| Pasta Tips and Tricks |
| 1 |
When integrating pasta with a sauce, remember, thin goes with thin and thicker goes with thicker one
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| 2 |
Thin, delicate pastas, like angel hair or thin spaghetti, are better served with light, thin sauces. |
| 3 |
Thicker pasta shapes, like fettuccine, work well with heavier sauces. |
| 4 |
Pasta shapes with holes or ridges, like mostaccioli or radiatore, are perfect for chunkier sauces |
| 5 |
Dried pasta requires a longer cooking time than fresh pasta and it will swell a considerable amount when cooked. |
| 6 |
Because of its firm texture, most dried pastas, except for the more delicate sized and shaped types,
work well with thick sauces and sauces containing meat and vegetables.
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| 7 |
Salt the water to add flavor and to help the pasta absorb the sauce. As a general guideline,
4 quarts of water takes about 2 teaspoons of salt, and 6 quarts of water calls for 1 tablespoon of salt.
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| 8 |
Cover the pot to hasten heat recovery. After you add pasta to the water,
the water ceases to boil. When the water begins boiling again, remove the lid and finish cooking.
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| 9 |
Never combine two types or sizes of pasta in the same pot of water. Fishing out the type that is done first is a real nuisance.
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| 10 |
Always start with clean, fresh, cool water. Pasta is absorptive. If your water tastes at all or contains any impurities,
it will taint the finished flavor of the pasta. Filter your home water if possible,
and resist the temptation to use water from the hot water tap.
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| 11 |
To avoid sticky pasta if you stir the pasta frequently after it has been added to water,
and before it resumes a healthy boil.This, plus a large-enough pot and enough water, is the only precaution you need to take to ensure that the pasta does not stick either to the pot or to itself.
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| 12 |
As soon as the pasta is done, drain it at once.
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| 13 |
For a simpler integration technique, add a spoonful of the pasta’s cooking water to the sauce.
The cooking water is filled with the natural starch from the pasta, and will help to bind and thicken the sauce naturally.
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| 14 |
Never put pasta in the pan before the water is properly boiling.you would break any Italian's heart if they saw you do this!
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| Soup Tips and Tricks |
| 1 |
Sprinkle some salt over the vegetables when you first add them, and they will release more juices faster. Cover the pan as you cook the vegetables, over low heat, and more juices will be retained.
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| 2 |
In Soup, always add 2-3 cloves of sliced garlic. Why sliced? Because it has less tendency to burn than if it is minced. Just crush it a little with the flat of a knife and slice thinly. |
| 3 |
Minestrone soup can be refrigerated in an airtight container up to 3 days; thin with water if needed before reheating,Remember Minestrone soup gets better with age. |
| 4 |
Always cook soup uncovered over low heat so flavor is richer.Covering soup while cooking dilutes the taste. |
| Salads Tips and Tricks |
| 1 |
A light white wine such as Frascati is good for your vegetables. You will find that Balsamic vinegar will give an exquisite taste to your salad.
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| 2 |
When you have put the salad in a salad bowl, season it with 2 tablespoons of extra virgin olive oil, vinegar and salt and pepper. Add to the bowl and stir well.
this is a good old easy dressing for any salad. |
| 3 |
Remember generally, white onions for cooking and red onions for salads and dishes that do not require cooking because they are milder. Garlic is used, but it should not have an overwhelming presence. |
| Rice & Polenta Tips and Tricks |
| 1 |
When you have leftover plain rice, don't throw it away. Add it to soups, stews or rice puddings later.You'll actually be happy about your leftovers.
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| 2 |
try cooking your rice in an equal amount of broth or tomato juice.
By the time the rice has cooked, it is seasoned and ready for the table. |
| 3 |
If the cornmeal (polenta) is too thick, try adding chicken or vegetable broth instead of water. The flavor is pleasing and adds something different to this popular Italian dish. |
| 4 |
When preparing a firmer style polenta, make sure that the board or surface that you are using to spread the cornmeal batter on is slightly wet. Without this coating, your polenta will stick and fall apart. |
| 5 |
Next time you make firm style polenta, why not try it on the barbecue! Simply coat the pieces with olive oil and any spices that you would like and grill it over a medium-low flame for 3-4 minutes on each side. The polenta should be crispy around the edges and have light grill marks when it is finished. |
| 6 |
If you want a richer risotto, stir in a scant quarter cup of heavy cream in addition to the butter. Risotto that has had cream stirred into it called mantecato, and is remarkably smooth. |
| 7 |
When buying rice to make a risotto, choose short-grained round or semi-round rice; among the best rices for making risotti are Arborio, Vialone Nano, and Carnaroli. Other short-grained rices such as Originario will also work. Long grained rice such as Patna won't do, because the grains will stay separate. |
| Doughs Tips and Tricks |
| To come |
