Cooking Pasta

Written by Dilip Shaw

Preface: Read this article to learnrepparttar importance of pasta andrepparttar 136826 way to cook it.

In its various forms, pasta has become a part of almost every country. Some say that Marco Polo broughtrepparttar 136827 idea of pasta from China to Europe, but archaeological evidence has shown that it had been in both places long before then, so after doing a great deal of study, I found that nobody really knows for sure what culture pasta truly came from (if it was just one).

Many people think of pasta as regular egg noodles, spaghetti, macaroni, and lasagna, but once you start looking around, there are many more completely different varieties. In Asia alone, although some of their noodles are wheat-based, they use a great amount of rice noodles, but also some with a variety of other starches. These other starches include such things as potato flour, buckwheat flour, and mungbean starch, and may be eaten either hot or cold. Noodles in Asia are generally cooked by steaming, stir-frying, and even deep frying. They also have a large variety of different dumplings, which would also classify as pasta. Germans have their spaetzle, which is made with flour, eggs, water (or milk), and salt, made very soft and pushed through a colander into boiling water, then tossed with butter sauce, soups, and other dishes. In Poland they have their pierogi, half-moon shaped pork filled dumplings.

The most common Italian-style pasta refers to a dough made with semolina (durum wheat) flour mixed with water or milk and sometimes eggs. Semolina isrepparttar 136828 superior flour that is used because it doesn't absorb too much water and is perfect when properly cooked al dente (just slightly firm). The most common source of pasta is dried, and when looking forrepparttar 136829 best brand of dried pasta, even Italians in Italy admit that Barilla isrepparttar 136830 best brand. When I was in Italy, some friends I made there were surprised that Barilla was popular here since it is so good.

It's really not all that difficult to make fresh pasta either. All you need to buy is a pasta roller andrepparttar 136831 few basic ingredients. Generally, with fresh pasta, eggs are used asrepparttar 136832 liquid to better holdrepparttar 136833 more delicate pasta together. You can also experiment by adding other ingredients, such as adding herbs, sun-dried tomatoes, spinach, or even some sweeter ingredients for a dessert pasta. When you add extra ingredients, be careful with how much liquid you add torepparttar 136834 pasta, as with many ingredients (such as spinach) you will need less liquid. Sincerepparttar 136835 pasta is rolled out as small as it is, it's best to pureerepparttar 136836 added ingredients rather than leaving them chunky. Contrary to dried pasta's almost indefinite shelf life, fresh pasta is best only within a few days of making it unless you freeze it or dry it yourself. Your pasta roller should come with directions on how to roll outrepparttar 136837 pasta. You can cutrepparttar 136838 pasta into a variety of shapes and sizes, and even make fillings and formrepparttar 136839 pasta into raviolis, tortellini, or other common (and not so common) shapes.

Restaurant Industry Facts

Written by Dilip Shaw

Restaurant Industry Facts Preface: This article is very important for those looking for facts relating torepparttar restaurant industry. If you intend to join this industry you must read this to take an informed decision.

Restaurant-industry sales are projected to reach a record $426.1 billion in 2003. The restaurant industry employs more than 11.7 million people in 870,000 locations. Restaurant-industry sales are forecast to advance 4.5 percent in 2003 and equal 4 percent ofrepparttar 136825 U.S. gross domestic product.

The restaurant industry provides work for more than 9 percent of those employed inrepparttar 136826 United States. The average annual household expenditure for food away from home in 2000 was $2,137, or $855 per person.

Restaurant-industry employment will reach 13.3 million by 2012. At presentrepparttar 136827 restaurant industry isrepparttar 136828 nation's largest employer outside ofrepparttar 136829 government. The Bureau of Labor Statistics predictsrepparttar 136830 restaurant industry's growth will be 30 per cent overrepparttar 136831 next two years. Industry professionals and owners indicate thatrepparttar 136832 biggest challenge facingrepparttar 136833 industry is finding educated, competent, and well-trained management personnel to handle this growth.

Cont'd on page 2 ==> © 2005
Terms of Use