Passive cooking and energy saving
Do you know about passive cooking of pasta? Follow the guide to reduce your carbon footprint and save on your energy bills!
“It’s hard not to see the price of your groceries or your energy bills increase in the last few months. Faced with a generalized inflation of food and energy costs, there are however simple everyday solutions that everyone can do at home to make savings.
One of them is to cook food in boiling water such as vegetables, rice but especially pasta. Called passive cooking, it was invented in the 19th century.
In concrete terms, this technique consists of boiling water and turning off the stove two minutes after putting the pasta in the pot. Then, simply cover the food with a lid and wait for about the basic cooking time. The lid allows you to keep the heat in and cook the pasta without leaving the hob on. Depending on the type of pasta, the cooking time varies.
For example, for spaghetti, the traditional cooking time (active cooking) is 9 minutes. With passive cooking, it is 2 minutes active + 8 minutes passive. For penne, it will be 2 + 10 minutes compared to 11 minutes with normal cooking. These cooking times are slightly more significant than normal, but well worth it.
A significant energy saving
Indeed, although it may seem trivial and it cannot concern all foods, passive cooking would reduce CO2 emissions by up to 80% compared to the traditional method. When you consider that approximately 16 million tons of pasta are produced worldwide and therefore 400 million portions of pasta are served per day, passive cooking can be a real strategy to reduce the carbon footprint, in addition to saving money on your energy bills.”
