This week, Daniel Hewes, East Hampton based Green Eating Expert and Nutrition Specialist, sets his recipe cards and cookbooks aside to discuss a sustainable cooking technique known as Passive Cooking.
Passive Cooking is a cooking technique that has existed since the mid-19th century. Although it is not a commonplace practice, this technique has certainly stood the test of time. Daniel Hewes, East Hampton Green Eating and Sustainability Advocate, explains the process as an alternative method of cooking that relies on the use of residual heat. In short, passive cooking is achieved when you blast your pot, skillet or pan with a high level of heat for a short period of time, before turning the heat off and covering the cooking surface. The ingredients in the pot, pan or skillet will then cook by use of the residual heat. This saves energy and reduces CO2 emissions. Hewes is a fan of this method of cooking because it is both sustainable and energy conscious, which fits in line with his commitment to living a Green Eating lifestyle.