It's getting tough out there. Feeling the pinch?

EssexHebridean

The wisdom with veg in saucepans used to be that if it grows below the ground you put the lid on, and if not, you don’t. That said, I use a lid for most things unless there is little enough that I’m cooking in a tiny bit of water in one of my smallest pans which don’t have lids. Pasta is meant to be cooked without a lid - the reason I was told for that is that it’s easy to forget it and let it go over if you have a lid on it but I do tend to use one and rarely find I’ve over cooked it. A pinch of salt in the water (a good big one for pasta) also helps to reduce the cooking time as it slightly lowers the boiling point. 

Just kicking myself here for not remembering to boil a full kettle of water on the cheap rate ready for my second brew of the day and any further ones after that. Annoying! 

OrkneyStar

EssexHebridean said:

The wisdom with veg in saucepans used to be that if it grows below the ground you put the lid on, and if not, you don’t. That said, I use a lid for most things unless there is little enough that I’m cooking in a tiny bit of water in one of my smallest pans which don’t have lids. Pasta is meant to be cooked without a lid - the reason I was told for that is that it’s easy to forget it and let it go over if you have a lid on it but I do tend to use one and rarely find I’ve over cooked it. A pinch of salt in the water (a good big one for pasta) also helps to reduce the cooking time as it slightly lowers the boiling point. 

Just kicking myself here for not remembering to boil a full kettle of water on the cheap rate ready for my second brew of the day and any further ones after that. Annoying! 

All very useful tips. I use lids sometimes, but not for soup, or for pasta - the soup because I want it to reduce a bit, and the pasta probably because I haven't seen chefs do it! The other day I came across a post (FB or Insta, I forget which) where the idea of soaking pasta in water overnight was discussed, to save cooking costs. Cue all the Italians or those with cooking knowledge screaming 'noooooo', ha ha. I personally find that if I soak the pasta for an hour or so beforehand then it softens a little bit but not too much - this allows me to cook it for about half the recommended time, but it still ends up al dente when finished. I soak it in cold water with no salt, and then cook in salted boiling water, so there is the thing about using more water (not double as soaked in less) but it does use less power. I have read that pasta water can be used for other things - I wonder about for watering plants (is that a no no or not) or even for then cooking something else in? I have no idea! We are not on water meter (Scotland) but also keen not to waste water for no reason!

[Deleted User]

We are rural and high up (approx 1400 feet). It snowed all day here on and off yesterday.

I admit to being a little terrified to put pen to paper still and squash these new costs into my £3,800 budget. Granted this doesn’t include my council tax as there is absolutely nothing I can do about that, but rises in food, solid fuel (our main source of heat), the internet and electricity all need to be factored in.

Any ‘fun’ money has to be earned separately through egg sales and eBay. Our Easter holiday challenge is decorating the children’s rooms as cheaply as possible. It gives us something fun to do, with a nice result, on the cheap. 

KxMx

@Deleted_User

Have you given any more thought to applying for Universal Credit? You could also make sure generally you are getting everything else you are entitled to such as Council Tax Reduction. 

I worry for you and especially your children that it will very soon get to a point where you simply can't stretch the money any further with all the rises that are unavoidable. 

You and they shouldn't suffer because you have health problems, any more than is necessary.

Perhaps the anxiety caused by claiming will be less than what must be your constant anxiety about the rising cost of living, and how else you can make the numbers work? 

I know there is constant anxiety in our household and our income is while still very low, much higher than yours! 

You can use a benefits calculator to see what you may get:

https://www.entitledto.co.uk/

Citizens Advice offer a service where they support people in making UC applications and managing the claim in the early stages. 

https://www.citizensadvice.org.uk/about-us/contact-us/contact-us/help-to-claim/

timehastoldme

EssexHebridean said:

A pinch of salt in the water (a good big one for pasta) also helps to reduce the cooking time as it slightly lowers the boiling point. 

* Raises the boiling point, meaning slightly hotter water so faster cooking (in theory, it's been tested and is mathematically negligible).

https://www.livescience.com/56214-does-salt-make-water-boil-faster.html

Woolsery

timehastoldme said:

EssexHebridean said:

A pinch of salt in the water (a good big one for pasta) also helps to reduce the cooking time as it slightly lowers the boiling point. 

* Raises the boiling point, meaning slightly hotter water so faster cooking (in theory, it's been tested and is mathematically negligible).

Not lecturing, but reducing salt in the diet is something many Brits ought to be doing for health reasons too.

Spendless

I find if I don't put salt in the water to boil pasta then it sticks to the pan!

I don't add salt to anything else I am purely taking from a packet and boiling  and only add salt  at the table if needed. I find chips especially bland without it. 

Rosa_Damascena

Woolsery said:

timehastoldme said:

EssexHebridean said:

A pinch of salt in the water (a good big one for pasta) also helps to reduce the cooking time as it slightly lowers the boiling point. 

* Raises the boiling point, meaning slightly hotter water so faster cooking (in theory, it's been tested and is mathematically negligible).

Not lecturing, but reducing salt in the diet is something many Brits ought to be doing for health reasons too.

The easiest way of doing this is by cutting out processed food, including bread. I can say no to most convenience pre-prepared savoury food but it will be a cold day in hell before I give up my YS bakery products. Eliminating offers on confectionery will however force me to change my behaviour.

Funny how my health comes first unless my pocket tells me otherwise!

OrkneyStar

Woolsery said:

timehastoldme said:

EssexHebridean said:

A pinch of salt in the water (a good big one for pasta) also helps to reduce the cooking time as it slightly lowers the boiling point. 

* Raises the boiling point, meaning slightly hotter water so faster cooking (in theory, it's been tested and is mathematically negligible).

Not lecturing, but reducing salt in the diet is something many Brits ought to be doing for health reasons too.

 I don't use a lot of salt in my cooking, but I do use it with things that require it to taste better, examples being chips (with vinegar), a small amount in pasta, and with egg or tomato.  Reducing salt in the diet doesn't mean not using it, it means thinking about how we use it and what alternatives there are. We grew up not really salting our foods much, and as a result myself and my sister prefer very little salt - I wouldn't want to live without it though!

Rosa_Damascena

OrkneyStar said:

Woolsery said:

timehastoldme said:

EssexHebridean said:

A pinch of salt in the water (a good big one for pasta) also helps to reduce the cooking time as it slightly lowers the boiling point. 

* Raises the boiling point, meaning slightly hotter water so faster cooking (in theory, it's been tested and is mathematically negligible).

Not lecturing, but reducing salt in the diet is something many Brits ought to be doing for health reasons too.

 I don't use a lot of salt in my cooking, but I do use it with things that require it to taste better, examples being chips (with vinegar), a small amount in pasta, and with egg or tomato.  Reducing salt in the diet doesn't mean not using it, it means thinking about how we use it and what alternatives there are. We grew up not really salting our foods much, and as a result myself and my sister prefer very little salt - I wouldn't want to live without it though!

I am known for disliking any salty tastes. I bought a load of spinach the other day (75% off of course ) with the intention of turning it into saag this morning. My Mum put her foot down and told me in no uncertain terms I was not to do so on account that my food lacks salt so it would be a wasted effort. She sent my Dad out half an hour ago to collect it from me