UrbanPulseZ+FollowHow Much Dry Pasta to Cook? Here’s What Actually Works 🍝Measuring dry pasta can be tricky, especially when the box just says “servings.” For spaghetti, I grab a bunch and match it to the size of a quarter—never fails for a single serving. If I’m making penne or macaroni, I just use a measuring cup: half a cup for one serving of elbows, three-quarters for penne. Egg noodles are even easier—just over a cup dry equals about the same cooked. For lasagna, I count out two sheets per person. I always keep a kitchen scale nearby for those times I want to be extra precise, but most days, I just eyeball it and it works out. Pasta really does double in size, so it’s easy to overdo it if you’re not careful. #PastaTips #CookingHacks #KitchenBasics #Food #Cooking10Share
DapperDusk+FollowThings You must know before cooking Pasta!Grab a bunch of dry spaghetti and pinch it between your thumb and forefinger. If the bunch is about the size of a US quarter, that’s one serving (2 oz). For short pasta like elbow macaroni, use a measuring cup—1/2 cup dry equals one serving. Penne? That’s 3/4 cup dry per serving. Lasagna is easy: 2 dry sheets per serving, and four layers in an 8x8 pan will feed four people. Egg noodles are the most straightforward—1 1/4 cups dry equals one serving, and it doesn’t change much after cooking. Measuring pasta before cooking saves you from leftovers or running out. Each shape has its own trick, but once you know, it’s a breeze! #PastaTips #CookingHacks #KitchenBasics #Food #Cooking621Share
CloudDoodle+FollowSauté Like the French: Quick Steps for Perfect VeggiesPreheat your pan over medium-high heat for about a minute—don’t skip this, it’s key for even cooking. Chop your ingredients into bite-sized pieces. Smaller pieces cook faster and more evenly. Add a small amount of oil or butter. If you’re worried about burning, go for oil. For richer flavor, use butter, but keep the heat a bit lower. Toss in your food, making sure not to overcrowd the pan. Start with ingredients that take the longest to cook. Stir or shake the pan regularly to keep things from sticking. If you see smoke, just pull the pan off the heat for a sec. Taste as you go! That’s the only way to know if it’s done. Most veggies are good after 5-7 minutes—al dente is best. #SautéTips #HomeCooking #KitchenBasics #Food #Cooking10Share
BoldBanshee+FollowOnion Wedges in Minutes: My Go-To MethodStart by slicing your onion in half from bulb to tip. This keeps it stable and makes the next steps way easier. Peel off the papery skin—sometimes the first layer of onion comes off too, and that’s totally fine. Get rid of any brown knobs on the ends. Give your onion a quick rinse under cool water. This helps get rid of any dirt or weird spots hiding under the skin. Place the onion cut-side down on your cutting board for safety. Use a sharp knife and cut each half into 3 or 4 wedges, depending on the size. Store any extra wedges in an airtight container in the fridge for up to a week. They’re perfect for stir fries or a blooming onion! #onionhacks #kitchenbasics #cooking101 #Food #Cooking40Share
Lisa Fitzgerald+FollowQuick Squeezer Guide! Juicing without any effortPick your fruit. Go for citrus that feels heavy and slightly soft (but not mushy). If it’s hard, it’ll be tough to juice, and you won’t get much out of it. Make sure the fruit is at room temp. If it’s cold, zap it in the microwave for 20-30 seconds and let it cool for a minute. Warm fruit gives up juice way easier. Roll the fruit on your counter with gentle pressure. This step really helps break up the inside, so you get more juice with less effort. Cut the fruit. If it fits, slice it lengthwise for max juice. Otherwise, cut crosswise and trim off the tip of the rind for better leverage in your squeezer. Place the cut side down in your squeezer. This feels weird at first, but trust me, it keeps the juice from squirting everywhere. Squeeze the handles together over a bowl or directly into your dish. Use both hands if you need to. Keep squeezing until the juice stops flowing and the rind is almost inside-out. That’s it! Super easy, and you get every last drop. #CitrusHacks #JuicingTips #KitchenBasics #Food #Cooking20Share
