RIE
With constant hikes in the prices of commodities, specifically the price of cooking gas to about #1000 per kg, it becomes important to deliberately ration one's cooking gas for durability. Those living in the school hostels may not be concerned about this topic. However, for those staying off-campus and living in the BQs or staff quarters, the following tips are what you need for a long-lasting cooking gas.
1. Use the
right pot on the right burner. Match the pot size with the burner size to avoid
wasting gas. If the pot is small then place it on the small burner and if it is
big on the bigger burner. For those with a single gas burner, the size of the
pot should determine the intensity of fire underneath it.
2. Understand
that more gas burned equals more heat. Higher heat cooks food faster, but once the boiling point is reached, excessive heat won't speed up cooking. So it is
almost like you are wasting your gas the moment it hits the boiling point.
Ensure to regulate the intensity is to the right proportion to generate heat.
3. Keep the
pot lid on as much as possible to conserve heat.
4. Choose
metal-made pots and pans as they conduct heat efficiently.
5. Prepare
all your cooking ingredients before lighting the gas to avoid wasting time and
gas.
6. Ensure the
flame stays under the pot to prevent heat from escaping.
7. Consider
using a pressure cooker, which cooks food faster at higher temperatures.
8. Make sure
your gas burner produces a blue flame, not yellow, to avoid gas wastage caused
by clogs.
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