Spaghetti is undoubtedly one of the most famous Italian dishes, and the most common way to cook it is to take a deep pan, fill it with cold water and wait until it boils, then add the spaghetti. Apparently it is not the right way, here is how it will now cook!
It seems that we have learned badly how to prepare spaghetti all our lives, there is a method that speeds up the cooking process and also provides a liquid that can be used for sauces.
The effective method for cooking spaghetti
The first thing you need to do is use a frying pan instead of a deep pan. It sounds strange but it is really effective. Then take the spaghetti and put it in the pan, then pour cold water over it to cover the full amount of spaghetti.
Cold water will prevent spaghetti from sticking, and you will add less water than you usually do, because this time you're using a frying pan instead of a deep pan.
The pasta will cook efficiently, and you can then use the water for other dishes or sauces. It's much simpler as a cooking method, it saves time and energy.
In order to help you make delicious and tasty dishes by saving effort, time, and getting the best results, other tips exist for preparing your favorite dishes.
Other cooking tips
Slow roasting
This method makes the most of the flavor of the vegetables and ensures a uniform finish on a large part of the meat. Fast, high heat can dry out the exterior before the center is cooked. You will need time. Even tomatoes become tasty because the low heat slowly removes the water and concentrates their flavor. They are excellent in a simple pasta salad or served with ricotta on toast.
Poach
Not to be confused with boiling, poaching is the art of cooking in a flavored liquid kept on a low heat. The result: a well seasoned and moist dish. Pocher provides greater flexibility to cook a food, making it a great technique for plump chicken breast or fish fillets that can easily cook, or cook unevenly over high heat. The broth slowly aromatizes the dish during cooking, so do not skimp on the seasoning. Green onions, spices and fresh herbs are good additions.
Bleach and cool
The best way to preserve the color and nutrients of vegetables is to boil them briefly in water (blanch) and then cool them quickly in cold water containing ice cubes. This technique also helps to firm the flesh of a fruit by peeling the skin, which facilitates the peel (peaches or tomatoes, for example). And it also works for herbs: Blanch and sauté the basil before making a pesto for a sauce that keeps the color light green. Even after being mixed with hot pasta or kept for several days.
Macerate
You probably know the pleasure of macerating fresh summer fruits, putting them aside to soften them in a sugar coating to extract the tasty juices. But this tenderism technique also works with salty foods, using salt instead of sugar. Rub the kale leaves with salt and lemon juice will soften them for a raw salad. Macerating the onions in a bath of salt and vinegar will soften their flavor and also darken their color.
