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My wife likes her pasta overcooked,,, but what do expect from someone who also likes canned spaghetti!
Actually makes sense now thank you for the tips . you talk about the stuff no one does and which is actually very important for beginners to know while cookinb
Yes can I hear my well done steak people 😂
I said this almost word for word and a self proclaimed Italian called me an idiot. At this point i don't even care. I'm eating it so everyone else can kick rocks
It’s cooked when you throw it at the fridge and it sticks!!!😂
This pasta is @Lionfield approved!
🩷❤️🧡💛💚🩵💙💜🖤🤍🤎
Foolproof: fish out one of them from the boiling pot and cut it in half.
If you see inside a white spot, it means that is yet undercooked.
The exact moment there's no more white in the middle it's called "al dente". If you keep it in the pot, then you are overcooking.
Just like meat, simple as that.
The pasta brand I use seems to always be right about how long to cook the pasta. Very handy.
Usually this requires pasta to have high enough protein content, 14 g / 100 g or above. Low protein content and low quality pasta always goes to mush once it is cooked long enough and removing it early causes it to be snappy.
Vėl nesuleido heroino
Just have to add, growing up in Midwest America, my mom always served the spaghetti and sauce separately. I know it's wrong, just saying…
Andy, I'd love you to do a vlog on risotto. My personal preference is for a risotto to be mushy than chalky. But celebrity chefs keep banging on about risotto being Al dente.
Starchiness 😁
RAW 🗣️
Your shows are great and satisfying
We all grew up on good eats with Alton brown and this is it in 2025. Friggin great
Two questions, should the sauce then be at a certain temperature to finish it? And doing a "long" pasta (bucatinni, spaghetti etc) is it curse worthy if you split it in two before putting into water, and if so why
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.
Pasam mama
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 like that note on "the food is subjective "💞
The Italians know what they are doing. I’ve never had better pasta than when in Rome. To the tooth is perfect. Al dente for me.
I'm Italian, I can't speak for everyone, but for me the people in my city Al dente means the past being a little more firm than the perfectly cooked one. It's interesting
Is pasta the same as noodles? Can I make al dente noodles?
I love al dente pasta, but I get why some might not. I’m also just a bit impatient to eat! 😅
I cant eat pasta unless its al dente. But to each they own!
I gotta say I prefer the videos with no music, or at least without incredibly popular earworms. just easier to not get distracted by frustratingly catchy songs that way.
I prefer overcooked pasta
This is unrelated to this specific video but Andy, when you tell us to put 500g of anything in a recipe, how are we to eye-ball that amount? I have a scale, but I’m not using it for every recipe, so how does one eye-ball measurements in grams? I find it so easy to measure in cups and teaspoons because most cookware has markings for those measurements, but never for grams.