Passive cooking: 5 foods you can cook with this economical method

War in Ukraine, EDF strikes and soaring bills… Since the end of the summer, the government has increasingly encouraged energy sobriety. The effects of these announcements, as well as concern about potential power cuts this winter, are beginning to be felt. Indeed, during the month of September, the electricity consumption of the French would have decreased by 3% to 4%.

But the coldest months are still ahead of us. France is getting organized, tips and recommendations of all kinds are flowing. On the business side, franceinfo reports that they are massively calling on specialists to minimize their consumption.

Among the tips for reducing electricity consumption, for individuals, a new cooking technique is making headlines.

Passive cooking involves cooking food with residual heat, after boiling. Recently, the famous pasta brand Barilla published a passive cooking time guide on its site. According to the Italian firm, this method dates from the 19th century. And it would save up to 80% of CO2 emissions compared to the traditional technique.

In any case, turning off the heat after 2 minutes of boiling as they recommend reduces the time during which your plates will be lit, and will therefore reduce your energy consumption.

Barilla was likely influenced by suggestions from Nobel physics laureate Georgio Parisi, who took to Facebook advising people to change pasta cooking techniques to save energy. The key element: close the lid to keep the heat inside the pan as much as possible. Many Italians jumped to the ceiling, indignant at this attack on their sacrosanct traditional cuisine, as reported by Courrier International.

Planet has identified for you all the foods to which you can apply this new method, according to TF1.