Cooking pasta out of the heat, the technique of a Nobel laureate who divides Italy

Cooking pasta out of the heat, the technique of a Nobel laureate who divides Italy

Cooking pasta out of the heat, the technique of a Nobel laureate who divides Italy

Naive, Giorgio Parisi certainly thought he was doing the right thing. Or at least don’t risk much. He then decided to share his science on Facebook: “The most important thing is to always keep a lid on the pot. After the water starts boiling, I turn the gas down to low. You can also turn it off completely […]. I think the pasta is still cooking “.

Taking a thousand precautions – including that of emphasizing that he was merely repeating a piece of advice given by someone else – the Nobel Prize in Physics Giorgio Parisi thus suggested to the Italians to cook pasta over a low heat, even when the heat is off. A kind of grandmother’s trick to lower the energy bill, but that goes against the precepts taught by an entire generation of grandmothers in terms of cooking pasta. And in Italy you don’t mess with the culinary tradition.

Logically, the debate immediately started on social media, and then, on the press headlines: the newspapers called experts to settle the issue.

Thus, in the columns of the Roman newspaper The Republic, “Chef Antonello Colonna does not validate Giorgio Parisi’s proposal”. The so-called “passive” cooking would lead, according to the man “A soft texture” pasta. Less chivalrous, the writer Mauro Corona even exhorted Parisi “Don’t talk nonsense”, inviting him “To take care of what he received the Nobel Prize for”, noticed Daily fact, another newspaper in the capital.

However, the defenders of the “passive method” are not lacking, and among them is the Corriere della Sera, which, while underlining the difficulties of the method (the need for adequate equipment, the impossibility of kneading the dough so that it does not stick) finally seems to agree with Parisi.

“A recent study promoted by the Unione Italiana Food pasta makers is clear on the subject: using the lid during cooking saves up to 6% of energy”, reports the Milanese newspaper, highlighting the point of view of industry experts (who, however, do not comment on the quality of the final product).

In any case, the method seems to be nothing short of functional, and indeed, even before the intervention of the physicist, many are those who claim to already know the trick. The joke is thus served on a tray: Giorgio Parisi has not discovered hot water.

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