The food lab better home cooking through science ( PDFDrive ) 835

bubbles from forming in the first place Of course, with our new no-boil pasta-cooking method, this is entirely moot: you never need to add oil What about oiling the pasta after it’s been drained? Bad idea Yes, it’ll keep the pasta from sticking to itself as it sits around waiting to be sauced, but you know what? It’ll also prevent the sauce from sticking to it When it comes to saucing pasta, it’s essential that you have your sauce ready and waiting As soon as you drain the pasta (reserve some of the pasta water), transfer it to the pan with the sauce and immediately start tossing it to coat, adding reserved pasta water as necessary to adjust the consistency { ITALIAN-AMERICAN PASTA SAUCE } Pasta without sauce is like the Lone Ranger without Tonto Milli without Vanilli Mario without Luigi R2D2 without You get the picture You’ve all heard of the French “mother sauces,” right? Back in the early twentieth century Auguste Escoffier, the granddaddy* of French cuisine, classified all French sauces into five categories: béchamel (milk thickened with starch), espagnole (brown veal stock), velouté (a thickened white stock), hollandaise (an egg-yolk-and-butterfat emulsion), and tomate (tomato-based) His idea was that by learning how to properly make these five sauces, you would have the basics to make hundreds of derivative sauces For instance, sauce mornay is a béchamel with the addition of cheese Sauce bordelaise is espagnole sauce with reduced wine and bone marrow Béarnaise is Hollandaise made with reduced white wine, shallots, and tarragon (see here) And so on Well, over the years, I’ve noticed while making ItalianAmerican (and many downright Italian) pasta dishes at home that there are also five basic sauces that form the root of just about every other sauce in the lexicon Just as in French cuisine, by perfecting my techniques for these basic categories of sauces, I’d in effect be setting myself up to succeed in any number of variations based on them  ... Escoffier, the granddaddy* of French cuisine, classified all French sauces into five categories: béchamel (milk thickened with starch), espagnole (brown veal stock), velouté (a thickened white stock),... over the years, I’ve noticed while making ItalianAmerican (and many downright Italian) pasta dishes at home that there are also five basic sauces that form the root of just about every other... white stock), hollandaise (an egg-yolk-and-butterfat emulsion), and tomate (tomato-based) His idea was that by learning how to properly make these five sauces, you would have the basics to make hundreds of derivative sauces