Al Dente
In Italian
Pasta cucinata al dente è sinonimo di delicata durezza sotto i denti,
perfetta consistenza, interezza della forma e del formato della pasta.
Cotta in questo modo, la pasta può essere anche ripassata in padella con
altri ingredienti per insaporirla e condirla.
In English
l dente is an Italian phrase which means “to the tooth.” It is used to refer to
foods which are cooked completely, but not soft and overdone. Most commonly, it
is used in the context of pasta, although one could also make rice or vegetables
al dente. The goal is to achieve complexity of texture while also ensuring that
the dish is completely cooked. Learning to cook to the al dente stage takes
practice, and the kitchen needs to be closely supervised while the food is cooking
to ensure that it does not become overdone.
The term originates from the fact that the pasta needs to be chewed to be eaten,
because it is firm with some resistance. Pasta which sticks to the teeth is usually
considered to the underdone, and it may have a pale uncooked core, or a floury taste.
This is undesired, except possibly with baked dishes, in which the pasta will be cooked
in the oven after being boiled. Pasta should be well stirred while cooking and frequently
tasted, because the line between al dente and overdone is very fine.
The texture of pasta al dente is preferred by many Italians as well as cooks outside of Italy.
The more dense texture carries flavors well, and encourages consumers to linger over their food
because they are forced to chew it. Mushy, overcooked pasta also tends to be blander in flavor,
and it can detract from a complex hand made pasta sauce. The term is also sometimes translated
as “to the bite,” because the pasta engages the consumer with its robust texture.
Vegetables can also be termed al dente, when they are cooked to the stage where they are warmed
through, but still slightly crisp. Al dente vegetables can be used in a variety of dishes, and
the crisp texture has a pleasant feeling in the mouth. In addition, when cooked al dente and cooled
with water to stop the heating process, vegetables retain their bright and distinctive colors, which
can make a dish more attractive to look at. The term is also used to refer to chewy rice.
To cook pasta al dente, use a pot with plenty of water brought to the boil with salt. Add the pasta,
and use the time guidelines on the box as a rough guide. Stir the pasta frequently to prevent it from
sticking, and bring the water temperature down so that the pasta is not being aggressively boiled. As
you reach the low end of the time window, start pulling out pasta to taste periodically, until it has
reached the al dente stage. Al dente pasta will be chewy without any crispness, and it should be promptly
drained and sauced.
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