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1. Mantry Podcast Ep. 2 - 9 Clever Cooking Tips You Learn While Working In Restaurants

Mantry Podcast Ep. 2 - 9 Clever Cooking Tips You Learn While Working In Restaurants

Reggie Milligan Co-Founder of Mantry hosts 9 Clever Cooking Tips You Learn While Working In Restaurants. Link To Blog Post: https://medium.com/@mantry/17-clever-cooking-tips-you-learn-while-working-in-restaurants-9cb719bb2be5 Show Notes: 1. Sizzle Platter Broil anything and everything from steak and oysters gratin to asparagus and peaches dusted with brown sugar. The sizzle platter is cheap, easier to handle than a clumsy baking sheet and can double as a trendy serving plate that keeps food warm for longer. 2. Strain Stock Through Fresh Herbs Throw a handful of fresh herbs like rosemary, thyme or parsley in your strainer when you pour the stock through, it adds so much freshness in seconds. 3. The “Herb” Clap Before adding herbs like basil or mint, clap them in your hands to release the essential oils. Don’t believe it will make a difference? Take a whiff before and after. This works amazing for mojitos. 4. Use A Timer Walk into any professional kitchen and you’ll see digital timers everywhere. Cooking involves multitasking and forgetting to pull the pasta out of the water or the fish out of the oven is easy to do. Get your hands on a couple Taylor Timers. There’s a myth that great cooking relies on “feel”, it mostly relies on precision, timers are precise. 5. Crack An Egg On A Flat Service Cracking on the side of the bowl drives pieces of shell into the egg and can pierce the yolk. Next, you can move onto the double crack. 6. Hot Foods Hot Plates, Cold Food Cold Plates Nothing will suck the heat out of your dinner like putting hot food on room temperature plates. Just throw your plates or bowls in an oven at 250 degrees for 3 minutes. This is especially important for soup and serving platters, think the Thanksgiving turkey or this side of Ghee Roast Carrots. Same goes for cold dishes, you know when people say “wow that salad is so refreshing!” well that mostly comes from the temperature, plates in the fridge for 10 minutes will make a big difference especially in summer. Don’t forget ice cream in frozen bowls! 7. Dry With Paper Towel Before Searing When searing a steak, scallop or any protein, pat the outside dry with paper towel to ensure the crispiest sear possible. Moisture causes a “mini steam” that inhibits the “Maillard reaction”, french for caramelization. 8. Use Grapeseed Oil To Sear Grapeseed oil has a really high smoke point and imparts no flavor which makes it ideal to get the perfect sear. Olive oil or butter will burn up before you get the pan hot enough to develop a deep brown colour. 9. Your Pantry Is Like Your Closet For Food Think of your pantry as a closet for food. A nice bottle of maple syrup and a pancake mix? Boom you’re ready for a spontaneous breakfast. Some good pasta and a decent red sauce? You can feed the crew well in 15 minutes. A couple decent items go a long way and allow you to adapt to any situation, especially say, if someone’s parents come over.

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2. Mantry Podcast Ep. 30 - 5 Remote Restaurants Around The World Worth Travelling To

Mantry Podcast Ep. 30 - 5 Remote Restaurants Around The World Worth Travelling To

Reggie Milligan Co-Founder of Mantry hosts "5 Remote Restaurants Around The World Worth Travelling To" Link To Blog Post: https://goo.gl/iuhx4u Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Berggasthaus Aescher-Wildkirchli // Weissbad, Switzerland 2. Hawk’s Craywfish // Rayne, Louisiana 3. Koks // Faroe Islands, Denmark 4. Fäviken // Järpen, Sweden 5. Doyle’s Seafood // Dingle, Ireland Photo: Bon Appetite

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3. Top 7 Reasons To Try Mantry

Top 7 Reasons To Try Mantry

We do hundreds of 1-on-1 interviews with members, here’s what Mantry nation is saying.

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4. Mantry Welcome Letter

Mantry Welcome Letter

People often ask what Mantry is all about and what we are trying to achieve. Here’ a letter I wrote in 2015 welcoming people to the service, I came across it and wanted to share.

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5. Mantry Podcast Ep. 19 - Foolproof Rules For Finding The Best Restaurants

Mantry Podcast Ep. 19 - Foolproof Rules For Finding The Best Restaurants

Reggie Milligan Co-Founder of Mantry hosts "Foolproof Rules For Finding The Best Restaurants" Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com

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6. 10 Amazingly Clever Ways To Gift Mantry

10 Amazingly Clever Ways To Gift Mantry

157,312 reasons not to, but here’s 10 reasons to do it.

