9/7/2010

Home cooks can reduce their energy use by planning ahead and finding efficiency savings, April McGreger writes. Cook large batches of food and freeze whatever you don't use, McGreger advises, and be sure to reuse boiling water to blanch several kinds of vegetables in quick succession. "I rarely prepare from-scratch meals one at a time," she writes. "That's very inefficient both from a labor and energy perspective."

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