Energy saving cooking

freecycler2

Consider a halogen convection oven - it only uses the same amount of energy as a microwave, and cooks a little faster than a conventional oven. I hardly ever use my electric oven any more, so I store the halogen oven inside it. I bought mine half-price in B & M Bargains.

fishooX

The halogen oven sounds really interesting. Thanks for that!:T
I gotta try that.
Does anybody have any tips on how to save WATER when cooking. Thanks.

Butterfly_Brain

I have a slow cooker, three tier steamer (saucepan type not electric) and a bread maker.
I only ever do the dough in the bread maker mainly because of arthritis in my hands and then bake it in the oven - but saying that I make enough dough for 8 loaves and proove them overnight in the fridge then bake them all together in the oven - and then I freeze 7 of them, this way I have enough bread for the week and have only used the oven once.
The same goes for Baking - A huge batch bake that lasts for a week
I also batch bake meals so I will do things like casseroles, cottage pie, sausage stew, lasagne etc and cram it all in the oven (remember for the things that you are freezing to cook for about 30 mins less) so that when it is reheated it will be perfect and not overcooked - you can reheat in the oven or microwave, but if using the oven find a recipe that will take the same time to cook and make use of the space.
I cook all my veggies in the steamer on one ring.
I use the lid on method for pasta and rice too.
If I make a rice pudding I use the lid on method as well and then add some milk and pop it in the oven dotted with butter and lots of nutmeg for 20 minutes.
We have started using the BBQ more as well - we have both a gas and a charcoal one and have been stocking up on charcoal now that it is in the sales, we use camping cookware on top so it is not just for BBQ foods we can cook a stew, soup, stir fry etc on top and I have a brilliant camping cook book that I use.
We have been looking at solar cooking too, but in this climate it won't be much good unless it is only used in the summer.
I am also looking to buy one of these that the hairy bikers use:
http://www.amazon.co.uk/gp/product/images/B000RW0P24/ref=dp_otherviews_1?ie=UTF8&s=outdoors&img=1
It won't be long before we are all using hay boxes like they did in the war.:eek:

Memory_Girl

Another fan of the pressure cooker, microwave and halogen oven combination.

Cook loads of pulses - for salads, curries,dals, chillis etc and most take less than ten minutes in the pressure cooker - but hours on the hob.

Just me and two littlie's - so the halogen oven is perfect size as our "family oven"

MG

Flibsey

I think some of the best money saving cooking I've done has beeneither haybox or fire.
the haybox is basically a nice heavy casserole dish, clingfilm, foil and blankets. make your casserole, boil for a good 30 mins or so (I know, yes you do have to put the hob on but it's still less than putting a casserole in the oven), then when it's hot, wrap in foil and then a large blanket OR if you're ecoconscious (although alu foil can be recycled) just a large blanket. I also have a massive coolbag which gets old pillows shoved along the bottom of it, casserol dish on the pillows, blankets and more pillows around it and make sure even the lid is covered. 8 hours later, gorgeous casserole.

cooking over fire is fun, but impractical. I do like to go "gleaning" after the council have lopped the local trees. leave half for wildlife or other gleaners, take half home and chop for firewood. we don't have in indoor fireplace, but we do have the drum of an old washer which is now our firepit.

CLARABEL wrote: »

hi

this method of cooking pasta was sent to me in an e mail from friends of the earth, and I've used it ever since

When it's in and boiling, time 2 minutes with the hob on. then turn off the hob, put the lid on and leave for the usual amount of remaining time ( usually 6-8mins) Perfect pasta, minimal use of electric / gas!!!

if, like me, you have heavy cast iron pans (second hand le creuset, my babies!) remember to check them after 4 or 5 mins or you may have soggy pasta. I don't like pasta aldente, but I don't like it soggy either. also, if you're using pans with spouts you'll need to block that hole too. I use a clean dish rag.

Chipps

Hi

I would also recommend a pressure cooker - but not for everything. As was mentioned before, there is no great loss of nutrients, because basically you are steaming (if cooking veg) in a small amount of water, which you would probably use to make gravy or sauce anyway. It saves a lot of time for casserole/stew type recipes, or things like Christmas pud or other steamed puddings - or stocks & soups.

For most vegetables I prefer my 3-tier steamer (stainless steel one, not an electric one - electric steamers are great but fiddly to wash up, I don't like making too much work if I can help it!!!!)

Ballymackeonan

My woodburner has a flat top, so I can put a couple of saucepans on top - a tip from a friend who has one, and also lives in a rural area with unpredictable power cuts! I wonder if I could cook potatoes (wrapped in foil) in the woodburner? Used to do this as a Girl Guide in campfires (many years ago!)

But I noticed my electicity bills going down after I bought my Remoska - much better than using the top oven to cook/reheat small amounts!