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7. The Mantry Guide To Throwing A Kickass Dinner Party :: Part 4

The Mantry Guide To Throwing A Kickass Dinner Party :: Part 4

We’ve thrown a lot of awful dinner parties… learn from our mistakes!

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8. The Mantry Guide To Cooking Valentine’s Day Dinner

The Mantry Guide To Cooking Valentine’s Day Dinner

Mediocre advice at best, but we tried.

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9. Mantry Podcast Ep. 9 - The Lazy Person’s Guide To Cooking Breakfast For A Crowd

Mantry Podcast Ep. 9 - The Lazy Person’s Guide To Cooking Breakfast For A Crowd

Reggie Milligan Co-Founder of Mantry hosts "The Lazy Person’s Guide To Cooking Breakfast For A Crowd" Link To Blog Post: https://medium.com/@mantry/the-lazy-guide-to-cooking-breakfast-for-a-crowd-dcb423b32f23 Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Breakfast Is Meant To Be Lazy…So Be Lazy You can go from being a bad cook to good cook just by planning a menu properly. Don’t try and cook everything at the last minute, use the oven to keep pancakes and bacon warm, avoid individually fried eggs. Remember the goal is to be sitting at the table in your pyjamas with your crew not sweating over Soufflé Pancakes in the kitchen. 2. Bake Bacon For A Crowd Lay bacon strips on an aluminum foil wrapped sheet pan and bake at 375 degrees. Voila, less cleanup and more stovetop room for pancakes. 3. Granola…Bar Lay out homemade or (store bought) granola with a couple types of yogurt, fruits, honey, maple syrup and whatever topping you have on hand. People love choice and you don’t have to cook anything. 4. Consider Oatmeal There are plenty of creative ways to spruce up oatmeal and you can feed an army on the cheap quickly. 5. People Love Tacos You can pre-prep everything (just hold the scrambled eggs and tortillas in the oven), there’s no cutlery needed and tacos are an all time crowd pleaser. Nobody has uttered the phrase “Arrrrgh…I hate tacos”. Breakfast Taco Resources 1. Sweet Potato Breakfast Tacos | Taco Truck Mantry 2. Bon Appetite Has A Nice Breakdown Here 3. Food & Wine Has A Winning Breakfast Taco Recipe Here

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10. Mantry Podcast Ep. 27 - 12 Handy Thanksgiving Hacks

Mantry Podcast Ep. 27 - 12 Handy Thanksgiving Hacks

Reggie Milligan Co-Founder of Mantry hosts "12 Handy Thanksgiving Hacks" Link To Blog Post: https://goo.gl/ShkkLA Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. The Tinfoil DIY Roasting Rack 2. Grate Frozen Butter Directly Into Pie Dough 3. Rice = Easy Pie Weights 4. Rolling Pin Replacement 5. Super-Fast Potato Peeling 7. Keep Mashed Potatoes Warm in a Slow Cooker. 8. Use The Cooler To Free Up Fridge Space 9. Small Crowd? Cook Turkey Parts Separately. “Cook the turkey breast and leg meat separately. They cook at different rates, so this avoids overcooking/undercooking one part.’ -Chef Michael White 10. The Carve “When carving your turkey, remove each breast and slice crosswise into thick slices (about ½-inch slices), then both legs, then the wings.” -Bobby Flay 11. Use Oven-Dried, Not Stale, Bread for Better Stuffing 12. Get A Meat Thermometer “Invest in a meat thermometer! It’s $25 and will not only improve your Thanksgiving turkey but will improve your roast beef, lamb and more throughout the year. Make sure you get one with an alarm. In order to have the perfect turkey and or roast the temp alarm will insure the right temperature without worrying about timing per pound.” -Bryan Voltaggio Photo: Saveur

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11. Mantry Podcast Ep. 20 - 11 Ways To Use Hot Sauce

Mantry Podcast Ep. 20 - 11 Ways To Use Hot Sauce

Reggie Milligan Co-Founder of Mantry hosts "11 Ways To Use Hot Sauce" Link To Blog Post: https://goo.gl/kMM4H7 Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. In a sandwich like this New Orleans Shrimp Po’ Boy. 2. Use to roast vegetables like these Ghee Roast Carrots with FilFil Hot Sauce. 3. Over grilled meats like this Chicken Satay With Maple Sriracha. 4. To glaze sausages with honey or syrup like these Spicy Maple Glazed Bratwurst. 5. Add to a cocktail like a Bloody Mary or a Yellowbird Michelada. 6. In tacos like these Sweet Potato Breakfast Tacos. 7. Toss wings in hot sauce like these Apinya Thai Chili Wings. 8. Or these Dragon’s Blood Wings… 9. Douse over nachos like Aurelia’s Chorizo Nachos. 10. Splash over fried chicken like this Buttermilk Fried Chicken with Sweet Potato Habanero Hot Sauce. 11. On Pizza!

