents. Real good too.