This Italian Nobel proposes to adapt the cooking of pasta to save energy (and it does not work)

Getty Images Giorgio Parisi offered to put out the fire when the water started to boil.

Getty Images

Giorgio Parisi offered to put out the fire when the water started to boil.

FOOD- The Nobel Prize in Physics 2021, but not a chef. Holy shit, Giorgio Parisi dared to offer an alternative to cooking pasta! His trick, conveyed in a September 1 Facebook post, is to lower or even turn off the hotplate once the water has started to boil. The goal is noble: to achieve savings in connection with the current energy crisis. But in the land of pasta, it’s hard to come by.

“When the pasta is boiling, I put the gas on minimum, minimum, so that it does not use too much gas. You can also try to disable it, as suggested by this post, which is not mine, but by Alessandro Busiri Vici, which 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 important to preserve this energy. “The most important thing is to always have the lid on, a lot of heat is lost due to evaporation”he adds.

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

Some already knew the method, but are happy to see it passed on by a physicist, like this young Italian, who has finally found support: Cook the pasta on low heat to use (still) some gas! Fortunately, Giorgio Parisi says so now. My mother will believe me now. »

Chemist Dario Bressanini claims the system works. “ It is nothing new”he told the main news agency in Italy, Ansa. “We have known for 200 years that it is not boiling water to see the bubble that boils, but the temperature of the water, which transfers heat to pasta, rice or an egg. »

If Italians are indignant, the debate over how to cook pasta without wasting energy is not new. A few months ago, the union Unione Italiana Food, which represents pasta producers, argued that keeping the lid on the pan during the cooking phase speeds up cooking and saves “up to 6% energy and CO2 emissions”. To save energy, are the French also ready to change the preparation of their pasta?

Also look at The Huffpost: Pizza crusts, kiwi skins… This chef prepares the food you throw away

Leave a Comment