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The picture in this article is removed as it does not demonstrate or provide an example that will make the reader understand the meaning of the subject. It just shows a plate of pasta, which should appropriately be under the subject "Pasta". It does not in anyway educate the reader on what "Al Dente" is, or what is not. It is also referring and linked to a restaurant chain, making it like an advertisement of one of its Pasta dishes.
213.215.245.38 ( talk) 19:34, 19 July 2013 (UTC)
22 Oct 2015: Just wanted to leave a comment here that the current picture of that Pastamania "carbonara" is an abomination, and surely there is a better non-copyrighted photo that can be used in its place. — Preceding unsigned comment added by 27.54.61.76 ( talk) 05:22, 22 October 2015 (UTC)
That thing the header says. ^ — Preceding unsigned comment added by 96.245.212.163 ( talk) 04:37, 19 July 2011 (UTC)
It is unclear from the opening sentence whether this should be used as a noun, an adjective, or an adverb. Michael Hardy 01:45, 20 July 2005 (UTC)
It can be used as an adjective (pasta al dente) or as an adverb (to cook al dente) Aragost 17:55, 23 December 2006 (UTC)
I remember being told that a critical part of making pasta al dente was the procedure: salting the water, getting the water to a furious, rolling boil before adding the pasta, and most importantly cooking in an uncovered pot. Are these necessary steps, or is it simply much more difficult to reach the al dente stage without overcooking when you cover the pot, add the pasta too early, leave out the salt, etc.?
I am pretty sure that fat does not tend to make pasta not stick together. The stickiness comes from excess gluten, which gets washed away in the colander after the pasta is drained. Tossing the pasta with oil or fat is unnecessary, except if you like the taste of it that way. Suchire 18:55, 26 June 2007 (UTC)
One of the most important indicators of cooking pasta al dente is the cooking time mentioned on the package. This is especially true of Italian pasta manufacturers such as Barilla and others, all of whom clearly state cooking time on the box for each kind of pasta. Some varieties of pasta cook to the al dente stage faster than others. The cooking time always indicates the time from when the pasta is added to salted boiling water to when it is drained (as opposed to bringing the water and pasta to a boil together which will always result in pasta scotta, i.e. overcooked pasta.
I don't have any evidence of this, but "al dente" sounds like an abbreviation of an earlier, longer phrase, e.g. "firm to the tooth", which then became shortened to just "to the tooth". Can anyone confirm or disconfirm this? Fried Gold 17:20, 23 July 2007 (UTC)
The claim that cooking pasta al dente reduces its glycemic index may be a myth. The source given is an American Diabetes Association web page that does not cite any scholarly research. To the contrary, at least one study has shown that there is no significant relationship between cooking time and pasta's impact on blood glucose: Wolever et al., "Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment," Diabetes Care, 1986 Jul-Aug; 9(4):401-4. Fyedernoggersnodden ( talk) 01:32, 13 April 2016 (UTC)
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The picture in this article is removed as it does not demonstrate or provide an example that will make the reader understand the meaning of the subject. It just shows a plate of pasta, which should appropriately be under the subject "Pasta". It does not in anyway educate the reader on what "Al Dente" is, or what is not. It is also referring and linked to a restaurant chain, making it like an advertisement of one of its Pasta dishes.
213.215.245.38 ( talk) 19:34, 19 July 2013 (UTC)
22 Oct 2015: Just wanted to leave a comment here that the current picture of that Pastamania "carbonara" is an abomination, and surely there is a better non-copyrighted photo that can be used in its place. — Preceding unsigned comment added by 27.54.61.76 ( talk) 05:22, 22 October 2015 (UTC)
That thing the header says. ^ — Preceding unsigned comment added by 96.245.212.163 ( talk) 04:37, 19 July 2011 (UTC)
It is unclear from the opening sentence whether this should be used as a noun, an adjective, or an adverb. Michael Hardy 01:45, 20 July 2005 (UTC)
It can be used as an adjective (pasta al dente) or as an adverb (to cook al dente) Aragost 17:55, 23 December 2006 (UTC)
I remember being told that a critical part of making pasta al dente was the procedure: salting the water, getting the water to a furious, rolling boil before adding the pasta, and most importantly cooking in an uncovered pot. Are these necessary steps, or is it simply much more difficult to reach the al dente stage without overcooking when you cover the pot, add the pasta too early, leave out the salt, etc.?
I am pretty sure that fat does not tend to make pasta not stick together. The stickiness comes from excess gluten, which gets washed away in the colander after the pasta is drained. Tossing the pasta with oil or fat is unnecessary, except if you like the taste of it that way. Suchire 18:55, 26 June 2007 (UTC)
One of the most important indicators of cooking pasta al dente is the cooking time mentioned on the package. This is especially true of Italian pasta manufacturers such as Barilla and others, all of whom clearly state cooking time on the box for each kind of pasta. Some varieties of pasta cook to the al dente stage faster than others. The cooking time always indicates the time from when the pasta is added to salted boiling water to when it is drained (as opposed to bringing the water and pasta to a boil together which will always result in pasta scotta, i.e. overcooked pasta.
I don't have any evidence of this, but "al dente" sounds like an abbreviation of an earlier, longer phrase, e.g. "firm to the tooth", which then became shortened to just "to the tooth". Can anyone confirm or disconfirm this? Fried Gold 17:20, 23 July 2007 (UTC)
The claim that cooking pasta al dente reduces its glycemic index may be a myth. The source given is an American Diabetes Association web page that does not cite any scholarly research. To the contrary, at least one study has shown that there is no significant relationship between cooking time and pasta's impact on blood glucose: Wolever et al., "Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment," Diabetes Care, 1986 Jul-Aug; 9(4):401-4. Fyedernoggersnodden ( talk) 01:32, 13 April 2016 (UTC)
Hello fellow Wikipedians,
I have just modified one external link on Al dente. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
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This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
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source check}}
(last update: 5 June 2024).
Cheers.— InternetArchiveBot ( Report bug) 11:39, 29 June 2017 (UTC)