TIPS BY TALLYRAND
common mistake when cooking pasta is that it is cooked
and then refreshed under running water. This bad habit
washes away the starch that clings to the pasta as it
cooks and it is this starch that helps the sauce cling
to the pasta and stops it from sinking and running all
over your plate. As fresh pasta only takes a few minutes
to cook there is no reason to ever need to cook it ahead
correct way to cook pasta is as follows:
never add oil to the cooking water, it is a waste
of oil and unnecessary if the following points are
as large a pot as possible with plenty of boiling
water - this water should be rapidly boiling and slightly
salted. This is important step number one to stop
the pasta from sticking together - with plenty of
water used, once the pasta is put into it, it will
come back to the boil very quickly.
the pasta in small quantities. How much pasta to use
will eventually come from experience but a guideline
is that the water should come back to a rapid boil
within two minutes.
you add the pasta to the boling water, gently stir
it until the water comes back to the rapid boil. This
is important step number two to stop the pasta from
test if the pasta is cooked, remove a piece and gently
squeeze it, when the pasta is cooked it will break
easily (the actual cooking time will depend on the
thickness of the pasta so test after four minutes
and every minute thereafter).
the pasta from the water and allow to drain in a colander
or similar and once drained toss in the sauce.
more pasta is immediately required to be cooked, either
remove the pasta with tongs or similar, or place a
colander over another pot, pour and re-use the water.
these simple rules followed you should never again have
a problem with pasta cooking . . . buon appetito!
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : firstname.lastname@example.org