Heat-Free Cooking
Posted
Fri, 06/06/03
Yesterday our central air conditioning was installed. Now I have less of a problem going into the kitchen and cooking a meal. At first, I thought the new air conditioner wasn't going to do the trick – it didn't seem to be cooling enough. Was I ever mistaken! It took awhile to cool the entire house, but by this morning we were living in a meat locker just by having the automatic temperature set at 70-degrees. It doesn't sound cold, but when it encompasses all of the rooms, even the floor is chilly.
I was able to boil pasta with no humid repercussions, and then proceeded to prepare a variation of Wilbert's dish Stir Fry Light. Using pork this time, I marinated the meat for several hours in large does of teriyaki, garlic and a dash of soy sauce. After browning the meat, I added chopped vegetables (carrots, celery, onions, mini-corn ears and button mushrooms), and a can of chicken broth. I allowed the mixture to simmer for thirty minutes, and then added my already-cooked Perciatelli pasta noodles (Perciatelli is a long and cylindrical, like hollow spaghetti).
The dish was a delight (as usual, made more so by the Perciatelli). I made enough for an army, as usual. It's a good thing Wilbert likes it. He typically takes a big plastic bowl to work for his meal break.
Not once during the preparation or clean-up did I feel uncomfortable from the heat in the kitchen. Actually, there was no heat in the kitchen thanks to the air conditioner.
What a superb way to dine!
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