when crushing garlic, first bang it with the flat edge of a knife... throw some salt over it and then run with edge of the knife over the garlic. Salt acts as an abrasive surface so the garlic comes out as a paste. Also place a wet towel or something under the chopping board for friction so it is not sliding all over the place.
Also to get the skin really crispy cook it on the shelf in the oven and dont bother putting it in a pan. I put a metal skewer in mine too so it cooks the inside.Originally Posted by aging one
---Update---
When cooking spaghetti put a little olive oil in the water to stop it from sticking.
Something happens and I'm head over heels
I never find out till I'm head over heels
Something happens and I'm head over heels
Ah don't take my heart
Don't break my heart
Don't throw it away
*ahem*...this is only done when using lower quality pasta...fans of the DeCecco brand would not need to add anything but salt to the pasta water...
...majestically enthroned amid the vulgar herd...
Beans and alcohol - two of my favorites. Maybe not at the same time.
Kitchen Myths
I am a student after allI am a student after all.
...and still learning...store this factoid for later use when you're on a Saudi salary...
Hint - if your pasta water is white and cloudy, you may want to invest another $1 toward a pasta upgrade.
"If a nation expects to be ignorant and free, it expects what never was and never will be. - TJ
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What next? The Ajarn Forum 'Come Dine with me' special?
When I was in America a guy told me to 'have a nice day' but I didn't, so I sued him
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