關於 al dente pasta cooking time ，我們在網路上蒐集到這些相關的討論、資訊與評價

Unpretentious good food at this French modern bistro tucked away in TTDI. Let the food speak for itself @topshelf_kl offers casual dining & the food here pays homage to modern French cooking.
What I’ve tried:
*Spanish Pork Belly RM49 (2nd Pic)
-Saffron Risotto, Bacon & Gremolata (a green sauce made of chopped parsley, lemon zest & garlic). The absolutely tender pork belly definitely complemented well with the deliciously simple saffron risotto. You would be able to witness the perfect marriage on this plate - The tender pork belly, zesty Gremolate & the plump & al dente center of Risotto, well thought out and executed for sure.
Another favourite of mine here was the
*Mushroom Orzo Pasta RM 36
-Marinated mushrooms, bacon & truffle egg. Orzo is a small flat oval-shaped pasta that requires very little time to cook. It’s not rice but it's a small, rice-shaped pasta. It feels like you are eating rice but no you are not because you are able to taste that ‘al dente’ texture. With the added tasty crispy bacon pieces, this creamy orzo is definitely a must-try here. Really difficult to describe the overall flavour profiles but if you are a fan of mushrooms, bacon and creamy pastas, this is not to be missed.
What we had as starters:
Moules Mariniere RM39
My very first ‘good’ mussels experience was in Brussels. The whole Moules Frittes, you either love them or no. But oh well I’d eaten mussels in Brussels and finished off the plate of fries. Now, I’m here eating this Moules Mariniere with white wine, shallots and fresh herbs. The mussels from Topshelf were tender, and to pair it with toasted bread - it’s definitely the ultimate combo. Make sure to have it with bread and soak up all the scrumptious sauce. Would reorder when I visit again.
Liver Pate & Toast RM25
-Chicken Liver, Olive Tapenade & Toast
Just make sure to paté-up your toast repetitively before each bite :)
Escargot
-Baked French Snails in Pesto, Garlic & Butter.
Snails/escargots are one of those delicacies that people either love, adore or simply do not like. It’s your choice but for me - it’s something that I am ok to leave out in my order when I make a trip to Topshelf next time.
TBC in comments ⬇️

自養酸種~蔓越莓歐包 Sourdough Cranberry loaf

這次用蔓越莓果乾 Cranberry加入麵團，想做一顆蔓越莓歐包。本來想用蘭姆酒泡果乾，但是發現蘭姆酒被某個人喝光了，所以只好用水泡。我就簡單用熱水泡果乾約3小時。

結果，果乾泡的太軟爛，放入歐包中，除了果乾風味消失之外，還影響了內部組織，直接接觸果乾的地方，會有一種溼軟不張的感覺。

其實我覺得這個歐包有點可惜，如果不是放入泡太久泡太爛的果乾，應該會是個成功的歐包。

忽然，讓我連想到，煮義大利麵的時候，有時故意要煮個8分熟，留下2分，讓麵條吃起來更有咬勁和口感。

若是想要加入 #果乾，第一，用少量的水。第二，不要泡太久。約七分軟就好了。最好用像 #白蘭地，#蘭姆酒 等3~5cc(果乾約30~50g左右)，泡個約3小時，除了軟度剛好，風味也香。第三，在發酵後半期或是成形時加入。

I had dried Cranberries soaked in warm water instead of Rum this time, which caused a little unpleasant result in the crumb of this loaf. It should have been a successful loaf if I soaked the berries in Rum or Brandy, and for a shorter time. This reminds me of "al dente", which describes cooking pasta a little bit firm to the bite. Soggy dried fruit would not only lose its flavor but also make the crumb, especially the portion around the berries soggy, gummy and dense.

#蔓越莓歐包
#Sourdough
#Cranberry
#酸種
#鄉村麵包
#野生酵母研究室
#蜜塔木拉
#那古野酸種
#Mitamura
#Mitamuracafe
#Mitamurakitchen
#自家製サワー種
#カンパーニュ
#levain
#天然酵母
#歐包控
#野生酵母
#麵包
#自家製酵母
#fermentation
#naturalyeastbread
#naturallyleavened
#wildyeast
#サワー種
#ルヴァン

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I used the Vegetarian Meat Sauce which I made in the previous video. https://www.youtube.com/watch?v=1oPvRHeCYYA
BUT you can of course use your own favorite regular meat sauce :)

Absolutely a delicious idea to try out!!!

---------------------------------
Risotto using Vegetarian Meat Sauce

Difficulty: Easy
Time: 30min
Number of servings: 2

Ingredients:
150g (5.3oz.) uncooked pre-washed rice
100g (3.5oz.) Shimeji mushrooms
150g (5.3oz.) Vegetarian Meat Sauce *store-bought one may be too salty, so add from 100g (3.5oz.)
500ml consomme soup
2 tbsp. white wine
1 tbsp. olive oil
1 tbsp. cashew parmesan cheese
salt and pepper
parsley flakes

Directions:
1. Remove tough base of Shimeji mushrooms and break into pieces.
2. Heat olive oil in a frying pan and saute the Shimeji mushrooms until tender.
3. Add uncooked pre-washed rice, then cook until hot.
4. Add white wine. When it is absorbed, set a cooking timer to 18 minutes, then start. Add consomme soup until covered and bring to a boil. When the soup is almost gone, add another 100ml of soup. Repeat this until the timer beeps (al dente).
5. Add the Vegetarian Meat Sauce and parmesan cheese. Season with salt and pepper if needed.
6. Serve in a dish, then sprinkle with parsley flakes to finish.

レシピ（日本語）
http://cooklabo.blogspot.jp/2014/08/blog-post.html
---------------------------------

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Chainsaw (Instrumental Version)
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