Techniques and Recipes

Boil

BUBBLE UP WITH PRIDE OVER PERFECTLY AL DENTE PASTA

Although simple, boiling is a vital technique required for several common cooking tasks.

Boiling occurs when water reaches 212°F at sea level. It is often described as a “full” or

“rolling” boil: lots of large bubbles rising from the bottom and breaking the surface of

the water, essentially rolling the water around the pan.

Boiling is extremely ecient at transferring heat to your food quickly, but the large

bubbles can be too violent for delicate items. Reserve this technique for heartier foods,

such as pasta, grains, and vegetables, which will hold up in the turbulent water.

USED FOR:

– Pasta

– Grains

– Blanching vegetables

– Reducing sauces

1. Rolling boil: The churning water will help move pasta around the pot, reducing sticking and

scorching. It is also important to stir the pasta after adding it to the pot—this is when the pasta

is stickiest and the water needs time to come back to a full boil.

2. Water: The general rule is six quarts of water for every pound of pasta. This reduces sticking

and allows the pasta to cook evenly.

3. Salt: While you should not follow the old adage of salting pasta water so it “tastes like the sea,”

it is crucial to adequately season the pasta. Without seasoning, you will miss out on its depth of

ﬂavor—not unlike any other food. Depending on the type of salt used (we recommend kosher),

a general rule is one to two tablespoons of salt per quart.

4. Al dente: An Italian phrase for “to the tooth,” and is the preferred doneness for pasta. Al dente

pasta is tender but still has some bite to it.

Quick tip: Cooking pasta

TECHNIQUES Boil