Hot answers tagged

63

Assuming these are open packets that have been open for a while - you probably have a mite infestation, probably the flour mite (Acarus siro), or a closely related mite. These are tiny almost-invisible-to-the-naked-eye members of the Acari, which is an animal order including the ticks and mites. They are very small - between 0.33 and 0.66 mm (00.13-0.026 in)...


62

Poorly. Pasta doesn't absorb all that much flavor from spices in the water, other than maybe salt (and even then you must add excessive amounts of salt to make the resulting pasta evidently salty.) Add spices to whatever sauce you pour on the pasta, otherwise you're wasting like 90% of them. An alternative would be kneading the spices into the pasta dough. ...


62

The best approach is to use a triangle test. This would be the standard used in sensory sciences. It is easy, and it will be a fun thing to do with friends. Basically, each friend (panelist) is provided with three blind samples. Two are the same, and one is different. The objective is for them to tell you which one is different. The validity is enhanced ...


46

You seem to have the wrong expectations. No, it will never be as thickening as a cornstarch slurry. If that's the level of thickening you expect, you are really better off using the slurry. Don't forget that pasta water thickening is a traditional technique from the time when people did not go to the supermarket to buy a pack of cornstarch. They cooked ...


38

As stated in another answer, Italian tradition is that all pasta is cooked in boiling water. A reasonable explanation for this usage is that it's easier to get the time right this way. Pasta is very sensitive to cooking time, and will easily turn from 'al dente' to an overcooked mush if left on the fire a couple of minutes too much. By cooking it in ...


37

If we're talking about the big classic pesto alla genovese, then unfortunately... There is no substitute. Basil is the majority ingredient in pesto. None of the other suggestions here will taste even remotely similar. You'll be making a completely different dish entirely. It will be some type of vegetable/oil paste, but it will not taste anything at all ...


32

For dried pasta it doesn’t really matter if you start with cold or hot water, as most of the time pasta spends in water is for hydration. And once the hydrated starches reach a certain temperature they gelatinize, thus cooking the pasta. When you start with cold water, you should use less water, which is actually a plus... Note: I forgot to mention, you ...


32

The good news is, you can make pesto almost out of any green using the same process and proportions as with basil -- it just changes the flavor profile. I make pesto-style sauces out of chives, cilantro, kale, arugula... I would not be surprised to find you could make a spinach pesto. Basil tastes very different from spinach, though.


31

If by “noodles“ you mean pasta that comes in the dry form with or without eggs, then yes, you can make that in the slow cooker. There is one caveat though: other than your meat, which won’t be affected by a bit of extra cooking time, pasta tends to become soggy rather quickly - or, at least “quickly“ in slow cooker time. After 30 minutes, plus minus a bit, ...


31

Advantages: You can make pasta in your water boiler. Disadvantages: Hard to clean. Waste of energy, a water boiler is on or off, it will expend full energy keeping the water boiling. Incredibly dangerous, a big fire hazard. Because it's modified to ignore the internal temperature sensor it will keep heating and heating even if all the water is vaporized. ...


30

One important fact to note here is that many spices are oils or oil-soluble. Pepper, for example, will dissolve effectively in oil, and thus the flavor of pepper can be imparted into other things thereby; however, if you attempt to dissolve it in water, you'll mostly end up with the pepper just staying in the peppercorn (if whole or large pieces) or ...


29

According to the CONSORZIO DEL PESTO GENOVESE, which defines what is considered official Pesto Genovese, it does contain garlic. They suggest that traditionally it contained less garlic than the current official recipe calls for - one clove for 600g of pasta versus two. Later on they mention that it contains one clove for each thirty leaves of basil, and ...


28

According to Still Tasty, a site that utilizes FDA, CDC and USDA data, cooked pasta should be fine for 3-5 days in the refrigerator. Use a shallow container or a Ziplock bag to store the pasta, and get it in the fridge within 2 hours of cooking. To keep it from sticking, toss it with a bit of oil. You can reheat it or eat it cold. You can freeze pasta ...


26

No, as far as I know pasta made with squid ink, often called nero di seppia, should be stable, and the ink doesn't normally bleed into the water. From my experience after boiling black pasta, even the fresh kind, the water comes out clear like with regular one, with just a bit of clear starch being left behind. If you boil regular and black pasta mixed ...


25

Pros Any colour you like (even black). With some machines you can make rainbow stripes just like toothpaste tubes do Any consistency you like, and more or less eggs, or just egg yolks. Add baking soda or Kansui to make stronger, more shape-able pasta (not more than 0.5% or it tastes soapy in a sauce) Any flavour you like (herbs, spices, extracts, extra egg'...