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12. Mantry Podcast Ep. 22 - 8 More Cookbooks That Will Improve Your Life

Mantry Podcast Ep. 22 - 8 More Cookbooks That Will Improve Your Life

Reggie Milligan Co-Founder of Mantry hosts "8 More Cookbooks That Will Improve Your Life" Link To Blog Post: https://goo.gl/JWPNHb Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. My Paris Kitchen — David Lebovitz 2. Mallmann On Fire — Francis Mallmann 3. The Food Lab — J. Kenji López-Alt 4. Tacopedia — Deborah Holtz, Juan Carlos Mena, René Redzepi 5. Senegal — Pierre Thiam 6. Love & Lemons — Jeanine Donofrio 7. Heritage — Sean Brock 8. Zahav — Michael Solomonov

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13. Mantry Podcast Ep. 21 - 6 Sanity Saving Thanksgiving Tips

Mantry Podcast Ep. 21 - 6 Sanity Saving Thanksgiving Tips

Reggie Milligan Co-Founder of Mantry hosts "6 Sanity Saving Thanksgiving Tips" Link To Blog Post: https://goo.gl/CXnQP5 Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Start Early Two cider sipping afternoons is much more enjoyable than one frantic day of hustle. We like the three day structure…shop, prep, cook. 2. Defend Oven Space Prepping sides early and on the stove will save you that cherished oven space you’ll need for roasting the bird. 3. Go To The Butcher Early If you give your butcher a couple weeks notice you can order a fresh turkey which tastes far better than a frozen bird and you avoid the hassle of thawing. 4. The Secret To Crispy Skin Leave your turkey unwrapped in the fridge overnight for crispier skin. 5. Respect The Meat Thermometer In the word’s of IRON CHEF Michael Symon “Don’t be too cool for a meat thermometer.” 6. Don’t Stuff The Stuffing Listen, stuffing is way more reliable, easier to prep (and shhh…more delicious) when cooked outside the bird. 3 Solid Stuffing Recipes: Classic Stuffing // Saveur Magazine 2. Classic Sage and Sausage Stuffing (or Dressing) Recipe // Serious Eats 3. “Simple Is Best” Stuffing // Epicurious Photo: Epicurious

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14. Mantry Podcast Ep. 28 -3 Easy Tips For Perfect Mashed Potatoes

Mantry Podcast Ep. 28 -3 Easy Tips For Perfect Mashed Potatoes

Reggie Milligan Co-Founder of Mantry hosts "3 Easy Tips For Perfect Mashed Potatoes" Link To Blog Post: https://goo.gl/vhtLPN Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Salt Bake Potatoes For The Perfect Mash The French call it “Pomme Puree” and the secret to velvety mashed potatoes is to bake your spuds on a layer of salt. It draws out the moisture and leaves the inside light and fluffy so they can absorb more butter, cream and good stuff. 2. Rice Rice Baby A simple potato ricer will help you create the creamiest mash the quickest. 3. Infuse Cream Fat is the best vessel for flavor. Simply toss in a handful of woody herbs like rosemary or thyme and half a garlic head when heating the cream to add to the mash.

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15. Mantry Podcast Ep. 12 - 5 Tips For Stress-Free Dinner Party Ambience

