A physicist in 2021 found through science an effective way to cook augers to the dente.
Argentine cuisine has in The pasta One of its most traditional dishes, but also one of the ones that consumes the most energy. A revolutionary method, backed by a Nobel Physics Prize promises change the way the noodles are prepared, reducing both time and gas spending or electricity. The technique, developed by a renowned scientist, challenges conventional methods and offers a more efficient alternative.
Giorgio Parisi, an Italian physicist of international prestige, applied his scientific knowledge to a daily problem, How to cook pasta more economically. His approach, based on physical principles, showed that it is possible to achieve optimal results with a minimum consumption of resources. This discovery not only optimizes the culinary process, but also contributes to domestic savings, a crucial aspect in the current economic context.
Giorgio Parisi, the Physics Nobel Prize
Giorgio Parisi Nobel Price Pastas
Giorgio Parisi was born in Rome in 1948 and graduated at La Sapienza Universitywhere he also works as a teacher. His scientific career led him to Win the Physics Nobel Award in 2021 for his studies on the interaction of disorder and fluctuations in physical systems, from atomic scales to planetary. With more than 50 years of experience, Parisi worked as a researcher at the National Laboratory of Frascati and developed mathematical techniques applicable to various fields, including graph theory and physics of granular materials.
His work in quantum physics and complex systems made him an outstanding figure in the scientific community. However, His curiosity led him to explore practical solutions for daily problems, such as cooking pasta. Parisi shared the Nobel award with Syukuro Manabe and Klaus Hasselmann, but his best known contribution in the domestic sphere is, without a doubt, his method for cooking noodles efficiently.
The secret of the Nobel award to prepare pasta
Pasta with tuna.jpg
Directp to the palate.
The procedure developed by Parisi It is based on a simple but effective physical principle. Instead of keeping the fire on throughout the process, the method takes advantage of the residual heat to complete the cooking. This not only reduces energy consumption, but also maintains food quality.
The Italian scientist tested his technique on multiple occasions, confirming that the results are comparable to those obtained with traditional methods. Although In Italy, where pasta is a cultural symbol, its proposal generated controversyParisi defended its effectiveness. The energy saving that this method offers is quite a lot, especially in a context where every minute of use of the nicalla implies an additional expense.
The secret consists in boiling the water until reaching 80 degreesadd the pasta and cook For two or three minutes. Then, the heat goes out and the pot is covered, letting the residual heat finish cooking the noodles in eight or nine more minutes. Thus, a pasta is achieved with a minimum energy consumption.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
