Al dente is an Italian expression that refers to the state of cooked pasta as "firm but not hard". Pasta that is cooked al dente has a lower glycemic index (GI) than pasta that is cooked soft. This means the pasta will break down more slowly, releasing glucose more gradually into the bloodstream.
I have tried to do pasta on both extremes, just before al dente and way overcooked till limp. Overcooked pasta tastes like Chinese noodles! Our family of 5 all have varying thresholds of "al dente-ness" so I cook pasta whichever way I like which is usually a minute more after al dente, and somehow, someone will be pleased with it. I can't please them all, but I can please myself!
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