{"id":1567,"date":"2025-01-24T19:28:23","date_gmt":"2025-01-24T19:28:23","guid":{"rendered":"https:\/\/site.itshrt.com\/worldnews\/the-perfect-cacio-e-pepe-recipe-according-to-science\/"},"modified":"2025-01-24T19:28:23","modified_gmt":"2025-01-24T19:28:23","slug":"the-perfect-cacio-e-pepe-recipe-according-to-science","status":"publish","type":"post","link":"https:\/\/site.itshrt.com\/worldnews\/the-perfect-cacio-e-pepe-recipe-according-to-science\/","title":{"rendered":"The Perfect Cacio e Pepe Recipe, According to Science"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-6606220950177433\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- ItShrt World News -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-6606220950177433\"\r\n     data-ad-slot=\"1882483372\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\r\n<br \/>\n<\/p>\n<div data-testid=\"companionColumn-0\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">A group of Italian physicists has dared to tinker with the traditional recipe for <a class=\"css-yywogo\" href=\"https:\/\/cooking.nytimes.com\/recipes\/1024332-roscioli-roman-cacio-e-pepe\" title=\"\">cacio e pepe<\/a>, the challenging Roman dish consisting of pasta, pecorino cheese and black pepper. In a new <a class=\"css-yywogo\" href=\"https:\/\/arxiv.org\/abs\/2501.00536\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">study<\/a>, the scientists claim to have \u201cscientifically optimized\u201d the recipe by adding an ingredient: cornstarch.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Cacio e pepe, which means cheese and pepper, is a showcase of Italian cuisine, with fresh ingredients producing bold flavor. The dish was supposedly invented by shepherds \u201cwho had to stuff their saddlebags with hypercaloric ingredients,\u201d according to the new paper. Today, it is a staple at Rome\u2019s classic pasta joints, where chefs steeped in tradition may not look kindly at scientific lessons on culinary thermodynamics.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">The authors were aware they were treading on sensitive ground. \u201cI hope that eight Italian authors is enough,\u201d said Ivan Di Terlizzi, a statistical physicist at the Max Planck Institute for the Physics of Complex Systems in Dresden, Germany, who is originally from Puglia, Italy.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-1\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">The recipe may be simple, but getting it right is anything but. The silky sauce comes together when pecorino cheese and ground peppercorns are mixed into the starch-heavy water drained from the cooked pasta. Doing so will ideally create an emulsion \u2014 a d\u00e9tente between substances that wouldn\u2019t otherwise mix, as when oil and water form mayonnaise.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-2\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">But as many cooks have discovered, the mixture of cheese and steaming pasta water can catastrophically result in what the researchers called the \u201cmozzarella phase.\u201d<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Hot water causes whey proteins in the cheese to bend out of shape. They then bond with each other or with casein, the other protein in cheese, causing clumps.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">The scientists wanted to find a surefire way to avoid that gummy mess.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cIt\u2019s very hard to get the right balance,\u201d said Fabrizio Olmeda, a statistical physicist who worked on the new study and is from Rome, where <a class=\"css-yywogo\" href=\"https:\/\/www.tasteatlas.com\/feliceatestaccio\/cacio-e-pepe\" title=\"\" rel=\"noopener noreferrer\" target=\"_blank\">some say<\/a> the world\u2019s best cacio e pepe is served at the Felice a Testaccio trattoria. \u201cAnd sometimes when you get it correctly, you don\u2019t understand what you did to make it good.\u201d<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-3\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">The scientists heated variations of the sauce with a <a class=\"css-yywogo\" href=\"https:\/\/www.nytimes.com\/2019\/07\/10\/dining\/sous-vide-is-awesome.html\" title=\"\">sous vide<\/a> machine, which maintains a consistent water temperature. They also built a wooden platform to hold the saucepan in place to ensure even heating. After heating, the sauce was poured into petri dishes that were then set on a cardboard box, the top of which had been replaced by a transparent film. A lightbulb illuminated the petri dish from below. The resulting arrangement made the cheese clumps stand out as dark blotches in the photographs taken with an iPhone mounted on a tripod.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cNone of our samples were wasted,\u201d said Giacomo Bartolucci, a biophysicist at the University of Barcelona and another author of the paper. \u201cOur friends came by to say hi, to see how it was going. And they helped us, eating up all the samples.\u201d Dr. Bartolucci estimated that the team\u2019s research involved the consumption of 11 pounds of pecorino cheese.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">The scientists tried the experiment at different temperatures and used different starch concentrations, and found that starch had much more of an influence on the consistency of the sauce. With enough starch, the entire process is \u201cless sensitive to mistakes in temperature,\u201d the paper said.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Starch is made of long strings of molecules, or polymers. As they absorb water and swell, the polymers bond with casein and prevent the whey proteins from clustering.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">The traditional method of mixing the cheese in pasta water often comes up short because the water doesn\u2019t hold enough starch. The scientists\u2019 method does away with pasta water entirely; instead, store-bought cornstarch is dissolved in plain water and then heated before the addition of cheese. The researchers calculated that the ideal concentration of starch should be between 2 and 3 percent of the weight of the cheese. (Their optimized recipe, for \u201ctwo hungry people,\u201d calls for about \u2154 cup of cheese and just shy of one teaspoon of starch.)<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<div data-testid=\"companionColumn-4\">\n<div class=\"css-53u6y8\">\n<p class=\"css-at9mc1 evys1bk0\">Italian gourmands may be skeptical, but experts in food science said the research was sound.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cWhat these guys did was a very impressive amount of work,\u201d said Nathan Myhrvold, a former chief technology officer for Microsoft and culinary enthusiast whose cookbook \u201cModernist Cuisine\u201d is widely considered a <a class=\"css-yywogo\" href=\"https:\/\/www.nytimes.com\/2010\/09\/22\/dining\/22cookbook.html\" title=\"\">bible of molecular gastronomy<\/a>.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">Even as he praised the Italian researchers for their starchy persistence, Dr. Myhrvold offered a different solution: adding sodium citrate, a widely available anticoagulant. He said that the large polymers of starch that prevent clumping can also blunt the flavor of the cheese.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">In some ways, generations of Italian nonnas were scientists themselves, trying out recipes, observing the results and trying again.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cCooking is chemistry. But most of all, it is experience,\u201d said Lidia Bastianich, a <a class=\"css-yywogo\" href=\"https:\/\/www.nytimes.com\/1995\/05\/14\/magazine\/you-can-learn-a-lot-from-lidia.html\" title=\"\">pioneer of Italian cuisine<\/a> in the United States. Just as the simplest scientific formula can be the most revolutionary, the simplest pasta bursts with the most intense flavors.<\/p>\n<p class=\"css-at9mc1 evys1bk0\">\u201cSimplicity,\u201d Ms. Bastianich said, \u201cis the most difficult thing to reach.\u201d<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"\/><\/div>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-6606220950177433\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- ItShrt World News -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-6606220950177433\"\r\n     data-ad-slot=\"1882483372\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\r\n<br \/>\n<br \/><a href=\"https:\/\/www.nytimes.com\/2025\/01\/24\/science\/cacio-e-pepe-recipe-corn-starch.html\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A group of Italian physicists has dared to tinker with the traditional recipe for cacio e pepe, the challenging Roman<\/p>\n","protected":false},"author":1,"featured_media":1568,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":["post-1567","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-science"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Perfect Cacio e Pepe Recipe, According to Science - World News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/site.itshrt.com\/worldnews\/the-perfect-cacio-e-pepe-recipe-according-to-science\/\" \/>\n<meta property=\"og:locale\" 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