Date: August 1, 2019 at 1:01:20 PM GMT+2
To: robin@marketsandmore.info
Subject: Over cook your pasta? YES!
To: robin@marketsandmore.info
Subject: Over cook your pasta? YES!
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Hello BFM fans,
Please read this excerpt from a
fascinating article about why we should OVERCOOK PASTA for a great pasta salad.
I know, I know, this is heresy but both Food 52 and Cooks llustrated explain
why you should summon up your courage and close your eyes to your Italian
friends and grandmother and do it. Read why:
"Thanks to the teachings of Italian cuisine’s patron saint Marcella Hazan seeping into every food magazine and TV show over the past several decades, it’s hard to find a home cook who won’t feel that their pasta’s been ruined if it doesn’t bite back, a faint line of raw white starch snaking through every noodle (1). (Quick pep talk to anxious pasta overcookers: Nobody will mind if it’s a little soft—don’t worry about it!)
So it’s no wonder that this certified Genius Recipe for Italian Pasta Salad—which asks you to deliberately cook your pasta to borderline mush—shocked me and will shock you, too. Unless, that is, you’d picked up the September 2018 issue of Cook’s Illustrated and read Associate Editor Anne Petito’s (2) fascinating explanation for exactly why, when making pasta for salad, you should cruise a good three minutes past al dente to whatever the Italian words are for biteless and flabby (3)
As Petito explains, it’s all because of a process called retrogradation that does a lot of good (and sometimes not-so-good) things for some of your favorite foods. Retrogradation helps the crumb in home-baked bread set (and then … stale). It makes day-old rice dry, discrete, and perfect for frying (and inedibly crunchy while cold). We see its work in crispy potatoesand airy waffles and tender Japanese milk bread, and—in other fun facts—paper.
fascinating article about why we should OVERCOOK PASTA for a great pasta salad.
I know, I know, this is heresy but both Food 52 and Cooks llustrated explain
why you should summon up your courage and close your eyes to your Italian
friends and grandmother and do it. Read why:
"Thanks to the teachings of Italian cuisine’s patron saint Marcella Hazan seeping into every food magazine and TV show over the past several decades, it’s hard to find a home cook who won’t feel that their pasta’s been ruined if it doesn’t bite back, a faint line of raw white starch snaking through every noodle (1). (Quick pep talk to anxious pasta overcookers: Nobody will mind if it’s a little soft—don’t worry about it!)
So it’s no wonder that this certified Genius Recipe for Italian Pasta Salad—which asks you to deliberately cook your pasta to borderline mush—shocked me and will shock you, too. Unless, that is, you’d picked up the September 2018 issue of Cook’s Illustrated and read Associate Editor Anne Petito’s (2) fascinating explanation for exactly why, when making pasta for salad, you should cruise a good three minutes past al dente to whatever the Italian words are for biteless and flabby (3)
As Petito explains, it’s all because of a process called retrogradation that does a lot of good (and sometimes not-so-good) things for some of your favorite foods. Retrogradation helps the crumb in home-baked bread set (and then … stale). It makes day-old rice dry, discrete, and perfect for frying (and inedibly crunchy while cold). We see its work in crispy potatoesand airy waffles and tender Japanese milk bread, and—in other fun facts—paper.
“Here’s how retrogradation works, in a nutshell: The starch
molecules that swell with water and gelatinize as pasta cooks become rigid and
force water out as it cools, forming crunchy crystals—making perfectly cooked
al dente pasta turn stiff and chewy in the fridge. Only by overshooting al
dente will the pasta retrograde back to a buttery just-right texture we didn’t
know cold pasta could have.”
“I made retrogradation work to my advantage by boiling the fusilli about three minutes past al dente and then running it under lots of cold water,” Petito wrote in Cook’s Illustrated. “As the pasta cooled it went from almost mushy to just right.”
You can read more at this link.
molecules that swell with water and gelatinize as pasta cooks become rigid and
force water out as it cools, forming crunchy crystals—making perfectly cooked
al dente pasta turn stiff and chewy in the fridge. Only by overshooting al
dente will the pasta retrograde back to a buttery just-right texture we didn’t
know cold pasta could have.”
“I made retrogradation work to my advantage by boiling the fusilli about three minutes past al dente and then running it under lots of cold water,” Petito wrote in Cook’s Illustrated. “As the pasta cooled it went from almost mushy to just right.”
You can read more at this link.
New and Notable:
- *New* Hot peppers from Mountain View
- *New* Okra
- Music this week is Olivia.
- Bike House will be here from 11 to 1 to help you fix your bike.
At Market This Week:
This is GREEN Kale fusilli, perfect for overcooked pasta salads.
Cucina Al Volo: Dried pasta,
ravioli, and sauces such as pesto, lamb ragu, beef bolognese, cherry tomato,
wild mushrooms, eggplant norma.
ravioli, and sauces such as pesto, lamb ragu, beef bolognese, cherry tomato,
wild mushrooms, eggplant norma.
