{"id":1699,"date":"2023-04-20T19:24:27","date_gmt":"2023-04-20T17:24:27","guid":{"rendered":"http:\/\/margot-fischer.net\/?page_id=1699"},"modified":"2023-11-26T20:37:28","modified_gmt":"2023-11-26T18:37:28","slug":"kochen-in-der-kochkiste","status":"publish","type":"page","link":"https:\/\/margot-fischer.net\/?page_id=1699","title":{"rendered":"Kochen in der Kochkiste"},"content":{"rendered":"\n

Frisch aus der Druckerpresse ist mein neuestes Kochbuch der richtige Helfer in Zeiten des Klimawandels und der Energiekrise. Mit 100 Rezepten aus aller Welt.<\/p>\n\n\n\n

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Als Wunderherd<\/em> wurde sie bezeichnet, als feuerloser Kocher<\/em> und als Hausfreund<\/em>. Tats\u00e4chlich ist dieses einfache Prinzip ein kleines Wunder und hilfreich wie ein guter Freund. Mit einer einzigen Kochkiste lassen sich pro Jahr bis zu 1 Tonne CO2 und 1.000 Liter Wasser sparen. Die Umwelt und den Geldbeutel schonen, Zeit und \u2013 besonders bei Festen und f\u00fcr Gro\u00dfk\u00fcchen interessant \u2013 Platz auf dem Herd gewinnen; dabei wachsweiche H\u00fclsenfr\u00fcchte, flaumigen Reis, luftige Kn\u00f6del, zartestes Fleisch und s\u00e4mige Saucen erzielen; Joghurt und Tempeh selbst herstellen; entspannen oder andere Arbeiten erledigen statt am Herd zu stehen; f\u00fcr alle Familien- oder Gruppenmitglieder auch zu unterschiedlichen Zeiten warmes Essen bereithalten. All das bietet die Kochkiste. Noch dazu l\u00e4sst sie sich aus einfachsten Altmaterialien einfach selbst bauen, ist also denkbar bestes Upcycling.<\/p>\n\n\n\n

Eine Auswahl weiterf\u00fchrender Literatur<\/h1>\n\n\n\n

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Fleisch, A (1942): Der Einfluss des Kochgeschirrs auf die Zerst\u00f6rung von Vitamin C. In: Zeitschrift f\u00fcr Vitaminforchung <\/em>(12), S. 86\u2013104.<\/p>\n\n\n\n

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Pedrosa, Mercedes M.; Guillam\u00f3n, Eva; Arribas, Claudia (2021): Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review. In: Foods <\/em>10 (2), S. 379. DOI: 10.3390\/foods10020379.<\/p>\n\n\n\n

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Przybylski, Wies\u0142aw; Jaworska, Danuta; Kajak-Siemaszko, Katarzyna; Sa\u0142ek, Piotr; Paku\u0142a, Kacper (2021): Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat. In: Foods <\/em>10 (7), S. 1610. DOI: 10.3390\/foods10071610.<\/p>\n\n\n\n

Puthumana, J S; Ngaage, L M; Borrelli, M R; Rada, E M; Caffrey, J; Rasko, Y (2021): Risk factors for cooking-related burn injuries in children, WHO Global Burn Registry. In: Bulletin of the World Health Organization <\/em>99 (6), S. 439\u2013445.<\/p>\n\n\n\n

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