Kitchen Tips for Cooking in the Summer

I keep forgetting to prep the corn on the cob, so that my husband can grill it when he is grilling the meat. I am determined to remember this Saturday, but in case I forget again this is how I cook it using a minimum amount of heat:

Put the cleaned corn in a large pot of water and bring the water to a boil. Then I put a lid on the pot, turn off the fire, and let the hot water cook the corn. It takes a few minutes longer this way, but it uses less gas, and my husband always takes longer to grill than he predicts. You can do this with other foods that would normally be boiled.

I double up whenever possible. When I prepare Garlic Pasta with Vegetables (or a similiar recipes) I cook the vegetables in the same pot as the noodles or rice. This also saves on dishes because then there is only one pot to clean. I also plan ahead so that I can cook as many things as possible when I have to turn the oven on.

I cook outside whenever possible. We have a table and an electric outlet on our covered porch. The first time we prepared something outside was when I was expecting Rew. I could not stand the smell of coffee, so I asked my husband to make it on the porch (I actually thought that he should give it up and be just a little bit miserable with me, but making it outside was a close second response). We realized that not only did it reduce the noxious fumes (my words, not his), but it also reduced the kitchen temperature. Since then I have left items to simmer outside in my electric skillet and my crockpot.

What is your favorite low temperature way to cook?

This post has been linked to Kitchen Tip Tuesday.


  1. The Thrifty Countrywoman says

    I like your idea of a summer kitchen. Wonder what the neighbors would think of I started canning on my porch?

  2. Kolfinna says

    I almost posted a tip similar to this. It was about cooking rice and turning off the burner (I have an electric stove) when it boils and putting a lid on the pan. Great tips! Thanks

  3. Lenetta @ Nettacow says

    I cook my corn on the cob in the microwave. I put it either in a plastic bag (baggie, ziplock, or oven bag all work, but leave a "vent" for steam to escape) or wrap it in waxed paper. It's about a minute per ear on high, and you want it to be hot enough that you can't hold it barehanded to take it out to make sure it's cooked through. Much easier and faster than boiling – especially for the second round!

  4. Rebecca says

    Like you, I love keeping hot appliances out in the garage or on the porch. The crockpot is a nasty culprit, so outside on hot days is a great remedy.

    Baked potatoes are great done on the grill OR in the crock pot!

  5. The Frugal Engineer says

    Great ideas! We don't have a porch (being apartment-dwellers), so my solution is to have one big cooking day, usually Sunday after my shopping day on Saturday. That way I only heat up the kitchen once per week with the baking and cooking.

    For example, this past Sunday I made four meals at once for us to have this week, all pasta-based. I cooked up a bunch of pasta to just under-done. To make the meal, I reheat the rest in the microwave, then just run hot water over the pasta in the collander. The hot water warms the pasta enough to top with hot sauce and be tasty.

  6. Alea says

    Liz, That is a great idea! I keep thinking I need to do more prep on the weekends, but I just haven't been able to make it work yet.

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