25

I've never used ricotta or any soft cheese on my lasagne - I wonder if it is an Italian American convention. I use bechamel sauce, mozarella and parmesan, and it works very well.


24

"Al dente" is used to refer to food cooked so it is still "firm to bite" but not soft This is very important to pasta which should be removed from the cooking liquid just before it has fully cooked through, as like most foods, it will continue to cook after being removed from the heat source Always gently stir your pasta every minute or so while cooking to ...


23

It's par-cooking the pasta, cooling it down (typically an ice water bath), so that when a customer orders, they can significantly reduce the time needed to get the dish prepared for them. Yes Boiling the pasta does two things -- hydrate the pasta, and cook the starch. The hydrating continues while the pasta is resting. (you can also soak pasta ahead of ...


23

The secrets to a good pasta bake are: Pick the right pasta: unless you are making Lasagna, tube shaped pasta is the best choice because it holds sauce, and tends to be thicker. Thicker pasta is better than thin in a bake, because thin pasta will get soggy way too easily. Penne works fine, so does macaroni. I think rigatoni is best, because it has ridges on ...


22

Ah, One Pot Pasta.... As loads of bloggers, authors and cooks - possibly inspired by Martha Stewart and her team - have confirmed: dumping the pasta, sauce ingredients and a carefully meassured amount of liquid in one pot or pan will give you a "pasta and sauce" dish in ten to fifteen minutes. And it works. Sort of. Your instinct matches my experience: ...


19

One of the best reasons to make fresh pasta is to make your own tortellini and ravioli. It is simply impossible with dried pasta, since dried pasta no longer sticks to itself. There are more variations of fillings than the standard "cheese" or "meat" that are otherwise unavailable if you only buy filled pasta at a grocery store.


19

You need 1.1x as much water as pasta for al dente! I measured this myself, cooking penne rigate (in water, not sauce) - 200g of pasta weighed 420g after being cooked and thoroughly drained. The estimate below from the nutrition facts is 1.4x, which probably corresponds to typical American overcooked pasta - a surprisingly large difference from mine. I'm ...


19

Time...lasagna needs to allowed to rest for a while before serving. At least an hour. If you try to serve it straight out of the oven it will slide all over on you. Time will allow the cheeses and other filling to firm a bit to give you the distinct 'layers' that you want to see out of a traditional lasagna. I would even recommend making your lasagna the day ...


19

I would not keep them in water; they will absorb water and get soggy. I'd just drain them and toss them with a little bit of oil, just enough so that they will not stick together and put them in the fridge. A little bit like when you're making pasta salad.


18

I find these gadgets inconvenient, so, I would say no real advantage. I cook pasta in a large stock pot, and remove with a spider to the pan with the condiments. I can even cook several batches in a row this way. I don't really find inserts helpful, and don't need the extra "stuff" in my cabinets. Your point about extra expense, space, and clean up is ...


18

Processed cheese isn't a good replacement for parmesan, it's generally too soft from added oils, and it doesn't have the right flavor. Instead, add more pine nuts, and salt to taste, leaving the cheese out entirely. If you can't find pine nuts then cashews or almonds can be used instead. If you decide to try it use a bit less olive oil to make up for the ...


17

Italy is very protective of its food heritage and there are many examples of recipes being officially codified by various authorities, e.g, the EU designation, Traditional Speciality Guaranteed, was applied to pizza margherita in 2009 and strictly mandates the ingredients that may be used. The recipe for Ragu alla Bolognese doesn't have the weight of the ...


17

The pot at the top with the holes in the lid allows you to drain the pasta without a colander or second container, so you have one less thing to clean. In my experience it's sometimes hard to get the pasta fully drained with one of these depending on the pasta because the holes are too small. The perforated inserts are somewhat similar, you can cook the ...


16

I have found that one egg per one hundred grams of flour works very well. However, the process is important. Here is what I do: Combine the ingredients as you would, either by hand in a bowl, or in a food processor Knead the dough thoroughly until it comes together - NOTE: At this point, it is usually a bit on the dry side Wrap tightly in clingfilm, and put ...


16

It's true. I've done it quite a few times, before the 'no boil' packaged varieties were commonly available (if they even existed ... this was ~15 years ago) Unfortunately, I haven't done it for many years, so I'm quite out of practice. (found out I had a problem with dairy, so lasagne isn't something I make anymore) From what I remember, you needed to ...


Only top voted, non community-wiki answers of a minimum length are eligible