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When the pasta leaves the dies it has the moisture content of 31%. The final desired moisture of the dried pasta is about 12%, in order for the pasta to be rigid and have a long storage life. The drying process is slightly different for long and short pastas, but in general, pasta is exposed to hot air to dehydrate the pasta.
Some volume-based recipes, therefore, attempt to improve the reproducibility by including additional instructions for measuring the correct amount of an ingredient. For example, a recipe might call for "1 cup brown sugar, firmly packed", or "2 heaping cups flour". A few of the more common special measuring methods: Firmly packed
A meat thermometer is a unit which will measure core temperature of meats while cooking. It will have a metal probe with a sharp point which is pushed into the meat, and a dial or digital display. Some show the temperature only; others also have markings to indicate when different kinds of meat are done to a specified degree (e.g., "beef medium ...
Pasta is easy, delicious and enjoyed by many cultures, but because of its popularity, there are a number of common misconceptions about the proper way to prepare it. Should you salt the water? Do ...
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Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. [3] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. [4] Spaghettoni is a thicker form of spaghetti, while spaghettini is a ...
The box describes a simple three-step process (the "cooking instructions") for preparing the dinner. The 1-2-3 directions include "Boil," "Drain," and "Add." "Boiling" is further defined as boiling water and adding the pasta, with no reference to added salt or covering of the pan. The directions indicate the pasta cooking time, usually as a range.
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