To save energy, Giorgio Parisi, Nobel Prize in Physics, gave advice by tackling an important subject in Italy: pasta.
To cook them, he advises to reduce the gas to a minimum, or even to turn off the hob from the moment the water is boiling.
Do not forget to put a lid on the pan.
His message, published on September 1 on his Facebook page, triggered an outcry on social networks.
The scientist actually relayed the advice of a certain Alessandro Busiri Vici.
The latter measured the energy savings achieved through this method: “At least eight minutes of energy consumption.
Giorgio Parisi insists on the importance of the lid, otherwise the pasta will have a hard time cooking.
"The most important thing is to always keep the LID on, the heat is lost a lot due to evaporation", explains the resident of La Sapienza University in Rome.
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Mocked on social media
The advice went down badly on social media.
“You can really say that Parisi is a theoretical physicist….
“, teased a surfer on Twitter.
“Isn't it easier to make peace with Russia and revive the EU economies?
“, ridiculed another Internet user the solution proposed by the Nobel Prize.
"Come on, if a sacrifice has to be made, let's eat raw pasta directly...", suggests a journalist.
My perch accendere it gas per 2 minuti?
Suvvia, se sacrifice deve esserci lo facciamo eating la pasta cruda direttamente... Siamo alla follia...
La ricetta della pasta a fuoco spento convince pure il Nobel della Fisica Giorgio Parisi https://t.co/f2G2wXd6of via @repubblica
— Claudio Gerino (@claudeger55) September 2, 2022
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But other people welcome the initiative.
The chemist Dario Bressanini came to the aid of his colleague by recalling a scientific element.
"We have known for 200 years that it is not boiling water, seeing it bubbling, that cooks, but the temperature of the water, which transmits heat to pasta, rice or an egg,” the scientist told the main news agency in Italy, reports HuffPost.
To see if the scientific element will prevail over habits.
For those not ready to turn off the gas, maybe they can at least place the lid in the boiling stage.
This saves “up to 6% in energy and CO2 emissions”, as the Unione Italiana Food association reported a few months ago.
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