MOST kitchens have an amazing number of appliances, some of which aren't energy efficient, writes ALAN HAYES.
Many of the so-called kitchen friendly products can be discarded and savings made by the careful selection of what we use.
The principal cooking units in today's kitchens are gas or electric ranges, separate cook-tops and ovens, and microwave ovens. Gas and electric stoves can be made more efficient by modifying cooking habits, and microwave ovens, without doubt, provide one of the best energy savers in which to prepare meals.
However, a number of other alternatives rely on very little energy at all and will still produce that old-fashioned type cooking that grandma was famous for.
Steam cooking is fast, simple, economical and energy efficient because only a small amount of liquid is needed. Food is cooked in a closed pot above the water, losing very little flavour and nutrition, and is tenderised and easy to digest.
Once the liquid is brought to the boil you can turn down the heat to a simmer with enough steam being given off to cook the food. And if you use stacked steamer containers in the one pot, you can cook a complete meal using only one hotplate on your stove.
To use a steamer, make sure the water underneath it is boiling before adding the food to be cooked. Add the food, cover with a lid and reduce to a simmer.
Some foods may require extra time to cook. If you need to top up the water, bring it to the boil in the kettle first. This simple method of cooking not only saves energy but will cook food to absolute perfection.
Vegetables, fish, chicken pieces, puddings, and top-of-the-stove breads are delicious cooked this way, since dough becomes light and fluffy. Cooking in a wide-mouthed vacuum flask, also known as a thermos flask, is also a great energy saver.
It will keep food hot for hours, can be used to soak dried grains, vegetables and legumes, and can even be used to cook a hot breakfast overnight.
You can now buy a larger version of the vacuum flask, called a thermal cooker, from camping goods stores or online. They can be used to cook almost any meal.
I frequently use one in my home because, except for the initial heating of the food, it uses its own sealed heat to cook the meal. Great for winter casseroles, pot roasts and hearty soups. You can even cook a cake in it!
To make a delicious and healthy rice and vegetable stew in a vacuum flask or thermal cooker, add diced vegetables, unpolished brown rice, lentils and salt-free vegetable stock to a saucepan or the thermal cooker pan. Bring to the boil, allow to boil for about two minutes, and then pour into a vacuum flask. Cap tightly and leave for three to four hours to cook.
For a nutritious hot breakfast, put one cup of wheat or oats and one litre of boiling water in a vacuum flask about 12 hours before the time you want to eat breakfast. In the morning, strain off the liquid and serve with honey, sultanas, raisins and diced seasonal fruit. You can soak raisins and sultanas overnight and add the soaking water to the breakfast if you wish
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