This Italian Nobel suggests adapting the cooking of pasta to save energy (and it does not pass)

This Italian Nobel suggests adapting the cooking of pasta to save energy (and it does not pass)
Giorgio Parisi offered to put out the fire once the water started boiling.
Getty Images Giorgio Parisi offered to put out the fire once the water started boiling.

Getty Images

Giorgio Parisi offered to put out the fire once the water started boiling.

FOOD – Prices nobel of physics 2021, but not cook. Sacrilege, Giorgio Parisi dared to offer an alternative to cooking pasta ! His trick, relayed in a Facebook post on September 1, is to lower or even turn off the hob once the water has started to boil. The objective is noble: to make savings within the framework of the energy crisis current. But in the land of pasta, it’s hard to pass.

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

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

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

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

Chemist Dario Bressanini claims the system works. “ This is not something new”he told the main news agency in Italy, Ansa. “We have known for 200 years that it is not boiling water, seeing it bubbling, that cooks, but the temperature of the water, which transmits heat to pasta, rice or an egg. »

If the Italians are indignant, the debate on how to cook pasta without wasting energy is not new. A few months ago, the association Unione Italiana Foodwhich represents pasta makers, argued that keeping the lid on the pan 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 ready to change the cooking of their pasta?

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

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