I’ am trying to find the correct phrase when an omelet comes to a certain stage; meaning (when the omelet is almost done yet it is still moist and some what runny on the inside) what is the terminology for that stage.
Ex: Pasta, when it reaches a certain stage of doneness, firm not soft or mushy to the bite we call it (Al Dente)
If someone could tell me I would very much appreciate it.
Thank you.
Out of curiosity, could i find that meaning in the "Le Répertoire de La Cuisine?"
Ex: Pasta, when it reaches a certain stage of doneness, firm not soft or mushy to the bite we call it (Al Dente)
If someone could tell me I would very much appreciate it.
Thank you.
Out of curiosity, could i find that meaning in the "Le Répertoire de La Cuisine?"