Mantry Podcast Ep. 12 - 5 Tips For Stress-Free Dinner Party Ambience

Reggie Milligan Co-Founder of Mantry hosts "5 Tips For Stress-Free Dinner Party Ambience" Link To Blog Post: https://medium.com/@mantry/the-mantry-guide-to-kickass-dinner-party-ambience-4cd9ed97958e Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 5 Tips For Stress-Free Dinner Party Ambience 1. The Free-ist Most Incredible Ambience Golden hour works for photos and it works for entertaining. Google What Time Is Sunset? Aim to sit down an hour before that time. 2. Get Lit After sunsets, candles are the cheapest mood setter in the game, just buy a pile from the dollar store and scatter them around. Everyone will subconsciously thank you because everyone looks better in candlelight. 3. Draw On Your Tablecloth Ask your butcher for a couple big sheets of industrial butcher paper. When you lay out cured meats, jams, cheeses ect. grab a sharpie and label what each item is directly on the paper. It takes one minute, it shows you care and people will actually know what they’re eating. 4. Consider A Boil Steaming shellfish dumped onto newspaper with chilled beer is pretty much an entertaining walk off shot. Clam bakes, crawfish boils, oyster roasts and lobster steams are no frills, fun and easy. 5. Bug Off Nothing kills the vibe like a couple mosquitos buzzing the table. Simple precautionary measures will go a long way. Go for the timeless classic, the mosquito coil or here’s a great list. Photo: @athomeinlove

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16. Mantry Podcast Ep. 26 - 6 Tips for the Best Sandwich of Your Life

Mantry Podcast Ep. 26 - 6 Tips for the Best Sandwich of Your Life

Reggie Milligan Co-Founder of Mantry hosts "6 Tips for the Best Sandwich of Your Life" Link To Blog Post: https://goo.gl/kQTnNP Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Start With Bread Delicious Enough To Eat Plain Much like the standby advice “only cook with wine you would drink” a good marker for the bread you use is “would you eat it straight up with nothing on it?”. 2. Layer Like A Burger Think about building the sandwich they way you would build a burger. As you bite through, the toppings set the stage before you get to the main event of the patty. The first layers are about crispness, then maybe some creaminess with cheese and then the unctuous final protein layer. 3. Focus On The Spread Pay attention to this underrated tip from Chef Roy Choi: “To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that’s a sandwich!” -Roy Choi, Kogi BBQ + The Line Hotel 4. Friction Is Your Friend If you ever bite into a sandwich and it immediately falls apart, things are too slippery. Ingredients like tomatoes and cucumbers shouldn’t be stacked on each other, always alternate with rougher ingredients like lettuce or sliced onions in between. Tomato on tomato will scoot out the side, but tomato, arugula, tomato will lock in. 5. Sweeten Things Up We love this tip from Tyler Kord of №7 Sub “When you’re working with roast pork or short ribs or other savory things, that little balance of sweetness is what makes a dope sandwich,” . A little bit of jam or honey can take a sandwich to the next level, especially to balance spicy elements. Bacon, Jelly & Brie Sandwich | Craft Beer Belly Mantry Ingredients Broadbent’s Peppered Bacon Anarchy In A Jar Spiced Beer Jelly Sliced Apple Brie Crusty Bread Directions 1) Crisp up Broadbent’s Bacon in a skillet 2) Smear Anarchy in a Jar Spicy Beer Jelly on bottom piece of bread and layer in brie, bacon, apple & arugula 3) Use a little extra bacon fat to grill the sandwich just until the brie gets gooey Serve with an ice cold brew Mantry Tip: Start bacon in a cold pan to help render the fat. 6. Season Between Layers The biggest mistake you can make is not seasoning your sandwich but it’s also important to season layers appropriately. Tomatoes and vegetables should always get a sprinkle good salt, as well as a crack of pepper and salt on your mayo or base spread. Photo: Snixy Kitchen

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17. Mantry Podcast Ep. 23 - 6 Tips for Making the Best Burgers Ever

