Al dente
Al dente (pronounced: al-DEN-tey) is an Italian term used in cooking, particularly in reference to the ideal consistency for pasta. The phrase translates to "to the tooth" in English, indicating that properly cooked pasta should offer a slight resistance when bitten, but not be hard or crunchy.
Etymology
The term "al dente" comes from Italian and means "to the tooth". This phrase is a metaphorical expression, referring to the slightly firm texture of properly cooked pasta that should be felt against the teeth.
Usage
In culinary arts, "al dente" is used to describe pasta that has been cooked so that it retains a slight resistance to the bite. It is considered to be the ideal point of doneness for pasta. The term can also be used for rice or vegetables, indicating that they should be cooked to the point of being tender but still firm.
Related Terms
- Pasta: A type of Italian food typically made from an unleavened dough of wheat flour mixed with water or eggs.
- Culinary Arts: The art of preparing, cooking and presenting food, usually in the form of meals.
- Cooking: The process of preparing food by applying heat, often in various combinations and styles.
- Italian Cuisine: The food and cooking style of Italy, characterized by its simplicity, with many dishes having only two to four main ingredients.
See Also
External links
- Medical encyclopedia article on Al dente
- Wikipedia's article - Al dente
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