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Quarantine gave me the opportunity to cook for 4 people in total everyday, as a science researcher, my nerd side came out and thanks to my friends, I was able to do “control experiments” on different sauces for seafood pasta. I want to share with your my report on amount of half and half and Parmesan sprinkle to add for seafood pasta! For seafood, I have shrimp, clams and scallop marinated with salt and pepper.
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Since supermarket’s pasta has been out of stock for almost a month (March 2020), I finally got to try making pasta from just flour (~2 1/2 cup) and egg (x 4) for 4 portions, following 小高姐的Magic Ingredients!
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Trying to find a way to consume self-rising flour, I decided to conduct a food experiment on using self-rising flour and all-purpose flour with the exact same ingredients, under 2 different overnight rising conditions: room temperature vs fridge. These 2 variables (flour and rising condition) gave me 4 different pizza dough with 4 different texture. Sharing my food experiment process, results, observation here! Also attached the pizza toppings I used 🙂 Enjoy!
