Easy way to save energy and money in the kitchen. Here are the best tips.
Save in the summer
Not everything can be accessed from the harvest from the greenhouse, vegetable land or fruit trees. A good way to save on the climate – and on the money – is to take advantage of what’s left over. Make juice or jam from the fruit and berries, or freeze them as they are for winter desserts. Beans, asparagus, potatoes are long-lasting vegetables that are excellent in soups or as accessories.
Take care of the leftovers
Think of leftovers as the basis for the next meal, not something to be thrown away. Slats from wine are excellent for freezing in small ice bags and tossing in the saucepan when needed. The soup that was left over will be the foundation of tomorrow’s stew. Rice and risotto can also be frozen, to save time for the next meal.
Test a food bike
For carnivores, this is a simple method. Start with a hearty steak on Sunday for example. On Monday, the leftovers are enough for a pie or casserole. On the third day, the meat is used in a pasta sauce or in a risotto. The fourth day is hopefully the meat bit is over because by that point you are probably tired of the taste.
Shop smart
Surveys in the UK show that one third of consumers do not first look at what they need before they go shopping. A shopping list is an underestimated part of a climate-smart liver. Everything does not need to be written up to the point, but to avoid you once again buying a balm vinegar for you, because you realized it was over, a list is a good way. Flip through the pantry and write down what you need before going to the store. And – do not shop when you are hungry, then you will be guaranteed home with items you may not need.
Try turning the plate off
There are dishes that can be cooked well afterwards, such as broccoli. Bring to a boil, then pull off the plate. They boil well in the hot water without using the stove. It saves energy and you do not risk overcooking the vegetables. Also goes well with rice that should stand on heat. A kind of slow-cooking.
Don’t peek inside
Every time you open a warm oven to take a look, the heat disappears and you waste energy. Try to leave the food at peace. But – clean the oven window and use it instead. The same applies to the fridge and freezer. Every time you open, cold disappears and you lose energy, foods that are in the door are constantly exposed to temperature differences and this can reduce durability. Therefore, be sure to open the fridge to take what you want, but then close the door again as soon as possible.
Use a steam boiler
In the 1940s steamers are recommended because they made it possible to cook several different ingredients on the same plate. Meat pudding in the bottom, potatoes in the middle and vegetables at the top were then made. A little more modern cooking can take advantage of the method and be used on especially vegetables because they retain the nutrients better if they are steam cooked.
Put on a lid
A tight-fitting lid on the saucepan saves more energy than you think. Boiling potatoes can take half as long if you put on a lid.
Choose the right plate
The cooker should be the same size as the saucepan, or at least not larger. It is most energy efficient and the cooking goes even faster because you only heat the pan and not the air around as well.
Use the after-heat in the oven
There is a lot you can use for a heated oven, keep the next one warm, improve bread or nuts, dry to crust, make muesli and so on. Needless to let something go to waste in a climate-smart kitchen.
