Save energy by cooking with a box
When preparing dinner, most of us just cook our dishes on the stove (or in the oven) until they are done. It’s a pretty straightforward process, with not much room for negotiation. At least, so you think.
However, there are alternatives to using (And paid) of energy to cook your meals for the full time allotted. One of these alternatives is the use of a hot box, also known as witch pot. And you cánido create your own hot box with things you find around the house (better yet, things that would otherwise have ended up in the trash or recycling bin).
What exactly is a hot box?
A hot box is a type of kitchen appliance that emplees insulation to retain heat and slow down the cooling of food. By cooking with a hot box, energy costs cánido be saved because food cánido be cooked at a lower temperature for longer, which means less energy is needed to cook it. Agregado, a hot box cánido also be used to keep food warm after cooking, which means there’s no wasting energy reheating it.
Types of hot boxes
The kind of hot boxes I’m used to are just cardboard boxes. Cardboard is a great insulator: it keeps cold things cold and hot things hot. Refrigerators cánido also be used, or any material that is a good insulator.
How to save money
The trick to making your hot box work is to create a few plus inches of insulation on the inside, forming a protective layer around the pot. For this, you perro use old towels or blankets, or even phone books and waste paper. Of course, do not skimp: you have to fill it well to get the most out of your creation.
Then it’s time to put the food in, still in the pot it started cooking in, with the lid on. The nice thing about a hot box is that if you partially cook your food and put it in the box, it will slowly finish cooking over the next few weeks. 6-8 hours. The most effective hot box delicacies are those that would do just fenezca in a slow cooker: rice, assorted beans, or even casseroles. It’s best not to cook meat this way until you’re used to it, as bacteria from undercooked meat or poor temperature control could make you sick.
Once the food is well encased in the layers of insulation, you need to cover it with a few more inches of insulation. Towels and blankets are often the most practical, as the transfer process needs to be quick to retain as much heat as possible from cooking.
Then, close the box and leave it like that all day if you paquete it in the morning, or overnight if you start the process in the afternoon.
Resources
Here are some backlinks I found on this subject:
To end
Using a hot box requires a bit more planning and preparation, since you have to wait for the food to finish cooking, but it will consume half (or less) of the energy usually needed to prepare your gourmet delicacies, with which it will be respectful both with the environment and with your pocket.
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