Spoon, ladle, or pour the batter from the tip of a spoon just a few inches above the pan, being sure to space the batter well apart to allow room for spreading. When bubbles have appeared on the surfaces and are beginning to break, lift the edges of the cake with a spatula to see if the undersides have browned. If they have, slide the spatula under the pancake and turn it. Turn the cakes only once, and cook only until the second side is done. The second side takes only half as long to cook and will not brown as evenly.
If the top of the casserole is browning too quickly, or if you like a moister baked pasta, cover the baking dish with foil for all or part of the baking time.
To test for doneness, press the surface of the roast with your finger; if the meat is soft yet resilient, if it dents easily and at once resumes its shape, it is cooked to medium-rare. If it remains firm under finger pressure, it is well-done.
The addition of wine to soup frequently enhances its flavor, but do not over salt soups to which wine is added, as wine intensifies saltiness. Add the wine after the initial cooking period, when it is in the simmering stage, to allow the alcohol to cook off and the flavor to integrate.
When shopping for prepared sauces, look for those with the fewest preservatives. Simple tricks to boost the flavor of a store-bought sauce are:
- A drizzle of good olive oil and a sprinkling of ground black pepper
- A handful of fresh mushrooms, sliced and cooked with butter
- A few good-quality pitted olives and drained capers
- A mixture of fresh herbs, minced
To keep loose paring knives safe in a drawer, simply push the tip into a wine cork. No one will cut themselves and the knife will stay sharp.
The next time you open a stick of butter, save the wrapper in your fridge. When you need to grease a baking dish, use the buttered side of the wrapper. Your dish will be prepped perfectly and your hands will be clean!
Grilled pizza is simple to make and has a crisp yet chewy crust. Both charcoal and gas grills work well. A large grill is more convenient than a small one, but if your grill cannot accomodate a 12-inch round, simply divide the dough and make smaller pizzas. Hardwood lump charcoal results in more of a wood-fired pizza flavor.
With all the different forms of pasta out there, it helps to remember a basic rule for pairing pasta and sauce. The chunkier the sauce, the bolder the pasta shape. Match large shapes such as penne and rigatoni with sauces with big flavors and bites-sized chunks of vegetables or meats. Angel hair is best with light sauces. Hearty bean and vegetable soups are best with smaller pasta such as tubetti, ditalini, elbows, or small shells. Cream or butter sauces go best with fresh egg pasta.