THE SKILLS
AL DENTE is an Italian term used to describe food that’s cooked so that it retains a bit of bite after cooking (the literal translation is ‘to the tooth’). Food best cooked al dente includes pasta, which should be soft, but with texture. Commercial (dried) pasta generally reaches the al dente stage when the whiteness in the centre has disappeared, although if you’re adding it to sauce to cook for a few more minutes, it’s ready when the centre still has a bit of chalkiness. Risotto and rice should also be cooked al dente. Vegetables such as carrots and green beans are best when they still have a bit of bite, too. Aim for a firm, ‘just-cooked’ texture.