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Originally Posted by Charlatan
I read this yesterday on the Serious Eats blog... It's a great article.
I have been using a gas stove here and have had to completely adjust my cooking methods.
The other thing I have had to adjust to is humidity (a different type of heat). It totally messes with recipes.
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Oh yes, I remember having to adjust my stovetop cooking in Singapore, and then when I came back the the states, having to change it back.
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Originally Posted by jewels443
Nice article. Much of this I've learned through many years of experience, but I never thought about soaking pasta. I wonder how that would impact the taste and texture since you'd probably want to drain the starch that would inevitably be sitting in the soak water... or would you use the "dirty" water to cook? Hmmm  |
Actually, cooking rice noodles for many asian dishes requires soaking them first to soften them. Fresh pasta doesn't require you dry it more then cook it.
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