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What is the pasteurising time and temperature for pasta sauces?


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Answered 2008-05-06 03:28:51

Harmful food microbes, including bacteria and viruses, are killed when heated to 65°C (150°F).

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Does salt affect the cooking time of pasta?

yes the salt raises the temperature to boil faster


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Why do you have to boil home made pasta sauce for an hour?

There are basically two reasons for boiling (simmering) homemade pasta sauce for an hour. The longer the sauce cooks, the thicker it will be. Also, simmering for longer periods of time will allow the flavors to "marry," creating a better tasting sauce. Many recipes specify simmering pasta sauces for even longer; two hours or more.


Which food needs time and temperature control for safety?

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Why do elevations above sea level increase the cooking time of pasta?

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How do you prepare pasta?

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Can you cook pasta a head of time?

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How long can you leave cooked pasta out of the refrigerator?

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What Pasta Goes With What Sauce?

Pasta comes in a bewildering number of shapes, sizes, textures and colors. How is a cook supposed to know what pasta shape goes with tonight's sauce? Can you mix and match anything? Is the whole topic just a big marketing ploy?Well, it turns out that pasta shapes do make a difference, and you shouldn't pair just any pasta variety with every sauce out there. There's a science to it, and even if you aren't an Italian cooking expert, you can become a great guesser when it comes to picking the perfect pasta for your favorite pesto or marinara.How to Choose the Right Pasta for the SauceA pasta entre or side dish is a visual as well as a gastronomic delight. That's one of the reasons pasta comes in different shapes. Whimsical bow tie pasta (farfalle) looks very different from robust linguine on a platter, and there are dozens of pasta shapes that are suitable for any type of sauce you might want to try. Although we'll get to the guidelines in a second, your choice should be based on the appearance as well as the function of the noodles. Not to get too artsy here, but the noodles should look good and make an attractive visual contribution to the rest of the meal.Picking the Right PastaThe most important rule for pasta is that it should hold the sauce well without being overpowered by goo. Slender noodles, like the ones listed below, work best with thin sauces like pesto or with tomato based sauces that don't have chunky ingredients.Angel hairSpaghettiSpaghettiniFedeliniCapelli d'angeloFucatiniVermicelliFor more robust sauces, extruded and cut shapes, wide noodles and large specialty shaped pastas work well. Here are some favorites:GemelliLinguineMostaccioliPenneTagliatelleZitiFor very thick sauces, cheesy sauces or sauces that contain chunky tomato pieces, meat or other vegetables, pasta shapes that have depressions or large holes to trap ingredients are the most effective choices. They make gooey and chunky sauces easier and more satisfying to eat because they capture more sauce per forkful and provide a nice ratio of pasta to sauce. These are some common examples, but there are hundreds:Farfalle (bow tie)FettuccineRigatoniRotelleShellsTortiglioniDon't make the mistake of sticking with the same old pasta shape season after season. If you haven't checked out the pasta aisle of your local market lately, you may be surprised by the variety. Try a nice orecchiette pasta the next time you make your signature mac and cheese. It's shaped like a small ear, with a little depression that's perfect for holding onto your rich homemade sauce. Gemelli will make a nice change too. It's a long, compact spiral that's a little chewy but very satisfying with your thickest and richest marinara. With so many varieties to choose from, it'll make you want to stock up on carbs again.[video=]


What is the origin of the quote the sauce can wait for the pasta but the pasta cannot wait for the sauce?

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When did pasta get to Italy?

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Ragu Coupons For Great Pasta ?

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Who made pasta for the first time?

ltaly


Which foods needs time and temperature control for safety?

All potentially hazardous foods, for example, high protein, moisture-rich foods, meats, poultry, fish, dairy products, rice, sauces, fillings.


When was pasta first made?

The exact time when pasta was first made is not known. The oldest evidence of pasta dates back 4,000 years ago and was found in China.


What did john c breckinridge believe in?

He believed he was alive and eating strawberries and Pasta! Pasta is good, but at that time he did not like them..


Why must roux based sauces be cooked to the correct length of time?

so it does not burn


Why is more time required to boil pasta in some places?

Water boils at different temperatures depending on the altitude. At higher elevations water will boil at a lower temperature. Since water will not get hotter than it's boiling point it will take longer to cook pasta at higher altitudes.


How did people make pasta last time?

They dried it


Do you need to precook fresh pasta for pasta bake?

My smartest friend Korey Colyar knows the answer to this question. NO! You do not need to precook fresh pasta for a pasta bake. Fresh pasta is interchageable with normal dried pasta in recipes. You might want to check it before the time is up though since fresh pasta cooks much quicker than dried pasta. Boiling dried pasta takes 8-10 minutes, fresh pasta cooks in 2-3 minutes. later...K


What is the cooking time for elbow small seashell pasta?

when you cook them by themselves to later add other ingredients such as meat, by the time the water starts boiling the pasta is cooked.


How many carbs in 400g of cooked pasta?

Around 85-100g carbohydrate depending on pasta form and cooking time.


How long do you cook shell pasta?

The package in which the pasta came should give the cooking time. It also depends on how firm you prefer your pasta. Typically, it will be between 7 and 12 minutes.