Let me just begin by saying salads are the best way to start your meal. It is a simple meal accompaniment that can serve lots of nutrition and very simple to make too. A simple salad that you can toss at the last moment before dinner can sometimes turn out to be the best part of the meal.
Some might think that salads are quite boring and is just customary to eat a vegetable to make up for the meat you are going to eat afterwards. But it need not be the case. You can make a simple salad sound interesting and fun! Here’s how you can do it!
Choosing the dressing is an important part of your salad. Whether you like a dramatic dressing or a simple vinaigrette, choose the dressing well. Then, you can decide the amount of vegetables you would like to add. It could be more or you could keep it simple by adding few vegetables. The choice is yours.
Depending on the dressing, decide the quantity of vegetables you would like to add. Make sure that the vegetables you choose go well with each other. For example, using lettuce along with carrots and cucumbers taste fantastic. Choose a large bowl to make sure that the dressing gets mixed up evenly across the salad.
Next time you plan a dinner party, rock it with a great salad and woo your taste buds.
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Cooking Pasta is one of the most simplest of all. Just boil water and add pasta. Voila! You have your dinner. But, at times it is the simplest dishes that get complicated and prove to be tricky.
Making pasta is not easy as it sounds. Getting your pasta cooked to perfection is crucial. It should get cooked just enough so that it is not too chewy and not overcooked as well. After cooking the pasta, there are other factors such as the vegetables, meat, oil etc.
In case you are not able to get your head around this, we are here to help. Here is how you take control of cooking pasta.
While cooking pasta, use a large pot that can give you plenty of room. Using one with a lid will be a better choice. Add lots of water to the pot so that your pasta is completely submerged. Add salt and a generous amount of salt to the water. Add so much salt that the water tastes like sea water. Bring the water to a complete boil. Only then, add the pasta and keep stirring. Do not move away from the pot while pasta is getting cooked.
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Ever wondered why you never seemed to be able to perfectly reproduce a certain dish even though you did all the exact same steps? The problem may be extraordinarily simple. With just a few cooking tricks, you can turn a basic dish into something more delicious and exciting or simplify your process.
One of the most basic cooking tricks you must add to your repertoire is remembering not to overcrowd the pan. There might be a little room left in your skillet for another chicken fillet or an extra mushroom. However, when it doubt, keep food apart so that they are all exposed to the flame, will cook evenly and absorb all the flavors equally.
Another equally important tip is to let red meat time to rest before and after cooking. This prevents losing its juicy flavor before cooking and will help it cook all the way through without drying it out after cooking. It is also advisable to always keep frozen vegetables or meat at hand for unexpected guests or a sudden craving but keep an eye out for spoilage and be mindful of using it before the expiry date.
Using spices can amp up your dishes, but it is equally important to take heed of where you store our spices. A cool, dark place is best. Never store them near the stove, as the heat will drastically change their flavor. It is also advisable to cut fresh herbs along with a pinch of salt to prevent them moving around too much. Using paper towels to preserve unused herbs or vegetables will also make them last longer. Put the paper towel in a plastic Ziploc bag, add the produce and squeeze the air out after resealing to prevent air and moisture from coming into contact with the food. One food that benefits from extra water is pasta. Cooking pasta sauce in pasta water not only gives it a better taste but will also give the sauce the right consistency.
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