Say goodbye to mushy pasta and limp vegetables.
that looks so colorful on the picnic table, but turns out to be a sloppy mess. The pasta is mushy, the veggies are limp, and now you’re wishing for a dog to discreetly feed under the table.
Drop in the pasta, stir it every few minutes to keep it from sticking or cooking unevenly, and set a timer for a minute less than the package directs. Then test it.Cooking pasta that will be chilled has its own pitfalls. When testing your pasta, rinse a piece with cold water to completely cool it before taking that crucial bite.
Andrew Ross, a cereal chemist and professor of crop and soil science at Oregon State University, gave me the lowdown on why: “All starchy foods will feel tender to the bite while hot, but can become firmer when cold. It is starch recrystallization, or retrogradation. The starch molecules start to bond together as the food cools, creating a stronger matrix.”How To Marinate It
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