Giorgio Parisi offered to put out the fire once the water was boiling.
FOOD- Nobel Prize in Physics 2021, but not cooking. Sacrilege, Giorgio Parisi dares 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 when the water starts to boil. The goal is noble: to make savings in the context of the current energy crisis. But in the land of pasta, the going is tough.
“When the pasta boils, I put the gas on minimum, minimum, so that the gas doesn’t run out too much. You can also try to disable it, as suggested in this post, which is not mine but by Alessandro Busiri Vici that I shared”, advise Giorgio Parisi. The scientist from La Sapienza University in Rome even calculated that it could save “at least eight minutes of power consumption”.
Pay attention to the cover, it is important to preserve its strength. “The most important thing is to always keep the LID, the heat is lost due to evaporation”he added.
A ver lo que se lía a cuento de ahorrar energía a la hora de cocer pasta según lo que pregona Giorgio Parisi, Premi… https://t.co/aUsiaiTqcN
—Gabriela Tassile (@GabrielaTassile)
Many pasta lovers expressed their doubts on social media. “You could say that Parisi is a theoretical physicist….”, mocked a Twitter user, for whom the cooking technique clearly didn’t work. Another doubt, too, is the reliability of the technique. “Wouldn’t it be easier to make peace with Russia and revive the EU economies? », he flirted. “Come on, if a sacrifice has to be made, let’s eat the raw pasta directly…”, a journalist is still annoying.
@morgmarino @distefanoTW “Si può cuocere la #pasta anche a fuoco spento
[per risparmiare #gas]”, he declared… https://t.co/VExW56FVNz
— Carlo Bravi (@carlo_bravi)
🔊Cocer la pasta con el fuego apagado is the recommendation of Giorgio Parisi who “swallowed” the pasta cocción pasiva de la p… https://t.co/QT7ZRz9LV0
— 🌐 Simon Fittipaldi (@FittipaldiSimon)
My perch accendere it gas every 2 minuti? Suvvia, se sacrifice deve esserci lo facciamo eating the pasta cruda di… https://t.co/nJfrEyqqwC
—Claudio Gerino (@claudeger55)
Some already know the method but are happy to see it relayed by a physicist, like this young Italian who finally found support: “Cook the pasta at a low heat, to consume (still) a little gas! Fortunately, Giorgio Parisi said it now. Mom will believe me. »
Chemist Dario Bressanini claims that the system works. “ This is not new”he told the main Italian news agency, Ansa. “We have known for 200 years that it is not boiling water, when it is seen boiling, that cooks, but the temperature of the water, which transmits the heat to pasta, rice or eggs. »
If Italians are angry, the debate on how to cook pasta without wasting energy is not new. A few months ago, the Unione Italiana Food association, which represents pasta manufacturers, argued that keeping the lid on the pan during boiling 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 how they cook their pasta?
See also at The Huffpost: Pizza crusts, kiwi skins… This chef cooks the food you throw away