TIP: Did you
know that the spirally kale fusilli makes the best pasta salad? The spirals
capture all the bits and pieces of chopped vegetables, meats, cheeses and herbs.
know that the spirally kale fusilli makes the best pasta salad? The spirals
capture all the bits and pieces of chopped vegetables, meats, cheeses and herbs.
Pearl Fine Tea:
Iced tea of the day, small single servings of tea; herbal teas. Larger herbal
teas; Rest + Relaxation, African Ginger Black, French Lavender Earl Grey,
Healing Heat and Moroccan Mint.
Iced tea of the day, small single servings of tea; herbal teas. Larger herbal
teas; Rest + Relaxation, African Ginger Black, French Lavender Earl Grey,
Healing Heat and Moroccan Mint.
Groff's Content Farm:
Grass fed beef: ground, stew cubes, roasts and steaks. Grass fed Lamb: shank,
shoulder, and leg bone-in. Free range turkey: breast, thighs, legs, and ground.
Free range chicken: whole, breast w/ or w/o bone, leg/thigh quarter, wings,
legs, necks/backs, and liver/heart. Bone broths. Sausages. Pasture raised
Berkshire pork: ground, canadian bacon, spare rib, shoulder roasts, smoked
hams, pork chop, smoked bacon, and ham hock.
Grass fed beef: ground, stew cubes, roasts and steaks. Grass fed Lamb: shank,
shoulder, and leg bone-in. Free range turkey: breast, thighs, legs, and ground.
Free range chicken: whole, breast w/ or w/o bone, leg/thigh quarter, wings,
legs, necks/backs, and liver/heart. Bone broths. Sausages. Pasture raised
Berkshire pork: ground, canadian bacon, spare rib, shoulder roasts, smoked
hams, pork chop, smoked bacon, and ham hock.
Tip: Did you know they
have dog treats?
have dog treats?
Bri's Creamery:
Cold brew coffee, chocolate brownie, strawberry, cookies & cream, mint
chocolate chunk, brown sugar vanilla, and coconut vanilla chocolate chunk(this
is vegan). Did you know she bakes those brownies herself?
Cold brew coffee, chocolate brownie, strawberry, cookies & cream, mint
chocolate chunk, brown sugar vanilla, and coconut vanilla chocolate chunk(this
is vegan). Did you know she bakes those brownies herself?
Reid's Orchard:
peaches, white and yellow and they will probably be Freestone. Shiro plums,
gooseberries, raspberries, red and black. blueberries, currants,red and black
and nectarines. Earlgold, Pristine and Zestar summer apples.
Be sure to
read Reid's blog and make the excellent recipes Kara writes about. The last
posts have been about gooseberries, currants and Mexican Stone Fruit Sorbet.
peaches, white and yellow and they will probably be Freestone. Shiro plums,
gooseberries, raspberries, red and black. blueberries, currants,red and black
and nectarines. Earlgold, Pristine and Zestar summer apples.
Be sure to
read Reid's blog and make the excellent recipes Kara writes about. The last
posts have been about gooseberries, currants and Mexican Stone Fruit Sorbet.
King:
Mushrooms, fresh and dried: oyster, shiitake, lion’s mane, portabello, cremini,
maitake, chestnut, pioppini, enokitake, chanterelle, Lion’s Mane double
extraction, and Hungarian Mushroom Stew.
Mushrooms, fresh and dried: oyster, shiitake, lion’s mane, portabello, cremini,
maitake, chestnut, pioppini, enokitake, chanterelle, Lion’s Mane double
extraction, and Hungarian Mushroom Stew.
Mountain View:
Tomatoes, young garlic, onions, new potatoes, Roma green beans, *New* okra,
summer squash, cukes, squash, beets, eggplants, fairy eggplant, carrots, bok
choy, radishes, peas, strawberries, fresh herbs, eggs, white onion, fennel, hot
peppers, *New* NuMex anathem peppers, *New* Shishitos peppers, kale, collard
greens, and salad greens.
Tomatoes, young garlic, onions, new potatoes, Roma green beans, *New* okra,
summer squash, cukes, squash, beets, eggplants, fairy eggplant, carrots, bok
choy, radishes, peas, strawberries, fresh herbs, eggs, white onion, fennel, hot
peppers, *New* NuMex anathem peppers, *New* Shishitos peppers, kale, collard
greens, and salad greens.
Garners:
Watermelon, corn, green beans, yellow beans, blueberries, blackberries, melon,
beets, red sweet potatoes, tomatoes, cherry tomatoes, pole beans, eggplant,
peppers, kale pesto, green kale, Tuscano kale, red kale, collards, Swiss chard,
cucumber, zucchini, golden zucchini, yellow squash, patty pan squash,
Mediterranean squash, basil bunches, cilantro bunches, cut flowers, and dill
bunches.
Watermelon, corn, green beans, yellow beans, blueberries, blackberries, melon,
beets, red sweet potatoes, tomatoes, cherry tomatoes, pole beans, eggplant,
peppers, kale pesto, green kale, Tuscano kale, red kale, collards, Swiss chard,
cucumber, zucchini, golden zucchini, yellow squash, patty pan squash,
Mediterranean squash, basil bunches, cilantro bunches, cut flowers, and dill
bunches.
