taste

• “You need to get the water out of the meat before adding any wine.”

• “Use pasta water for sauce. Some people think you need to use stock, and you certainly can. But for simplicity, I use pasta water. Cook some onion and bacon, add a little pasta water and cook it down. If you’re holding dinner because someone is late, you can add a little more pasta water as you need it. With a dish like ziti with onions, sausage and fennel slices, add a little tomato paste to a little pasta water and you have an instant sauce.”

• “If you streamline a cooking technique, then you need to add condiments. For soup, add dried porcini for a deeper taste. You need to add ingredients with intensity.”

 

Kim Ode • 612-673-7185 @Odewrites