With the energy crisis hitting Europe, habits must change. To save gas and electricity, advice is multiplied, some are surprising.
In the kitchen, for example, the cooking of pasta raises a lot of debate, especially among our Italian neighbors for whom the issue is taken very seriously.
Thus, the very popular Barilla brand recommends cooking your pasta for two minutes in boiling water before turning off the gas and simmering (with a lid) for the time necessary for cooking. al dente.
This technique is called “passive cooking” or passive cooking in good French. If it saves energy (80% of carbon emissions related to cooking, says the Italian giant), this approach is time-consuming when some pastas are known to require at least 10 minutes of cooking in boiling water.
Boiling water does not cook food.
Miloud Benaouda, head of the group’s French subsidiary, has even developed a prototype of a connected object that sits on the lid of the pan to control this new type of cooking, he says. The Figaro.
Which is actually nothing new and has even been more or less advised by an Italian Nobel laureate in physics a few months ago. Giorgio Parisi recommends turning the heat down to low once the water is boiling and the pasta is in the covered saucepan. He even cuts off the gas as Barilla advises.
However, this advice received a cool reception in Italy. Transalpine chef Antonello Colonna protests against this cooking method which makes the pasta “rubber”. The problem is not being able to mix the pasta during cooking.
On social networks, Italian Internet users are drowning and wondering whether to go further and eat raw pasta.
The writer Mauro Corona, for his part, asks the Nobel Prize winner to stop “talking nonsense” while the Italian Association of Pasta Makers believes that covering the pan is enough to save energy.
Source: BFM TV
