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Cook pasta in plenty of boiling, salted water until still slightly chewy. A rough guide is to use
at least three times water than dry pasta with 1 tablespoon salt per gallon. Oil in water and
rinsing after cooking are not necessary. Add oil after cooking to keep pasta from sticking.
In baked pasta dishes, you don't need to pre-cook pasta.
Cook 2 to 3 ounces (55 to 85 g) of dry pasta per person.
Dry pasta has almost indefinite shelf life. Cooked pasta keeps well either refrigerated or
frozen.
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Use long-grain rice for most culinary purposes, glutinous or sweet rice for desserts and in
some Asian dishes.
Use aromatic and basmati rice only if the food doesn't overwhelm their subtle flavors and
aroma
Choose any of three cooking methods for perfect rice: boiling in plenty of water, cook in
oven or by absorption on stove top.
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Rice generally doesn't need rinsing or soaking.
You may store white rice indefinitely but brown rice has shorter shelf life. During summer or
in hot climate store it in the refrigerator.
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Wild rice cooks the same way as brown rice.
Wild rice keep indefinitely.
Potatoes are either high-starch, dry and fluffy type (for baking frying, deep-frying) or low-
starch, waxy and moist type (for salads, boiling, scalloped).
Keep skin on potatoes whenever possible to preserve nutrients.
Store potatoes in a cool, well-ventilated, humid place, never in closed plastic bags or in
refrigerator.
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Cook potatoes in just enough salted water to cover. Avoid over or under-cooking.
Use two-stage frying technique to deep-fry potatoes.
Cut out any green parts off potatoes.
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