4 ms·
Not sure what's so special. I would assume everybody knows that most of the energy during cooking is wasted: 1. By the water evaporating 2. By the hot gasses
by twawaaay 4y ago
Not sure what's so special. I would assume everybody knows that most of the energy during cooking is wasted:
1. By the water evaporating
2. By the hot gasses escaping without actually heating up anything
3. With the water poured away after cooking
Which is why I:
1. Put a lid on the pot whenever I can. Once it boils it usually is enough to reduce the burner to absolute minimum to keep the simmer unless I am adding large amounts of ingredients.
2. I use induction whenever I can.
3. I try to avoid wasting water. I use minimum amount of water necessary to boil pasta (you really don't need as much as you think you do). I also steam rather than boil vegetables like potatoes or carrots -- you get away with half of a cup to a cup of water at the bottom. Steaming does take a bit more time but I think it is still more efficient than poring huge amount of water into the pot.
I am still waiting for a real Dewar pot that would have double sided sides and also double sided lid. Probably would require precision heating (possibly with integrated heating element in the base as well as integrated temperature sensor).
- djur 4y agoIn the US, when it comes to Italian food, there's a lot of "you must prepare it this particular way or else Nonna will burst out of her grave and flog you with a pappardelle whip" discourse. With that in mind, it's kind of fascinating comparing the en-US and en-GB Barilla websites. The GB site emphasizes sustainability ("100% Plastic Free", a page on sustainable basil farming, this Passive Cooking thing), while the US site emphasizes the quality and authenticity of the product ("Barilla al Bronzo", "Vero Gusto", "Chef's Corner"). No corporate responsibility promotions at all.
- readthenotes1 4y agoI hope the pasta in the US is plastic free too!
- csande17 4y agoIn the US, Barilla pasta boxes (and most other brands) have a small plastic window so you can see what the pasta looks like. The UK website is promoting the fact that they recently removed those windows from the UK packaging.
- Scoundreller 4y ago> I also steam rather than boil vegetables like potatoes or carrots -- you get away with half of a cup to a cup of water at the bottom. Steaming does take a bit more time but I think it is still more efficient than poring huge amount of water into the pot. Pressure cooker my friend! Chemical reactions at 115C will by ~3-4 faster than at 100C. In my opinion, electric grids should give away free instant pots as a part of their energy conservation strategies.
- archi42 4y agoWhat? This much, really? TIL, thanks! I never use ours (too large), but will try to adapt using it.
- BenjiWiebe 4y agoIt is truly amazing how fast an instant pot can cook things.