By Kate Heyhoe
Read or Download Cooking Green: Reducing Your Carbon Footprint In The Kitchen—the New Green Basics Way PDF
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Extra info for Cooking Green: Reducing Your Carbon Footprint In The Kitchen—the New Green Basics Way
Heat from the coils needs to escape; if it doesn’t, the unit works harder. Leave a few inches 0738212302-Heyhoe:Layout 1 18 1/20/09 3:20 PM Page 18 COOKING GREEN of breathing room at top, especially, and around the sides. Avoid placing items that block circulation on top of the fridge. If Being Green Means Needing to Buy a New Refrigerator • Compare the Energy Star labels to see which refrigerators are most efficient. As of 2008, refrigerators must exceed federal efficiency standards by 20 percent (up from 15 percent) to qualify for Energy Star certification.
Most kettles hold 6–8 cups, not enough to replace a 4-quart pot of pasta water. But oh, the other things you can do with one! Chapter 4 shows how to passively blanch vegetables and cook creatively with boiled water from an electric kettle. Besides unconventional uses, electric kettles are absolutely more efficient for beverages, instant soup, rehydrating dried mushrooms or tomatoes, or when you need boiling water to pour over couscous or bulgur wheat, for instance. An electric kettle may not be essential, but it does what it’s designed to do remarkably well.
Besides dishwashers, anything else you can run in off-peak hours will save energy (like TIVO-ing The Daily Show at midnight, rather than during prime time). and bacteria, while the soap lifts these elements off so they’re washed away with the rinse water. Technically, 110-degree water doesn’t kill bacteria, but combined with soap and scrubbing it does the job of removing the nasties and sending them down the drain. (Note that not all bacteria succumb to hot water alone. ) And this doesn’t apply just to dishes.