"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 point of covering a pot of water you've set to boil?
What's the point of covering a pot of water you've set to boil?
A watched pot never boils? Well, put a cover on said pot and it will boil before you know it, even right before your very eyes. Putting a cover on a pot of water you've set to boil is one of those time- and energy-saving tricks that is so obvious that it just may take years for it to dawn on you.
Covering your pot will trap heat, prevent evaporation, build pressure, and get your water boiling faster. Just remember that once you remove the lid, it will take the water a moment to return to a full boil.
What's the difference between white and brown eggs?
What's the difference between white and brown eggs?
Don't judge an egg by its shell. Whether an eggshell is white or brown is determined by the breed of the hen who laid the eggs. It has absolutely nothing to do with taste or nutritional value.
The only time you may want to consider the color of the eggs you're buying is around Easter and Passover time, since white eggs work better for dyeing and decorating purposes.
Tomato paste vs. tomato purée vs. tomato sauce
Tomato paste vs. tomato purée vs. tomato sauce
Do you sometimes get these confused?
Tomato paste is made from tomatoes that have been cooked for a few hours, strained and reduced into a rich, sweet paste. Tomato paste is most commonly used in pizza sauce. A dollop of tomato paste adds a dark, savory flavor to soups and stews.
Tomato purée consists of tomatoes that have been cooked briefly and strained to produce a thick, tangy liquid. Tomato purée is used in soups, stews and sauces to add the tomato flavoring without the texture. We use it as the flavor base in certain recipes, this Indian chicken stew, for example.
Tomato sauce refers to any sauce made out of tomatoes. That includes the ubiquitous Italian tomato sauce with all its variations, as well as Indian and Thai curries that have a tomato base. Tomato sauce can be canned, jarred or fresh. Time-willing, we prefer to make our own. Try this lasagna with homemade Italian tomato sauce.
