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When I cook pasta, I see no sense in cooking just a smaller amount. You have to get the kettle as hot for every little stretch of pasta as well as for a lot of pasta. Cooking the full package of pasta takes about 2 minutes longer than cooking only a third approximately. But that leaves you with a log of pasta to do something with.
Whether you're making your own pasta, buy fresh pasta or dried pasta shortly need a substantial pan through to cook it. Once i say large, I mean larger than you trust. Most pans are not big enough to cook pasta successfully. The pan end up being made within the material which isn't a good conductor of warmth. Many stainless steel pans aren't good conductors of heat and will let your pasta sit in the water going saturated.
By having new pans and pots you fully understand that they'll last. Durability is a relevant factor, and many brands offer warranties lasting many years, because very good so positive that their products will remain serviceable. New pans will have better specifications and new technology, enabling food in order to cook quicker and use less energy source.
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When the kids were young one of their favourite meals was meat and potato pie with gravy - to which we added a few shakes of vinegar before eating! When they grew up and cooked for others they also cooked meat and potato pie with gravy - and white vinegar! When asked why the vinegar they couldn't answer, so they asked i am. Well I didn't know either, it just t
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