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- Al_dente abstract "In cooking, al dente /ælˈdɛnteɪ/ (Italian pronunciation: [al ˈdɛnte]) describes pasta and vegetables, rice or beans that are cooked to be firm to the bite. The etymology is Italian \"to the tooth.\" In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. Molto al dente is the culinary term for slightly undercooked pasta. Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice. The culinary term \"al forno\" is used for pasta dishes that are cooked twice.Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft. When cooking commercial pasta, the al dente phase occurs right after the white of the pasta center disappears.".
- Al_dente thumbnail Carbonara_Penne.jpg?width=300.
- Al_dente wikiPageID "1330188".
- Al_dente wikiPageLength "5548".
- Al_dente wikiPageOutDegree "18".
- Al_dente wikiPageRevisionID "700337592".
- Al_dente wikiPageWikiLink Al_forno.
- Al_dente wikiPageWikiLink Bacon.
- Al_dente wikiPageWikiLink Bean.
- Al_dente wikiPageWikiLink Brussels_sprout.
- Al_dente wikiPageWikiLink Category:Cooking.
- Al_dente wikiPageWikiLink Category:Italian_cuisine.
- Al_dente wikiPageWikiLink Category:Pasta.
- Al_dente wikiPageWikiLink Cooking.
- Al_dente wikiPageWikiLink Culinary_art.
- Al_dente wikiPageWikiLink Food_science.
- Al_dente wikiPageWikiLink Glycemic_index.
- Al_dente wikiPageWikiLink Green_bean.
- Al_dente wikiPageWikiLink Italian_language.
- Al_dente wikiPageWikiLink Molecular_gastronomy.
- Al_dente wikiPageWikiLink Pasta.
- Al_dente wikiPageWikiLink Rice.
- Al_dente wikiPageWikiLink Vegetable.
- Al_dente wikiPageWikiLink File:Carbonara_Penne.jpg.
- Al_dente wikiPageWikiLinkText "Al dente".
- Al_dente wikiPageWikiLinkText "al dente".
- Al_dente wikiPageWikiLinkText "firm".
- Al_dente wikiPageUsesTemplate Template:Cookbook.
- Al_dente wikiPageUsesTemplate Template:For.
- Al_dente wikiPageUsesTemplate Template:IPA-it.
- Al_dente wikiPageUsesTemplate Template:IPAc-en.
- Al_dente wikiPageUsesTemplate Template:Original_research.
- Al_dente wikiPageUsesTemplate Template:Pasta.
- Al_dente wikiPageUsesTemplate Template:Portal.
- Al_dente wikiPageUsesTemplate Template:Reflist.
- Al_dente wikiPageUsesTemplate Template:Wiktionary.
- Al_dente subject Category:Cooking.
- Al_dente subject Category:Italian_cuisine.
- Al_dente subject Category:Pasta.
- Al_dente type Food.
- Al_dente type Food.
- Al_dente comment "In cooking, al dente /ælˈdɛnteɪ/ (Italian pronunciation: [al ˈdɛnte]) describes pasta and vegetables, rice or beans that are cooked to be firm to the bite. The etymology is Italian \"to the tooth.\" In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. Molto al dente is the culinary term for slightly undercooked pasta. Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice.".
- Al_dente label "Al dente".
- Al_dente sameAs Q181570.
- Al_dente sameAs الدينتي.
- Al_dente sameAs Al_dente.
- Al_dente sameAs Al_dente.
- Al_dente sameAs Al_dente.
- Al_dente sameAs Αλ_ντέτε.
- Al_dente sameAs Al_dente.
- Al_dente sameAs آل_دنته.
- Al_dente sameAs Al_dente.
- Al_dente sameAs אל_דנטה.
- Al_dente sameAs Al_dente.
- Al_dente sameAs アルデンテ.
- Al_dente sameAs Al_dente.
- Al_dente sameAs Beetgaar.
- Al_dente sameAs Al_dente.
- Al_dente sameAs Al_dente.
- Al_dente sameAs Al_dente.
- Al_dente sameAs m.04t8sg.
- Al_dente sameAs Al_dente.
- Al_dente sameAs Q181570.
- Al_dente wasDerivedFrom Al_dente?oldid=700337592.
- Al_dente depiction Carbonara_Penne.jpg.
- Al_dente isPrimaryTopicOf Al_dente.