Search results
Results from the WOW.Com Content Network
A goal of the technique is to reduce the effect of internal and external interruptions on focus and flow. A pomodoro is indivisible; when interrupted during a Pomodoro, either the other activity must be recorded and postponed (using the inform – negotiate – schedule – call back strategy [6]) or the pomodoro must be abandoned. [1] [4] [7]
The Pomodoro Method is another effective way of increasing the productivity a set amount of time, by limiting interruptions. Invented in the 1980s, the Pomodoro Technique segments blocks of time into 30-minute sections. Each 30-minute section (called a Pomodoro) is composed of a 25-minute study or work period and a 5-minute rest period.
Method. Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the spaghetti and cook less than al dente, about 6 minutes, stirring after the first minute to avoid sticking.
Heat olive oil over medium heat until hot. Add tomatoes, salt & pepper then saute for one minute. Add minced garlic – cook for an additional minute. Add chicken stock, tomato sauce and cooked ...
Arnaldo Pomodoro (born 1926), Italian sculptor; Giò Pomodoro (1930–2002), Arnaldo's brother, another sculptor; Pappa al pomodoro, an Italian soup dish; Pasta al pomodoro, an Italian pasta dish; Pasta Pomodoro (restaurant), American restaurant chain; Passata di pomodoro, tomato purée; The Pomodoro Technique, a time management method
Pomodoro means 'tomato' in Italian. [1] More specifically, pomodoro is a univerbation of pomo ('apple') + d ('of') + oro ('gold'), [2] possibly owing to the fact that the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form pomi d'oro) going back to Pietro Andrea Mattioli (1544).
Corrado's 1798 edition introduced a "Treatise on the Potato" after the French Antoine-Augustin Parmentier's successful promotion of the tuber. [50] In 1790, Francesco Leonardi in his book L'Apicio moderno (Modern Apicius) sketches a history of the Italian cuisine from the Roman Age and gives the first recipe of a tomato-based sauce. [51]
The definitions of tomato purée vary from country to country. In the US, tomato purée is a processed food product, usually consisting of only tomatoes, but can also be found in the seasoned form.