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For pasta in Russia are quite familiarly. Bach them in a tiny saucepan, boil for 20 minutes, then rinse for a long time with cold water from the tap. Or worse - hot. And then they wonder why a slimy monolithic piece is on a plate, and not a crumbly mass.
How to cook pasta so that they do not stick together? Each hostess has its own tricks. But some many years, cooked pasta wrong, over and over again making mistakes.
What pasta to choose
In Soviet times, pasta was made from the worst flour. The color of raw was off white or gray. And no tricks helped. After cooking, a sticky, unappetizing mass was obtained. Butter was put into it, washed with plenty of cold water, fried in vegetable oil. And still it was a gray slippery bar.And besides, the nasty, not only externally, but also to the taste of this mash was a little like good pasta.
Correct pasta should have a light golden, cream or yellow color. Such a product is difficult to spoil, but possible. If you try hard. There are recommendations to look for a phrase about durum wheat on the package. You can write anything you want. Focus on color.
Not everyone has the opportunity to bring to the table this Italian pasta. But even among Russian producers there are quite normal ones that make good raw materials for our dishes.
How much water is needed for cooking pasta
If desired, you can cook and 500 g in a standard kettle of 3 liters. Yes, and with dumplings. You can learn the recipe from any average Russian student.They know a great many of these.
In some recipes, it is recommended to lubricate the walls of dishes with any oil. And only then pour water. This is to pasta not stuck together. Immediately obvious, physics was not taught. Oil is lighter than water. Is always. It will just float to the surface. So why extra movement? It will be easier to splash some oil directly into the pan.
How long to cook pasta
They recommend again to look at the package. The manufacturer knows for sure. And here is the trick. Pasta must be tried. Not with your fingers, as some sources advise. Well, you crush her and what you should feel? And not by sticking to the plate. Even an undercooked dough will stick if it is slammed into it on any surface. Mouth must try.
It's simple: catch a couple of things, blow and try. Only here we do not need foreign aldenty. Everyone's teeth are different, taste preferences too. Check the readiness of their feelings. The pasta is soft on the outside, and hard on the inside - they will have to boil for a few more minutes. The dough is spreading in the mouth, before reaching the teeth - to rush late, digest, you will not save. The pasta is pleasantly springy, there is no hardness anymore, springy ones - rather, turn off the fire, now is the perfect moment.
Starting to try the dough should be 2-3 minutes from the recommended time on the package. At least some benefit from it. Let's say it is written 10 minutes. So after 7 minutes from the start of cooking can be enjoyed. Suddenly it's time to merge?
Do I need to wash pasta
If you are cooking 100 g at a time, then it is optional. You eat them right away. But when a party is being prepared at the same time “so that it remains for tomorrow”, it will have to be flushed. Even super-Italian products can stick together if not consumed immediately.
Just do not need a five-minute rinse with hot water! It is enough to fold in a colander and quickly pour cold. Pour once, not open the tap and keep the colander under the stream. That is, at the ready should stand a bowl of cold water. Splashed, mixed, allowed to drain.
Why is pasta washed with cold water? Because you need to stop the cooking process. Indeed, after reclining to a colander, it is still ongoing. And quick rinsing with cold water stops this process, at the same time allows the dough to remain hot.
Is it necessary to break spaghetti
Remember childhood. Spaghetti never cooked whole.They are always broken into smaller pieces. And what a pleasure it was to drag a whole macaroni from under my mother's hand and gnaw it raw!
With the advent of Italian recipes in Russian cuisine, the situation has changed radically. Now it is fashionable to cook whole spaghetti. Yes please! Do as you wish.
Of course, long spaghetti look beautiful when serving dishes. That's only if you offer such a meal to a child ... who is not quite masterly owning a fork yet ... Be prepared to find pasta anywhere. On the table, floor, ears, hair, in the hands. But not in the mouth. Do not leave and break.
It happens that your man does not recognize the plug as a tool for food. Sometimes it happens. Here, try to give him whole spaghetti. We'll see what happens when he gets enough of a spoon. No assurances that eating in Italy this way will not save you from the righteous wrath of the second half.
So just act on the situation.
How much salt is needed and when to put it
The recommended dose - 1 tbsp. l without top on 3 l of water. Put it only after boiling. Here again we recall the school course of physics. Salt water will boil much longer fresh.But if you take the time, then you can put it right in the cold.
Some even replace salt with bouillon cubes. This is perfectly acceptable if the pasta is prepared for savory dishes. Because the sweet casserole with the taste of seasonings and the aroma of mushrooms or meat is quite an amateur.
Classic recipe
Prepare for the constant presence of the pan for the entire cooking of pasta. Because you just have to turn away and they strive to run away, then stick to the bottom, then stick together. Do not be afraid. Do it once and you will already know what and how.
It will take:
- saucepan, spoon, colander
- water 1 l
- macaroni 100 g
- salt 1 tbsp. l
- vegetable oil 2 tbsp. l
- bowl of cold water 1 l
Sequencing. In a saucepan pour water, put on a strong fire. Bring to a boil and allow to boil for 1-2 minutes. This will allow unpleasant smells to come out of it, if plumbing was used. Then add salt and butter, stir. Pour pasta and begin to stir with a spoon.
Do this until the dough stops sticking to the pot. It usually takes 2 minutes. During this time, usually boiling water resumes.The fire is removed to a minimum, periodically glances in the saucepan. If a foam appears, it must be removed. During cooking, once again mix the contents of the container.
After 5-7 minutes you can try the dough. How to do it is written above. Are the pasta ready? Turn off the fire, poured into a colander with water. Pour cold bowl out of the bowl, mix to make the glass excess liquid and serve it to the table.
Some recommendations
- If you are going to cook vermicelli, then the cooking time is no more than 4 minutes.
- Never cover the pan with pasta. Foam from them runs faster than milk. Do not watch, you will also wash the plate.
- Often, pasta behaves well during cooking, and after it they stick together. Stir them more often, already in a saucepan until cool. About 1 time in 15 minutes. Then they will not stick together.
- In some recipes it is written that it is necessary to eat pasta only freshly brewed. Allegedly, the next day, when they reheat, they lose their taste. Stupidity. The whole country at least once ate yesterday’s pasta. No one vomited from the "loss of taste."Or serve your child freshly cooked with sugar instead of yesterday's, fried to a crispy golden crust. What will he tell you?
- No matter how well the macaroni is cooked, when they cool down they will still stick together. To prevent this, immediately after cooking, add a little oil to them. Melted creamy or vegetable, it does not matter. And mix. After 15 minutes, stir them again right in the saucepan. And then after half an hour again. So even after cooling, they will remain crumbly.
How to cook pasta so that they do not stick together? Follow the recommendations, try to readiness and often mix. Then even pasta from the worst flour will not turn into one big piece of boiled dough.
Video: how to cook pasta in the pan
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