Energy saving cooking

ceridwen

I like pressure cookers too - and think I read somewhere that they actually use noticeably less fuel than a slowcooker. Have kept my slowcooker recipe book though - as thinking it could possibly be adapted to a haycooker method of cooking.

I dislike microwaves too. I used to have one - but once I read the health implications of them I chucked it pronto ('fraid I cant remember it basically now - but I was sure convinced!).

I am currently contemplating buying a teensy mini-oven from Argos (got my eye on a 600 watt one in there - £20) - as I have the feeling it probably uses a lot less electric than the oven on my cooker (even though - being new - I made sure I picked an A rated one).

Incidentally - does anyone know how much energy a modern A-rated electric cooker oven uses (a. at 200C temperature and b. at 250C temperature). I have suspicions its probably something like 2 Kw per hour - compared to the 600 watts for instance of the lowest-wattage mini one. But it could be more or less - so would appreciate info. on this please.

I cant remember the figures - but I seem to remember that bread made in a breadmaker uses a lot less electric than having the oven on.

Personally I'm wondering about a combination of mini-oven/haybox/Kelly cookers (NOTE: used outside ONLY!)/breadmaker for breadmaking.

(NB: The F.O.E. way of cooking pasta does work fine.)

EDIT:

aHHH... I found:

http://michaelbluejay.com/electricity/cooking.html

Unfortunately U.S. - so prices are in $ and temperatures are in Fahrenheit - but does give some idea. Ah....was right....an oven takes 2kw per hour (mind you I'm still wondering if that means an A-rated one like I have?)

ceridwen

I just found my new cooker on the Argos website - a Zanussi A rated one. It says 0.79Kwh rating for both ovens (errr...mind you....I'd only take that as being on the bottom oven - as it positively "blows a gale" leaking hot air when I try using the top oven as an oven - rather than as a grill!!!!!!). So - 0.79Kwh presumably means thats how much it uses per hour - so, compared with the lowest usage mini-oven at 600 watts per hour - guess there isnt much in it.

(Note - I wouldnt take this as a recommendation to buy this one though - due to "gale-blowing" from top oven and one heck of a hassle to get shelves in and out of both ovens!!!.) Not happy with it.

trying-very-trying

exlibris wrote: »

Don't forget that the water left from cooking can be used for soups etc. Any nutrients leeched into the water will then be used. Potato water is also useful for breadmaking. It's the extra starch I think>

Thanks for that one, I have been wondering why some people have said they use potato water in their bread, presumably if you put salt in the cooking water you wouldn't need to add it to the flour.

Back on the energy saving theme, I have a combination microwave, so if I want the oven I just use the convection setting on that. It's got to be a whole load cheaper than using the big oven, as it preheats in no time.

Viper_7

Lots of salads!

Re the combination oven and the oven setting. The microwave actually constantly vents unlike conventional ovens, so your not just heating the area in the oven, but the entire house. They are also not that well insulated, so it maybe using more energy than you think but would agree you'd think it would be less.

Vipes

2cats1kid

That pasta method (not tried that one) also works for rice. Bring rice to the boil, boil for a couple of minutes then leave with the lid on and the hob off and the water will be absorbed by the rice in the same sort of time it would do with the hob on - maybe a minute or two more. No danger of forgetting it and burning the rice either.

aycor

I have been wondering why some people have said they use potato water in their bread, presumably if you put salt in the cooking water you wouldn't need to add it to the flour.

this is done because there is vitamin c in potato water which is very good additive to dough it helps the yeast 'work well'

on an energy saving note I have been making cakes in my bread maker successfully and presume that I am using much less electicity than the comventional oven

paddy's_mum

We live in a rather remote rural area and suffer more than most with power cuts - obvious really when you realise that almost all the power in this area is carried in overhead lines which are vulnerable to falling trees etc.

I notice that ceridwen mentions the Kelly kettle, which is also known as a storm kettle (find by googling) We had one delivered only this week and it is a cracking bit of equipment. I have no connection with the company, just can't function without three cups of tea to get me started in the morning.

It does take time to get the thing set up (outside, same as a camp fire!) but it boiled me over two pints of water in only five or six minutes. Not cheap at £45 on amazon but I am absolutely certain it could be a lifesaver in power cuts or an end-of-the-world scenario.

This morning, hubby and I took our two young grandsons to a lonely bit of nearby sea wall and made tea by boiling water in the Kelly kettle from only the few bits and pieces of dry twig, cow parsley stems and other natural debris that was lying about. Said grandsons (7 and 9) were madly impressed and now reckon that we are perhaps not quite the old duffers that they thought we were.

fizzel81

kelly kettles just googled these look fantatsic, i have gas so wouldnt be stuck in a power cut but i am now tempted by one of these

my family are going to think im going mad, they have started calling me crazy

lindadykes

I used to use a pressure cooker lots and as regard to loss of nutrients it is fairly minimal if any liquid is used for sauce/gravy etc. Easy to do as the amount of water used is less than normal. only problem is you do need towatch them initially and it can be hard to get timings just right particularly for delicate veg like cauliflower and broccoli which can end up just too mushy for todays taste. That said fro stes and tough cuts of meat - fab, 20 minutes for a stew! You can cook a full meal in them , but like any other piece of kit there are pros and cons. If you cook a lot of teough cuts of meat, or stews go for it, but if you prefer vegetable dishes, fish etc, maybe think ffirst.

trying-very-trying

Viper_7 wrote: »

Re the combination oven and the oven setting. The microwave actually constantly vents unlike conventional ovens, so your not just heating the area in the oven, but the entire house. They are also not that well insulated, so it maybe using more energy than you think but would agree you'd think it would be less.Vipes

I appreciate what you have said, I hadn't thought of it like that. I still think I shall continue to use my combi micro, because although the big oven may be cheaper if you are doing a lot of baking once it is heated up, I'm not fit to do a lot of baking in one day.