baked ziti
I miss cooking food at the barracks on the holidays especially Thanksgiving when we were stuck there. we had a full out Kitchen in the main area and I would go ahead and bring all sorts of ingredients and stuff. my specialty is spaghetti it’s the one dish that I do better than anything else and the sauce of course.
one thing that I did that always kept the pasta more firm instead of like that mushy crappy just gelatinous crap that you get when you do it the lazy American way , is that if you take the noodles and you don’t cook before putting them in the pan. this works really well if you’re doing for example commercial service where you have to make the food hours or some time of day before and then let it chill in the fridge until you have to use it the next day.
if you’re good with working with pastries you can actually get the sauce that you made and you can go ahead and put it inside the larger bowls garnish it with only the skin of the radishes. if you get the flakes just right you can actually make it look like it’s almost a cake instead of pasta!
also to make sure that you do your cheese right don’t do with the lazy goddamn s~~~y American way where they go ahead and take the cheese and just mix it all in that is a goddamn mistake. You have to take a burner and fern the top of the cheese and caramel eyes it if you don’t you were literally doing nothing with that cheese!
don’t caramelized in the oven because what will happen is that you will take all the moisture out of the cheese. you want a very very thin and crisp layer of caramelization on top of that mozzarella cheese if you can get that to happen. my luck has been hit-and-miss with some cheeses depending on the moisture content.
if you are using ricotta cheese then one trick to go ahead and limit the amount of salt that you have to put in the meat or the filling for example is to go ahead and use cooking Cherie on the noodles themselves.
if I was displaying my pasta, one of the things that I would do is that I would cook it or boil it and then I would take it out put it on a pan and then Dust it with pepper Parmesan oregano whatever have you. After that I would go and put it back in the oven and then I would put it in the pan out there where the serving area was in the serving pan of course and then people would pick them up and then of course the sauce was hot so the noodles by the time they got to their table be perfectly al dente.
I hear something that I made that was literally all my little creation and I’m telling it to you here. or something and it came up with cold parmesan salt which is actually mozzarella cheese.what you do is that you get like one of those cheese slicers I had a commercial and fuse, but what I would do is it would make any really thin slices and then I would of course put it in the oven and then I would bake it now it’s important you have a nonstick pan if you don’t have non-stick pan your day is going to suck
After the cheese hardens or pseudo semi caramelizes, pull it out , break it up into small pieces or in this case smaller than what you actually have in the pan while the cheese is still very crispy. You may have to wait for a little while for it to cool down and dry out as well.
Use a pizza slicer to make it into small flakes. Yes this ruins your pan. But you can place the cheese flakes on a wood cutting board, or have fun with the steel sheet pan.
add just a pinch of lemon and lime zest in approximately either 1/3 to 2/3 or 2/3 to 1/3 it really doesn’t matter. experiment with what works best with the cheese that you’re working with.
you’ll have to use it right away or make sure that moisture stays away from it but if you do it just right , literally you will have everyone Amazed by what you’ve created as a salt substitute of sorts. it’s a pain in the ass to make most of the time you just can’t get it to work right when it does or boy!
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iMickey503 2 months ago.
