Low Energy Cookers: Fad or For Life?

The Food Programme

BBC

Arts, Food

4.4 • 943 Ratings

🗓️ 12 February 2023

⏱️ 30 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Sales of air fryers, pressure cookers, slow cookers and even microwaves have been increasing over the past year, and it is not hard to understand why. All these gadgets save energy, which has undoubtedly become more important since energy prices shot up. But can using them do more for us than just save money?

In this programme, Sheila Dillon meets people who are obsessed with air fryers, pressure cookers and slow cookers. She hears from Belfast's Nathan Anthony about how his social media account "Bored of Lunch" has propelled his slow cooker recipe book to the top of the charts, and she speaks to Bristol's Square Food Foundation to find out why they are considering introducing pressure cookers on their courses.

And could the devices help outside the home too? Hospitality businesses are under pressure with rising costs, and customers with increasingly tighter budgets. In Somerset, chef and restaurateur, Nicholas Balfe tests out some low energy appliances to see if they could make any difference in the professional kitchen.

Are you now using a low energy cooker again, for the first time, or more than before? Tell us about what difference it's been making on social media. We are @BBCFoodProg on social media, or email [email protected]

Presented by Sheila Dillon Produced in Bristol by Natalie Donovan

Transcript

Click on a timestamp to play from that location

0:00.0	You don't need us to tell you there's a general election coming.
0:04.7	So what does it mean for you?
0:06.7	Every day on newscast we dissect the big talking points, the ones that you want to know more about.
0:12.4	With our book of contacts, we talk directly to the people you want to hear from.
0:16.8	And with help from some of the best BBC journalists,
0:19.5	we'll untangle the stories that matter to you.
0:23.0	Join me, Laura Kunsberg, Adam Fleming, Chris Mason and Patty O'Connell for our daily
0:28.4	podcast.
0:29.4	Newscast, listen on BBC Sounds. BBC Sounds. BBC Sounds, music radio podcasts.
0:38.0	Hello, you've downloaded a podcast of BBC Radio 4's The Food Programme.
0:43.0	Welcome to our world, from cooking to culture, politics to pleasure.
0:48.0	We hope you enjoy it.
0:49.0	So I've put in a tin of anchovies and just squashed it in so I didn't really need any extra olive oil
0:55.6	a couple of cloves of garlic zested a lemon and then I'm going to add the beans lemon
1:02.2	and then put the sprouting broccoli on.
1:04.4	What we've all noticed about pressure cooking is the extraordinary flavours that come
1:09.8	from the results, the cabbage and the leaks that we cooked last week.
1:14.4	They just tasted delicious and more delicious than I can remember a cabbage tasting for a long time.
1:20.8	I've certainly found in the last couple of years there's been a real
1:26.0	shift I think to know slow cooker's was deemed as kind of a stay-at-home mom or kind of like a
1:30.6	granny type thing but now like all of my friends have a
1:34.1	slow cooker and an awful lot of students would follow me as well because in their
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from BBC, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of BBC and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.