Archive for March 19, 2012

No Need to Add Oil When Boiling Pasta

admin | March 19, 2012 | No comments

When boiling pasta, normally you would add the oil in the pasta cooking water to prevent sticking. However, according to Executive Chef Hotel Dharmawangsa, vIndEx Tengker, this is not helpful.

“Adding oil in boiling water is not going to make the pasta so it is not sticky,” he told Compass Female, in the event Chef of the Year, Unilever Food Solutions in Epicentrum Walk, South Jakarta, Monday (23/04/2012).

VIndEx explained, if you add oil when boiling pasta, that happens you will just spend a lot of oil and dispose of waste in the cooking water.

“We recommend that when boiling the pasta, add just enough salt to it to make a tasty pasta so much,” he explained.

In order not sticky and not dry quickly, add a little cooking oil or olive oil after boiled and drained pasta. Then stir until the oil is evenly distributed to all parts. However, it is clear vIndEx only necessary if you want to keep the pasta. According to him, this way can make the pasta you want to keep after it is cooked, it becomes sticky and stuck because of the humidity up.

“But if you do not need to be eaten immediately drained pasta is not necessary to add oil, because when the hot pasta does not stick,” he concluded.

Category: Food Info | Tags: ,

How to Make Potato Chips Taste more Crispy

admin | March 7, 2012 | No comments

Potato chips one of snacks must be ready to accompany you to watch television. You can even make your own chips with this savory flavor. However, homemade potato chips are often less crisp, making it less comfortable to chew. In order for chips made ??you feel more crisp, these tips:

1. Use an old potato
Avoid using potatoes are still young, because the water content is high enough. Old potatoes that have characteristics of the epidermis that is not easily peeled off.

2. Sliced ??up really thin
Slice thickness is very influential on crispy potato chips. Pieces that are too thick to make the chips to be less crisp. Use a sharp knife to slice really thin. Should be thinly sliced ??potatoes to form a transparent sheet, and then rinse thoroughly.

3. Soak in water whiting
Whiting water can help the process of crisping the chips. Once washed, soak the slices in a solution of water chips whiting for 20 minutes. Immersion is useful to create a layer of potatoes becomes harder and stronger so that when fried will be more crisp. If you would like more savory chips later, add salt to the water while soaking whiting. We will be fried, drained potato slices until completely dry.

4. Fried twice
Fry the potatoes in enough oil and heat. The thing to remember, do not put too many potatoes into the oil from sticking to each other. These chips fried until cooked and crisp, then drain.

At this stage it is crispy potatoes, but not entirely due to the first oil still contained enough moisture is left behind. In order for the dry and crispy, fried chips have twice. So after drained, fried potatoes back in the pan that is different from a lot of new oil and heat. In addition to so much more crisp, flaky even more durable.

Category: Food Tips