Al dente
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In cooking, al dente (Template:IPAc-en, {{#invoke:IPA|main}}; Template:Literally<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>) pasta or rice is cooked to be firm to the bite.<ref name="google1">Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="google2">Template:Cite book</ref> The term also extends to firmly-cooked vegetables.<ref>Cooking glossary: Al dente. Waitrose. Retrieved 24 December 2023.</ref>
In contemporary Italian cooking, it is considered to be the ideal consistency for pasta and involves a brief cooking time.<ref>Template:Cite book</ref><ref name="google3">Template:Cite book</ref> Molto al dente is the Italian term for slightly undercooked pasta.<ref name="google1"/><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
When cooking commercial pasta, the al dente phase occurs right before the white of the pasta center disappears.<ref name="google2"/>
Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice.
NutritionEdit
The American Diabetes Association says that al dente pasta has a lower glycemic index than pasta that is cooked soft.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
See alsoEdit
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