Dear Bollette-proiezionidiborsa.it
Saving is a question of appliances, hobs but also pots and pans. And when bills skyrocket, we should implement all strategies to reduce consumption. Starting with the kitchen. But what to do? Here are the advice of chefs with an eye on the bill.
Rethinking consumption starting from the kitchen. Isn’t this the environment in which we spend most of our time? Perhaps the most important room in the house? We should therefore start from here to save money on own gas and power starting with the choice of pans. Regardless of size, the material from which they are made affects not a little on cooking times and therefore on consumption. Watch out, therefore, for pans and casseroles.
The material from which the pots are made affects cooking times and consumption
Valuable tips
Cost analysis in the kitchen has always involved chefs and restaurateurs. Are your bills skyrocketing? The most interesting suggestions come to us precisely from that sector, the most competent for developing countermeasures. You can save in many ways in the kitchen, through the choice of appliances, the type of energy and cooking techniques. And this is where pots and pans come into play.
If the devil makes pots but not the lids, instead of lids we just can’t do without. They reduce cooking times, allow food to be heated more quickly and keep food hot for a long time, once the stove has been switched off. They allow you to save up to 6% of energy. It’s important also choose the right size cooker. A burner that is too small compared to the pan would lengthen the cooking times and one that is too big would cause us to waste heat unnecessarily. The ideal cooker it must cover two-thirds of the bottom of the pot.
Stainless steel or aluminum?
The tall pots with double handles they cannot be missing in the kitchen. They are indispensable for cooking pasta, sauce or broth. The choice in this case should fall on those in stainless steel. They are the favorites of Antonino Cannavacciuolo. They ensure perfect temperature control and homogeneous heat diffusion. They take a little longer than aluminum pans to reach the temperature, but keep it evenly throughout the surface. With double or triple bottom they resist over the years and are practically indestructible. They are perfect for passive cooking some pasta and reduce slow cooking timesto be done with the stove at minimum.
For quick cookingthe best choice is the aluminum. It’s a material with high thermal conductivity that heats up and it cools down quickly. Energy saving is guaranteed. It is perfect for sautéing pasta and for quickly cooking meat or fish.
Stainless steel pots-proiezionidiborsa.it are better
Are your bills skyrocketing? Here’s what to do
And the terracotta pans? They allow legumes to be cooked perfectly but require rather long times even if on a minimum flame. However we could use them instead of the oven to cook to perfection roast chicken or veal. In this case there would be an undeniable energy saving.
To save money ¼ of energy you could also reduce water to cook pasta. For 200 g of spaghetti, 1.5 liters are enough instead of the 2 we usually use. Let’s also remember add the salt just a moment before the pasta. Putting it in the water first would slow down the boiling times.
