hy·per·cook·ing

Ovendial

hy·per·cook·ing (verb): An environmentally-conscious way of cooking that seeks to maximize the impact of the energy used during the cooking process.

One hypercooking technique involves saving energy by turning off the source of the heat before a dish is fully-cooked and relying upon the residual heat to cook the food until it is done.

An article in the Columbus Dispatch described how author Jackie Newgent recommends using hypercooking in her book Big Green Cookbook:

"Newgent also recommends turning off the oven before food is completely cooked. If the dish -- say, a casserole -- needs the crunchy topping produced by extended cooking, she suggests a few minutes under the broiler for the same effect.

The alternative is part of a technique she calls 'hypercooking' -- getting the most out of the energy used."


 





Comments

The Chinese beat you all to this trick several thousand years ago. Fuel was a scarce commodity to them and led to many of their techniques including stir-frying (a very quick cooking proces) and the stacking system of steamers that are so symbolic of Chinese cooking. Think about it. How many portions of food can bee cooked using just a single heat source. Buen provecho mis amigos!

 

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