Zoodles, or zucchini noodles, serve as a nutritious replacement for traditional pasta, but the challenge lies in cooking them correctly to avoid a soggy texture. Iron Chef Alex Guarnaschelli advises using high heat while extracting moisture, emphasizing that salting the zoodles before cooking significantly helps in drawing out excess water. This technique not only maintains a desirable al dente texture but also enhances the overall flavor of the dish. Guarnaschelli's cooking tips provide essential guidance for home cooks looking to perfect their zoodle creations.
Avoid boiling or overcooking 'Zoodles' (aka vegetable/zucchini noodles). I've overcooked some myself: they turned mushy in about 15 seconds.
Salt your zoodles before cooking. Let them sit for five to 10 minutes and the water will start to drain.
Collection
[
|
...
]