Italian cooking can be a great way to enjoy food, if the individual knows how to prepare it. Here are some tips and techniques for how to do Italian cooking.

Having the key ingredients is what makes Italian cooking what it is. Olive oil is an essential to complete cooking. Not only is it used as a cooking oil, it is also used to flavor dishes.

This is why extra virgin olive oil is recommended. Tomatoes are a key ingredient. When available use fresh tomatoes over canned ones.

However canned can be used, whole peeled tomatoes are preferred over crushed or chopped. Garlic is used sparingly to lightly flavor dishes. Use pasta imported from Italy.

It is the best. For egg pastas use homemade or buy dried in nest form. Finding the proper rice for risottos is essential.

Arborio is recommended although Carnaroli or Vialone Nano can also be used. These rices are what give risotto their creamy texture. Dried porcini mushrooms are also essential.

This ingredient is great in pastas, risottos, sauces, and stews because of their flavor. Parmigiano Reggiano cheese is essential because of its impeccable flavor. This cheese can be grated or served on the table as a hard cheese.

Knowing how to cooking pasta is what makes Italian cooking. Follow the directions on the package. Always make sure the pasta is cooking in enough water. Four quarts is recommended for eight ounces of pasta. Cover the pot and bring water to full boil before adding pasta. Leave the pot uncovered while cooking, and use a pasta fork to stir the pasta. Start testing the pasta for doneness a few minutes before the recommended time. Individuals are looking for only a speck of white to be left in the center of the pasta. Drain the pasta. Do not rinse. Return pasta to warm pot or skillet with sauce in it. Adding salt to the water for pasta does add flavor. However if pasta is being paired with sauce it is not necessary to add salt.

Italian cooking of meats is done over the stove. Individuals want to brown meat in olive oil or butter with wine. Loosen scrapings from pan. As alcohol evaporates, lower heat on the pan and simmer meat until tender.

Italian cooking comes in several courses. The first course is usually a soup, pasta, or risotto. The second course is a meat, like chicken or fish, with a vegetable and followed by a salad. The dessert course is usually a fruit, although once in a while a sweet treat is offered.

Cooking measurements need to be accurate in order for the recipe to come out as it should. Knowing the proper cooking measurement substitutions can make the difference between delicious and disaster.

These cooking measurement substitutions are about weights and measures. A dash equals less than one eighth of a teaspoon. One half tablespoon equals one and one half teaspoons.

One tablespoon equals three teaspoons. Two tablespoons equals one eighth of a cup. One quarter of a cup equals four tablespoons.

One third of a cup equals five tablespoons and one teaspoon. One half cup equals eight tablespoons. Two thirds of a cup equals ten tablespoons and two teaspoons.

Three fourths of a cup equals twelve tablespoons. One cup equals sixteen tablespoons. One half of a pint equals one cup or eight fluid ounces.

One pint equals two cups or sixteen fluid ounces. One quart equals four cups, two pints, or thirty two fluid ounces. One gallon equals sixteen cups or four quarts.

One pound equals sixteen ounces.

These cooking measurement substitutions are about if an individual does not have a certain ingredient.

If you do not have:

One teaspoon baking powder

One half cup firmly packed brown sugar

One cup buttermilk

One ounce unsweetened baking chocolate

Three ounces semisweet baking chocolate

One half cup corn syrup

One cup honey

One teaspoon freshly grated orange or lemon peel

Use:

1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar

1/2 cup granulated sugar mixed with two tablespoons molasses

One tablespoon lemon juice plus milk to equal one cup

Three tablespoons unsweetened cocoa and 1 tablespoon shortening

Three ounces of semisweet chocolate morsels

1/2 cup granulated sugar and two tablespoons liquid

1 ¼ cup granulated sugar and ¼ cup water

1/2 teaspoon dried peel

One teaspoon pumpkin pie spice

One cup fat free milk

One cup light coconut milk

One cup low fat sweetened condensed milk

One cup sour cream

One teaspoon Allspice

One teaspoon apple pie spice

1/2 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1/8 teaspoon each ground allspice and cardamom

1/2 cup evaporated fat free milk and 1/2 cup water

One cup low fat milk and ¼ teaspoon coconut extract

One cup and two tablespoons nonfat dry milk powder and 1/2 cup warm water and ¾ cup sugar

One cup plain low fat yogurt and one tablespoon cornstarch

1/2 teaspoon ground cinnamon and 1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon, ¼ ground nutmeg and 1/8 teaspoon ground cardamom

These cooking measurement substitutions will help any individual get through any recipe they may come across.