Easy Shrimp And Pasta Nut Free Soy Free Ez Gluten Free Cajun Shrimp Pasta Cajun Shrimp Pasta
This formula is ideal when cooking. 10g of salt for every 100g of Pasta for each 1L of water. The point to recollect should be to always add salt to the water when it s boiling lowering the warmth once the salt is stirred through. By forgetting to add the salt before the pasta you can cause the pasta to need extra cooking time. And don t worry in case you add too much salt because a common technique is to add a potato into the cooking water. The potato acts like a sponge and soaks up much of the surplus salt. And do not despair if ever the potato doesn t soak up all the salt because you can always rinse the pasta under hot water after it s cooked. If however you discover you haven t put enough salt into the water then it s better to add extra flavour through the use of sauces that support the pasta. Once the salt has been dissolved throughout the water increase the warmth until you reach boiling point once more. If you are cooking long pasta just like spaghetti or fettuccine having a long fork will give great results. If however you are cooking shorter pasta then you re better to use a wooden spoon. Resist the temptation to break up the pasta whenever you re putting it into the pot. Instead wait until the pasta has softened before stirring using a wooden fork If using a lid during cooking allow some steam to escape stirring the pasta every three minutes or so. There are different types of pots that are fitted with special nonstick coating and will even allow your pasta to become al dente.
De Cecco is probably one of the best pasta you can buy abroad. High-quality pasta has a golden color with a vaguely translucent appearance. PASTA SECRET #4: COOKING Once the water is boiling you need to throw the pasta in the pot. The most important test for cooking pasta is the cooking time. Usually the cooking time is written by the manufacturer on the pasta box but you may have to try Only add the salt when the water is ebullient and with that I mean boiling with zest. After adding the salt wait for the water to start boiling again. The salt will have melted completely in the water. Throw the pasta in the pot having great care of submerge it completely all at once at the center of the pot where the boiling is stronger. Once it is all submerged stir it as soon as possible with a wooden fork or spoon.
This technique enables them to prepare pasta dishes at the speed you experience when you visit your favorite pasta restaurant. At home you can utilize this parboiling technique as well. This will allow you to prepare an excellent pasta dish within a short period of time combine this with recipes on pasta and you will be alarmed. Parboiling pasta at home method: Place a large saucepan of salted water(6 liters) on the stove and bring to boil. You now add at least 2 kilogram of pasta and stir till it softens and becomes submerged. Allow the water to return to boiling then cook the pasta for exactly 2 minutes drain the pasta shock using a colander with ice water. When using stranded pasta such as spaghetti or linguine be careful for brittleness. Add enough olive oil to coat each strand placing it in a large enough container cover and refrigerate until needed.