4 tips that guarantee a better plate of pasta every time - stainless steel swizzle sticks
Pasta is the most convenient food. It's shelf-stable.
You can do a little or a lot, throw a quick sauce from the pantry and even open the store --bought.
Pasta is always by your side.
Also, it's really almost as simple as boiling water. Almost.
Here are some tips to make your next pasta easier to prepare and more satisfying to eat. -
You don't need to have a huge soup pot every time.
Of course, you want to cook the pasta with enough water to give it space to expand and prevent it from sticking together.
But do you have to not always take out the huge jars?
Matt Adler, executive chef of Italian concept, Schlow Restaurant Group (
Alta Strada, Casolare, etc. )
He said that if he made pasta with his wife at home, he would often choose 4-quart saucepan.
He suggested covering pasta with at least 2 inch of water.
For example, in a frying pan, pay attention to the amount of liquid evaporation.
If you're looking for more specific guidance, the test kitchen in the United States says that 1/2 to 1 pound pasta is 2 quarts enough, 1/2 to 4 quarts, 6 quarts from 1 to 2 pounds. -
Know when to add salt to water
There are two main problems with adding water first.
First, salt does not dissolve well in cold water.
Second, when the undissolved salt is in contact with the stainless steel, it causes the surface to sag
It's not so much a functional issue as a cosmetic issue, but it's preventable.
Adding salt when the water is boiling can solve these two problems.
But how much salt you add is a key step to make sure your dish doesn't taste short.
Looking around, the answer seems to be as much as the fish in the salty sea.
Adler recommends dehydration of 1 teaspoon of Jewish salt per quart;
Test the kitchen in the United States, 1 tablespoon of salt per quart;
Serious diet cooking director Daniel Gritzer makes a series of suggestions based on the type of salt you use and the level of salinity you pursue.
Start in the middle and start to understand your taste preferences, which may vary depending on what you put on the pasta. -
We 've all heard that pasta should be cooked until the end, but that means it's still a bit tight, in other words.
Adler says you can judge this by taking out a piece of pasta from the water with pliers or slotted spoons and running it in cold water (
Do this just for testing, not for your pasta). Take a bite -
You will feel a little resistant, but not too much. (
Adler's mother told him that it is not ready if it sticks to your teeth. )
Then look at what's inside the pasta.
For a shape like pasta or pasta, you will see a small dot in the center where the pasta is not fully cooked yet, as it is cooked from the outside.
In a shape like penne or rigatoni, you will see a thin ring in the center.
Adler said that when the ratio is about 90% cooked to 10% unfamiliar, you have reached the right level of donation.
When you put the pasta back in the pan and stir it with sauce or ingredients, it will finish cooking. -
Save a little water.
Take a coffee cup or convenient liquid measuring cup to scoop up some salty starch water before you drain the pasta.
You can use it to dilute the sauce if needed.
In this way, the sauce has the opportunity to stick evenly to all the pasta.
Adler brings an extra tip for your dish: a little more fat.
Now that you already know how to do it well, the butter knob or a little extra hair --
Virgin olive oil is the last step in a plate of polished pasta.