Kitchen Hints and Tips - Let's list them!

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  • Katmiller73
    Katmiller73 Posts: 99 Member
    If your bananas are getting brown, freeze them in the skins in the freezer. when a recipe calls for 1 ripe banana, just let it thaw, peel and mash
  • MindfulVegana
    MindfulVegana Posts: 38 Member
    These are very good tips:tongue:
  • ckish
    ckish Posts: 341 Member
    - Instead of adding oil to your water when you are boiling pasta, spray the top surface of the water in the pot with some cooking spray - save those calories

    myth skip it all... having oil floating on the op of the water does absolutely nothing to your pasta... the pasta is under the oil... the oil and water is drained off... pasta never meets said oil...
    *shrugs*

    LOL! I was going to say the same thing. The key to good pasta is to salt the water and then get the water really boiling before you put the pasta in. Gummy sticky pasta happens when the water is too cool. You want to salt the water first so the salt dissolves because this way it will absorb into the pasta. Salting cooked past is too late - it won't absorb so the flavors won't get enhanced. Salt the water first and you'll have very tasty pasta and won't have to add any salt to the dish later, so you'll end up using less salt over all.

    The point of the oil is not to effect the pasta. Although you are correct that the oil does not touch the pasta and has no effect on it. It does effect the surface tension of the water. Some pastas release a lot of starch into the water which can foam over if you are not using a big enough pot or sufficient water. (ie college students who might not have access to a large enough pot or spaghetti cooker.) The oil lightly sprayed on the top of the water changes the surface tension so the starch bubbles can't form. It's not a myth it is physics. Then again some people think going to the moon is a myth too. Go figure...

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