Vinegar in Pasta

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Browsing through my notebooks, I keep coming across references to vinegar. It’s amazing just how much we relied on this wonderful condiment in the various kitchens I have worked in.

Some of the uses would be obvious to you, perhaps, but have you tried adding around a quarter cup to pasta? If you do this while it’s cooking, you will neutralize much of the starch that causes it to stick together when you drain it.

Don’t worry, there’ll be no adverse flavor. You can do a similar thing with rice, but if you cook your rice using the absorption method (1 cup rice to two cups liquid), you only need about 1 tablespoon of vinegar.