Physicists have solved the age-old problem of making creamy cacio e pepe by studying protein and starch interactions at precise temperatures. Their research reveals that maintaining starch concentrations at 2-3% relative to cheese mass creates a protective matrix that prevents cheese protein clumping, ensuring a smooth sauce.
Source Article: https://www.sciencedaily.com/releases/2025/09/250918225012.htm
#foodscience #physics #culinaryinnovation #discovery #shorts
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25 Comments
Next up, the quantum soup 🥣 ⚛️
i wish i knew this before i had to cut fat from my diet T_T
I want all wars to end so that we can focus the entire economic might if humanity into the silly goose experiments. I want a pasta sauce industrial complex
This is stupid as you live the pasta it releases starch and emulsifies.
This is a gimmick
How is this new?????!!!!! 😂
Anyone with a little cooking knowledge knows about this!
This chemistry, not physics
Pasta meta just dropped before GTA 6
It also ruins the flavour addingvto the water.
I just saw the image of someone cutting uncooked spaghetti with scissors while it was in the pot. That's crazy behavior.
Why is this “ignobel” though? This is actually useful knowledge.
Can science crack the physics behind how you get no bitches?
Ig Nobel prizes are often actually really great research! This is something that was previously just based on vibes and experience, but now we have a number range that people can more easily follow using volumetric measurements. Now if only they'd research how to get pasta al dente perfectly every time…
Meanwhile all I have to do is make my pasta the way i’ve been for years.
How school expects me to use ts when i graduate💀
Science is just awesome 🤓
Feels pretty whatever for a nobel prize
I vote for either Red Alert Chilli or Warp Core De Bleu.
Ethan chlebowski literally has a video on this and solved the emulsion issue with a cornstarch slurry. Why did they need to write a paper?
Ah yes pasta material science
Meanwhile the Chinese have been doing it for years
Finally scientists working on something that would ACTUALLY benefit our society
who is this pierre and why does he review EVERY GODDAMNED RESEARCH PAPER?
Cool, but what is passta?
No need of the potato starch, just reduce your pasta water a bit
As an italian, i approve of this use of science