Some simple tips about using water sourced from Ruhlman'sTwenty which I posted about yesterday.
He says
that cooks commonly don't use big enough pots or enough water when they are
cooking pasta or vegetables. He is of
the view that you need a sufficiently large quantity of water so that it
doesn't go off the boil when you put the pasta or veges in. Then they will cook much more quickly and
better too.
Another suggestion he had
was to cook meatloaf in a water bath in the oven rather than with direct
heat. I am certainly going to try this
out.
