DownTown Gourmet ABQ Albuquerque

Tag Archive 'Rice and Potatoes'

Pasta, Rice and Potatoes – part 3

9.Make the fluffiest baked potatoes. Start by choosing a potato with a high starch content. Russets and Idahos are both good choices. Before placing your potatoes in the oven, pierce them several times with a knife in order to let the steam escape during baking. Never wrap your potatoes, as it will cause them to [...]

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Pasta, Rice and Potatoes – part 2

5.Perfectly cooked pasta every time. For perfect pasta, do not boil the noodles! Instead, boil the water and then turn off the fire and add the pasta. Cover, and stir the pasta every five minutes for twenty minutes. Your pasta will never overcook, and it will be perfect every time. 6.Make fluffier rice. For fluffier [...]

View Pasta, Rice and Potatoes – part 2

Pasta, Rice and Potatoes – part 1

1.Cooking fresh pasta. Fresh pasta needs less water than dried pasta. To cook fresh pasta, have a large saucepan of rapidly boiling water ready. Make sure you have enough boiling water for the pasta to cook in. Add a little oil to the water, so the pasta doesn’t stick together. Add pasta to the pan, [...]

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