But I mention it because I don’t want to be responsible for ruining your non-stick cookware. This could be an old wives’ tale, I have no idea-it’s never happened to me, and I boil long pasta in this awesome pasta pot all the time. But if you’re using a pot with a non-stick bottom, you may want to wait and add the salt after the water comes to a boil, because supposedly the undissolved salt sitting on the bottom of the pan as the water heats up can make marks on the non-stick surface. Now, I add the salt as soon as I put the water in, because otherwise I forget, every time. This is your only chance to season the macaroni itself (the rest of the flavor will be on the outside of the pasta), so go ahead and put a spoonful of kosher or table salt in there. Adding salt to pasta water should just be automatic, no matter what you’re making. I can’t believe that Kraft doesn’t tell you to do this. Warm the milk in a medium saucepan over medium heat. Pour the melted butter into the bowl with the bread, and toss. In a small saucepan over medium heat, melt 2 tablespoons butter. My first trick is to add salt to the water before cooking the pasta. Butter a 3-quart casserole dish set aside.
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