Burnt Pasta Food
PASTA AND BURNT BUTTER SAUCE
Make and share this Pasta and Burnt Butter Sauce recipe from Food.com.
Provided by gailanng
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large pot with plenty of cold water, about 3/4 capacity and bring to a boil over high heat. When at a boil, add in the pasta, 1/2 teaspoon salt and 1 to 2 teaspoons oil. Stir pasta continuously until the water returns to a boil. Boil pasta according to packaging, or your preference, stirring occasionally.
- Drain pasta well in colander. Wipe the pot dry with a paper towel and then add in the butter. Melt the butter over high heat until frothy, and until its color has turned to an amber golden brown color, but not dark brown or black.
- Remove the pot from the heat and add in the drained pasta, and then quickly toss it well, as to prevent the pasta from sticking to the pot, coating pasta evenly with butter. Sprinkle in the garlic powder, crushed basil, oregano and grated cheese of choice. Add salt and pepper according to taste and toss well again.
- Transfer to serving bowl and sprinkle with finely chopped parsley (optional) and serve.
Nutrition Facts : Calories 311.1, Fat 15.1, SaturatedFat 8.6, Cholesterol 35, Sodium 462.7, Carbohydrate 36.2, Fiber 1.8, Sugar 1.3, Protein 7.8
BURNT PASTA
Steps:
- Heat a frying pan over medium-high heat. Melt the butter in the pan until it begins to get frothy, about 2 minutes, and then add the crushed bouillon cubes and mix together until the butter is browned slightly. Add the dry pasta and toss to coat until crisp and brown, about 3 minutes. Add the diced onion and toss, about 2 minutes. Remove the pan from the heat and add just enough water (about 2 cups) to cover the pasta in the pan. Place the pan back over low heat and cover. Cook until the water is absorbed, 2 to 3 minutes.
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- Soaking the Pot Download Article Fill your pot with warm water. Make sure to fully submerge any areas containing burnt food. If possible, cool the pot and fill it with water immediately after burning it, that way the food will be easier to remove.
- Using Baking Soda and Vinegar Download Article Fill your pot with just enough water to cover the burnt areas. Unlike with soap and water, you want to make a more concentrated solution focused exclusively on the spots you plan to clean.
- Deglazing the Pot Download Article Put your empty pot on a stove. For enamel or stainless steel pots that are resistant to other methods, a pure heat deglaze may be the best solution.
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- The Switcheroo – Many things can be salvaged by scooping out the contents of one pot, and placing them into a clean one. It is critical that when you do this you DO NOT SCRAPE the burnt pot.
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- Overcooked tough meat. Overcooked chicken and lamb can become rather chewy and the best way to salvage and correct this cooking mistake is to crumble it up and add it into sandwiches, tacos, burritos, or stews and soups.
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- Shut the heat off immediately. Take the pot off the burner and move it to a cold one. Advertisement.
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- Dump the contents of the sauce pan into another, similar size sauce pan. Soak the former pan in warm water and dish detergent for easier cleaning later.
- Add more tomato base to the sauce. Use the most naturally sweet tomato product you can, as sweetness will allay any enduring bitterness caused by the burning.
- Allow the sauce to re-reduce on the stove at low to moderate heat. The recently added base will thin out the sauce again, so this step is necessary to achieve proper consistency.
- Adjust herbs, garlic and other flavors to further remove any trace of bitterness. Sweet basil is a primary option here. Tip. If you taste the original sauce and it has a thoroughly burnt taste, you need to throw it out.
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