Al dente The etymology is Italian "to the tooth".
In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time.
Molto al dente is the culinary term for slightly undercooked pasta.
Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice.
The culinary term "al forno" is used for pasta dishes that are cooked twice.
Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft.
When cooking commercial pasta, the al dente phase occurs right after the white of the pasta center disappears.
Best get in the kitchen
H/t sheila unger
#Italy #Pasta
Originally shared by Yuri Prokhorov
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