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Barilla passive cooker

barilla.com

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Re: Barilla passive cooker

#491

Post by pnt12 »

housingisaright wrote: post #241

How 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…

I think it's a form of greenwashing.

> Companies that intentionally take up greenwashing communication strategies often do so in order to distance themselves from the environmental lapses of themselves or their suppliers.

It was one fuel company who popularized the carbon footprint calculator, such that consumers don't focus on the massive harm the company caused.

Re: Barilla passive cooker

#492

Post by dagurp »

teekert wrote: post #425

Also works for eggs: But yeah, many wrong assumptions. Who blasts the water while it's cooking? Nobody, you boil it, add pasta, bring it back to boil, turn down the heat significantly. That's very far from 80% reduction, you only reach that without turning down the heat, in which case water splashes out of your pan constantly. Very misleading article.

I recommend steaming eggs. You only need to heat a little bit of water and the eggs cook more evenly

Re: Barilla passive cooker

#493

Post by vasco »

Arn_Thor wrote: post #424
vasco wrote: post #382

Earlier quoted context omitted.

> 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.

Nice straw man. Well done. I'll gladly take an extra few minutes to make my pasta if it saves a lot of energy and emissions. But you do you, bud

It doesn't save a lot, while making you feel good for optimizing something very close to 100% useless, that's the whole point of my argument.

Re: Barilla passive cooker

#494

Post by justsomehnguy »

jve wrote: post #430
jiggawatts wrote: post #63

Earlier quoted context omitted.

A better way to save energy is to use an electric kettle to get the water up to boiling. This is about three times as energy-efficient as a gas hob. Combined with passive cooking it could save real money… Technology Connections on YouTube has a good video about how electric kettles are the superior way to boil water: https://youtu.be/_yMMTVVJI4c

Speaking about electrical kettle: why aren't there insulated kettles that would help me save energy when I re-boil water after 20 minutes? EDIT: Ah, there are some: https://www.amazon.com/DASH-Insulated-Electric-Kettle-Cordle...

https://en.m.wikipedia.org/wiki/Tea_cosy

Re: Barilla passive cooker

#495

Post by dragonwriter »

benj111 wrote: post #474
briHass wrote: post #456

Earlier quoted context omitted.

It provides a non-smooth surface to induce steam bubbles to form. I know in chem labs we used to use little chunks of ceramic for test tubes, but those aren't desirable in your tea.

>My microwave has a picture of a cup with a spoon in it, this stops superheating. This appears to be a microwave setting. I don't see how that would provide a non smooth surface

“My microwave has a picture on it” is what was said; graphic instructions are common.

Re: Barilla passive cooker

#496

Post by justsomehnguy »

KennyBlanken wrote: post #480
danpalmer wrote: post #418

Earlier quoted context omitted.

Except that would not cook the pasta. I haven’t tried this technique yet, but one of the aims is to still cook the pasta effectively. I know from experience that your hypothetical won’t cook most dried pasta.

You "know" incorrectly. Pasta "cooking" is mostly rehydration, and that happens at temperatures well, well below boiling. https://www.seriouseats.com/tips-for-better-easier-pasta Getting the water to a boil is probably just a way for Barilla to make the instructions foolproof- after adding the pasta, the water will still be hot enough to rehydrate said pasta.

> instructions foolproof

and allows a leeway for a different pots, stoves, fried off power cables...

I use this technique when I don't want to bother running a second stove top and making a sauce or something for the pasta.

It takes more time, though.

Re: Barilla passive cooker

#497

Post by benj111 »

dragonwriter wrote: post #495
benj111 wrote: post #474

Earlier quoted context omitted.

>My microwave has a picture of a cup with a spoon in it, this stops superheating. This appears to be a microwave setting. I don't see how that would provide a non smooth surface

“My microwave has a picture on it” is what was said; graphic instructions are common.

Ah ok I see now!

Re: Barilla passive cooker

#498

Post by joe5150 »

MrFantastic wrote: post #471
leoedin wrote: post #463

Earlier quoted context omitted.

"no basis in reality". Do you cook? Gas is functionally superior than traditional electric resistance cooking. That's not some evil lobby, that's practical experience. You can instantly control the temperature without juggling multiple burners at different heats. That makes it better. I'd take gas over electric (resistive or halogen) all the time - and I've lived with both. Induction is on par with gas in controllabi…

Every gas range( Wolf, Viking, GE, Bosch, Maytag ) I've used seems to vary dramatically with temps at different settings. The lowest setting on some ranges might be a High setting on others.

This is the case for every range, gas or electric. Every time I've moved I'd had to "recalibrate" my expectations and use of the stove to account for different temperatures and quirks.

Re: Barilla passive cooker

#499

Post by joe5150 »

leoedin wrote: post #463
diordiderot wrote: post #384

Earlier quoted context omitted.

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 https://m.youtube.com/watch?v=hX2aZUav-54

"no basis in reality". Do you cook? Gas is functionally superior than traditional electric resistance cooking. That's not some evil lobby, that's practical experience. You can instantly control the temperature without juggling multiple burners at different heats. That makes it better. I'd take gas over electric (resistive or halogen) all the time - and I've lived with both. Induction is on par with gas in controllabi…

My preference for gas has a lot to do with the fact that my pans, unless they're exceptionally heavy, never sit stably on the conventional coil-type electric stove burners. So the pan isn't level and doesn't heat evenly. Gas range grates don't tend to have that problem.

I've never owned an induction cooktop but I'd imagine the flat surface wouldn't have that problem (assuming the pans aren't warped).

Re: Barilla passive cooker

#500

Post by Adverblessly »

nephanth wrote: post #359
eru wrote: post #275

Earlier quoted context omitted.

You can definitely taste it. If you care about energy efficiency, you should descale your kettles every so often.

It's not even hard, just boil a solution of 1/2 white vinegar + 1/2 water, and the CaCO3 (+ 2H(+) from the vinegar) changes back to Ca(2+) + CO2 + H2O You can even see the bubbles from the CO2

I'd recommend using citric acid instead, they sell it here as "lemon salt" so it comes in an easy to use salt shaker. I usually put it in the minimum amount of water required to safely boil it and a small amount depending on how heavy the deposits are (usually up to a spoon is enough for me), though you could also just pour it in and wait.

It works really well and doesn't leave the same smell. When I'd previously used vinegar I'd had to boil another round of water and throw it away just to clean the kettle from the vinegar itself, but with citric acid there's no need (just don't drink the citric acid, it tastes like acid :)).

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