The shape of the noodles
determines the name of the pasta
The shape of the noodles determines
the name of the pasta:
# Spaghetti, from spago, "cord"
# Linguini, "little tongues"
# Vermicelli, "little worms"
# Conchiglie, "shells"
# Rigatoni, "furrows," short, wide fluted tubes
# Lasagna, broad, sometime ruffled, ribbons
of pasta (from Latin for "pot")
# Fettucine," "small ribbons"
# Ravioli, "little turnips"
# Rotini, "spirals"
# Capellini (angel hair), "fine hairs"
# Fusilli, "little spindles" (spirals)
# Penne, "quills"
Tortellini, "little cakes"
# Cannelloni, tube-or cane-shaped pasta
Rice will not be cooked if
no water presented, no matter how hot or how long you cook it. This also true for insufficient water when cooking. If you
put too little water, the upper portion of rice will not be cooked properly as not enough water can reach the top. Also if
you put too much water then rice will tend to be mashy because it contain too much water and will not hold its form.
it is the heat component. In theory rice can be cooked in lower temperature, between 75c to 95c (165f to 205f) depending on
the type of rice and starch. If each grain of rice has enough water absorbed, low heat will be enough cook it. In practice,
always cook rice in boiling water as a little higher temperature will not affect the quality of cooked rice.
some important thoughts :
Soak rice before cooking, it make rice cook faster and use less water.
rice simmer in pan/cooker after cooked, minimum 15 minutes. It will make rice more tender, stay if shape and does not stick
Every body burn rice on their first cooking. At least I did