Mantry Podcast Ep. 23 - 6 Tips for Making the Best Burgers Ever

Reggie Milligan Co-Founder of Mantry hosts "6 Tips for Making the Best Burgers Ever" Link To Blog Post: https://goo.gl/3BmJ5y Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Always Fresh Ground Beef Any decent butcher shop will have a great house burger blend or you can grind your own at home with a simple hand crank meat grinder . We love using fresh ground chuck because it has a nice balance of fat and flavor. If you’re feeling creative, you can add short rib, brisket or the Sean Brock tip (below). 2. Sean Brock’s Bacon Tip “When grinding your own beef for burgers, grind in some bacon.” -Sean Brock, Husk, Charleston, SC 3. 20% Fat Rule If you’re grinding burgers yourself or having the butcher do it, a simple rule of thumb is to have a ratio of 80% lean to 20% fat Bacon Jam Burger | Comfort Food Mantry Ingredients 1 lb. fresh ground chuck The Bacon Jams Bacon Spread cheddar cheese buns salt + pepper fixins’ (sliced pickle, lettuce, thin sliced onion etc.) Directions Season ground chuck with salt and pepper, form patties. Heat vegetable oil in a cast iron skillet (let it get hot), brown patties on both sides, add cheese, cook to preference. Toast the bun and smear with Bacon Spread Layer patty and fixins’ on bun, pour a beer, enjoy. Pro Tip: Remove ground beef from the fridge an hour early for more even cooking. 4. Indent The Top Here’s an awesome tip from Iron Chef Bobby Flay: “Using your thumb, make a deep depression in the center of each patty to keep the burger from puffing up and bulging in the center. Otherwise, “It plumps up like a football and people smash it down. That’s the last thing you want to do,” Flay says. This technique “fakes out the burger,” he says, and the patty ends up taking the exact shape you want.” -Bobby Flay, Iron Chef 5. Have A Heavy Hand With The Salt +Pepper The key to bringing out the full flavor of the meat and developing a satisfying crust on the burger is to season liberally with Kosher Salt (We like Diamond Crystal Kosher Salt) and fresh cracked pepper. Season right before the grill and make sure to focus on each patty and cover the entire surface, no just a sprinkle across the batch from above. 6. Grape Seed + Cast Iron A zipping hot cast iron can get the perfect crust for your burger, a little grape seed or canola has a high smoke point so you can get the pan nice and hot. The grill is great for a smoke flavor but if you’re looking for a crust, go cast iron. Photo: Dennis The Prescott

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18. Mantry Podcast Ep. 13 - 5 Tips To Help You Grill Better

Mantry Podcast Ep. 13 - 5 Tips To Help You Grill Better

Reggie Milligan Co-Founder of Mantry hosts "5 Tips To Help You Grill Better" Link To Blog Post: https://medium.com/@mantry/5-tips-to-help-you-grill-better-1fd77f9fa7ad Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 5 Tips To Help You Grill Better Step up your grill game with these often overlooked tips. “Grilling takes the formality out of entertaining. Everyone wants to get involved.” — Bobby Flay 1. Wait….. For Your Grill To Get Hot Wait 5 minutes longer than you think…grill grates take time to get hot, let them. 2. Don’t Crowd The Grill Food that’s crowded gets steamed instead of grilled. Do multiple batches or stagger your cooking a bit and keep items warm (peppers first, then corn, then steak). 3. Move It & Lose It A lot of the flavor on a grill is developed in the caramelization that occurs, don’t move items around or flip too often. One flip is all you need. 4. Bowl with Olive Oil & Salt > Drizzle “Drizzling” with olive oil often results in non-oiled pieces of meat or veg. A simple trick is to glug a bit of olive oil and a bold pinch of salt in a bowl and really toss the ingredients like a salad. The better coating will result in more evenly cooked, better charred results. 5. Cook Like A Caveman If your using hardwood coals like oak, hickory, pecan or maple don’t be afraid to throw veg like onions, squash, peppers and corn directly on the coals and “ember roast” them. You can easily peel off the overly charred bits and you’re left with unmatched smoky flavor. This is a great technique for pre-charring ingredients for a salsa. You can even cook steak and meat directly on the coals. Here’s a great recipe for ember roasted sweet potatoes or ember grilled lobster tails. Photo: Adventures In Cooking

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19. Mantry Podcast Ep. 29 - Avoid These 4 Common Pasta Mistakes

Mantry Podcast Ep. 29 - Avoid These 4 Common Pasta Mistakes

Reggie Milligan Co-Founder of Mantry hosts "Avoid These 4 Common Pasta Mistakes" Link To Blog Post: https://goo.gl/dXpFgo Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Using Cold Sauce Nothing will suck the heat out of your dinner faster than adding cold sauce out of the fridge to limp noodles in the bottom of the pot. As the water boils, gently heat the sauce, adding hot to hot will ensure your dinner is warm until the last bite. 2. DO Add The Pasta To The Sauce (Not Vice Versa) Pasta is one of the only dishes where people tend to blindly add the main event to the sauce. Could you imagine squirting out a huge mound of HP Sauce and dropping a whole steak in it? Sauce to pasta ratio is important, by adding the pasta to the sauce you’ll find the right balance. 3. Letting The Pasta Water Go Down The Drain Reserve a couple tablespoons of pasta water and add it to the sauce, it’s full of starch and will help the sauce coat the noodles and give it a nice shine. 4. Finish Pasta In A Pan Pasta boiled and sauce warm? This is where good pasta becomes great. Add the pasta to the sauce, a couple spoons of pasta water, some herbs and a grate of cheese and toss over heat to bring it all together. This final step takes 1 minute and will take you from basic to Batali.

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