FoodPasta Water: Here's Why Rachael Swears By This Ingredient
The 5-Ingredient Pasta Salad We're Inviting to Every Summer BBQ
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re making a side dish that’s good enough to eat for dinner. I love mayonnaise and I love pasta, but I don’t love mayonnaise-y pasta salad. Probably for the same reason that I don’t love mayonnaise-y potato salad: These side dishes often appear at warm-weather, crowded-backyard, sticky-sweaty occasions, where I’d always prefer something a little brighter and lighter.
Rach talks aboutfor your sauce quite often, but does the rule apply to ALL sauces ( , , , etc.)?
Here's what she had to say!
"[Starchy pasta cooking water] is an ingredient in every sauce," Rach explains. "It marries the sauce to the pasta."
"You want all of the pasta to taste like all of the sauce," she continues. "So whether you're marrying pesto, red sauce or a white-based sauce, you need that starchy liquid to get everybody to get along and come together."
The most popular pasta salad of the summer has a surprising secret ingredient
It’s briny and bright!
Plus, "this is why we salt our water before we cook pasta," she says.
Pro Pasta Tip: Always undercook your pasta by 2 minutes — or at least 1 minute — because you're supposed to be tossing the pasta and sauce altogether, allowing for carryover cooking. So, drain your pasta 1 to 2 minutes before what the package suggests for
How To Keep Lasagna From Being Watery, According To Rachael.
The key to preventing lasagna from getting watery is the type of pasta you use, Rach says.
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