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Glencoe Visual Showcase Culinary Essentials

Glencoe Visual Showcase Culinary Essentials. Use at least 1 gallon of water for each pound of in a large enough stockpot for the pasta to move around freely. Boil Pasta. 1. 2. 3. Add about 1 oz. of salt per gallon of water. Bring the water to a full boil and add the pasta.

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Glencoe Visual Showcase Culinary Essentials

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  1. Glencoe Visual ShowcaseCulinary Essentials

  2. Use at least 1 gallon of water for each pound of in a large enough stockpot for the pasta to move around freely. Boil Pasta 1 2 3 Add about 1 oz. of salt per gallon of water. Bring the water to a full boil and add the pasta. Glencoe Visual Showcase

  3. Stir the pasta occasionally. This, plus convection, the large amount of water, and the small amount of pasta will keep the pasta from sticking together. Boil Pasta 4 Glencoe Visual Showcase

  4. Test the pasta for doneness by taste. Pasta with a white line through it is not done all the way. Boil Pasta 5 6 Drain the cooked pasta in a colander. Glencoe Visual Showcase

  5. To serve immediately: do not cool or rinse. To serve later: rinse with cold, running tap water, drain, add a small amount of oil, and toss gently. To serve in a salad: let it cool before you mix it in. Boil Pasta 7 Glencoe Visual Showcase

  6. End of Glencoe Visual Showcase

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