Cooking Tips- Pasta, Rice, Beans & Etc,
Source of Recipe
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Recipe Introduction
Here's some cooking tips to help you cook that perfect dish, Pasta, Rice, Beans, Tomatoes, Cornmeal, Olive Oil and Cooking Oil
List of Ingredients
Pasta…
¨ When cooking your pasta of choice, add a little salt (no more than a teaspoon) to the water. This lessens your chance of water boiling over the side of the pot.
¨ Though we do not recommend that you use oil when preparing regular pasta (it prevents the sauce from coating the noodles later) use a teaspoon or two in the water when you are cooking lasagna noodles. This prevents them from sticking together and makes your casserole easier to assemble.
¨ If you are using pasta in a baked dish, undercook it slightly when you boil it so that it will not be overcooked or mushy after being baked.
¨ If you wish to make a pasta dish with vegetables there is no need to cook the vegetables before hand. Simply add them to your pasta water for the last 4-5 minutes of cooking, making sure the water comes back to a boil. When the pasta and the vegetables are cooked drain them!
¨ Next time you are making a tossed pasta dish, reserve some of the liquid used to boil the pasta. Add the liquid to the dish when you put it back over heat later, the starch in the liquid will act as a glaze and a thickener.
Rice…
¨ When you have leftover plain rice, don't throw it away. Add it to soups, stews or rice puddings later. You'll actually be happy about your leftovers!
¨ Instead of water, try cooking your rice in an equal amount of broth or tomato juice. By the time the rice has cooked, it is seasoned and ready for the table.
¨ If you are not using your rice immediately, undercook it slightly. Remove it from the heat and keep it covered; the steam will finish cooking the rice and it will not be overcooked when you are ready to serve it.
Beans…
¨ Do not try to cook a mixture of dried beans at once. Every bean has a different cooking time, and a mixture will not cook consistently. Cook the different types individually and mix them later if desired.
¨ When serving Unico's marinated bean salad, reserve the liquid. It makes a great salad dressing for greens or pasta salad later.
¨ Try pureeing drained beans with a splash of balsamic vinegar and seasonings for an easy spread or dip.
Tomatoes…
¨ When using canned tomatoes in pasta sauce, puree them with the liquid for a thinner sauce. For a thicker sauce, drain liquid until a desire consistency is reached.
¨ Add diced Unico tomatoes to one of our pasta sauces for a chunkier version. Season to taste and warm.
¨ Next time you are preparing sausages or meatballs in the oven try simmering them in diced Unico Italian flavored tomatoes. When it comes out of the oven, the meat and flavored tomatoes have combined to form a savory dish that is ready to serve with pasta or rice.
Cornmeal…
¨ If the cornmeal (polenta) is too thick, try adding chicken or vegetable broth instead of water. The flavor is pleasing and adds something different to this popular Italian dish.
¨ When preparing a firmer style polenta, make sure that the board or surface that you are using to spread the cornmeal batter on is slightly wet. Without this coating, your polenta will stick and fall apart.
¨ Next time you make firm style polenta, why not try it on the barbecue! Simply coat the pieces with olive oil and any spices that you would like and grill it over a medium-low flame for 3-4 minutes on each side. The polenta should be crispy around the edges and have light grill marks when it is finished. Serve it as a fabulous side dish or top it with a thick vegetable stew.
Olive Oils…
¨ When using olive oil in salad, always start with an amount that is smaller than what you actually need, then add more to taste. Olive oil is renowned for its flavor and a little goes a long way.
¨ When preparing pasta, try something new and skip the usual tomato or cream sauces; opt for an olive oil toss instead. Simply sauté vegetables and herbs of your choice in a generous amount of olive oil and add cooked pasta to the mixture. Transfer your dish to a platter; add a dash of cheese and freshly ground pepper and it's ready to eat!
¨ Keep a bottle of olive oil on your kitchen table instead of butter or margarine. It makes a great addition to many dishes and you will find that you will end up using less than you would butter or margarine. Olive oil makes an excellent accompaniment for vegetables, dense breads etc.
Cooking Oils…
¨ If a recipe you are preparing requires peanut oil and you find yourself without it, try this easy trick. Substitute an equal amount of Cooking Oil and add a touch of smooth peanut butter (to taste). You will not be able to taste the difference!
¨ Most cooking oils have more uses than frying or baking. If you prefer a milder dressing on your pasta or green salads, try Vegetable or Sunflower oil instead of Olive oil next time. You may be pleasantly surprised!
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