![]() 2-Hour Rule – try to reserve the FDA-recommended 2-hour serving rule for leaving items needing refrigeration out at room temperature.Dice Everything Small – That way everything is roughly the same size and all fits nicely on a spoon.Work and wiggle it around the gg and the shell should come off easily. Then turn a spoon around backward and slip it under there. Just crack your boiled egg on a hard surface or roll it to break the shell.Peeling Eggs – So, if peeling eggs is one of those chores you hate or you haven’t quite yet mastered I’ve got an easy trick to make this pasta salad a cinch.Pasta – For cold salads like this, it’s always best to use small, sturdy pasta that can stand up to the creamy sauce over time.Washing off the starch will keep it from becoming a dry sticky mess. I know it goes against everything hardcore pasta cooks hold dear but it’s essential to this recipe. Rinse The Pasta: Rinse the pasta after boiling.Soggy pasta will ruin a perfectly delicious macaroni salad. Since the noodles will be sitting in the pasta for a while (preferably overnight, to get really yummy!), you want the structure to stand up to the length and liquid. Al Dente – First, for dishes such as this, with heavy sauces, you want your pasta to be just prior to al dente.If you want to spice things up, try hot paprika instead. Paprika: I use regular paprika but smoked paprika would be fabulous in this salad. ![]()
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