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Jan Wildeboer 😷:krulorange: (jwildeboer@social.wildeboer.net)'s status on Wednesday, 15-Jan-2025 21:53:20 JST Jan Wildeboer 😷:krulorange:

Truly transnational research, spanning Spain, Germany, Austria and, of course, Italy on the scientific way to cook Pasta alla Cacio e Pepe. https://arxiv.org/abs/2501.00536 page 6 to go straight to the recipe, but please do read the whole preprint!
In conversation about 3 months ago from social.wildeboer.net permalink
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1. The configuration of the experimental setup. Please note the Bialetti box for the image acquisition part.
  https://cdn.masto.host/socialwildeboernet/media_attachments/files/113/832/454/348/260/583/original/27d70b8cf7b97a67.jpeg
2. Domain not in remote thumbnail source whitelist: arxiv.org
  
  Phase behavior of Cacio and Pepe sauce
  
  "Pasta alla Cacio e pepe" is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio and pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch. We identify starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. Specifically, we delineate a regime where starch concentrations below 1% (relative to cheese mass) lead to the formation of system-wide clumps, a condition determining what we term the "Mozzarella Phase" and corresponding to an unpleasant and separated sauce. Additionally, we examine the impact of cheese concentration relative to water at a fixed starch level, observing a lower critical solution temperature that we theoretically rationalized by means of a minimal effective free-energy model. Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.
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  Richard (richard_merren@mastodon.social)'s status on Wednesday, 15-Jan-2025 23:59:32 JST Richard
  in reply to
  
  @jwildeboer This method seems like it will be controversial, but I am going to give it a try.
  
  In conversation about 3 months ago permalink
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  Jan Wildeboer 😷:krulorange: (jwildeboer@social.wildeboer.net)'s status on Wednesday, 15-Jan-2025 23:59:32 JST Jan Wildeboer 😷:krulorange:
  in reply to
  - Richard
  @richard_merren As with everything that involves Italian cuisine, emotions will run high and traditionalists will claim to know better :) I for one welcome the research and will also give it a try!
  
  In conversation about 3 months ago permalink

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