Advantages of my cooking method

Site Edited on 01/09/2009

COOK GREEN AND SAVE MONEY. See LANAKA WAY MAGAZINE VOLUME:6

My method is unique, energy saving [gas and electricity], very scientific and very easy to learn and I am sure the kids and adults would love to cook using my method. My method would save gas and electricity. Gas is fossil fuels; it tends to run out soon if we are not careful also the price increased recently on gases that mean you have to pay more for the gases. I will definitely show how to save money . Imagine if millions of people save gas every single day that will be a considerable saving on gas and they themselves don’t have to spend that much for gas and electricity. I am sure gas and electricity suppliers are very keen on my technique because I show how to use less energy. Even in March 2009 the gas prices in Sri Lanka went up by 17%. [This is a part of the document for your consideration for an interview]

How do I save gas, electricity and money through GREEN COOKING please give me a chance to show that. My work is simple, practical and applicable. It’s not fair to ask my technique so that somebody can steal my idea. When Haber found how to make ammonia, did he tell his neighbour or a friend? He adjusted the temperature and pressure then Hydrogen and Nitrogen combined to form Ammonia gas. First he sold the rights for a handsome figure then awarded a Nobel Prize for his discovery. Without ammonia we cannot make fertilizers and ammonium nitrate was used in other things. Today any GCSE student would know it's uses. When Archimedes found the law of flotation did he tell his neighbour or the friend, the answer is no. He ran all the way naked to the palace, why, otherwise he was going to lose his head. When Newton found the force of gravity again did he tell the neighbour or a friend, I am sure he didn’t until the day he revealed it to some authorities? Who disvoered polythene bags? It was Ziggler and he passed Ethene over a catalyst, adjusted the reaction conditions to make Polythene, what was his reward, a Nobel Prize. The principle was applied to make so many other polymerised products and we use even today. When the Russian scientist Mandeleev said there is a relation between the periodicity of the elements and the musical notes, everyone thought that he was mad and ridiculed him but now they found it is true and to honour him up until now the Periodic table of elements is named after him. If I say that there is a relationship between COOKING AND CHEMISTRY, you might laugh at me. Please tell me any food that has no chemicals. What about rice, pasta, bread, sweet potatoes, they all have carbohydrates. Butter, cheese have fats and oils and proteins. Beef, pork, chicken, eggs and fish have proteins, so all foods have chemicals, am I correct? I can give many many such examples so could you please give me a chance to show someone responsible then it will be revealed. Let me show it first to some authorities and to the general public on a TV show then once I show my method then it can be used by anybody. I want to show first that it is my unique idea. I am sure no other science and chemistry teacher talked about this kind of eco-friendly scientific cooking, I am the first to show this chemistry and cooking relationship, now I am going to show how to save energy and money through cooking. There's a lot but this is just a brief.

How can I show this?

Why not I get a chance to show the nation about my technique? This a time that everybody is worried about carbon emission, green house effect, pollution and running out of natural resources and I am coming out with a solution, so why not listen to me, give me a chance to practically show what I actually mean? I can show how to cook in an efficient way that means save gas, electricity, simultaneously save spending for these resources, cuts down pollution and many more advantages.

I would base my method of cooking on gas combustion and products, full and incomplete combustion, carbon monoxide poisoning, reaction of metals with acids, thermal capacity, thermal conductivity, convection, conduction, radiation, gas pressure, why area of contact is increased, how area of contact is increased for faster rate of reaction, adsorption, absorption, plasmolysis, osmosis, hydrolysis, emulsification, chemisorptions, steam power, intermolecular reactions, intra-molecular reactions, volatility of essential oils, evaporation, condensation, fractional distillation, esterification, acidification, neutralisation, chemical bonding, equilibrium, quantitative and qualitative aspect of cooking, water soluble and insoluble compounds, hydrogen bonding, oxidation, lowering of boiling point of water to raise the cooking temperature, safety rules of cooking and use of kitchen, physical and chemical changes in cooking, rates of reaction, salmonella, germs and how to fight them, I regard the kitchen as a lab where many chemical reactions take place, after all the food is nothing but chemicals. I think it is better to remind about some agro-chemicals and pesticides associated with fruits and vegetables not forgetting some food poisoning and danger of under cook meat, germs and salmonella. I will be talking about choice of apparatus for cooking; the most important thing is to give the confidence of cooking to anybody and show that cooking is not that difficult. I am prepared to go into details of every scientific term and point I raised here and show how it is applicable for cooking. Did anyone think this much of scientific terms are applied for cooking? I am sure there may be more principles of science are applied and they would be mentioned when the time is right. One other thing who has mentioned that these terms are applied for cooking? Let me say again, if anyone asked me about any of these terms and asked me how they are applied to cooking, I am happy to show them clearly. Now would I get a chance to show my method of eco-friendly scientific cooking to the public?