Shrink Your Cookprint
May 25, 2010 by Kate Heyhoe · 1 Comment
40 Ways to Shrink Your Cookprint
By Kate Heyhoe
Reduce, reuse, recycle, repurpose, and rethink how you cook, shop, and eat. Learn all about cookprints here.
To shrink > think:
- 1. Energy-efficient kitchen zones
- 2. Water conservation and reuse
- 3. Lower hot-water usage and temperature
- 4. Energy-Star appliances
- 5. Small appliances as fuel-savers
- 6. Electric teapots over cooktop boiling
- 7. Avoiding peak power hours
- 8. Unplugging appliances
- 9. Renewable energy sources
- 10. Lower-emission grilling
- 11. Nontoxic, biodegradable cleansers
- 12. Regular over antibiotic cleansers
- 13. Reusable cloth napkins
- 14. Recycled and recyclable products
- 15. Plants over animals
- 16. Non-CAFO products
- 17. Local
- 18. Organic
- 19. Seasonal
- 20. Sustainable
- 21. Energy-efficient ingredients
- 22. Weather-sensitive cooking
- 23. Cooktop before oven
- 24. Induction burners
- 25. Passive cooking over active fuel use
- 26. Skipping the preheat when possible
- 27. Toaster ovens
- 28. Convection cooking
- 29. Microwave cooking
- 30. Simultaneous baking
- 31. Multitasking boiling water
- 32. Fuel-efficient cookware
- 33. Nontoxic cookware
- 34. Farmers markets and direct from farms
- 35. Fewer grocery trips
- 36. Shelf-stable over frozen
- 37. Minimal packaging
- 38. Bulk-buying
- 39. Aseptic and glass over cans
- 40. Extending food storage
- 41. No food waste
- 42. Green-conscious grocery stores
- 43. Low-carbon restaurants
You’ll find more details about why each action works in Cooking Green, which is full of recipes, tips and strategies.
Hold Onto Your Heat
May 25, 2010 by Kate Heyhoe · Comments Off on Hold Onto Your Heat
Quicktip
by Kate Hehyoe
Hold Onto Your Heat: Want to keep a cooked dish warm until serving? Use your microwave oven as a warming oven but don’t fire it up. A microwave oven’s insulation is good enough to retain heat for quite a while. If your dinner is finished in stages, put the ready dishes in the microwave and close the door; just don’t turn it on, especially with metal cookware in it.
Find more tips to shrink your cookprint in Kate Heyhoe’s book Cooking Green
Gruyere-Toasted French Bread
May 25, 2010 by Kate Heyhoe · Comments Off on Gruyere-Toasted French Bread
Quicktip
by Kate Hehyoe
Broiler Quickies: Gruyere-Toasted French Bread
Another Recipe to Cook While the Broiler’s Hot
Pop this goosed-up version of a cheese melt under a hot broiler, right after you’ve broiled a main dish. Slice a loaf of French bread in half lengthwise. Slice each length into pieces, about 3 inches long. Drizzle or brush 2 tablespoons walnut oil on the cut surfaces. Combine 4 ounces shredded Gruyere cheese, 1 tablespoon mayonnaise, 2 teaspoons coarse-ground mustard, and 1/8 teaspoon white pepper. Distribute on the bread. Broil until cheese bubbles and serve hot. (Serves 4)
Find more tips to shrink your cookprint in Kate Heyhoe’s book Cooking Green
