I recently had dinner at Manuel's - a yummy Mexican restaurant in Austin, Texas. Outside the restroom area was a cork-board holding a bunch of letters from various organizations thanking the restaurant for hosting or catering an event.
It struck me that the shorter handwritten note stood out and seemed more sincere than the longer typed out letters.
Just thought I'd share.
Sunday, August 7, 2011
- Don’t add oil to the pasta water. It will make your pasta slippery and the sauce won’t coat it well.
- Don’t add the salt to the water, till after it boils. Salt slows down the time it takes to come to a boil. Also, salt leaves deposits in the pot if you add it before boiling.
- Cover the pot while boiling. It will come to the boil faster. But uncover when you add the pasta.
- Don’t add the pasta till the water has reached a rolling boil.
- Always save some of the pasta water in case you need it to thin out your sauce.
- Stir the pasta occasionally, while boiling, so it won’t stick.
- Under cook your pasta, so you can add it to your sauce and have it continue cooking together.
- Don’t drain your pasta too much and certainly don’t rinse it. The sauce will coat it better if it still has some of the starch on it. Lasagna is different. Do drain it. Do rinse it. Do dry it on a towel.
- You don’t have to cook lasagne noodles. Just soak in hot water for about twenty minutes. (I spill out the water and add new hot water, half way.)
- 4 oz. (weight) small pasta (penne, shells, macaroni etc.) = 1 cup dried = 2 ½ cups cooked.
- 4 oz. (weight) long pasta (spaghetti, fettucine, angel hair etc.) = 1” diameter = 2 cups cooked.