/ck/ - Food & Cooking

1.Tilt the lid on the sauce so that the steam can escape and reduce the sauce just a bit so it's nice and thick. Add a drizzle of oil to the pasta water; contrary to what you may have been told, the oil will not keep the pasta from sticking together when you drain it (it's fucking oil, it floats on top and goes down the drain with the water), it will however disrupt the surface of the water and inhibit the formation of bubbles. It will also help to use a very large pot but only fill it ~2/3 of the way with water, giving you a little head room in the bubble department.

2.Depends on what meat. Lean cuts with little connective tissue like the tenderloin or short loin of terrestrial mammals(cows) want to be cooked fast over high heat with a generous coating of salt and seasonings to get a nice crusty exterior and an interior that's warm but still bloody. Shoulder cuts from these same animals need to be cooked slowly with very moist heat, i.e. braised, for a very long time until the connective tissues break down into gelatin, giving the meat a pleasant mouthfeel and more importantly, weakening the fibers enough that you can chew them comfortably; in the best case scenarios the meat should be cooked long enough that it can be cut with a fork

Also
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>scalia
>daily fail