Because it is made of porous clay, the stone also absorbs moisture from the dough, producing a crisper bottom all the way across and a wonderful chewy crust around the edge. Stones are available at cookware shops and by mail order from The Baker's Catalogue, tel. Stones or tiles should be seasoned in a low oven before using. Many cookbook authors and Italian-food authorities suggest salting pasta cooking water once it has come to a boil, as unsalted water reaches a boil faster than does salted. We find that the difference in time is not significant, so we simply call for bringing salted water to a boil.
All frozen foods release some stored water during the thawing process.
The ice crystals that form in and on top of the sauce during freezing don't help matters much, either. No matter what, thawed tomato sauce will be on the watery side, so, when reheating, allow it to cook down a little to thicken. For the most accurate results in ensuring that your steak is done to a T, use an instant-read thermometer or make a small slit near the bone and check the color. The flesh between your thumb and index finger is used to gauge how the meat will feel at different stages of doneness. For medium, close your hand into a fist and the same spot should be quite firm, with resistance.