Just a few simple ingredients: olive oil, onion, garlic, quality tomato paste and tomatoes make up this healthy and very f...
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
If you don’t already have a quality olive oil in your pantry, now is the time to start thinking about buying one. Read this Drill-down on How to Choose Olive Oil and then go to the store and purchase a cold-pressed, extra-virgin olive oil.
On your next trip to the grocery store or local Italian deli, have a look at the packages of dried pasta. Focus on the surface texture of the pasta and try to identify which pastas were likely made with brass dies and which were made with Teflon dies.
Purchase one higher-quality (brass-extruded) and one lower-quality (Teflon-extruded) pasta of the same shape (e.g., linguini or spaghetti). Make the Basic Tomato Sauce (recipe below) or buy and heat a small amount of quality, store-bought sauce. Cook a small handful of each pasta separately. Drain, but do not rinse the pasta. Toss each type of pasta in a separate bowl with a bit of the heated sauce. Observe which pasta the sauce adheres to better and taste the difference.
In partnership with:
Northwest Culinary Academy of Vancouver