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Tips & Tricks
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This section contains tips and tricks I learnt from my new cooking experience.
Some may seem “obvious”, but people who are learning to cook, it may be a “lightbulb” moment.
As this site also talks predominantly about Italian food, I’m also trying to educate new cooks (like me), things we do that we think are the standard procedures but are actually wrong, for example, adding oil into the boiling water to cook pasta.
What did you learn from Gordon Ramsey?
Taste your food!
Wonder if it’s sweet enough? Taste it!
Do you think this is salty enough? Taste it!
Is the pasta al dente? Try it!
Wonder if it’s sweet enough? Taste it!
Do you think this is salty enough? Taste it!
Is the pasta al dente? Try it!
About cooking “al dente” pasta…
Pasta you buy usually tell you the cooking time required to get “al dente”. Celebrity chef Gino D’Acampo likes to tell people to cook it for whatever it says on the packet minus 1 minute.
That’s actually a good suggestion but the best I found? Pick up one small strand and actually taste it!
It’s a good idea to test the pasta about 2 minutes before “al dente time” - you have time to cook it a few seconds more. If you leave it too long and the pasta becomes too soft, there’s nothing you can do to get al dente again unless you cook from scratch again.
That’s actually a good suggestion but the best I found? Pick up one small strand and actually taste it!
It’s a good idea to test the pasta about 2 minutes before “al dente time” - you have time to cook it a few seconds more. If you leave it too long and the pasta becomes too soft, there’s nothing you can do to get al dente again unless you cook from scratch again.
What type of prosciutto to buy?
When I first had prosciutto, I thought it was “ok”. It’s kinda raw and chewy and if you have it on a piece of bread, you often have to use your fingers to grab it and pull to break it.
Then I had one at an Italian deli. Wow!
So here’s the low-down: where possible, get the prosciutto actually from Italy.
The other secret: get the “fiocco”, which is nearer to the back of the big piece of prosciutto that they cut from. Ask them to cut it very thinly for you.
You’ll like prosciutto a whole lot more!
Then I had one at an Italian deli. Wow!
So here’s the low-down: where possible, get the prosciutto actually from Italy.
The other secret: get the “fiocco”, which is nearer to the back of the big piece of prosciutto that they cut from. Ask them to cut it very thinly for you.
You’ll like prosciutto a whole lot more!
Is pasta brand important?
Yes! Definitely! Without a doubt!
What’s with the use of anchovies in your recipes?
The brown anchovies are salty. They melt in the pan when you cook them with no fishy taste.
I’ve been using anchovies as my salt. That is why you may see salt mentioned in the ingredients of a recipe but not actually used in a recipe. I’ve found 8 big pieces of anchovy fillets is just about enough saltiness for 4 people.
I’ve been using anchovies as my salt. That is why you may see salt mentioned in the ingredients of a recipe but not actually used in a recipe. I’ve found 8 big pieces of anchovy fillets is just about enough saltiness for 4 people.
What about white anchovies?
White anchovies are quite different to brown anchovies.
They are usually marinated in vinegar so they are not salty at all but sweet and tarty and just so yummy!
I like to wrap a slice of prosciutto around the white anchovies and….
Go on, give it a try.
They are usually marinated in vinegar so they are not salty at all but sweet and tarty and just so yummy!
I like to wrap a slice of prosciutto around the white anchovies and….
Go on, give it a try.
Which are your latest recipes?
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Tips & Tricks | Simple food...