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How to infuse the flavor?

Actually that's something I'm just now getting right. It really is quite necessary, it's just hard to grab as much salt as is needed and just throw it in. It always feels like way too much to me!

Wow I feel like an idiot, I've been spelling out "whine" this whole time lol. And I know that I need to burn off the alcohol, but I'm wondering if I should keep it on just long enough to do that, or should I add the wine in really early? I do feel the wine is important just because I think some sweetness would really augment the overall flavor.

Jul 06, 2010
JasonMichaelFord in Home Cooking

How to infuse the flavor?

I have heard about adding anchovy fillets. I'm definitely going to be doing that for when I start on marinara sauce or cioppino, and I'll probably see what it's like in Aglio e Olio. Does it just add saltiness or does it bring a whole other layer?

Also, would you really put the wine in so late? I don't have experience cooking with whine, so I'm uncertain when the best time to put it in is. I want to get the sweetness from the grapes to be present.

Jul 06, 2010
JasonMichaelFord in Home Cooking

Grit in my clams - and what didn't work to clean it out

I've never had this problem, but then again I've only used mussels. I just let them sit in normal old tap water for an hour and that's never done me wrong.

Jul 06, 2010
JasonMichaelFord in Home Cooking

How to infuse the flavor?

Sorry for the vague topic, I'm at a loss for anything more descriptive at the moment. I'm very new to cooking; I'm a 20-something living with roommates and I've decided to start. Lately I've been trying to master a simple spaghetti dish: Aglio e Olio. It's just spaghetti with garlic sauteed in olive oil. I also add white whine.

I'm trying to get the garlic and the whine to really get into the pasta. Right now it's trial-and-error and I was wondering if there's anything I may be missing, because the results are slow. A few years ago I had a similar dish that was cooked up by a relative who was vacationing from Italy, and he really made these basic ingredients come alive. They mixed together very well and the spaghetti held onto it well.

So any tips? Any common newbie mistakes? My process right now is put on the noodles, crush and mince the garlic, start sauteing, drain the noodles well, dump them into the frying pan, then add the whine about a minute or two before I serve it. I'm just really trying to infuse the spaghetti with flavor.

Oh and BTW I've added live clams to this dish and it tasted AMAZING. But the spaghetti itself was still nothing special.

Jul 05, 2010
JasonMichaelFord in Home Cooking