Page 122 - rs18-ingles

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and tricks of www.cocinavino.com
Recipes
Keep cooked pasta
After cook it al «dente», freshen it
with cool water and drain it. Place
it in a container for packing and
add a little of olive oil, stir it to
impregnate the pasta and keep it
in the fridge. It last three or four
days.

Freshly minced meat
If you have left the day before
minced meat, take a few
drops of whisky, season to
your liking and it will taste
like freshly minced.

Clams without soil
To take the soil from the
clams, immerse them in water
with thick salt for a long time.
Fine salt kills them.

Keep garlics
If you want to keep garlics, you
can peel them and put them in a
tin covered with oil to take them
out to the extent that you need.
The oil could be used later in
some salad because it keeps the
garlics aroma.

Walnuts without collapse
If you need to peel walnuts for
some preparation and you need
them entire, cover them in salt
water for a couple of hours
before break them. They will be
entire.

Frost with sugar
To frost the edge of a glass with
sugar, we will use a whipped
egg white. After wet the edge
of the glass with the egg white,
we will cover it with sugar
(preferentially colouring) for
some seconds. The glass will be
ready to receive the liquid.
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