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While scientific and engineering approaches are fine, I prefer an empirical approach to spaghetti termination conditions - I sample it while cooking. When it w
by jleyank 5y ago
While scientific and engineering approaches are fine, I prefer an empirical approach to spaghetti termination conditions - I sample it while cooking. When it won't really bend or is crunchy when tasted, it's not done. If it tastes like porridge, it's over done. Otherwise, the level of al dente-ness is chosen that best reflects the target audience.
- HarHarVeryFunny 5y agoI guess sample it if you're dealing with some pasta you're not used to, else timer is 100% reliable. I used to like William Rushton's "Superpig" (basics for bachelors) book method of throwing a strand at the wall - if it sticks, it's done!