"Al dente" means "to the tooth" in Italian. (Like "terroir", it's one of those concepts that poorly translates into English.) The phrase refers to the desired texture of cooked pasta, which should be soft but still slightly firm at the core of the noodle (or shell or spiral or alphabet letter). Some cooks define "al dente" as "not hard and not soft."
Pasta cooked "al dente" should require some chewing but not crunch or stick to the teeth when chewed. The firm texture should allow you to taste some of the pasta's flavor. Overcooked pasta tends to be mushy and flavorless.
So how do you know when your pasta is "al dente"? In my house growing up, we threw a strand of spaghetti at the wall -- as soon as it sticks, it's done. The problem with that test is that overcooked pasta sticks to the wall, too. So now I just use my teeth: Before I think it's ready, I draw a piece of pasta from the pot, let it cool a few seconds and take a bite. If it's ready, my mouth knows.
Related: What's the point of putting oil in my pasta water?
Related: How to cook garlic for pasta
What's the difference between white rice and brown rice?
What's the difference between white rice and brown rice?
Brown rice and white rice are the same grain. White rice is brown rice that has been stripped of its fibrous layers of bran and then polished smooth and white. Those outer layers contain most of the fiber and nutrients of the grain. (They also give brown rice a nuttier, chewier flavor and texture.)
So, which is better?
It depends on what you're in the mood for. We enjoy the complexity and wholesomeness of brown rice. But we also appreciate a simple, soothing bowl of white rice, which cooks faster and has a light, fluffy texture that balances acidic and spicy dishes, like a stir-fry or vindaloo. And while brown rice is great for the heart, white rice is easier on the stomach, making it a suitable base for comforting Greek Lemon-Egg Soup.
Unlike champagne and asiago cheese (and scores of other foods and drinks), which must be made in a certain area to be considered the real thing (and labeled as such), Dijon mustard does not have to be made in Dijon, France.
In fact, most of the world's Dijon mustard is not made in Dijon, France.
So what makes a Dijon a Dijon? Well, all mustard is made by mixing ground mustard seeds (white, yellow, brown, or black) with vinegar, water, grape must, and other liquids. What makes a mustard a "Dijon mustard" is the use of wine must and white wine which -- in combination with brown and/or black mustard seeds, cloves, cinnamon and other spices and herbs -- give Dijon mustard its distinctive tangy flavor.
Reference: What does "emulsify" mean?
Recipe: Fettucine With Salmon, Lentils, Mustard And Cream
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To emulsify means to bind two things together that don't naturally bind, like oil and vinegar.
In order to make the combination work, you need an emulsifier, a bridge substance. Common emulsifiers include eggs (to bind oil and lemon juice for mayonnaise) and mustard (for vinaigrette).
To emulsify, you'll need a whisk, blender or food processor. When a recipe doesn't call for an emulsifier to bind, say, a vinaigrette, whisk the oil and vinegar into a temporary emulsion just before serving.
Reference: What makes a mustard "Dijon"?
Reference: Homemade mayo: worth it?
Recipe: Shallot-mustard vinaigrette
Recipe: Kalamata Olive Vinaigrette (Kalyn's Kitchen)
Parsley used to be a gross-looking garnish on the side of your plate. Now, we think of it as one of the best go-to herbs to work into your cooking. It adds a bright but relatively neutral herbal flavor to almost any dish.To prep it, first rinse and shake dry the leaves. Hold the bouquet at an angle with the leaves against the cutting board. Run your knife down the side of the bouquet to slice away the leaves. It's fine to remove some of the tender stems along with the leaves.Now just run your knife back and forth across the pile of leaves, chopping them as coarsely or as finely as you need to. The closer to the end of the cooking you plan to add the parsley, the finer you'll want to chop it. But since parsley's so tender it's usually okay to keep the the chop coarse.
Some rice -- short-grain white rice in particular -- almost always needs to be rinsed of the powdery starch that builds up around it during transport. Brown rice, since it still has its hull, doesn't create as much buildup in the bag or box.
All rice probably gets a little dirty between the farm and the store shelf. A good rule of thumb is to rinse new brands and varieties the first few times you use them. If the water's crystal clear, they may not need rinsing the next time.
To rinse rice, add it directly to the saucepan or a bowl, fill it with cold water, and swish the rice around with your fingers. Check the clarity of the water, pour it out (keeping the rice in the pan with your hand), and repeat until the water is clear.
The Roma tomato, also called the Italian plum, has an elongated oval, egg or pear shape and comes in red or yellow varieties. Smaller Romas may be called "baby Romas." The Roma is a disease-resistant tomato that makes it widely available and popular with home gardeners. At Cookhink, we lump Roma tomatoes in with all "plum tomatoes." (Find some recipes here.)
With few seeds and firm, dense, meaty flesh, Romas have less water content and more pulp than other varieties. This means they break down nicely into tomato sauce and are good candidates for canning, sun- or oven-drying and making tomato paste. Sliced Roma tomato rounds work well as a pizza topping, because they hold their shape and their minimal seeds won't make the pie soggy.
Recipe: Quick Roasted Tomatoes With Basil And Goat Cheese (Kalyn's Kitchen)
Recipe: Gazpacho With Roasted Tomatoes And Peppers (FatFree Vegan Kitchen)
Vinegar is basically fermented wine. You know how that forgotten bottle of red takes on a thin, shrill quality when you neglect to drink it in a timely fashion? It's on its way to becoming vinegar. (The French word for vinegar, vinaigre, literally means "sour wine.")
Made since the Gallo-Roman era, vinegar gots its official stamp of approval when vinegarmaking was declared an official occupation in 1580 by Henri IV. It's a pretty simple process: vinegar is made using a bacterial process in which naturally fermented wine is converted into a weak acetic acid that lends vinegar its sour taste.
Vinegar quality depends on the quality of the ingredients from which it is made. There are many types of vinegar, which can be made from wine, spirits, Champagne, rice or honey. It can be infused with tarragon, raspberry and even rose petals.
Reference: The Vinegar Institute's FAQ
Recipe: Quick Pickled Cucumbers and Sweet Onions
Recipe: Balsamic Vinegar Sauce
