One of my guilty pleasures is perusing my wife's Real Simple magazine for recipe ideas and cooking tips. In the March 2013 issue one of the cooking tips has me a bit confused. In the Three Steps to Knockout Noodles article step 3 recommends:
Reserve ½ cup of the [noodle] cooking water. The starchy, seasoned liquid is great for loosening up cheesy, creamy, or tomato-based sauces.
What is being recommended here:
- to use the cooking water in the sauce?
- to use the water as a cleaning agent on plates?