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Barilla passive cooker
381–390 of 528 posts
Re: Barilla passive cooker
#382How 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…
A thousand small changes add up, however. Also, don't forget how those companies responsible for all those emissions make stuff that we eagerly buy up. The emissions are "their", but really on our behalf. And I'm well aware of the hypocrisy in me typing this on a plastic keyboard in a plastic office chair wearing synthetic clothing. I could have carved keycaps out of wood and made a typing device with an Arduino, sou…
> A thousand small changes add up, however
You also start optimising your computer programs not by targeting the function that takes 90% of the time, but the utility method that takes 0.0001%, I see.
"Every little bit counts" thinking is one of the most destructive in society.
Re: Barilla passive cooker
#383How much of cooking protocol is to smooth over differences in heat flux? Recipes almost always seem to call for pre-heating an oven or bringing a pot to a boil before adding pasta/noodles. But temperature is temperature (when it comes to slow cooked foods, ignoring searing / maillard reactions). Are there any reasons not to just start cooking immediately while the oven/water is still coming up to temp, if I control f…
Texture will be different depending on how long it stays in the water and at what temperature you cook it. Going to the extreme could help: dumping the dry pasta in cold water and leaving it for a day would soften it while not cooking it much. The same process is happening at a way milder scale when you dump it before the boiling point.
I've tried a related experiment: Put the pasta in the water when cold, and bring it to a boil. The texture always comes out wrong.
Re: Barilla passive cooker
#384Earlier quoted context omitted.
I have a gas stove in my studio apartment. I still use an electric kettle to get water boiling before dumping it into a preheated pan to cook noodles/whatever. Highly recommend this approach if you are stuck with gas.
> Highly recommend this approach if you are stuck with gas. My partner, who cooks more, bemoans that our new apartment has electric. Grew up using gas and claims that it’s better for cooking. I prefer not to intentionally dump gas into our house and welcome the minor benefit of energy efficiency. Funny how different people see the world (and technology).
Watch this video about how the idea that gas was better for cooking was a marketing ploy with no basis in reality and how they used lobbyist to force has connections into building codes
Re: Barilla passive cooker
#385Earlier quoted context omitted.
You can end up superheating the water that way and scalding yourself. I also prefer to control the temperature of my water which you cannot do in a microwave. https://www.snopes.com/fact-check/boil-on-troubled-waters/
It's something to be aware of, but in practice it's very difficult to superheat water at home. For superheating to occur, you need very pure water in a smooth container with no imperfections. Tap water in most places cannot be superheated because it contains too many minerals, and most ceramic cups aren't smooth enough to prevent boiling. If you're making tea, an easy way to prevent superheating is to drop the bag in…
My microwave has a picture of a cup with a spoon in it to warn you to only boil water with something in it. Despite being warned for years not to put anything metal in a microwave it's actually fine to leave a metal spoon in water to stop it from superheating.
Re: Barilla passive cooker
#386Earlier quoted context omitted.
Isn’t it problematic to heat water in a microwave?
Its possible to superheat water in a microwave so that it will explosively boil when disturbed, but it is fairly easy to safeguard against, as well.
My microwave has a picture of a cup with a spoon in it, this stops superheating.
Re: Barilla passive cooker
#387According 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…
I don't understand the presoaking. In the source of the linked article, it says it takes 1.5 hours of presoaking compared to only 10 minutes when cooking in boiling water. So it seems that when you split heating and rehydrating, cooking time changes drastically.
Re: Barilla passive cooker
#388Backpackers have been using this technique to save fuel - I've got a cozy for my cookpot. I also remember seeing this on one of the Victorian Farm shows - it was something like a pot roast brought to a boil in the morning, then put in a well insulated container to sit for the day. Edit: Whoa, I just clicked through to "The Product" section, and it's an open source design using an Arduino. Super cool!
> a pot roast brought to a boil in the morning, then put in a well insulated container to sit for the day.
Don't you need to worry about some sort of danger zone with regards to bacteria in meat thriving between 100-140F? My friend always leaves meat out for several hours and never gets sick, but I've just assumed he's been lucky so far.
Re: Barilla passive cooker
#389I do something similar to boil eggs: 1) Put eggs in pot, cover with water. 2) Put pot with lid on stove on full heat. 3) Wait for the water to boil, then turn off the heat. 4) Wait 6 minutes (for eggs with slightly soft interior) 5) Cover eggs with cold water, wait one minute, peel. Perfect eggs every time, and I am sure this saves a bunch of energy. They peel really well too.
I think you can make it even faster by electric kettle to give a little assist. Maybe replace 1/2 or 1/3 with boiled water. That starts you off with half boiled water so it comes up to boil faster.
Re: Barilla passive cooker
#390The 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 actually really turn off the stove after the water starts boiling again. As long as you of course keep the lit on. That's how I have been doing it for a while, no dramatic difference in the end result (and yeah I am Italian, so I tend to complain about the details in food related matters).