Green Building Forum - Cooking... slow, low energy etc

Green Building Forum - Cooking... slow, low energy etc Sat, 18 Apr 2026 15:29:15 +0100 https://www.greenbuildingforum.co.uk/newforum/ Lussumo Vanilla 1.0.3 Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186240#Comment_186240 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186240#Comment_186240 Sun, 13 Oct 2013 10:52:17 +0100 Sprocket It is very tasty but a bit old and tough
So we decided we need a slow cooker.

But I am a bit disappointed to see how poorly insulated most of them are. Reviews regularly talk about people burning themselves on them. I don't know if I can bring myself to buy something so inefficient.

I remember Blue Peter back in my youth demonstrating how to slow cook without power by placing your casserole dish in a cardboard box full of straw... or was that how to hibernate your tortoise? Maybe I am getting them mixed up.

Anyway, it seems to me that if you put 150W into a slow cooker and eg. 100 watts is leaking out as heat this is not a very efficient way to cook. And they all seem to just have two settings (high and low) with no indication of just how much heat they put into your food... no temperature gauges. How are you supposed to know how long is long enough? Why aren't they better insulated? Why aren't they better instrumented? Why can't I find a slow cooker targetted at people like us? Is there such a thing?

Also considering vs just cooking in a casserole dish in the regular oven at 100C. That surely wouldn't leak as much heat into the room?

I searched these forums for slow cooker first but didn't find anything so thought it worth asking.

I did find a navitron thread
http://www.navitron.org.uk/forum/index.php?topic=13922.0

and I found this which was interesting
http://www.treehugger.com/kitchen-design/nissan-thermal-cooker-crockpot-without-cord.html

Anyone got any thoughts or handy hints on low energy cooking, slow cooking etc and associated kitchen tools or appliances?]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186242#Comment_186242 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186242#Comment_186242 Sun, 13 Oct 2013 10:58:09 +0100 Timber
I am convinced, even with the heat leakage, that it is still more efficient to use a slow cooker than the oven. And after all, all energy you put in comes back out again at some point.]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186244#Comment_186244 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186244#Comment_186244 Sun, 13 Oct 2013 11:36:35 +0100 HalcyonRichard I've used a slow cooker for years. They come with recommended cooking times - but I have found give or take a couple of hours is O.K. and the low setting can be used to keep it warm. It's always disapointed me that they are not better insulated. May be they should just be a well insulated box that a boiling casserole is put into.

My partner is a fan of the halogen cookers - just a glass bowl and a halogen heater with fan. About Â£40. We use this for most "oven" cooking. We also use it for slow cooking (125 C about). Lamb and pork/crackling are perfect 4/5hours. A normal roast chicken is about 1 1/2 hours. I have not measured the energy used - but would be interested if anyone has the figures. One problem is most halogen worktop ovens only have a 1 hour timer and you can't just leave it on for more than this unattended.

Richard]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186251#Comment_186251 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186251#Comment_186251 Sun, 13 Oct 2013 14:13:45 +0100 Seret Posted By: Timber
I am convinced, even with the heat leakage, that it is still more efficient to use a slow cooker than the oven.

They really come into their own with PV, where they shift the big peak that would come with an oven at the end of the day, and turn it into a small constant load when the PV is available.]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186254#Comment_186254 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186254#Comment_186254 Sun, 13 Oct 2013 14:56:26 +0100 tony Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186284#Comment_186284 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186284#Comment_186284 Sun, 13 Oct 2013 19:08:22 +0100 SteamyTea
For any given mass of food to be cooked it will take a certain amount of energy. Not sure how important the time it takes took is.

There was a bit on Radio 4 about pressure cooking
http://www.bbc.co.uk/food/0/24357698

My slow cooker, the plastic brown one with an aluminium inner into which a brown crockery pot was places never got very hot. The lid was the hottest part, but the smallest exposed area.]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186308#Comment_186308 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186308#Comment_186308 Sun, 13 Oct 2013 21:11:54 +0100 Nick Parsons
Yeah, but I bet it was done nicely by then.

Tony mentions hay-box cookery. Heard of someone a few years ago (on R4?) who uses a duvet instead. Any insulation would do instead.]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186336#Comment_186336 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186336#Comment_186336 Mon, 14 Oct 2013 10:47:40 +0100 skyewright Posted By: tonyHay box?
Yes, that's the term.

Here's someone who uses the idea (but Celotex rather than hay!)...

http://www.theyellowhouse.org.uk/themes/cook.html]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186341#Comment_186341 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186341#Comment_186341 Mon, 14 Oct 2013 11:55:43 +0100 SteamyTea Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186343#Comment_186343 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186343#Comment_186343 Mon, 14 Oct 2013 12:32:00 +0100 Ed Davies

I've cooked pasta in a vacuum flask as an experiment. It cooks more slowly than in a saucepan on a hob which is OK but makes it difficult to work out when it's done. Finished up with a soggy overcooked result a couple of times. It's worth bearing in mind that the actual cooking process absorbs energy (to break chemical bonds) so even in a hypothetical perfectly insulated container the food will cool.

