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ished, unthickened, slightly cooled down -- but still warm -- sauce. The trick in getting this technique to work properly is getting th e heat just right. The sauce needs to be warm enough to melt the butter, but not so warm as to allow it to separate. If the butter sepa rates or breaks, it loses its ability to thicken the sauce, and you end up with just buttery grease and milk solids in the sauce.Liquid s Simmer the potatoes in a pot of salted water before adding the pasta. Drain after cooking and add the potatoes and spaghetti to a sou 3d model watch p or stew as desired. Alternatively, keep the cooking liquid for a casserole or simmer it until it is reduced to a thicker consistency to create a sauce. For example, simmer a marinara sauce with potatoes and pasta to create a thick and delicious one-pot meal. Cooking T best sgs in the nba ime Length of time for cooking the potatoes before adding the pasta depends on the size of the individual pieces of diced potatoes. Lar .

inutes into their overall cooking time. This will quickly cook the pasta and ensure the potatoes are cooked by the time the pasta is al dente. Considerations Depending on the dish, a variety of flavors can accompany spaghetti and potatoes. These can range from tradition al Italian herbs, from basil to oregano to tarragon, for a stew; to ginger and Chinese five-spice mix, for a casserole. A variety of di fferent vegetables or meats can also be added during the cooking process, or after the potatoes and pasta are finished cooking. For sal harry potter 3d models ads, let the cooked spaghetti and potatoes cool completely, then toss with a creamy dressing and salad greens. Alternatives Cook the pa sta and diced potatoes separately and then add them together to only reheat them for a soup. This will keep the liquids from thickening best sgs in the nba while cooking. Alternatively, place the uncooked pasta, potatoes and other desired ingredients, such as onions or green beans, in a ca .

tove. Add 1 small diced onion or 2 diced shallots for every 2 pounds of spinach to the butter if making a classic creamy spinach. 2 Coo k the onions or shallots until soft, about 4 or 5 minutes. Pour 1 to 1 1/2 cups of room-temperature, heavy cream in the saucepan for ev ery pound of spinach. Make a mental note of how far the cream reaches inside the saucepan. Remembering how much cream you started with helps when you have to determine how much youve reduced it. 3 Check the temperature of the cream using a probe thermometer or a candy t century schoolbook fonts hermometer. Adjust the heat of the stove as needed so the cream stays around 170 to 175 degrees Fahrenheit -- just a few degrees below the scalding temp of 180 degrees F. 4 Cook the cream until reduced by 1/3, about 10 to 15 minutes. Skim the froth and skin that forms o best sgs in the nba n the surface of the cream using a wood spoon and discard it. Stir the cream occasionally, but dont scrape the bottom of the pan with t .

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