Home |
Search |
Today's Posts |
|
Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.historic
|
|||
|
|||
Martha's "One-Pot" linguini with tomatoes and basil
On a recent episode of "Late Night With Seth Meyers" Martha Stewart
prepared "One-Pot" linguini with tomatoes and basil, which involved making a quick sauce with cherry onion, garlic, cherry tomatoes, and basil then adding several cups of water followed by raw linguini. Simmer until done. The whole dish takes less than ten minutes. I've posted a clip in alt.binaries.multimedia cooking: Message-ID: > Subject: Martha's "One-Pot" linguini with tomatoes and basil Linkto-NZB: http://preview.tinyurl.com/ksv4q94 I once saw Emeril do so something like this with lasagna noodles many years ago. The raw pasta is allegedly cooked in the sauce. I find this technique hard to believe. Has anyone ever tried it? What's the result like? -- Bob www.kanyak.com |
Posted to rec.food.historic
|
|||
|
|||
Cooking Pasta in Sauce
On 2014-09-26, Opinicus > wrote:
> On a recent episode of "Late Night With Seth Meyers" Martha Stewart > prepared "One-Pot" linguini with tomatoes and basil, which involved > making a quick sauce with cherry onion, garlic, cherry tomatoes, and > basil then adding several cups of water followed by raw linguini. > Simmer until done. The whole dish takes less than ten minutes. > I've posted a clip in alt.binaries.multimedia cooking: > Message-ID: > > Subject: Martha's "One-Pot" linguini with tomatoes and basil > Linkto-NZB: http://preview.tinyurl.com/ksv4q94 > I once saw Emeril do so something like this with lasagna noodles many > years ago. The raw pasta is allegedly cooked in the sauce. I find this > technique hard to believe. Has anyone ever tried it? What's the result > like? I have always cooked pasta in sauce; the only problem is adjusting the amount of liquid, which often involves watching it to see if it is necessary to add water if needed. However, if cheese is to be used, add it at the end. But make sure the liquid is at a boil before adding the pasta. Alternatively, one can use the "pilaf" method. Brown onion and other sauce ingredients (no liquid) and on low heat, coat the pata with this; then add boiling liquid. Again, if cheese is used, add this on low heat only. No nutrients are lost in the cooking liquid this way. -- This address is for information only. I do not claim that these views are those of the Statistics Department or of Purdue University. Herman Rubin, Department of Statistics, Purdue University Phone: (765)494-6054 FAX: (765)494-0558 |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Martha's "One-Pot" linguini with tomatoes and basil | General Cooking | |||
Sicilian Pasta with Cherry Tomatoes "Arraganati" | General Cooking | |||
Sicilian Pasta with Cherry Tomatoes "Arraganati" | General Cooking | |||
My "Cook Along with Christine" recipe... Martha Hughes Rye Loaf | General Cooking | |||
Grilled Red Pepper Basil and Sausage "Grinder" (Sandwich) | Recipes (moderated) |