Today's Tools

4-Cup Silicone Measuring Cup

This silicone measuring cup is firm, but flexible, helping to form a spout anywhere around the rim. The outside of the cup is textured for a secure grip, while the inside is smooth for easy pouring. Generous headspace prevents spills. It is a 4-cup capacity graduated in 1/4 and 1/3 cup increments. Microwave & Dishwasher safe. Heat Resistant up to 490 degrees.
$14.95

Simple Sushi Tips

Making sushi at home only gets easier with a lot of practice. Here are a few tips we have collected over the years on making sushi.

1. Remember to buy sushi grade tuna or other seafood if you intend to eat anything raw. This will help you to avoid illness or bacterial contamination. I also want to point out that if you are using raw seafood never let the raw food touch anything other than the utensils and food you inted to eat it with.
 
2. When working with sushi rice, remember to keep your hands moist or else the rice will be too sticky to work with. I suggest keeping a bowl of water nearby to use as you go.
 
3. Do not overwork your rice, either when seasoning or creating the rice bed for your nigiri, sushi or maki. Your sushi rice needs air in order to make good sushi.
 
4. Always use a sharp knife each time you make sushi. Do not be afraid. Hone it before each use. A dull blade will crush your sushi you have worked so hard to roll.
 
Please let us know if you have any tips you would like to add. We'd love to hear from you.

Today's Tools

Zyliss Bottle Stopper

This little tool is simple yet irreplaceable. This attractively designed and practical bottle stopper produces a completely airtight and leak-proof seal. It keeps beverages fresher longer. The air-tight seal makes it great for storing wine, beverages, oil or vinegar bottles. This design also fits most bottle types.
$3.95 each.

Perfectly Cooked Fresh Pasta

Kathleen Kennedy did a fabulous class on Homemade Pasta last week. She had a few tips on cooking your fresh pasta correctly:

1. Use plenty of water in a large pot - 1 gallon of water per pound of Fresh Pasta.
2. Add salt if desired – salting the water increases the temperature of boiling water and results in a better quality product. Use 1-1/2 tablespoons of sea salt per gallon of water.
3. Add vegetable oil – 1 tablespoon per gallon of water. Oil helps to prevent the Fresh Pasta from sticking together.
4. Cover the pot and bring to a boil over high heat. Covering the pot helps to increase the temperature and reduce the time it takes to boil the water.
5. Add Fresh Pasta and stir gently to ensure separation. Stir to prevents sticking. A wooden spoon is preferable.
6. Keep pot uncovered once you have added the past and keep the cooking water boiling.
7. Return water to a boil, then start timing.

Angel Hair 1-1/2 minutes
Spaghetti 7 minutes
Tallarini 2 minutes
Linguini 3 minutes
Fettuccini 7 minutes
Pappardelle 5 minutes
Macaroni 5 minutes
Bucatini 5 minutes
Bucatoni 5 minutes
Fusilli 7 minutes
Piccolo Fusilli 7 minutes
Rigatoni 5 minutes
Penne 5 minutes
Tagliatelle 6 minutes
Rotini 5 minutes
Ziti 5minutes

1. Stir occasionally.
2. Taste the pasta to check for doneness. Fresh Pasta is ready to eat when the texture is to your liking. Firm Fresh Pasta (al dente) is best.
3. Place a large strainer in the sink.
4. Pour Fresh Pasta into the strainer to drain.
5. Don’t rinse cooked pasta. If you do, the sauce won’t cling to it.
6. Rinse Fresh Pasta only if it will be used for a salad or will be set aside or stored for later use.

What are your secret hints to cooking fresh pasta? Let us know....