The Italian scientists from the University of Barcelona in Spain analyzed physical processes associated with the preparation of cream sauce for Cacio E Pepe, the Institute of Complex Systems in the Max Planck Association in Germany, Padui University in Italy and the Institute of Science and Technology in Austria. The results of this study were published in Fluid Physics magazine.
The secret of creating a creamy sauce for Kacho e pepe dinner lies in the water. Oil (oil or cheese) is usually not mixed with water. At the same time, the water for the paste added to the cheese contains starch for the formation of a creamy emulsion.
Experts found that perfect water for a paste with cream-shaped sauce should contain 2-3% of the “Kacho E Pepe”. They also propose to use the right amount of starch and cool water before adding cheese. This will help prevent the formation of unpleasant cheese pellets.
In order to obtain a creamy consistency perfectly, scientists first recommend mixing water with starch, then mix this starch juice with cheese, pour them all into the pan and warm them over low heat. After that, you need to add black forward and stick it.
Source: Ferra
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