Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
Adding olive oil to pasta water will not keep it from sticking together.
The key is the amount of water that you use. As a rule of thumb use 4 quarts for the first half pound and another quart for the second half pound. I don’t cook much more than a pound at time since that’s eight servings. I use at minimum 3 quarts of water for even a single two ounce serving of pasta.
It is critical to have your sauce ready and sauce the pasta the minute that it is finished draining.