Spaghetti! Who doesn’t like it?
Spaghetti is an easy-enough meal to prepare, and it can be as simple, or as complex, as one desires.
And despite that, as some things often are, they can be deceptively simple, or even challenging to master.
While with recipes, whether found online, on boxes, or in magazines and books, there seems to be a somewhat straight-forward approach to making certain dishes, even with renown and very popular ones, sometimes, the “Whys & Wherefores,” i.e., the rationales, the reasons why one does a certain thing a certain way, are typically omitted. And, that can be to the detriment of a burgeoning cook, or aspiring chef.
So, we’ll set out to, at least in small part, make a correction… at least as concerning spaghetti.
1.) Salt
Salt the water which the noodles boil in — HEAVILY, not a mere sprinkle, or a dash, or two. Lay it on!
Why?
Salt is hygroscopic, which means that it draws, or attracts, water.
And the noodles should be cooked to an “al dente” consistency, a translation meaning Read the rest of this entry »
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