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Fox News
a day ago
- General
- Fox News
America's favorite pasta reveals strong regional preferences, study shows
From spaghetti lovers to penne passion, America's pasta preference reveals a carb-loaded culture clash across state lines. A study conducted by Inspired Taste aimed to uncover America's wide range of pasta favorites – namely, each state's favorite pasta shape. In doing so, it found unexpected regional preferences and nationwide outliers. Spaghetti is the national favorite, leading the country with 26% of the overall vote and winning in 20 states, particularly in Mississippi, where 55% of residents favored the classic noodle - the strongest single-state loyalty to any pasta type. Penne trails spaghetti by a thin margin. (See the video at the top of this article for a pasta-making demonstration.) Penne was second with 25% of the vote and was the preferred pasta in 17 states, particularly in the Pacific Northwest. It's the top contender in states like Washington and Oregon. "What surprised me the most was just how close the race was between spaghetti and penne, which only had a 1% difference," Joanne Gallagher, recipe creator and co-founder of Inspired Taste in Walla Walla, Washington, told Fox News Digital. "It shows how deeply people take their pasta choices." The rest of the findings are as twisted as fusilli. Elbows are the outcast. Even though elbows are the fourth-most popular pasta shape nationally, not a single state picked it as its favorite. Arizona stands out as the biggest penne lover, with 50% of residents favoring it – higher than any other state's penne preference. Though not leading nationally, fettuccine dominates California at 33%. Hawaii and New Mexico are the only states to favor angel hair pasta, or capellini. South Dakota, Alaska and Montana are the only states to choose rotini – a swirly, long pasta – as their top choice. For more Lifestyle articles, visit Orzo and angel hair are tied for least-loved, with 18% of respondents calling them their least favorite. "Everyone has a pasta shape that speaks to them, and that's what makes pasta so fun to cook with," Gallagher said.
Daily Record
20-05-2025
- General
- Daily Record
You've been making poached eggs wrong as there's one thing you should add
Poached eggs can be tricky to master, but one clever trick could help you make the perfect eggs Benedict every time Poached eggs are a beloved breakfast choice in many homes, yet this recipe reveals an ingredient you might be overlooking for your speedy fry-up. Whether it's eggs on toast or a component of your full English, mastering poached eggs at home can be somewhat intimidating. If you're struggling to perfect them, this one addition could transform your eggs Benedict dreams into reality. To whip up your poached eggs, you'll need a spacious pot for boiling, naturally some eggs, a reliable pinch of salt and a dash of vinegar. A culinary aficionado from Inspired Taste claims that this is the definitive "fool-proof" technique that's so straightforward "anyone can do it". So if you're someone who struggles to get those poached eggs right, no matter how you try, give this method a try. How to make impeccable poached eggs They recommend beginning by filling your pot with about four inches of water and bringing it to a gentle simmer before tossing in a liberal pinch of salt and a splash of vinegar. The salt serves to flavour the eggs, while the vinegar aids in keeping the egg whites intact during poaching, reports the Mirror. Although it's not a mandatory step for poached eggs, it's suggested for its ability to enhance taste. They propose using one tablespoon for cooking purposes, but if you want the flavour to permeate the eggs, you should add a bit more. When your water is set, crack each egg into a pristine ramekin or cup as the water comes to temperature. The recipe advises against breaking your eggs directly into the pot. Now it's time to carefully place the eggs into the gently simmering water, one at a time. Set a timer for 3-4 minutes, depending on your desired yolk consistency. Next, use a slotted spoon to carefully remove the eggs from the water and place them on paper towels to cool and firm up briefly. Add a pinch of salt, pepper, and any other seasonings you like to taste. Reach for this kitchen utensil for perfect poached eggs The cooking experts also recommend using a fine-mesh strainer for an added trick. They suggest: "If you have trouble with wispy white bits around your eggs as they are poaching, use this simple trick! Before poaching, crack your egg into a fine-mesh strainer held over a bowl. "The thinnest, runniest part of the white will go through the strainer, leaving behind the thicker white that sets nicely when poached. Your poaching water will be cleaner, and your eggs will have a more well-defined shape." To get ahead with your cooking, you can actually poach your eggs in advance and store them in the fridge for up to three days. To store them, transfer the eggs to ice-cold water to cool, then refrigerate them in a sealed container, submerged in water.
Daily Mirror
17-05-2025
- General
- Daily Mirror
Poached eggs taste better when one household ingredient is added
This could be just the trick for the 'perfect' poached eggs made at home, using one thing you're likely to already have lying in your cupboard - and it's not pepper Poached eggs are a breakfast staple in many households, but this recipe suggests one item you may be missing from your quick fry-up. Whether it's eggs on toast or an addition to your English breakfast, making poached eggs at home can seem a little daunting. If you can never seem to get it quite right, this one thing could be the answer to your ideal eggs benedict. In order to make your poached eggs, you will need a wide pot for cooking, of course, some eggs, a trusty bit of salt and, surprisingly, some vinegar. A cooking enthusiast over at Inspired Taste suggests that this is the ultimate "fool-proof" method that is so easy "anyone can do it". How to make perfect poached eggs They suggest you start by filling your pot with around 4 inches of water and simmering it before adding a generous pinch of salt and a splash of vinegar. While the salt works to season the eggs, the vinegar is helping the egg whites stay together as they poach. While it is an optional approach to poached eggs, it's recommended and helps to add an extra hint of flavour. They advise using one tablespoon for the purpose of cooking, but if you want the flavour to reach the eggs, you will need to add more. Once your water is ready, break each egg into a clean ramekin or cup as the water heats up. The recipe recommends you avoid cracking your eggs directly into the water. It's time to add the eggs by carefully sliding them into the simmering, slightly bubbling water, one by one. Once they're in, it's best to set a timer for three to four minutes, depending on how runny you prefer your yolk to be. Next, you want to use a slotted spoon to gently remove the eggs from the water and allow them to sit on paper towels briefly to cool down and firm up. For added taste, season your eggs with a sprinkling of salt and pepper and any other seasoning of your choice. Reach for this kitchen utensil for perfect poached eggs An extra added trick the cooking enthusiasts suggested was using a fine mesh strainer. They said: "If you have trouble with wispy white bits around your eggs as they are poaching, use this simple trick! Before poaching, crack your egg into a fine-mesh strainer held over a bowl. "The thinnest, runniest part of the white will go through the strainer, leaving behind the thicker white that sets nicely when poached. Your poaching water will be cleaner, and your eggs will have a more well-defined shape." If you're looking to get ahead of your cooking, you can actually cook your poached eggs in advance and store them in your fridge for up to three days. For the best storage method, you should transfer the eggs into ice-cold water to cool, then refrigerate them in a sealed container, submerged in water.
