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?
Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.
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