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How long do you have to wait after you've cooked and drained dry pasta before adding the eggs in order to not scramble them?
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# ¿ Oct 8, 2008 18:19 |
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# ¿ Apr 27, 2024 03:11 |
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I bought a 1/2lb block of pancetta...what's the best way to go about cutting it up for this dish?
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# ¿ Oct 21, 2008 22:00 |
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spiderpie posted:Lardons?! Lardons are strips of fat bacon[1] or salt pork[2] used in meat larding. They can also be small strips or cubes of fatty bacon or pork that is cut from a pig's belly. Typically about one centimeter (3/8 inch) wide, lardons are frequently used in French cuisine to flavor salads, stews (Beef Bourguignon), quiches (Quiche Lorraine), potatoes, omelettes and other dishes.[3]
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# ¿ Oct 22, 2008 04:36 |
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Scyfora posted:It's all the fault of the British How is smoked fish vegetarian?
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# ¿ Oct 22, 2008 21:39 |
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Sam_I_Am posted:I don't mean to accidently give you a real answer to your question, but you should cut them into lardons. I cut my slab of pancetta into bits about this size and sauteed on medium for only a few minutes until the fat was rendered, but I found the pieces to be really chewy and tough. I'll ask the deli next time to do a thin-sliced bacon roll like the OP. Other than that, the taste was absolutely fantastic.
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# ¿ Oct 23, 2008 19:10 |
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# ¿ Apr 27, 2024 03:11 |
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Tempering your eggs with a few tablespoons of hot pasta water before you add them really helps prevent any scrambling. I even heated some up in the microwave with the power setting at 5/10 and there was no graininess.
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# ¿ Oct 24, 2008 02:38 |