I always boil my pasta the longest the package recommends. Says 8-10, I'm going full 10
I prefer it to be toothsome… whatever that means
I like it whichever way will elicit the least amount of complaining from the fam.
You’re the goat. Your food videos just make me comfortable yet confident about cooking.
I'm just learning this but I hate watery spaghetti because it's taste like canned spagettioes. But in a great sauce it is good
Pasta Al dente and runny egg yolks are the equivalent of medium rare steak. And in my opinion that’s the best way to enjoy them all, so that’s what I do
As chef Jean-Pierre says: Cooking is supposed to be fun. Cook with whatever ingredients you want and have fun with it. At the end of the day, it’s your dinner.
Yes “cook al dente” which doesn’t mean “eat al dente”.
I love my pasta VERY al dente but when I cook for my mother who is 80+ yo I always let it cook thoroughly since she likes it very soft
I actually like the way Gluten Free pasta doesn't take over the flavour of the sauce, even though I'm not intolerant or coeliac.
Boxed pasta: soft Homemade pasta: el dente to soft
One thing my diabetic family members have said is that the more a pasta is cooked, the faster the body converts it to sugars. Overcooked pasta has a higher glycemic index and can spike blood sugar levels quickly as the starch is readily available for conversion to sugars. Al dente or even slightly undercooked pasta doesn't process as fast because the body needs to do more work to convert the starch into a form it can use. High fibre pasta (whole wheat pasta or 'smart' pasta) processes slower as well. Just sharing random info. 🙂
Grew up with pasta cooked until tender all the way through. That’s the way I like it.😊 I have tried al dente — just prefer it the other way.
I read AI – as in Artificial Intelligence – dente pasta and was confused yet intrigued
Ok, so now I'll start my 18 month journey. Please do a BAIÃO DOIS . Brasilian dish. It's so fantastic
The problem I've always had with the box instructions on al dente pasta is that if you undershoot on al dente, it's literally inedible, which is already something to worry about at altitude here in Colorado.
If you want perfection, just cook whatever time the box says.
Personally, I like mushy overcooked pasta.. If it has a snap or crunch… Oh hell nah!
My nonna, for the record, never just finished it in the pot of sauce. When you're cooking for a family like many Italian pasta days the pot you cook the sauce in isn't usually big enough for that and if you're using a proper sauce this kind of shit doesn't actually do shit.
What people think is traditional Italian is often just taken from the richest, most pretentious parts of Italy. The working and lower classes did things differently. Especially the older families who didn't actually have much due to the war.
In 2022 took a Cooking For Life program. The chef we had was a nice, obese, black dude with semi broken taste buds. He taught Al Dante and said, it's a misconception that pasta doesn't make you gain weight. I really fought hard to not clap back "so what made you fat?" Was it rude, insulting, ill mannered & funny, yes- but I didn't say it out loud.
I like it al dente, my wife and kids prefer it fully cooked. Guess who wins
Thank you Professor Andy, that was very education 👏
I always boil my pasta the longest the package recommends. Says 8-10, I'm going full 10
I prefer it to be toothsome… whatever that means
I like it whichever way will elicit the least amount of complaining from the fam.
You’re the goat. Your food videos just make me comfortable yet confident about cooking.
I'm just learning this but I hate watery spaghetti because it's taste like canned spagettioes. But in a great sauce it is good
Pasta Al dente and runny egg yolks are the equivalent of medium rare steak. And in my opinion that’s the best way to enjoy them all, so that’s what I do
As chef Jean-Pierre says: Cooking is supposed to be fun. Cook with whatever ingredients you want and have fun with it. At the end of the day, it’s your dinner.
Yes “cook al dente” which doesn’t mean “eat al dente”.
I love my pasta VERY al dente but when I cook for my mother who is 80+ yo I always let it cook thoroughly since she likes it very soft
I actually like the way Gluten Free pasta doesn't take over the flavour of the sauce, even though I'm not intolerant or coeliac.
Boxed pasta: soft
Homemade pasta: el dente to soft
One thing my diabetic family members have said is that the more a pasta is cooked, the faster the body converts it to sugars. Overcooked pasta has a higher glycemic index and can spike blood sugar levels quickly as the starch is readily available for conversion to sugars. Al dente or even slightly undercooked pasta doesn't process as fast because the body needs to do more work to convert the starch into a form it can use. High fibre pasta (whole wheat pasta or 'smart' pasta) processes slower as well. Just sharing random info. 🙂
Grew up with pasta cooked until tender all the way through. That’s the way I like it.😊 I have tried al dente — just prefer it the other way.
I read AI – as in Artificial Intelligence – dente pasta and was confused yet intrigued
Ok, so now I'll start my 18 month journey. Please do a BAIÃO DOIS . Brasilian dish. It's so fantastic
The problem I've always had with the box instructions on al dente pasta is that if you undershoot on al dente, it's literally inedible, which is already something to worry about at altitude here in Colorado.
If you want perfection, just cook whatever time the box says.
Personally, I like mushy overcooked pasta.. If it has a snap or crunch… Oh hell nah!
My nonna, for the record, never just finished it in the pot of sauce. When you're cooking for a family like many Italian pasta days the pot you cook the sauce in isn't usually big enough for that and if you're using a proper sauce this kind of shit doesn't actually do shit.
What people think is traditional Italian is often just taken from the richest, most pretentious parts of Italy. The working and lower classes did things differently. Especially the older families who didn't actually have much due to the war.
In 2022 took a Cooking For Life program. The chef we had was a nice, obese, black dude with semi broken taste buds. He taught Al Dante and said, it's a misconception that pasta doesn't make you gain weight. I really fought hard to not clap back "so what made you fat?" Was it rude, insulting, ill mannered & funny, yes- but I didn't say it out loud.
I like it al dente, my wife and kids prefer it fully cooked. Guess who wins
Thank you Professor Andy, that was very education 👏