Prepare and cook macaroni.
Macaroni is the product of wheat prepared from hard, clean, crushed cereals. The grain is crushed into a meal called semolina, from which the blanc is excluded. This is made into a delicious dough by mixing with warm water at a rate of 2/3 semolina. 1/3 water. After mixing thoroughly, the dough is placed in a shallow bat, kneaded by machine, It will be rolled. When rolling well it changes by being forced by a strong plunger through the perforated head of a strong steel or iron cylinder placed on the fire so that the dough is partially burned as a problem from the hole It is made to assume a form to do. It is then laid down on a frame hung on the rod or covered with cloth and dried. It will be called with a different name depending on its shape. If it is in the form of a large hollow cylinder, it is macaroni. Spaghetti if the diameter is small. If it is fine, if the paste is cut into a flashy pattern, it is called pasta ditaria. Macaroni was only made in Italy before, but now it is manufactured to a considerable degree in the United States.
Good macaroni will keep good condition for a long time. It is coarse, resilient and hard; inferior goods are smooth but soft and break easily, but become moldy by keeping. Inferior macaroni contains the majority of starch, but a small amount of gluten. When put in hot water, it assumes white, pasty appearance, division by cooking. A good macaroni when you put it in hot water absorbs a part of the water and swells its size almost doubling, but it retains its shape perfectly. It contains much less amount of gluten.
Please do not wash the macaroni. If it is long break it into pieces of useful size. Always put it for cooking with boiling liquid, take care to have a large amount of water in the pot (to absorb a large amount), cook until soft. The length of the necessary time may change from 20 minutes if it is fresh, to 1 hour if it is old. When it gets soften, turn it into monkeys and drain it and pour cold water to prevent the tubes from clinging. The fluid used for cooking is water, milk, or a mixture of both. Also soup stock, tomato juice, or any preferred liquid.
Macaroni serves as an important aid in the manufacture of various soups and forms the basis for other delicious dishes.
Prepri
Macaroni is the product of wheat prepared from hard, clean, crushed cereals. The grain is crushed into a meal called semolina, from which the blanc is excluded. This is made into a delicious dough by mixing with warm water at a rate of 2/3 semolina. 1/3 water. After mixing thoroughly, the dough is placed in a shallow bat, kneaded by machine, It will be rolled. When rolling well it changes by being forced by a strong plunger through the perforated head of a strong steel or iron cylinder placed on the fire so that the dough is partially burned as a problem from the hole It is made to assume a form to do. It is then laid down on a frame hung on the rod or covered with cloth and dried. It will be called with a different name depending on its shape. If it is in the form of a large hollow cylinder, it is macaroni. Spaghetti if the diameter is small. If it is fine, if the paste is cut into a flashy pattern, it is called pasta ditaria. Macaroni was only made in Italy before, but now it is manufactured to a considerable degree in the United States.
Good macaroni will keep good condition for a long time. It is coarse, resilient and hard; inferior goods are smooth but soft and break easily, but become moldy by keeping. Inferior macaroni contains the majority of starch, but a small amount of gluten. When put in hot water, it assumes white, pasty appearance, division by cooking. A good macaroni when you put it in hot water absorbs a part of the water and swells its size almost doubling, but it retains its shape perfectly. It contains much less amount of gluten.
Please do not wash the macaroni. If it is long break it into pieces of useful size. Always put it for cooking with boiling liquid, take care to have a large amount of water in the pot (to absorb a large amount), cook until soft. The length of the necessary time may change from 20 minutes if it is fresh, to 1 hour if it is old. When it gets soften, turn it into monkeys and drain it and pour cold water to prevent the tubes from clinging. The fluid used for cooking is water, milk, or a mixture of both. Also soup stock, tomato juice, or any preferred liquid.
Macaroni serves as an important aid in the manufacture of various soups and forms the basis for other delicious dishes.
Prepri
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