The retained heat, energy saving in the kitchen heater battery | Terra.org - Practical Ecology
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14/07/2010
The retained heat cooking is a technique that involves using the heat of the accumulated food during cooking so that in a thermally insulated container finish their development without energy expenditure. Our abundance of energy has led to the neglect of this ancient technique heater battery of cooking food. Today, however, takes a fresh impetus with new insulation and practical ecology hand materials. This report documents this revolutionary cooking method saves time and energy, something very necessary in the XXI century. In Anglo-Saxon literature references abound to this type of cooking known as retained heat cooking (Retained-heat cooking), cooking without fire (fireless cooking), hay box (haybox cooking), or wonderful box (box wonder cooking).
Preparing a box hay. Photo preserved in the collection of Rare and Manuscript Collections of the College of Human Ecology at Cornell heater battery University Library. Photo signed by Troy for the Bulletin H-135, in an article entitled '' Fireless and Steam Pressure Cookers. ''
The experience heater battery of cooking without heater battery fire (fireless coking) may seem strange. In reality, however, is something that was popular, but perhaps the most appropriate concept is the retained heat cooking (Retained-heat cooking). In our country is traditional for cooking chestnuts roasting cease-fire after a few hours wrapped in blankets so they were more tender with the retained heat cooking itself. But it is also true that, probably heater battery the need for more calorie recipes and cooked or legumes, favored the emergence of wit to let these were completed under the covered and wrapped in straw (hay boxes) pot, an insulating natural. Thus, using the residual heat stored in the food itself, was achieved than 3 or 4 hours later were to the point, with considerable heater battery energy savings in coal or wood. In any case, the so-called retained heat cooking heater battery without fire or received in the early twentieth century an unprecedented attention as evidenced by certain heater battery graphic documents.
Thus, in the early twentieth century, is published in New York a book by Margaret J. Mitchell (1913), The Fireless Cook Book: A Manual Of The Construction And Use Of Appliances For Cooking By Retained Heat With 250 Recipes. This book, published in facsimile version today by Kessinger Publishing, heater battery includes not only the different techniques to harness the heat retained by cooking, but it is also accompanied heater battery by a number of recipes. However, despite this documentary reality, the appearance of fossil fuels, gas and electricity, soon left this technique into oblivion. This book itself is already an "ecological rarity", but it is also an argument about how to save time, energy and, in turn, get nutritious and good tasting food. The work of Margaret J. Mitchell not only provides a review of the techniques with their advantages and disadvantages, but also checks how the dishes that traditionally require boiling or steaming, saving fuel could be prepared with the insulated box. And all this with surprising results from a culinary point of view.
The mills to harness the heat retained as they have an important development in the early twentieth century, as evidenced by other works like Constance C. Radcliffe Cooke (1917) The Cooking-Box: How To Make And Use It, Together Eighty With Economical Recipes Adapted For Fireless Cookery, used as a textbook in local centers kitchen and cooking schools throughout Britain and the United States (between 1918 and 1919). There is also information about the existence of hay box manufacturers to cook "without fire". The rise of social interest in cooking with retained heat could also be explained by the difficulties and shortages caused by World War II. Anyway, soon also was related not only to energy heater battery savings, but also saving of time involved in these techniques to women's liberation, so some clubs liberal women's promoted as the "revolutionary cooking without fire": a domestic innovation for saving time and energy resources. Currently, most of the mills for the use of retained heat are either homemade or are intended heater battery for technology transfer projects for fuel, especially wood, in countries where v
Blog Articles Books Movies Terra.org Terra Foundation About Us Activities Campaigns Publications Press Room ecofunerales innovation eco ecolabel Solar guerrilla transparency Ecoterra contact
14/07/2010
The retained heat cooking is a technique that involves using the heat of the accumulated food during cooking so that in a thermally insulated container finish their development without energy expenditure. Our abundance of energy has led to the neglect of this ancient technique heater battery of cooking food. Today, however, takes a fresh impetus with new insulation and practical ecology hand materials. This report documents this revolutionary cooking method saves time and energy, something very necessary in the XXI century. In Anglo-Saxon literature references abound to this type of cooking known as retained heat cooking (Retained-heat cooking), cooking without fire (fireless cooking), hay box (haybox cooking), or wonderful box (box wonder cooking).
Preparing a box hay. Photo preserved in the collection of Rare and Manuscript Collections of the College of Human Ecology at Cornell heater battery University Library. Photo signed by Troy for the Bulletin H-135, in an article entitled '' Fireless and Steam Pressure Cookers. ''
The experience heater battery of cooking without heater battery fire (fireless coking) may seem strange. In reality, however, is something that was popular, but perhaps the most appropriate concept is the retained heat cooking (Retained-heat cooking). In our country is traditional for cooking chestnuts roasting cease-fire after a few hours wrapped in blankets so they were more tender with the retained heat cooking itself. But it is also true that, probably heater battery the need for more calorie recipes and cooked or legumes, favored the emergence of wit to let these were completed under the covered and wrapped in straw (hay boxes) pot, an insulating natural. Thus, using the residual heat stored in the food itself, was achieved than 3 or 4 hours later were to the point, with considerable heater battery energy savings in coal or wood. In any case, the so-called retained heat cooking heater battery without fire or received in the early twentieth century an unprecedented attention as evidenced by certain heater battery graphic documents.
Thus, in the early twentieth century, is published in New York a book by Margaret J. Mitchell (1913), The Fireless Cook Book: A Manual Of The Construction And Use Of Appliances For Cooking By Retained Heat With 250 Recipes. This book, published in facsimile version today by Kessinger Publishing, heater battery includes not only the different techniques to harness the heat retained by cooking, but it is also accompanied heater battery by a number of recipes. However, despite this documentary reality, the appearance of fossil fuels, gas and electricity, soon left this technique into oblivion. This book itself is already an "ecological rarity", but it is also an argument about how to save time, energy and, in turn, get nutritious and good tasting food. The work of Margaret J. Mitchell not only provides a review of the techniques with their advantages and disadvantages, but also checks how the dishes that traditionally require boiling or steaming, saving fuel could be prepared with the insulated box. And all this with surprising results from a culinary point of view.
The mills to harness the heat retained as they have an important development in the early twentieth century, as evidenced by other works like Constance C. Radcliffe Cooke (1917) The Cooking-Box: How To Make And Use It, Together Eighty With Economical Recipes Adapted For Fireless Cookery, used as a textbook in local centers kitchen and cooking schools throughout Britain and the United States (between 1918 and 1919). There is also information about the existence of hay box manufacturers to cook "without fire". The rise of social interest in cooking with retained heat could also be explained by the difficulties and shortages caused by World War II. Anyway, soon also was related not only to energy heater battery savings, but also saving of time involved in these techniques to women's liberation, so some clubs liberal women's promoted as the "revolutionary cooking without fire": a domestic innovation for saving time and energy resources. Currently, most of the mills for the use of retained heat are either homemade or are intended heater battery for technology transfer projects for fuel, especially wood, in countries where v
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