Here are some cooking terms that you will find in every cookbook but may not be familiar with. all purpose flour - a blend of high and low protein flours. The manufacturers blend the flour so that there is enough gluten in it to make a reasonable (often excellent) loaf of bread but not so much that you will end up with a chewy birthday cake. This is why they call it "all purpose:" it is good to use in a variety of baked goods. al dente (al-Den-tay) In Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center. For a great explanation of how al dente pasta should feel and taste, I direct you to read my friend Lola's explanation. Lola is a wonderful home cook from Italy and knows what she is talking about. Her description of al dente is at the end of my post for ...
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