Hello from Vero, your host! In this episode, I delve into the physics of pasta cooking (and a bit of food chemistry), examining energy-efficient methods to reduce water and energy usage. Based on the linked article, I discuss the "heat-off, lid-on" technique and pre-soaking dried pasta, exploring their impacts on texture and quality. Join me for a fascinating look at sustainable cooking practices through a scientific lens!

Read more ➡️📖: Toultchinski, P., & Vilgis, T. A. (2024). How to cook pasta? Physicists' view on suggestions for energy saving methods. Physics of Fluids, 36(117120). https://doi.org/10.1063/5.0230480

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