Image from Ullstein Bild DTL/Getty Images; Artwork by Javier Jaén
In the world of gastronomy, a group of innovative investigators, led by students Mia London and Ross Broadhurst, have taken on a seemingly simple yet significant task: finding the most energy-efficient way to cook pasta. Their mission, inspired by the humbling methods of a hummingbird hawk-moth, is part of a larger movement to tackle global issues such as climate change and sustainable energy production.
The traditional method for cooking pasta involves vigorously boiling water, adding salt, and cooking for around 10 minutes. However, this investigation has led to a challenge to this practice, with renowned chefs like Antonello Colonna endorsing the 'cold water method.' This method, suggested by an unspecified chef, reduces the cooking stage and saves around three cents per portion in energy.
The cold water method involves lifting the lid on the science of everyday life, cutting off the heat halfway through cooking, and letting the hot water finish the job, with the cover always on for insulation. This approach, also supported by Luigi Pomata, a renowned chef, defies traditional culinary practices but promises energy savings.
Another energy-efficient method comes from Giorgio Parisi, a Nobel Prize-winning Italian physicist, who shared his method on Facebook. Parisi's suggestion reduces energy usage by half during the cooking stage, saving approximately three cents per portion. J. Kenji Lopez-Alt's method, involving minimal boiling water, turning off the heat, and waiting 10 minutes, saves eight cents per portion.
The Exploratorium, San Francisco's science museum, has also joined the conversation, with an article, recipe, and video about the presoaking method for cooking pasta. This method, which saves more than nine cents per portion by reducing energy waste, is a testament to the museum's commitment to making science accessible and relevant to everyday life.
The students used bucatini, a long hollow pasta, and controlled its stiffness through cooking time. Additionally, using less water for cooking pasta can save around six cents per portion in energy. These methods, while seemingly minor, contribute to a more sustainable and energy-efficient world.
It's important to note that the method used for cooking pasta can significantly impact its energy consumption. Dried pasta rehydrates and softens by absorbing water through a process called diffusion. The energy consumption for cooking pasta varies by method due to differences in heating efficiency, appliance power usage, and cooking time. For example, smaller heating areas or appliances like air fryers can reduce energy usage by heating faster and using less power, while methods that maintain constant high power, like microwaves, consume more energy continuously.
As we navigate an increasingly technological world, understanding the science behind everyday tasks can help us thrive and protect our planet. By embracing innovative energy-saving methods like these, we can make a difference, one pasta portion at a time.
