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    Green peppers salted kelp recipes ピーマン×塩昆布

    エンジェルヘアが嫌いな人は、今すぐ変身しましょう。エリック・キムのレシピは説明欄にあります。#shorts



    エンジェルヘアが嫌いな人は、今すぐ変身しましょう。エリック・キムのレシピは説明欄にあります。#shorts

    This pasta salad makes a case for light, bouncy angel hair. The vegetables are salted in advance. It means they can last longer and they stay crunchier. They don’t so up the noodles. What you end up with is a pasta salad that’s super light and bouncy. Everyone hates on angel hair, but if you cook it just right and then you toss it in a lovely mayo vinegar dressing, you end up with a really special pasta salad and pretty hard to stop eating.

    Here’s how to make Angel Hair Pasta Salad:

    • 1 small red onion, diced
    • 3 tablespoons rice vinegar
    • ½ teaspoon sugar
    • Salt and freshly ground black pepper or red-pepper flakes
    • 4 cups raw vegetables, such as any mix of broccoli, celery, carrot, tomato, corn, zucchini, summer squash and bell pepper, diced (see Tip)
    • 8 ounces angel hair pasta, broken in half
    • ½ cup mayonnaise, preferably Hellmann’s or Best Foods
    • ½ cup finely chopped tender herbs, such as parsley, dill, scallions, chives, mint and basil (optional)

    In a large mixing bowl, stir together the onion, vinegar and sugar. Season with salt and pepper, and set aside.

    Place the vegetables in a colander in the sink, season with salt and toss. Let them sweat for about 10 minutes. Pat dry with a clean towel.

    Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain, then rinse under the cold tap and drain well.

    Stir the mayonnaise into the onion and vinegar. Add the pasta, vegetables and herbs, and toss to combine. (This salad is easiest to mix with your hands.) Taste and season as needed with salt and pepper.

    Serve at room temperature or cold, straight from the refrigerator. (This pasta salad keeps, refrigerated, for up to 3 days.)

    Tip: Remember that a dice cut is about ½ inch. To achieve this, slice the vegetable into long, ½-inch-wide planks; then slice those lengthwise into ½-inch-thick batons; finally, slice those crosswise to create ½-inch cubes.

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    9. @deadfr0g on

      They showed it for half a second but he never said anything about it out loud: the KEY STEP for this is rinsing those noodles with cold water, in order to immediately halt the cooking process and to help prevent them from sticking to each other.

      This honestly isn't thaaaat unusual for a mayo-based pasta salad—our dressing is already a clingy emulsion so we're not really relying on loose starch for anything, plus we want the pasta to cool anyway—but it's especially useful here because it allows us to almost magically avoid any accidental gumminess or mushiness or breakage or tearing, which are, like… ALL of the main little trouble issues we run into with thinner and more delicate types of long noodle. Just for example, unrinsed somen will reliably give you this exact same list of problems.

      On that note, cold noodle dishes (using long noodles) are fairly common across Asian cuisines (but typically using a springier style of noodle), so it's kind of fun to see someone applying that form factor (like an Asian noodle salad) to a western pasta salad, which has generally been restricted to short pasta shapes. Also: maybe a little subjective, but in my opinion, thicker and longer pastas tend to struggle more texturally when refridgerated and not reheated (I assume due to the starches retrograding), so choosing the thinnest-possible type of long pasta is itself a bit of an advantage that better enables the choice of a long-but-lower-springiness noodle.

      Never would've thought of this combination myself, but now that I'm presented with it, I'm like 100% certain that cold-rinsed angel hair is the most interesting possible candidate for this dish. I'm so impressed with how there seems to be a number of minor interlocking elements (read: development decisions) going on in this recipe that I think quietly fit VERY well together despite how subtly novel they are in combination, and I expect that the resultant eating experience is probably humbly actually pretty unique.

      I guess just make sure you drain the angel hair really well. Hahaha.