What pasta is best for pesto?

Chef's answer
Trofie (worm-like twists), trofiette, spaghetti and the flatter linguine and are all traditionally recommended for pesto, but HtE prefers tubular tortiglioni (like slightly larger, flat-ended penne) which, ribbed and bronze die-cut for a rougher surface texture, offers a bit more of everything.
Frequently asked Questions 🎓
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So what's the difference between linguine and fettuccine? Fettuccine is even thicker than linguine. And rather than being elliptical, it has a distinctively flat, thick look to it. Hold some fettuccine next to some linguine, and you can instantly tell which is which by the thickness and flatness of the piece of pasta..
A few more cooking questions 📍

Why did my homemade jerky mold?

There is nothing like making homemade jerky. ... Jerky will mold if not enough moisture has been removed from the meat during the drying process.

Is there blood in rare steak?

The red you see in this meat is actually not blood, but mostly fat, water, and myoglobin. This is is a protein that causes the red coloring in meat. Even when served rare, a quality cut of meat that has been properly cleaned and drained should have hardly any blood in it.

Can frozen fish go bad?

Any frozen fish or shellfish will be safe indefinitely.

Is red salmon good for you?

All types of canned salmon (pink, chum, coho and red sockeye) are healthy choices. Choose canned salmon with the bones so that you get the most calcium.

Can you marinate jerky longer than 24 hours?

Keep it in a sealed bag/jar in the fridge after dehydrating to slow the fat degradation process down. As for marinating, 24-72 hours is considered normal. It'll be fine waiting while you dehydrate the rest.

Can undercooked Gammon make you sick?

Human infections may occur worldwide, but are most common in areas where raw or undercooked pork, such as ham or sausage, is eaten. What are the symptoms of a trichinellosis infection? Nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort are the first symptoms of trichinosis..

Can you fry hamburgers in olive oil?

Heat an oven-safe pan over high heat until drops of water skitter across the surface. Add a quarter inch of olive oil and heat for 30 seconds. Sear the patties, working in batches if necessary, until browned on the bottom, about 3 minutes. Flip the burgers and brown the other side.

What does artichoke taste like on pizza?

raw artichoke is quite mild and slightly nutty. boiled and steamed artichoke is tender with a pleasant hint of sweetness. fried artichoke has a richer texture and is like fried or griddled asparagus but with a nuttier flavor.

Are clam pearls valuable?

From what I've read, one in 5,000 clams will grow a pearl; when you're talking about anything of decent size it's much more unusual. ... Pearls are not really Kathleen's style of jewelry, so they likely will sell the gem, which could retail for $3,000 or more, he said. "Which is not bad for a $15 bag of clams," she said.

How early can you marinate fish?

30 minutesNote: This marinade should be added to the fish at least 30 minutes prior to cooking. Many marinades, including these, can be made ahead of time and stored in an airtight Mason jar in the refrigerator. However, we don't recommend storing them for more than a few days..

Does cutting meat against the grain make it tender?

If you do cut with the grain of the steak, you will often find the meat more gamey and tougher to chew. The reason? It is because the long muscle fibers remain intact and haven't been cut. Cutting against the grain breaks up the muscle fibers making the steak much more tender.

Which country eats most soup?

The Japanese seem to be pretty pro-soup. When it comes to eating the most things, your best bet is America. In Latvia we like soup very much but mostly is just dirty water. In Soviet Russia, soup likes you..

Does cooking bacon kill bacteria?

Bacteria on the surface of the bacon can multiply even when you store bacon in the refrigerator.

Why is my cornbread dressing mushy?

Cornbread dressing should be moist, not soggy and not dry. One of the secrets to a good dressing is using just the right amount of stock.
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