Why You Should Never drain pasta in the sink?

Chef's answer
If you drain your pasta water through a colander and down the sink, you're throwing away an invaluable asset that cooks call "liquid gold." ... Because pasta is made of flour, it releases starch into the cooking water as it boils, creating a white, cloudy liquid that we often deem "dirty" and then dump down the sink.
Frequently asked Questions 🎓
Thawing turkey in a sink of cold water is faster than thawing in the refrigerator, but it's not safe to leave it in the sink to thaw overnight. ... Fill the sink with cold water and immerse the turkey, breast side down. Your turkey should be completely covered.
Completely submerge the turkey in the brine solution. Allow the turkey to brine for at least 12 hours, up to 18 hours for larger birds. ... Fill the sink with water and let the turkey soak for 10 minutes. Remove turkey from water, allowing water to drain from cavity, before patting dry with paper towels.
Do NOT pour boiling water down your sink or toilet. This can melt PVC piping and pipe seals, causing serious damage. ... However, this likely won't accomplish much with more severe clogs, as all the fizzing reaction does is shift around whatever is clogging the pipe.
If you drain your pasta water through a colander and down the sink, you're throwing away an invaluable asset that cooks call "liquid gold." ... Because pasta is made of flour, it releases starch into the cooking water as it boils, creating a white, cloudy liquid that we often deem "dirty" and then dump down the sink.
5. My cake has sunk in the middle. There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent. 6..
5. My cake has sunk in the middle. There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent. 6..
Too much leavening agent like baking soda or powder can cause a cake to rise too high too quickly. The gas from the leavening agents builds up and escapes before the cake bakes through in the center. This causes the center to collapse and makes your cake layers sink in the middle.
A few more cooking questions 📍