Английская Википедия:Al dente

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Файл:Spaghetti-cooking.jpg
A pot of cooking spaghetti

In cooking, al dente Шаблон:IPAc-en (Шаблон:IPA-it) describes pasta or rice that is cooked to be firm to the bite.[1][2][3] The term also extends to firmly-cooked vegetables.[4] The etymology is Italian "to the tooth".[5]

In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time.[6][7] Molto al dente is the Italian term for slightly undercooked pasta.[1][8] Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice.

According to the American Diabetes Association, pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft.[9] When cooking commercial pasta, the al dente phase occurs right before the white of the pasta center disappears.[3]

See also

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References

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External links

Шаблон:Cookbook Шаблон:Wiktionary Шаблон:Pasta