Al dente
Cooking method From Wikipedia, the free encyclopedia
In cooking, al dente (/ælˈdɛnteɪ/, Italian: [al ˈdɛnte]; lit. 'to the tooth'[1]) pasta or rice is cooked to be firm to the bite.[2][3][4] The term also extends to firmly-cooked vegetables.[5]
In contemporary Italian cooking, it is considered to be the ideal consistency for pasta and involves a brief cooking time.[6][7] Molto al dente is the Italian term for slightly undercooked pasta.[2][8]
When cooking commercial pasta, the al dente phase occurs right before the white of the pasta center disappears.[4]
Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice.
Nutrition
The American Diabetes Association says that al dente pasta has a lower glycemic index than pasta that is cooked soft.[9]
See also
Al dente at the Wikibooks Cookbook subproject
The dictionary definition of al dente at Wiktionary
References
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