Under the Choko Tree By Nevin Sweeney

Using Conventional Cooking Gear Efficiently

On the stove-top


Use the minimum amount of energy while cooking by bringing the pot to the boil on high then turning it down to low so it simmers rather than boiling vigorously.

Electric hotplates can be turned off a few minutes before the food is finished cooking so that the cooking is finished off by the heat remaining in the coil.

The area underneath gas burners or electric hotplates should be kept clean and shiny so more of the heat will be reflected back up onto the base of the pot.

When using electric hotplates make sure the bottom of the pot or pan is flat and has not warped, so that the energy from the hotplate is transmitted directly to the pan and not lost to the surrounding air, likewise ensure that the pot fits the size of the hotplate or burner so that no energy is wasted around the edge.

Thick walled, high quality cookware makes most efficient use of heat by distributing it better around the food being cooked; this allows a lower heat setting to be used. A tight-fitting lid also allows more efficient heat use by retaining steam within the pot.

One- pot meals using a large pot and dividers or a steaming basket can be used to cook a number of different vegetables on one burner or hotplate.

Under the Grill


The grill cooks quickly and cheaply and can be further speeded up by lining the grill pan with aluminium foil. Best use of the grill can be made by combining foods which can be cooked this way such as tomatoes and mushrooms to be served with grilled meat.

In the Oven


Make the best use of the oven’s high energy consumption by cooking several courses or meals at the one time; an apple pie as dessert after the roast dinner or a number of casseroles, one for eating and the rest for freezing.  If it is not possible or desirable to cook a number of dishes at once in the oven then increase the size of the one you do cook and use the leftovers as a base for another meal, for the next day’s lunch or to freeze.

As with electric hotplates, ovens retain heat after they have been turned off, so turn your oven off 10 minutes before the end of cooking time and allow the stored heat to finish off the cooking free of charge.

Except for cakes and pastries the oven should not be preheated, especially where the cooking time is an hour or more.

Check that the seal on your oven door is working by inserting a piece of paper between the oven and the door, if the paper remains in place when the door is shut the seal is fine. If not, it is letting the hot air out and wasting energy so the seal should be replaced.  The oven door should be opened as little as possible during cooking. 

Baking dishes of glass or ceramic ware make best use of the heat and allow the oven temperature to be set 10°C lower. Similarly dark or blackened bread tins are more effective for bread baking. 

To make the best use of cheaper cuts of meat they should be tenderised by marinating the night before in a little lemon juice or wine, which can reduce cooking time by up to 30 minutes. 

Make sure that any meat which has been frozen is fully thawed before being put into the oven; if this is not done, particularly on large cuts of meat, the cooking time can be doubled or more.


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