Q: In a suitable pot, bring water to a boil and add your noodles. Subtract a few minutes from the cooking time indicated on the box, and cook it until the noodles are only slightly rigid. Generally, you'll have to cook your pasta for about 10 minutes.  You'll want your noodles a little under cooked because the noodles will continue to cook in your sauce when you bake your rigatoni in the oven. Cooking your noodles fully before baking might cause your noodles to be mushy and over-soft.  You may notice that some pasta boxes direct you to add salt to the water. This will add flavor to your pasta as it cooks. This will help your sauce to infuse the entire dish so that the bottom noodles don't come out dry and sauceless. Use a spoon to spread a thin layer of sauce along the bottom of your baking pan. Usually, this will only take 2 spoonfuls of sauce. You'll want to use a pan a few inches (5 - 7 cm) deep so that your baked rigatoni doesn't overflow while cooking. A 9 x 13-inch (23 x 33 cm) pan would work well for this. Add your under cooked noodles to the pan.  An oven safe casserole dish works as an excellent replacement for metal baking dishes. If you have no metal pans suitable for your baked rigatoni, use a casserole dish instead. If you are making a large quantity of rigatoni, you may want to use a larger pan. The noodles should sit in the pan so there is a small space between the noodles and the lip of the pan. Position the saucepan over your noodle filled baking dish and either pour or scoop the mixture onto the pasta. The mixture should form an even layer over the noodles, and you may need to use a spoon to evenly distribute the mixture. Once your noodles are covered, you can sprinkle your remaining cheese atop it. This will create a cheesy top layer in your rigatoni after it bakes.
A: Boil the rigatoni noodles until slightly under cooked. Sauce your pan. Layer your noodles in a pan. Cover your noodles with your meat/sauce mixture.

Article: Into a large bowl or the bowl of a stand mixer, sift in the flour, baking powder, salt, and sugar. Once all the ingredients have been added, give them all a quick whisk to combine. Sifting the dry ingredients will help remove lumps, making it easier to achieve a smooth batter. To the dry ingredients, add the oil, milk, vanilla, and apple cider vinegar. Beat on medium speed with the stand mixer or electric beaters until the batter is smooth and free of lumps.  Stop as soon as the batter is ready, as overmixing can develop the gluten. This will make the cupcakes heavy and dense instead of light and fluffy. When the batter is ready, cover it with a damp towel or plastic wrap and set it aside while you make the frosting. You can use dairy milk, soy milk, or almond milk for these cupcakes. For the best results, choose an oil with a very mild flavor, such as grapeseed, canola, or safflower. Put the butter into a medium bowl and cream it with electric beaters or a wooden spoon. When it becomes light and fluffy, mix in the sugar in ½-cup (57.5-g) increments. When the butter and sugar are fully creamed together, add in the vanilla and the milk. Once all the ingredients have been added, beat the frosting on medium speed for three minutes.
Question: What is a summary of what this article is about?
Sift together the dry cake ingredients. Add the wet cake ingredients. Make the frosting.

Q: Season your piece of veal however to your taste. To keep things simple, rub the meat with a few drops of cooking oil and as much salt and pepper as you wish. You can also use chopped garlic, steak spice, or experiment with other seasonings. Avoid putting your veal on a grill or barbecue that is not properly heated. If you are cooking with a gas barbecue, start it and let it heat up for approximately 10 minutes. If you are using a charcoal grill, light it with a charcoal chimney and let it heat for about 20 minutes. Use barbecue tongs to place your veal on the grill. Leave a few inches between each piece to make it easier to turn them. Place a meat thermometer nearby to periodically check how the veal is cooking. Use the barbecue tongs to turn over the pieces of veal every few minutes, which will prevent sticking. This will also ensure even cooking. As a general rule, veal chops and burgers reach medium doneness after 12–14 minutes on the grill. To avoid overcooking, check the veal's temperature  with a digital meat thermometer around 10-minute mark. The veal should each an internal temperature of around 155 °F (68 °C).
A:
Prepare the veal. Preheat the barbecue or grill. Place the meat on the grill or barbecue. Flip and cook the veal for 12–14 minutes.