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A wide skillet is the perfect size and shape for cooking pasta, even long spaghe…

1 min read

A wide skillet is the perfect size and shape for cooking pasta, even long spaghetti- the water comes to a boil much faster, there’s plenty of room for the noodles to move around, and the water (since there’s less of it) winds up starchier, which is a good thing if you need it for saucing your pasta. (Like cacio e pepe! Here made with pasta, butter, pepper and Pecorino Romano or Parmesan. Heavier on the pepe than this photo may indicate.)

14 thoughts on “A wide skillet is the perfect size and shape for cooking pasta, even long spaghe…

  1. I’ve been reading the dirty food book you kindly left on my desk! I’m going to give the sticky buns a go on the weekend and work ingredients of a couple others into my latest grocery run. Can’t wait. Thanks Julie 🙂

  2. I never though of using a skillet for pasta, definitely going to have to try that! Do you use the same amount of water as a regular pot?

  3. I’ve always done rice in one (or a frying pan as we call them over here) – turns out perfect every single time. Also useful for heating up hotdog sausages from cans or jars or fridge packs – the water boils fast and they don’t float around. You can fry your onions, remove to a plate, add water, boil it fast and then 5 mins later the sausages are ready!

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