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This is a hard question to answer, but I'll take a stab at it. First, to my knowledge there is no culinary term for this. ("Savory-except-for-dessert-ovore"?) There's also no "style of food" that seems explicitly dedicated to maintaining a strict "savory-except-for-dessert" philosophy, though there certainly is a trend in traditional American and some ...


As Tall said, that can be referred to as braising, but generally braising is with liquid that doesn't quite submerge the meat. If the meat is fully submerged, another term is "stewing". Whatever you call it, it is best done at a simmer, not a full boil.


If you make fresh pasta like we do in Italy you can't cook it al dente - it is already too soft. I don't know who invented the term, but it just a guideline for how much you should cook dried pasta when re-heating it so that you do not boil it to pieces. People who make their own fresh pasta will never be eating pasta al dente.

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