the trick to not let it overcook

Cooking pasta in advance and presenting it as if it were just cooked is possible. We explain how to do it through a very easy method.

It happens that you don’t have much time to dedicate to cooking or you want to go home and don’t want to spend too much time between pots and ladles. However, a nice plate of pasta can never be missing, whether it’s for lunch or dinner. The solution to your problem is to cook the pasta in advance, without overcooking it. Do not fear, implementing a little trick you will be able to get a result as just donewithout the danger that the pasta may be overcooked.

Pasta cooked in advance
Pasta cooked in advance

The best tricks for cooking pasta in advance

To optimally preserve the pasta, after cooking it, you need a few ingredients. First, get some quality pasta made with durum wheat flour. Fill a saucepan with cold water and salt it. Put it on the fire to bring the contents to a boil. At this point, dip the pasta into the bowl.

So far so normal, but now comes the fun part. You have to cook the pasta for half the expected time on the packaging. As soon as it reaches half, turn off the stove and drain it. Try to place it right away under a stream of cold waterto stop cooking.

At this point, the cooked product may release starch and stick together. To prevent this, pour it into a container and add a couple of tablespoons of extra virgin olive oil. Mix and put in the fridge. That way, you can keep it too for 3 days! If necessary, mix it with the sauce and a ladle of boiling water. When the water evaporates, you can serve.

The freezing method

In addition to anticipating the cooking of pasta, there is another trick to always have it ready. To preserve fresh pasta, especially if filled, it is of freeze it. Once prepared, let it rest for a few minutes. Distribute it on a tray, floured, and put in the freezer to freeze, keeping each piece away from the other. Once frozen, you can combine them in bags. That way, you can keep it too up to 3 months.

Do you want to know the secret of great chefs? In restaurants there are gods specific kettles and large, which help to cook large quantities of pasta in special baskets. These are equipped with a continuous water exchange system, which allows the evaporated water to be recycled with the one added later. The amount of salt to add is calculated on the basis of the liters of water used.

And there it is video recipe with all steps:

Do you already know the absorption cooking technique?

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