I still cannot thank Jamie Oliver enough. He's taught me about a very large proportion of what I like to cook, in particular, he unexpectedly helped me conquer (and pretty much own) the lamb roast.
I was on a plane recently, and had one of those fancy back of the seat tv set entertainment systems to play with, and I was lucky enough to watch his sustainable seafood show as part of the Fish Fight campaign. Sadly, I haven't been able to find the show online, but here are some great recipes on the Fish Fight site.
The crusade for sustainable seafood is extremely worthy (please, do have a look at the Fish Fight recipe and also for my lovely readers in Australia, there is an amazing Sustainable Seafood app for us too on the Australian Marine Conservation website.
However, (wait for it) - in regards to today's amazing handy hint, sustainable seafood is just... a red herring! (Sorry, couldn't resist.)
Jamie was demonstrating a delishy fishy recipe, and his handy hint made me gasp at the simplicity of his genius. Out loud. On a plane.
When you cook long pasta (fettucine, linguine, spaghetti) - grab it in both hands, then GIVE IT A TWIST before you drop it into the pot. GASP! This way it all fans out evenly into the boiling water, and is less likely to stick and get gluggy or clumpy. Blows my mind to think that something so simple is able to help so much when preparing a great meal instead of a merely 'okay' meal. Mind blown.
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