Save time in the kitchen – Cook Pasta the Way to the restaurant's chef

Have you ever wondered how a restaurant for a pasta dish on the table in about four minutes, if it takes 10 minutes just to cook the pasta to know? It is the water on their stoves boil at a higher temperature than water on yours? Do you know a trick that you do not? In fact, they do.

They parboil, or partially pre-cook the pasta, so when an order comes in the kitchen, a cook can be perfect like a bowl of al dente pasta in a minute or two.Pre-cooking is a useful technique for home cooks, because it allows them to sit on a train a large drop-down menu in almost no time, no matter how busy your days were his.

Kitchen Cooking

There is also a good method to use when serving with pasta for a plan very much. I once caused a party for fifty, where I had a "pasta bar." With the help of an assistant and two propane burners, I served fifty portions of pasta (al dente) without holding someone in a buffet line.

Aparboil pasta at home, bring a large pot of salted water (at least six quarts) to the boil. Add one pound of pasta and stir until the pasta wilts (in the case of spaghetti or linguine) and becomes submerged. When the water returns to a full, rolling boil, cook the pasta for exactly two minutes, then drain, shock in ice water, and drain again. Note: Strand pasta like spaghetti or linguine will be brittle, so handle them with care.

Place the pasta in a container large enough to hold it, then add enough olive oil to just coat each strand. Cover and refrigerate until needed. Parboiled pasta will keep, refrigerated, for four to six hours.

Note: Coating pasta with olive oil flies in the face of conventional wisdom that says, “Never coat pasta with olive oil. The sauce won’t adhere to the pasta.” Well, conventional wisdom aside, sauce sticks to parboiled pasta like glue. What else can I say?

When it’s time to cook dinner, bring a large pot of salted water to the boil, add the pasta (you will notice that the noodles are, over time, it was cooled softened. That's fine.), cook for a minute or two, then let drain in a colander. Be sure to taste after a minute or so. The pasta cooks quickly. Serve as you would any pasta that you had cooked for 8-10 minutes.

Again, this is a great technique to use at home, because the dough at a time of day when you can not manipulate blanch three or four other tasks, such asPrepare a sauce or a salad. And when it's time to prepare the rest of the meal, you will feel more confident in the result, because you can concentrate more of your attention on other parts of the food.

Try this technique once, and you might be connected. Can it not be serving fifty or sixty people a night, but I cook like a chef in an Italian neighborhood restaurant.

Save time in the kitchen – Cook Pasta the Way to the restaurant's chef


Posted on August 11, 2011, in kitchen cooking and tagged , , , . Bookmark the permalink. Leave a comment.

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