There are already many ways to save energy and water both while cooking pasta.
Here’s another to try.
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My MIL has been cooking pasta this way for 50 years.
It is kind of gummy, as some of the chefs suggested it might be.
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My dad, also a physicist (albeit not a Nobel Prize winner) sent me that. I am unconvinced.
“This method, he said, saves “at least eight minutes of energy consumption” — and those minutes add up. According to Forbes, the average Italian eats over 50 pounds of pasta every year, and the average person could save around $6 in energy costs annually.”
So $6 annually? How much did this “study” cost I wonder
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Always cook pasta on the highest heat possible (without the water boiling over).
Creates the necessary “chew” (or in Taiwanese … “q-ness”) so necessary for good pasta.
Soaking pasta in hot liquid results in baby food.
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Yuck.
Ill stick with bringing at least some of the water to a boil in my kettle.
Tell ya what. Imma believe the Nobel guy on the science.
Tried it tonight. It works. Just normal pasta.
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I think maybe it was just a napkin-back type guestimate?
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