A chef in a restaurant that specializes in pasta dishes was…

A chef in a restaurant that specializes in pasta dishes was having trouble with getting brands of pasta to be al dente – that is, cooked enough so as not to feel starchy or hard but still feel firm when bitten into.  She decided to conduct an experiment in which two brands of pasta, one American and one Italian, were cooked for either 4 or 8 minutes.   The uncooked pasta was added and then weighed after a given period of time by lifting the pasta from the pot via a built-in strainer.    The data (in terms of weight in grams) is here:     Four Eight American 265 310   270 320 Italian 250 300   245 305   And partial two-way ANOVA results (a = 0.05) are below:   ANOVA             Source of Variation SS df MS F P-value F crit Sample 528.125 1 528.125 24.14286 0.007966 7.708647 Columns 5253.125 1 5253.125 240.1429 0.000101 7.708647 Interaction 28.125 1 28.125 1.285714 0.320188 7.708647 Within 87.5 4 21.875                     Total 5896.875 7         According to the results, what do we determine about the cooking time?