Matching lids for pots and pans on matching stoves: There are many energy saving ideas in everyday kitchen life at home. To start the winter, the “Best Organic Chefs”, organic chefs from all over Germany, have some tips straight from their professional sustainable kitchens.
From a meteorological point of view, winter in Germany begins on the first of December. Top Organic Chefs offer some tips on how to save energy in the kitchen. For the 24 organic chefs on the initiative, saving energy is part of a sustainable professional kitchen routine. In their award-winning restaurants, clinics, daycare center kitchens, culinary schools and consulting firms, they rely almost exclusively on ingredients from organic farming and resource-efficient gastronomic concepts.
Cooking can or: two birds with one stone
“Now is the best time for hot vegetable broth,” says Mayoori Buchhalter, owner of the vegetarian cooking school and cooking academy “BioGourmetClub” in Cologne. To do this, she reinvented a traditional method: the box cooker. “Cooking with the cookbox saves an enormous amount of energy. I make broth in the morning and then boil it briefly for just five minutes every 12 hours for two days. The cookbox does the rest, and the stove stays off.” Well insulated cooking boxes maintain a temperature of 70 to 80 degrees Celsius for several hours. They are also engaged in cooking and sewing many other dishes. “Hours of simmering are no longer necessary, and the wonderful flavors of the ingredients are preserved. I fill the hot broth into clean mason jars. That way I have a large supply and save more energy.” You can buy cooking cans or make your own, and there are instructions for this on the Internet.
Stacking required: Pressure cooker cooking
Christian Kolb, food consultant and TV chef in the expert panel of “hallo hessen” at the Hessian Broadcasting Corporation, also relies on tradition: “My tip for saving energy? Cooking in a pressure cooker like in the old days,” explains the best organic chef. The principle is simple: several cookware stacked on top of each other on just one burner. In this way different dishes are cooked on top of each other with hot steam while preserving aroma and energy. “I start at the bottom with food that takes longer, like rice, which takes 20 to 25 minutes to cook. One by one, I put chicken breast on top for 15 minutes in each steamer, then carrots or broccoli for 10 minutes, so I need it.” Only 25 minutes and one power supply for a full meal. Don’t forget: Put the lid on the pot on top.”
Think differently about cooking
Saving energy in small steps and changing a few habits is what organic chef Bernhard Bonvig recommends. As a member of the Nutrition Council of Cologne, he accompanies training and education operations for sustainable community catering in commercial kitchens. His advice: Plan for less energy-intensive cooking processes, such as prolonged searing. Even cooking times at very high temperatures can be cut in half. To do this, heat water with the lid on over medium heat and add the noodles or rice. Put the lid back on, boil briefly, close and let it cook. Cook the potatoes for only half the cooking time, just fry the vegetables, then put the lid on, close it and let it soak. “. However, according to the kitchen expert, it is especially effective to change your cooking and eating habits immediately: “Plan only a warm dish every day and using only two or three ingredients instead of several.” “One little tip: my kitchen ventilation only works when I’m frying something or when I’m really steaming. Otherwise I open the windows for a while and the ventilation stays off,” advises Chef Keita Ottmar Paul Hoffbauer from Berlin.
Motivation: Plan together to save together
Konrad Geiger, organic consultant “From Farm To Fork,” and Nina Meyer, chef at the organic mountain hotel “Ifenblick” in Balderschwang, recommend designing a menu with family or sharing an apartment. “First collect everyone’s favorite dishes for a week or a month. Then work together on how to save energy when cooking and shopping,” says Konrad Geiger. For example: set a menu and budget in advance, shop seasonally and regionally on site. Also: “Get rid of little or nothing, for example, use cabbage with leaves and stalks for different dishes. Use the oven efficiently: with lasagna today, cook baked potatoes for tomorrow too.”
Organic chef Nina Meyer recommends taking some time to get your shopping plan inspired by new recipes. Very important: “Plan the day before the weekly shopping day as a ‘day left’ and then use it before you go shopping. Before you go shopping, also check the contents of the refrigerator and supplies and take them into account in the menu. When cooking, watch the portion sizes: is it possible to plan For a two-day-a-week favorite? For example, using it differently: risotto one day of the week and savoy cabbage leaves stuffed with bread the next.”
If you then go to the organic store or the weekly market with your shopping plan, seasonal calendar and maybe even a bike, you’re not only saving energy, you’re also protecting the climate and the environment.
“BIOS Chefs” are part of the Federal Organic Agriculture Program (BÖL), which is launched and funded by the Federal Ministry of Food and Agriculture (BMEL). As part of the Future Strategy for Organic Agriculture (ZöL), the federal program supports the federal government’s sustainability goal of increasing the proportion of land grown organically to 30 percent by 2030. More information: www.oekolandbau.de And the www.bundeprogramm.de
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Tap on a team of top organic chefs i. Federal Organic Agriculture Program / BLE
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Original content from: BIOSTop Chefs, transmitted by aktuell news