Al Dente

Submitted by on Sep 14, 2015

What is al dente?

In most recipes pasta homemade pasta is given not too much attention to & # 8211; As a rule, they are advised to boil until al dente state and more to this question will not be returned. Or less experienced cooks, of course, know what it is, so that the problems of such a description does not create, but great time saver. But what about those who are not familiar with Italian pasta, and sees this phrase for the first time? I will try to explain the & # 8211; and in advance I apologize to all those for whom this small tip would be useless because of their sufficient awareness.

Al dente (al dente) in Italian means & # 8220; on the tooth & # 8221; and describes the state of the paste when it is ready, but is still quite hard and had no time to seethe. If you are cooking, such as spaghetti, when properly cooked pasta raskusyvanii your tooth should feel resistance & # 8211; if at the heart of every hidden solid spaghetti string. In order to achieve such a state, there is little follow exactly the time indicated on the packaging of pasta, we must also constantly trying to & # 8211; seconds count. However, the first time al dente pasta you can not turn, this requires some experience. Feedback from people living in Italy, outside of their homeland do not know how to cook pasta and constantly digest, which means, at first glance, pasta, cooked al dente, will seem undercooked. This is normal.

Not all sorts of pasta can be cooked in a similar way. The term al dente born in Italy, where for the production of pasta in the course is flour made from durum wheat. Unlike flour from wheat (most domestic pasta, not & # 8220; masked & # 8221; under Italy do because of it), hard varieties contain more protein and gluten and less starch, and she flour has a denser structure. As a result, the process of cooking the starch goes into the water, and less dense water from the pasta swell, become too soft and sticky, therefore, to prepare the pasta al dente pasta is suitable only from durum wheat.

By the way, I’ve heard more than once that it is tradition to cook the pasta al dente Italians owe the fact that not fattening. I dare say that it is not. Firstly, by itself starch during cooking is not taken out of nowhere and is not going away, and secondly, fat people among the inhabitants of Italy is still there & # 8211; and that their number is less than in some American Italians owe the Mediterranean diet in general, and olive oil in particular.

In addition to pasta, al dente could mean another and availability of rice in the risotto and even vegetables. With rice understanding & # 8211; each risinka, soft on the outside, inside must be sufficiently solid to nice crunch when raskusyvanii. In the case of vegetables also need some experience to prepare them well & # 8211; vegetables (eg, carrots) should be thoroughly cooked, al dente does not mean that they remain inside undercooked.

I think my explanation is more than amply describes what al dente & # 8211; and at the same time it explains why the paste should be prepared that way and not otherwise. As mentioned above, excess weight nothing to do with; just so tasty!

PS: I’ve accidentally found a short cartoon called Al dente. It is small, cute and dramatic, so if you have five minutes & # 8211; look, do not regret it:

Al DenteAl Dente
Al DenteAl Dente
Al DenteAl Dente

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