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Macaroni is cooked in almost every country in the world. The Italians call it “pasta, spaghetti”; th... |
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| Practical Information |
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•Do not add salt to the water until it boils up otherwise the required time for boiling shall be raised. You can add salt immediately after the water starts boiling and afterwards you can put the macaroni into the water.
•Do not add salt to the water until it boils up otherwise the required time for boiling shall be raised. You can add salt immediately after the water starts boiling and afterwards you can put the macaroni into the water.
•Always boil macaroni in a large sized pot with plenty of boiling water in it. Boil a pack of macaroni (500 gr) in 5 liters of water and choose a pot suitable for this basis weight.
•You can face some problems while warming the macaroni sauce that you prepared elaborately, for instance, it can stick to the pan and burn or while the bottom parts are warming up, the top of the macaroni can remain cold. If you put the macaroni pan into a pot full of boiling water, you will avoid such problems.
•If you want to enhance the taste of your macaroni, you can add vegetables such as a few heads of onions, carrot etc. If you do not like the taste of vegetable in macaroni, you can add beef of chicken broth instead of vegetable.
•While macaroni is boiling, cook the macaroni sauce that you will use, and immediately after the macaroni is strained, pour the sauce on it and blend them. Do not cook the macaroni again with the sauce.
•Selva Plain Macaroni can be kept in the fridge for 2-3 days in a closed storage box. However it is not possible to keep sauced macaroni that long. That’s why, instead of saucing the whole macaroni, you can use a sufficient amount for your table and keep the remaining sauce and macaroni separately.
•If you want to condense the taste of your macaroni, you can prefer sauces with vegetable, cheese, olive or yoghurt instead of fatty sauces.
•You can enhance the taste of your macaroni by adding a half tea glass of milk.
•One of the common problems that are faced while boiling macaroni is boiling over. You can prevent the water from boiling over and make the macaroni look brighter if you add a little butter or vegetable oil into the water while boiling it.
•You do not have to break the spaghetti into two to fit into the pot. Put the sphagetti into the pot, letting the half part of it outside. When the tips begin to soften, you can push them inside of the water at full length by pushing them with your hands.
•Do not close the pot cover while you are boiling the macaroni, otherwise the water can boil over.
•Do not wash your macaroni with cold water after it is boiled and strained in order not to lose its taste and vitamin. However you can keep it by adding oil if the macaroni will be kept without being sauced for a while in order for the macaroni pieces not to be sticky.
•After the water boils and you add the macaroni in it, do not forget to stir it once with a wooden spoon.
•The ideal cooking time for macaroni is written on the pack. This time depends on the shape of macaroni. After putting macaroni into the boiling water, there will be stability in the water for a certain time. Boiling time for your macaroni starts after this stability comes to an end and the water begins to boil up again. The best way to understand if the macaroni is cooked or not is to taste it. Therefore, taste the macaroni 3, 2 and 1 minute before the cooking time written on the pack is over.
•If you are cooking a sauced macaroni, you can reduce the boiling time by a minute because macaroni will be cooked a little more with the heat of the sauce.
•While boiling macaroni, add salt to the boiling water because macaroni loves salt. You should add the salt after the water has boiled. After letting the salt dissolve, put all the macaroni at the same time into the pan. If you are not supposed to consume salt because of your diet, you can add lemon instead of salt.
•A tiny slotted and footed strainer is better to strain the macaroni. Big slotted strainers pours down the boiling water in an instant which causes macaroni pieces to stick to each other, though it is always recommended to leave macaroni pieces a little moist, by doing this you can make macaroni pieces absorb the sauce thoroughly. In addition, the macaroni should be strained as soon as it is cooked. All the minutes that macaroni is kept in the boiling water will be added to cooking time.
•It is advisable to put a glass of boiling water aside; if macaroni or sauce is a little more dry than desired, this water can be added to make an adjustment. As the boiling water absorbs the starch of macaroni pieces, adding this water will make the macaroni much more delicious than clear water
•If you wish to make a sauce that is required to be cooked in a short time for your macaroni, a wide base, open a pan or a small pot should be used; for the sauces that should be cooked slowly, more deep, thick based pans or pots are suitable. High sides slow down the evaporation and thick base hinders the sauce from sticking to the pan in a long cooking process.
•After straining the macaroni, you should have a large and deep serving dish to blend the macaroni with the sauce thoroughly. Speed is very important at this stage. The macaroni should be mixed with the sauce as soon as it is strained. If you keep the macaroni in the strainer, the pieces will stick to each other. Each macaroni piece should be covered with sauce but they should not swim in the sauce.
•Make your strainer ready in the sink when the macaroni draws close to boiling up. While straining the macaroni, start pouring hot water around the strainer so as to make it ready for hot macaroni. Keeping the strainer moist is important for preventing the macaroni from getting dry.
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