Pasta is one of the most popular dishes just because most of the meals we prepare is undemanding for a time spent at the plate. And then: there are few people who can really spoil such lunch. Yet we have one trick to help you cook a real pasta delicacy.
It has also happened to you that you have been throwing some remnants for years, thinking that it is a waste to find out what treasure you were deprived of? Often it is a material that can be used as a natural fertilizer in the garden. In this case, however, it is an addition to food, which crowns our kitchen efforts. What is it and how to use it?
Watch also the youtub video from Serious Eats:
Source: YouTube
Minor change, big difference
Let us recap the normal preparation of pasta in most families: pour the selected shapes into a pot with plenty of water, add salt (and we do not spare salt, the Italians have taught us), wait for the pasta Al dente and then pour the water left in the mug. Yes, this is the right procedure – only with one reservation. According to Italian chefs, it should be at least a slight crime. We will explain why…
Voda nad zlato
The pasta is full of starch, which is released from their surface during cooking into water. Therefore, after the end of their preparation, it is cloudy (and that is also why we should not cook the noodles directly in the soup if we want to have a broth sparkling clear). In the case of the past troops are the main raw material or side dish to the meat with sauce, we can successfully use the water with the water, so pour it into the next pot instead of the sink.
Thicken the sauce
The next procedure will be very simple. Prepare the sauce that you cook for pasta as ever, whether tomato, cheese, herbal, or any other foundation. Add several tablespoons of water to the pot that we are talking about.
Simple principle
What happens? Salted and starch full of liquid perfectly, but gently, connects all the ingredients in the sauce in a uniquely smooth sauce of pleasant consistency. It is a simple trick, but the chefs use even in the best hotels.
On the plate instead of the sewer
In addition, the water that remains after cooking pasta has the ability to bring the tomato sauce to perfection by knocking their possible acidity without suppressing their distinctive characteristic taste. Isn’t that great? Indeed, so many times the raw material, which has so far ended irreversible sewer, can also be used in other dishes – for example, cream soups, or as an addition to bread dough.
What do you think, will you try it too? The kitchen often decides the details that separate the Michelin chef from the others. Maybe you get at least one imaginary rare star from your family for such pasta.
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