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Michael Baym
baym.lol
did:plc:cmw3qmzd3kmaw74swgxrsnfq
I have read few papers as immediately useful and important as this one on Cacio e Pepe phase behavior.
Tl;dr: the starchy pasta water is absolutely critical to avoiding “mozzarella phase”
arxiv.org/abs/2501.00536
2025-01-04T04:14:43.851Z