2025 Controversial Scientific Cooking Tips from a Renowned Physicist

A groundbreaking recipe for the classic Cacio e Pepe pasta dish and perfectly cooked hard-boiled eggs has stirred discussions in the culinary world throughout 2025, evoking both excitement and dissent.

In January, Ivan di Terlizzi and researchers from the Max Planck Institute for Complex Systems Physics in Germany unveiled their findings on achieving the ideal silky texture of Cacio e Pepe pasta sauce. This traditional dish, composed of black pepper, pecorino cheese, and water, is notoriously challenging to perfect without unwanted lumps. According to the researchers, the key lies in the addition of a small amount of cornstarch.

The research involved meticulous testing of hundreds of sauce variations to determine the ideal ratios of cheese, starch, and water, resulting in insightful graphs and diagrams that indicate the threshold for achieving a lump-free sauce. Despite the scientific backing, their findings sparked controversy, particularly in Italy.

“Being an Italian recipe, we encountered some skepticism on social media, with remarks suggesting we’ve mastered this dish over generations. Cooking should be driven by passion, not just science,” Di Terlizzi noted.

Conversely, responses from the scientific community were predominantly positive, with fellow researchers approaching him at physics conferences to discuss his work. In September, Di Terlizzi and his colleagues were awarded the Ig Nobel Prize, a whimsical recognition of research that stimulates both laughter and contemplation. “It’s about finding patterns in what appears chaotic, provided you examine it through the lens of rigor and mathematics,” he explained.

In February, Ernesto Di Maio and his team at the University of Naples introduced a revolutionary method for boiling eggs perfectly. This intricate technique involves transferring the eggs between pots of 30°C water and boiling water every two minutes for at least 30 minutes to ensure even cooking of the whites and yolks, which solidify at different temperatures.

This egg-cooking method gained significant traction online, though some users criticized the lengthy process for a traditionally quick dish. The media attention also led to unexpected platforms, such as a live cooking show on Japan’s public broadcaster and a segment on the Italian version of Who Wants to Be a Millionaire? Di Maio remarked, “I recently returned from Washington, D.C., where I prepared countless eggs for a gathering at an ambassador’s residence.”

Di Maio further mentioned that the scientific principles applied in perfecting the egg-boiling technique are being adapted for more practical applications, such as curing materials at varying temperatures to create layered plastics, akin to the egg white and yolk layers.

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