Lol.thaservices1 wrote: ↑28 May 2018, 17:36 I'm a sucker for the 'throw it against the wall and see if it sticks' test, but I like mine just a touch past al dente.
Mine too. Just past al dente, just before soggy.
Lol.thaservices1 wrote: ↑28 May 2018, 17:36 I'm a sucker for the 'throw it against the wall and see if it sticks' test, but I like mine just a touch past al dente.
Lol! Is that a literal thing?
Oh wow, I've never heard of the 'throw it against the wall and see if it sticks' test.thaservices1 wrote: ↑28 May 2018, 17:36 I'm a sucker for the 'throw it against the wall and see if it sticks' test, but I like mine just a touch past al dente.
Thanks for this. I always manage to ness up my spaghetti when cooking. I will literally set an alarm for my self when next I attempt to prepare that dish.Mary Jane Magdale wrote: ↑24 May 2018, 18:31 Cooking pasta is really simple, but like a lot of simple cooking, timing is crucial. Most dried pasta cooks in about 10 mins – a few minutes less and it will be chalky and tough, a few minutes more and you’ll end up with a slimy mush. The trick is to test it and stop cooking when it’s perfectly ‘al dente’ – which translates from Italian as ‘to the tooth’ but simply means you should need to use your teeth to chew it.