To the annoyance of Italians, this Nobel laureate in Physics wants to change the way pasta is cooked

To the annoyance of Italians, this Nobel laureate in Physics wants to change the way pasta is cooked

fake images Giorgio Parisi offered to put out the fire once the water began to boil.

fake images

Giorgio Parisi offered to put out the fire once the water began to boil.

FOOD- Nobel Prize in Physics 2021, but no cook. Sacrilege, Giorgio Parisi dared to offer an alternative to cooking pasta! His trick, conveyed in a Facebook post on September 1, is to lower or even turn off the hob once the water has started to boil. The goal is noble: to save in the context of the current energy crisis. But in the land of pasta, it’s hard to get by.

“When the pasta is boiling, I put the gas to the minimum, minimum, so that it does not consume too much gas. You can also try disabling it, as this post suggests, which is not mine but Alessandro Busiri Vici’s that I share”, tip Giorgio Parisi. The scientist from La Sapienza University in Rome even calculated that he saves “at least eight minutes of power consumption”.

Pay attention to the lid, it is essential to conserve this energy. “The most important thing is to always keep the LID on, a lot of heat is lost by evaporation”he adds.

Many pasta lovers expressed their skepticism on social media. “You can really say that Parisi is a theoretical physicist…”, mocks a user on Twitter, for whom the cooking technique obviously didn’t work. Another doubt, too, about the reliability of the technique. “Isn’t it easier to make peace with Russia and revive the EU economies? », he jokes “Come on, if we have to make a sacrifice, let’s eat raw pasta directly…”, still annoys a journalist.

Some already knew the method but are glad that it is passed on by a physicist, like this young Italian who has finally found support: “Cook the pasta over low heat, to consume (still) little gas! Fortunately, Giorgio Parisi says so now. My mom will believe me now. »

Chemist Dario Bressanini claims that the system works. “ This is not something new”he told Italy’s main news agency Ansa. « Nous savons depuis 200 ans que ce n’est pas le fait de faire bouillir l’eau, de la voir bouillonner, qui fait la cuisson, mais la temperature de l’eau, qui transmet la chaleur aux pâtes, au riz ou à egg. »

If Italians are outraged, the debate about how to cook pasta without spending energy is not new. A few months ago, the Unione Italiana Food association, which represents pasta manufacturers, argued that keeping the pot covered during the boiling phase speeds up the cooking process and saves money. “up to 6% energy and CO2 emissions”. To save energy, are the French also willing to change the cooking of their pasta?

See also in The Huffpost: Pizza dough, kiwi skin… This chef cooks the food you throw away


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