Hey! Everyone, welcome to my kitchen. This is the Brooklyn, your typical Brooklyn Apartment Kitchen here. We are not on the roof because there's about eight inches of snow there, and it's freezing but we are taking about how to green your kitchen some more and this one, we get form our friends at the New York Times, who should really do an article on us, don't you think?
But Harold McGee -- Harold, I am sorry Harold, Harold McGee is like their food science expert guy. He is just one of their food experts and they are all smart people over there, but he wrote an article about how much water does pasta really need. Can you see that? Can you read that?
And he makes a good point here, he did a bunch of test, now he is kind of like the Christopher Kimball of the New York Times, I guess you would say, and he found that you can actually boiled a lot less water and still cook your pasta. I think typically recipes say, well let's look, let's see what they say.
It says, it says to use five quarts, see I've also have recipes that say six quarts but to boil this, you can use just four quarts or even less if you pay attention to it. The trick is when you put it in here, you have to stir it. So it creates a little more people power, but you are using less gas or less electric and the water comes up to boil faster which I like a lot because it is waiting, waiting.
So, next time in your kitchen, you are going to boil up some pasta, try using less water and you it'll be a little greener and hopefully, it won't take as long either. But let me know, if you are doing the experiments or making a video about it, come in the site, and tell us at green-house.tv is the viewer forum for our shows.
Alright, so thank you to Mr. McGee for his article. Thank you, New York Times, and enjoy your pasta, born appetite, I know that's French but I don't know how to say anything at this time so.
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