The group of Italian physicists has tied the traditional recipes of CACIO E Pepe, a challenging Roman dish composed of pasta, Pecolino cheese and black pepper. New research claims that scientists have “scientifically optimized” recipes by adding ingredients.
CACIO E Pepe, which means cheese and pepper, is an Italian food showcase, and fresh ingredients create a bold flavor. According to a new paper, this dish is probably invented by a person who had to pack excess carolic components in a saddle bag. Today, it is a classic Rome's classic pasta joint, and the chefs who have soaked into the tradition may not be kind to the scientific lessons on cooking thermodynamics.
The author knew they were stepping on sensitive ground. “I hope the eight Italian authors are sufficient,” said Ivan De Territzy, a statistical physicist in Max Prank in Dresden, Germany, a German in Italy. Ta.
Recipes may be easy, but it's nothing to do. Silk -like sauces are together when pecorino cheese and grinded Hu Pepper are mixed with water excreted from the cooked pasta. By doing so, Ideally, Emulsion is created. This is a deletary between substances that are not mixed, as if oil and water form mayonnaise.
However, as many chefs discovered, a mixture of cheese and steamed pasta water could be devastated by researchers called “mozzarella phase”.
The hot water does not form the cheese whey protein. After that, they bind to each other, bind with casein, bind to other proteins, and cause lumps.
Scientists wanted to find a certain way to avoid the confusion of gummy.
“It's very difficult to balance appropriately,” said Rome's statistical physicist Fabrizio Olmada, working on a new study. “And sometimes, when you receive it correctly, you don't understand what you did to improve it.”
Scientists heated the source variations with SOUS VIDE MACHINE, which maintains the consistent water temperature. They also built a wooden platform to keep the pot in a predetermined position to secure a pot. After heating, the sauce was poured into a petri dish, then set in the cardboard box, and the upper part was replaced with a transparent film. The light bulb illuminated the plate from below. As a result, the cheese lumps stand out as the dark spots of the photos taken on the iPhone attached to the tripod.
“None of our samples were wasted,” said Giacomo Bartolucci, a biologist at the University of Barcelona and another author. “Hello our friends to see how it is going, and they helped us and ate all samples.” Dr. Bartolucci is the team. The survey presumed that the cost of 11 pounds contains the consumption of Pecolino cheese.
Scientists have tried experiments at different temperatures, and discovered that they use different starch concentrations and have a much effect on the consistency of the source. The papers said that the whole process was “not sensitive to temperature mistakes.”
Starch is made of long strings of molecules or polymer. While they absorb water and swollen, the polymer binds to the casein and prevents whey -proteins from clustering.
The traditional method of mixing cheese with pasta water is often shorter because water does not hold enough starch. The scientist's method completely abolishes the pasta water. Instead, the corn starch purchased at the store is dissolved in ordinary water and then heated before adding cheese. Researchers have calculated that the ideal concentration of starch should be 2-3 % of the weight of cheese. (For “two hungry people”, their optimized recipes are just shy for cheese cups and just a little starch.)
Italian gourmet may be skeptical, but food science experts said this research was healthy.
“What these people did was a very impressive amount,” he said, the Cookbook's “Modanist Cooking” was the former Microsoft and the former highest technical manager of Microsoft and cooking enthusiasts, which are widely thought to be the Bible of the molecular gastronomy. One Nathan Milbold said.
Dr. Myhrvold has provided another solution, even if Italian researchers praise starch -like sustainability. Add sodium citrate. He said that a large starch's large polymer could also reduce the flavor of cheese.
In some ways, the Nonna generations of Italy were scientists themselves, tested, observed the results, and tried again.
“Cooking is chemistry, but above all, it's an experience,” said Lydia Basty Anich, a pioneer in Italian cuisine in the United States. Just as the simplest scientific formula is the most innovative, the simplest pasta is a burst with the strongest flavor.
“Simpleness,” said Basty Anich, “It's the most difficult thing to reach.”