Also worth noting that cleaning out the vacuum flask safely is a bit tricky.]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186347#Comment_186347 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186347#Comment_186347 Mon, 14 Oct 2013 13:22:21 +0100 SteamyTea
Does take longer, about twice as long. The shaking is important. :bigsmile:

]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186354#Comment_186354 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186354#Comment_186354 Mon, 14 Oct 2013 14:22:57 +0100 Sprocket It looks a bit like an electric rice cooker - as found in all Japanese kitchens.

But it only has one "slow cook" setting. This seems to be fixed at 80 degrees.

It does also have a manual mode in which you can set the temperature and time. But we don't know what sort of temperatures would correspond to the "low" and "high" referred to in slow cooker recipes.

If anyone with an IR thermometer happens to find themselves slow cooking perhaps they could measure the food temperature and let us know.

PS: Just doing a chile. Was interested to note that fresh (as opposed to tinned) red kidney beans contain a toxin that is destroyed by boiling for 10 minutes BUT some slow cookers only get to 80 degrees and this apparently actually makes the kidney bean toxin MORE poisonous. I read on that internet that even four or five beans can be pretty harmful.]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186356#Comment_186356 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186356#Comment_186356 Mon, 14 Oct 2013 14:30:21 +0100 SteamyTea Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186364#Comment_186364 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186364#Comment_186364 Mon, 14 Oct 2013 15:06:12 +0100 skyewright Posted By: SprocketOK, we have bought an insulated electric cooker with a thermostat (a Lakeland "Superchef").
It looks a bit like an electric rice cooker - as found in all Japanese kitchens.
Ah. Them. Very popular with the HK Chinese students I shared a house with at uni too.

Nowadays we use one of theseL
http://www.lakeland.co.uk/15217/Red-Microwave-Multi-Steamer
(well, actually we use the previous model, which was transparent).

Over time we have developed this formula: 6 minutes on full (1000W inverter microwave), stir, 5 minutes on medium (600W), 7 minutes standing, stir, drain off excess water. That's for 3 cup fulls of rice. With less rice you could probably alter the full/medium balance.

While we were waiting for it to arrive we tried the basic technique of using a microwave for rice cooking just in a normal casserole dish. Worked fine, but as we have the Lakeland pot we now use that (having the inner & outer pots does have some advantage & convenience).

On the same subject, our formula for quinoa is even simpler. 300ml into a 1l casserole. 450ml boiled in a kettle. Pour into casserole. Heat in 700W microwave for 2 minutes. Stir. Heat in 700W microwave for 40 seconds (just enough to return it to the boil). Stand. By the time we are ready to use it the 1l caserole is brim full of quinoa.]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186493#Comment_186493 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186493#Comment_186493 Tue, 15 Oct 2013 14:07:23 +0100 fostertom Posted By: SteamyTeaEverything I cook in the restaurantAnother clue!]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186496#Comment_186496 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186496#Comment_186496 Tue, 15 Oct 2013 14:41:38 +0100 SteamyTea
Anyone up for having a 'cooking competition'.
We coudl all decide to cook 50g of the same sort of pasta until it is al dente, see who uses the least energy. Be a giggle and only take a few minutes.
Then we can compare notes after.]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186506#Comment_186506 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186506#Comment_186506 Tue, 15 Oct 2013 15:31:35 +0100 fostertom Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186568#Comment_186568 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186568#Comment_186568 Wed, 16 Oct 2013 07:29:04 +0100 Seret Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186569#Comment_186569 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=186569#Comment_186569 Wed, 16 Oct 2013 07:36:25 +0100 SteamyTea ]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=211675#Comment_211675 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=211675#Comment_211675 Wed, 22 Oct 2014 09:32:54 +0100 caspen The recipe ...
white rice - 1 cup of rice to 1.5 cups water - bring water to the boil, then add rice, bring back to the boil, reduce to simmer for 5 mins, put in duvet drawer for 2 or more hours
brown rice - as above but double the water
beans - bring to pressure in the pressure cooker, cook for half the recommended time, allow pressure to reduce to normal, put in duvet draw for a couple of hours or more - to suit
soup - bring to boil, simmer for 5-10 mins, move to duvet drawer
You get the idea!]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=211684#Comment_211684 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=211684#Comment_211684 Wed, 22 Oct 2014 11:50:35 +0100 owlman

http://www.instructables.com/id/hay-box-cooker/]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=211689#Comment_211689 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=211689#Comment_211689 Wed, 22 Oct 2014 13:16:09 +0100 WeeBeastie
http://nb-wonderbag.com/Pages/WhatsAWonderbagSubpage]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=211699#Comment_211699 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=211699#Comment_211699 Wed, 22 Oct 2014 16:46:47 +0100 CWatters Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=211704#Comment_211704 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=211704#Comment_211704 Wed, 22 Oct 2014 18:00:29 +0100 haplessDiyer
Put the casserole dish in the bottom of the bed under the duvet - warms your bed and slow cooks at the same time. Nice warm feet when you go to bed.]]> Cooking... slow, low energy etc https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=211705#Comment_211705 https://www.greenbuildingforum.co.uk/newforum/comments.php?DiscussionID=11258&Focus=211705#Comment_211705 Wed, 22 Oct 2014 18:14:24 +0100 owlman :wink:

]]>