Cooking pasta and salting water: I usually make the sauce and then cook the pasta till close to al dente and then add to sauce with some pasta water to finish so I get a nice clingy sauce. HOWEVER - how do you salt the pasta water so that the pasta is salted and then you aren’t adding more salt to sauce that may already have salty ingredients. I’m not trying to reduce salt in general, but just don’t want my dish to be too salty to eat. It’s a basic thing but I have such a hang-up about it. Please advise.
[link] [comments]
from AskCulinary https://ift.tt/LcY6yjK
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment