Cooking For Beginners - 9 Pasta Tips and Tricks

Cooking pasta, for some, is a daunting challenge. For instance... a cousin of mine cooked pasta for so long... it came out of the pot in one big clump every time.

If you're pasta isn't turning out... the following tips should help you to get fantastic results every time.

1. How much pasta per person? This always seems to be an issue for everyone. Only you know your family's appetite... but... here is the rule of thumb. A one pound box of pasta will serve 4 big eaters. If you are preparing other dishes to go along with your pasta, a one pound box would easily serve up to 6 people. Note: One cup of uncooked pasta equals two cups of cooked pasta.

2. How to salt pasta? I add a lot of salt to my pasta water. I am told, that it should taste like the sea. Taste the water after you've added the salt... the salt taste should be noticeable.

3. Should the water be boiling first? Yes! Bring the water to a vigorous boil before adding the pasta... a boil that you cannot stop by stirring.

4. How much water to cook the pasta in? Make sure the pasta has lots of breathing room. You want the pasta to have enough water to move around freely so it can absorb the water. If there is not enough water, the pasta will stick together and become gooey. Also, you will find uncooked pieces that have stuck together.

5. How to add pasta to boiling water? Slowly add the pasta to the boiling water. Ideally, the water should not stop boiling. If the water stops boiling just stir the pasta until water begins to boil again. This prevents the pasta from sticking together.

6. How to tell when pasta is done? The best way is to taste. Read the directions on the package and, I would suggest, check for perfect 'al dente' texture during the cooking time. Pasta is cooked enough when it is "al dente"... meaning... it has a little bite to it. You have cooked it to long if it is sticky.

7. Should I rinse pasta?  Some people like to rinse the pasta if it is being used in a pasta salad ( I don't bother ). The choice is yours. Why not try it both ways. Don't rinse pasta if you are adding a sauce... you will want to keeps its starchy texture so the sauce will cling.

8. Draining pasta? Most people drain all the water... this could be a mistake. Keeping a little bit of water will prevent sticking. Also, the sauce will blend in better. I always keep a small amount of the pasta water just in case the pasta becomes too dry.

9. Heat your serving bowl! It is a good idea to serve your creation in a warm serving bowl. It's a nice added touch.

Notes: Never cook two types of noodles together because each type has a different cooking time. One more thing... if noodles are used in a casserole, under-cook them slightly because they will finish cooking in the oven.

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Cooking for Beginners - 8 Tips For Making Fabulous Sauces

Did you know...

That sauces were originally created to mask foods that were starting to go bad. This was done well before refrigeration was available. Today, I'm happy to say, we use sauces to compliment food.

The art of sauce making has changed considerably over time and, with the introduction of new cuisines, the variety of sauces is endless.

While there is a huge array of recipes available, don't be afraid to come up with your own creations. Have some fun!

Okay... enough chat, here are 8 tips for you.

1. The first step is, have all your ingredients ready to go before you start cooking. This is called Mise en Place... which means getting organized! The last thing you want is for your shallots to burn while you're running off to get vegetable stock for deglazing.

2. You will come across recipes that call for 'reducing'. This simply means that you will cook down the liquid (stock or wine) until there is a small amount left in the pan.

3. You will know the sauce has reduce enough once it reaches a certain thickness. If the reduction is thick enough to coat a spoon, you can be sure it is ready.

4. Sometimes the cooking directions will tell you to 'reduce by half'. You will have to eyeball this... don't worry about measuring it out. Just a rough guess.

5. Watch the cooking process very carefully because the reduction can burn easily once it reaches a desired consistency. Don't leave it unattended.

6. At the end of the cooking time, a small scoop of butter can be added. This gives the sauce extra flavor and a smooth texture. The recipe will tell you this so don't worry about forgetting this tip.

7. Most sauces should be used right away... if not serving immediately, keep sauce in a warm place until serving time. You may want to cover with a plastic wrap so a skin doesn't form on the top.

8. Important ingredients to have on hand for making great sauces.

Vegetables -----Shallots, leeks, mushrooms, onions and garlic.

Herbs -------all types, fresh and dried. Fresh is preferred.

Condiments ----oils, mustards, vinegars.

Dairy -------cream, cheese, milk, butter, yogurt, creme fraiche,

chocolate and mascarpone.

Meat products --bacon, pancetta and anchovies.

Alcohol ------sherry, brandy, port, wine and vodka.

Stocks and Glazes --- store bought stocks and glazes are readily available and are nice to have in your pantry. They add a tremendous about flavor.

Most of these ingredients are easy to find in your local super market or specialty stores. I urge you to do some experimenting and, above all, have fun.

Just curious... what sauce are you going to try first?

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