You don't need a fancy degree to understand how to make spaghetti... or do you?
). If you boil the noodles too long, you'll end up with unenjoyable mush. And somewhere in the middle exists al dente perfection. But what's actually happening here? It's not alchemy—otherwise the instructions on the box would be a lot more complicated. So a couple of
from the University of California, Berkeley, decided to break down the physical process a strand of spaghetti undergoes during cooking.—might sound like an indulgence in the mundane, but the authors—Nathaniel Goldberg and Oliver O'Reilly—believe the results are exciting, if only because they prove that, as spaghetti cooks, it follows a predictable model as it changes.
To determine their findings, the scientists took an unorthodox approach to "cooking," choosing to soak a single strand—chosen at random out of a package of Trader Joe's brand spaghetti—in room temperature water, which made observation of the changes easier. What they uncovered was "a curious three-stage deformation sequence," as the study states: steps they call "sagging," "settling," and "curling.
Admittedly, O'Reilly said the research likely won't have any direct effect for chefs and home cooks, but it could have secondary ramifications. "Our model, coupled with data on the pasta from food scientists in Italy, can be used to quantify variations in the cooking time of spaghetti with changes to the dimensions of a spaghetti strand and water temperature," O'Reilly continued. "In this respect, our work might be useful to the food processing industry.
But back to the cooking process, O'Reilly did offer up one practical finding from their research: Don't cook pasta the way they did. "It made Nate Goldberg and myself appreciate the importance of the starch gelatinization process to the flavor and texture of pasta," he told me. "Having sampled pasta that's been cooked at room temperature for over two hours, we certainly would not recommend serving pasta that's been cooked in this manner.
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