For a product focused on reducing emissions, it would be nice if the environmental impact of the product was addressed in the FAQ or product page. What are the CO2 emissions of the source materials, production, and shipping the product to me? How many servings of pasta do I have to cook with it before I break even? 10? 100? 10000?
Barilla passive cooker
361–370 of 528 posts
Re: Barilla passive cooker
#362Earlier quoted context omitted.
Drip coffee is pretty good, good taste and caffeine content while being pretty simple to brew, a decent machine is cheap as well. It's just a method, the beans you use are what actually count.
I don't drink the bean juice personally, so I've got no skin in the game. To me it definitely seems like a drip coffee maker could make a cup of Joe just about as good as most other methods. I do think it's a combination of the burner burning the coffee after and also a coolness factor (that's how my parents did it, gross!) that drives a lot of the hipness of alternative brewing methods in the US. But as mentioned I…
I'm not going to judge which one is better (though I personally prefer espresso, it's a matter of preference), but coffee brewed with different methods definitely tastes differently. Coffee brewed at higher pressure (3~4 bar for moka pot, >9bar for espresso) tend to taste way stronger and more flavorful (which is why they're drank in lower quantities)
Re: Barilla passive cooker
#363>environmentally friendly AAA batteries
oh come on
Re: Barilla passive cooker
#364Earlier quoted context omitted.
You don't need to cook pasta in a lot of water. Just enough to cover the pasta is fine.
Right. And in fact, it's better that way. There's more starch in the water, which makes it more useful when you add some to the sauce in your sauce pan. What, you don't finish your pasta by heating it with the sauce??? Hang your head in shame.
no. they shamelessly pan fry pasta. (and rinse them briefly with fresh water to get rid of the starch and stop the cooking for bite. also works just perfect with a low amount of water)
Re: Barilla passive cooker
#365The claim: reduces CO₂e emissions by up to 80%* The asterisk: water boiling phase excluded When I boil pasta, I use full heat to get the water boiling, drop in the pasta, then let it come back up to a boil, then drop the temperature as low as possible to keep a slow boil going--about medium-low. Guesstimating that the boil takes about as long as the time to cook the pasta, I'd say that the pasta cooking portion only…
You can also use a lot less water than is standard: just enough to cover the noodles. Kenji Lopez-Alt has written about this a bunch [1]. Noodles cooked that way were indistinguishable in his testing. He's also discussed it on his cooking youtube channel, which I recommend to anyone. For example, a 3-ingredient macaroni and cheese [2] in which he discusses the noodles at 0:40-ish. [1] https://www.seriouseats.com/how-…
And you even get pasta water way more concentrated in starch, which is useful if you're using it to make a sauce
Re: Barilla passive cooker
#366Re: Barilla passive cooker
#367The claim: reduces CO₂e emissions by up to 80%* The asterisk: water boiling phase excluded When I boil pasta, I use full heat to get the water boiling, drop in the pasta, then let it come back up to a boil, then drop the temperature as low as possible to keep a slow boil going--about medium-low. Guesstimating that the boil takes about as long as the time to cook the pasta, I'd say that the pasta cooking portion only…
Also probably assuming gas. Induction would take another 90% off.
Actually since they're using percentage, it doesn't matter
Re: Barilla passive cooker
#368According to Kenji, you don't even need boiling water to cook pasta: https://www.seriouseats.com/how-to-cook-pasta-salt-water-boi... https://www.seriouseats.com/tips-for-better-easier-pasta "Want to get even more crazy efficient? Try soaking pasta in water as your prep your other ingredients. By the time your sauce is ready, you can just add the pasta (along with some of its soaking liquid) to the pan and, with a min…
Harold McGee himself (author of the food geek bible On Food and Cooking) also presented this idea back in 2011: https://www.splendidtable.org/story/2011/01/15/you-can-cook-... > I just did the experiment of cooking a pound of pasta in just enough water for it to absorb. I thought, "While I'm at it, why don't I play with the heating as well? I'll start them in cold water and see what happens." > I found that starting…
just start the timer at 80°C and get the pasta below 80°C once Al dented, either by adding ingredients or by briefly rinsing with fresh water, e.g. to on fry the pasta afterwards.
Re: Barilla passive cooker
#369* by buying our device that wasted a bunch of CO2 to produce
* also it isn't actually 80% when you do the math correctly
Re: Barilla passive cooker
#370How you like to cook pasta aside. This is so dumb. No one is going to solve the climate crisis with not boiling the pasta while certain companies is reaponaible for basically all emissions. What is the word for this? When you try socialise problems like this to try shift blame? I’m still surprised how many people don’t know thar “climate footprint “ is invented by one of the bigger oil companies in a similar campaign…
It’s not exactly what you are referring to but I like to call out conservation theater. Like when restaurants in California were forbidden from giving water to people unless they asked for it. As if drinking water was even a rounding error on California’s water issues.
That's the perfect word for it!
On one hand small actions can lead to big change. On the other hand, no matter how many small actions are taken, this problem isn't going to be solved with government intervention.