OK now… I cook my spaghetti in a small pot, and YOU DONT break it in half! You twist your spaghetti bundle slightly, so they will "blossom" when you drop them in the pot so their bottom half that is in the water do not stick. And after 30 seconds, when the bottom half softens a little bit, you can twist the rest of the pasta into the pot. Easy. 👌
It makes sense that a sharper knife would help for two reasons. One is it's faster, and two is that a sharp blade makes a cleaner cut so less of the onion is getting crushed, hence the lower release of gases. It's the same reason why paper looks so mangled after cutting with safety scissors, but really nice with a good pair of shears.
Anthony : Aka the pink shirt guy Anna : your friend that make delicious food Lorenzo : your teacher aka school dad that keep forgetting lots of thing Rose : a mom that everyono love Frank : ur cool uncle
I have to disagree about when to add meatballs. I put mine in right at the getgo while they are still warm from the oven. That gives them time to absorb more of the sauce ( gravy) and are more tender and flavorful
If you don't want to cry due to chopping of onion than 1)chop the onion in half and dip it into vinager or water for 25 hrs 2) ta da result is when you chop the onion you dipped into the water or vinager the acid in the onion that makes our eyes teary will be removed
I eat cut spaghetti for the same reason I don't eat sushi with chopsticks, I put something on my fork or spoon and eat, still unsure what difference it makes besides not having extra steps or inconveniences
I was told not lubricate pasta for serving purposes but instead for the purpose of being able to get the pasta out of the container it has put in the fridge in. Here's the twist. Do it with butter or margarine. Something that has saturated or trans fat to give the sauce an adhesive boost to something that is slippery. Is this practice with butter or margarine better or worse for taste?