Keswick:Cow milk and mixed milk cheese. Hard to soft, styles from around
the world, Robin’s favorite yogurt and chocolate pudding. Nutty in flavor, Alpine-style
Tommes, Swirly Girl, Mesquite smoked Smokey Isabelle, funky, fresh, spreadable
Cowttin. Soft-ripened, ash-covered Winter Morning has a creamy center,
ricotta, quark, and mixed milk feta. Robin says: if you like creamier
feta, drop it into filtered water for a day. Scratch are this week's
experiments that may turn into a regular, named cheese. Mild flavored, mixed
milk Colby is a great melter..
the world, Robin’s favorite yogurt and chocolate pudding. Nutty in flavor, Alpine-style
Tommes, Swirly Girl, Mesquite smoked Smokey Isabelle, funky, fresh, spreadable
Cowttin. Soft-ripened, ash-covered Winter Morning has a creamy center,
ricotta, quark, and mixed milk feta. Robin says: if you like creamier
feta, drop it into filtered water for a day. Scratch are this week's
experiments that may turn into a regular, named cheese. Mild flavored, mixed
milk Colby is a great melter..
Number 1 Sons:
Everything Fermented! Kimchi: Kicky and Sons. Pickles (cucumber kind): Crispy Koshers, Szechuan Spears, Sunny
Dills, Super Sours, Half Sours, Honey Habs, and Deli Dills. Other pickled Veg:
Stinking Rye Sauerkraut, Clean Kraut, Giardiniera, Masala Beets, Fermented
horseradish and mustard kraut, and Hot Hearts. Kombuchas flavors are
Turmeric Tang, Lavender Fizz, Original Ginger, and Watermelon Cucumber.
Condiments for every meal. Have you tried a Grilled Kimcheese sandwich yet?
Everything Fermented! Kimchi: Kicky and Sons. Pickles (cucumber kind): Crispy Koshers, Szechuan Spears, Sunny
Dills, Super Sours, Half Sours, Honey Habs, and Deli Dills. Other pickled Veg:
Stinking Rye Sauerkraut, Clean Kraut, Giardiniera, Masala Beets, Fermented
horseradish and mustard kraut, and Hot Hearts. Kombuchas flavors are
Turmeric Tang, Lavender Fizz, Original Ginger, and Watermelon Cucumber.
Condiments for every meal. Have you tried a Grilled Kimcheese sandwich yet?
TIP: Have you slathered a hot dog (plant or animal based!)
with kimchi yet? Caitlin also likes the bun smeared with mayo.
with kimchi yet? Caitlin also likes the bun smeared with mayo.
Panorama Bakery: French
style bread and breakfast pastries. Demi french baguette, traditional artisanal
baguette, Petit Rustique, challah, sourdough, walnut raisin sourdough,
multigrain loaf, Honey-Wheat w/Oats, Walnut-cherry baguette, walnut-cranberry
baguette, olive baguette, multigrain baguette, and pumpernickel boule.
Croissants: butter, chocolate and raisins.
style bread and breakfast pastries. Demi french baguette, traditional artisanal
baguette, Petit Rustique, challah, sourdough, walnut raisin sourdough,
multigrain loaf, Honey-Wheat w/Oats, Walnut-cherry baguette, walnut-cranberry
baguette, olive baguette, multigrain baguette, and pumpernickel boule.
Croissants: butter, chocolate and raisins.
Whisked:
Cookie 6-Packs: Chocolate Chip, Salty Oatmeal, Molasses Spice, Hazelnut Swirl,
Pretzel Cowboy, Snickerdoodle, Mexican Chocolate (flourless), Oatmeal Chocolate
Chip (vegan), Simply Sugar (vegan), and Chocolate Blackout (vegan). Pies:
Peach, Salted Caramel Apple, Lemon Coconut, Cherry, Bourbon Pecan, Sea Salt
Chocolate Chess, Key lime, and Strawberry Rhubarb. Quiches: Cheddar Broccoli,
Spinach with Sun Dried Tomato, and Kale, Pesto, Parmesan.
Cookie 6-Packs: Chocolate Chip, Salty Oatmeal, Molasses Spice, Hazelnut Swirl,
Pretzel Cowboy, Snickerdoodle, Mexican Chocolate (flourless), Oatmeal Chocolate
Chip (vegan), Simply Sugar (vegan), and Chocolate Blackout (vegan). Pies:
Peach, Salted Caramel Apple, Lemon Coconut, Cherry, Bourbon Pecan, Sea Salt
Chocolate Chess, Key lime, and Strawberry Rhubarb. Quiches: Cheddar Broccoli,
Spinach with Sun Dried Tomato, and Kale, Pesto, Parmesan.
Produce Plus is on going at Bloomingdale
between Reid’s tent and Number 1 Sons. Please come early because we run out of
checks around 10 am.
between Reid’s tent and Number 1 Sons. Please come early because we run out of
checks around 10 am.
Date: Sunday
Time: 9am-1pm
Where: 100 block of R St NW in front of the Big Bear Cafe
From
Clara, the Teds and Robin
