Save Time in the Kitchen. Cook Pasta the way Restaurant Chefs Do – Food
Save Time in the Kitchen. Cook Pasta the way Restaurant Chefs Do
Skip Lombardi
Have you ever wondered how a restaurant can get a dish of pasta to your table in about four minutes when you know it takes ten minutes just to cook the pasta Does the water on their stoves boil at a higher temperature than the water on yours Do they know a trick that you dont As a matter of fact, they do.
They parboil, or partially pre-cook their pasta; so when an order comes in to the kitchen, a cook can turn out a dish of perfectly al dente pasta in a minute or two. Pre-cooking is a worthwhile technique for home cooks, because it enables them to pull together a great sit-down meal in practically no time, no matter how busy their day may have been.
Its also a great method to use when you plan to serve pasta for a crowd. I once catered a party for fifty, where I had a "pasta bar." With the assistance of one helper, and two propane burners, I served fifty portions of freshly cooked pasta al dente without holding anyone up in the buffet line.
To parboil pasta at home, bring a large pot of salted water at least six quarts to the boil. Add one pound of pasta and stir until the pasta wilts in the case of spaghetti or linguine and becomes submerged. When the water returns to a full, rolling boil, cook the pasta for exactly two minutes, then drain, shock in ice water, and drain again. Note: Strand pasta like spaghetti or linguine will be brittle, so handle them with care.
Place the pasta in a container large enough to hold it, then add enough olive oil to just coat each strand. Cover and refrigerate until needed. Parboiled pasta will keep, refrigerated, for four to six hours.
Note: Coating pasta with olive oil flies in the face of conventional wisdom that says, "Never coat pasta with olive oil. The sauce wont adhere to the pasta." Well, conventional wisdom aside, sauce sticks to parboiled pasta like glue. What else can I say
When its time to cook dinner, bring a large pot of salted water to the boil, add the pasta Youll note that the pasta has softened over the time youve had it refrigerated. This is perfectly fine., cook for one or two minutes, then drain in a colander. Be sure to taste after a minute or so. The pasta cooks quickly. Serve as you would any pasta that you had cooked for eight to ten minutes.
Again, this is a great, worthwhile technique to use at home, because you can parboil the pasta at a time of day when youre not juggling three or four other tasks, like preparing a sauce, or a salad. And when its time to prepare the rest of dinner, youll feel more confident in the outcome, because you can focus more of your attention on the other parts of the meal.
Try this technique once, and you could be hooked. You may not be serving fifty or sixty people per night, but youll be cooking just like a chef in a neighborhood Italian restaurant.
About The Author
Skip Lombardi is the author of two cookbooks: "La Cucina dei Poveri: Recipes from my Sicilian Grandparents," and "Almost Italian: Recipes from Americas Little Italys." He has been a Broadway musician, high-school math teacher, software engineer, and a fledgeling blogger. But he has never let any of those pursuits get in the way of his passion for cooking and eating. Visit his Web site to learn more about his cookbooks. http://www.skiplombardi.com or mailto:info@skiplombardi.com.
The Fruits Of Summer – Food
The Fruits Of Summer
News Canada
Peaches, plums and nectarines are a rite of summer - and a must for healthy summer skin
NC-Its a sure sign of summer: mounds of sweet, juicy peaches; plump, flavorful plums; and aromatic nectarines that seem to arrive with the warm days of late spring and leave with the first cool autumn breezes.
Perhaps its just a coincidence that these same peaches, plums and nectarines - long considered a delicious source of nutrition like most fruits and vegetables - are also important sources of antioxidants, essential for maintaining healthy skin. When the sun begins to shine, these fruits begin to work their magic.
A recent study conducted by the University of California - Davis found that these three summer stone fruits are rich in phenolic compounds which act as antioxidants, and include ascorbic acid Vitamin C, carotenoids orange or red colored substances found in many fruits and provitamin A/beta-carotene.
Heres how antioxidants work to protect the skin. Photoaging - skin cha
Potato Salad with Lobster and Shrimp – Food
Potato Salad with Lobster and Shrimp
News Canada
1 lb Yukon Gold potatoes, peeled, cooked and cubed
3/4 cup Summersweet Lobster and Shrimp Dip or Chicken Cilantro Dip
1/4 cup light mayonnaise
1 small red bell pepper, coarsely diced
1 small green bell pepper, coarsely diced
2 stalks celery, coarsely diced
1 stalk green onion, finely chopped
1/2 small red onion, finely chopped
1 tsp salt
Freshly cracked black pepper to taste
Italian parsley for garnish
Mix 3/4 cup dip with 1/4 cup mayonnaise. Place cooked, cubed potatoes in a medium bowl. Toss with dip/mayo mixture as desired. Add remaining ingredients except parsley and combine well. Chill. Prior to serving, garnish with parsley. Serves 4 - News Canada
About The Author
News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.
News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.