How to cook perfect pasta every time
by Shauna Hanus Finally you can stop wondering how do I cook my pasta. There are a few simple rules to follow that will have you cooking pasta pleasing meals each and every time.
First and most important use plenty of water. Using too little water will make for sticky gooey pasta. You should start with about 4 quarts of fresh cool water. This means take out that big spaghetti pot and stop using your favorite sauce pan. As you portion out the pasta you should cook about 2 ounces per person. Bring the fresh cool water to a rolling boil. Once the water is boiling, but before adding the noodles, add 1 heaping tablespoon of salt for every four servings. Always add the salt to the water. If you wait until the pasta is cooked you will end up with salty noodles. By adding the salt now the pasta can absorb the salt and your pasta will taste better. Finally add the pasta, allow the water to soften the noodles and stir gently. Never allow the noodles to stick to the bottom of the pan.
Angle hair pasta and spaghetti should take about 8-10 minutes to cook; heavier noodles such as penne can take up to 20-25 minutes. To test for doneness just scoop out one noodle and taste it. You can cook the noodles a couple of minutes longer for softer pasta.
Once the pasta is cooked drain it in a large colander or strainer. Immediately pour the pasta back into the hot pot it cooked in. Never run the pasta under water, this only serves to weaken the taste. In the pot mix a small amount of butter and sauce in with the pasta. This will keep the pasta moist until it is time to serve. The sauce should be added in larger quantities at the table or as you are serving.
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
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How to Set A Formal Table
By Mary DeMello Throwing a formally dinner party doesn’t need to be a stressful occasion. You can really impress your family and friends and make even Miss Manners proud if you know how to host an event properly. And, if you know how to set a formal table, your food will present in a much more appealing way.
There are several items that you will need to set a completed table. Formal dinnerware, along with a complete set of flatware will make for a nice looking table when used along with fine glassware and table linens.
• Dinner plates need to be centered in front of each chair, if using placemats, they should be center in front of each chair with the dinner plates centered on the placemats
• Soup bowls should sit on top of each dinner plate
• Salad plates are placed to the left of and just above the forks or on top of the dinner plate, if there is no soup to be served.
• The bread plate should be placed to the right and slightly above the salad plate.
• You can also bring each course’s plates out with that serving of the meal, so that each appropriate plate is placed on top of the dinner plate with each specific course. For example, soup bowls are placed and removed, to be replaced with salads plates, etc. Get creative with how you fold your nalpkins and make your table elegant and original!
• Napkins can be placed on the plate, under the forks, or inside the drinking glass.
• Water glasses are placed to the right of the knife. Wine glasses and other drinking glasses areplaced next to the drinking glasses.
• Cups and saucers are put near the knives, or can be brought out after the meal, if coffee or tea are only being served with dessert.
• Silverware that is used first should be the furthest away from the dinner plate so that your guests will be using their flatware from the outside and work towards the plate.
• Forks are placed to the left of the dinner plate; knives and spoons go to the right.
• Knives should be placed with their cutting-edge toward the dinner plate, except the butter knife which should be laid flat on a bread plate.
• Utensils should be about 1/2-inch away from the plate or each other, and they should also be lined up evenly from their bottoms. Each course should have its own utensil, but don't overdo it.
• Dessert silverware can be originally placed at the table setting if you wish. The dessert fork or spoon should be centered above and parallel to the dinner plate.
And remember to relax and enjoy the company of your friends and family, After all, isn’t that the reason you decided to invite them in the first place?
Mary DeMello is the manager of Cooking Supply Company where they sell all the products needed to for both formal and informal dining. You can check out her store at http://www.cookingsupplycompany.com |
