{"id":12696,"date":"2024-06-06T11:30:39","date_gmt":"2024-06-06T09:30:39","guid":{"rendered":"https:\/\/sandwirth.at\/?page_id=12696"},"modified":"2024-10-16T10:46:24","modified_gmt":"2024-10-16T08:46:24","slug":"slow-food-cooker","status":"publish","type":"page","link":"https:\/\/sandwirth.at\/en\/slow-food-cooker\/","title":{"rendered":"Slow Food Cooker"},"content":{"rendered":"

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Cooking like in the good old days<\/h6>\n

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Slow Food Cooker<\/h1>\n

With the Slow Food Cooker, we focus on sustainable cooking: Briefly heated food continues to cook slowly at 70-80 degrees Celsius. This method saves energy, prevents burning and preserves valuable nutrients.<\/p>\n

Plan your event with our Slow Food Cooker and be surprised by our culinary highlights! We will serve you a savoury soup pot, the traditional Carinthian Ritschert or a hearty goulash - nostalgic yet with a modern twist!<\/p>\n<\/div>

\"Slow<\/span><\/div><\/div><\/div>
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The rediscovery of a traditional idea<\/h2>\n

In grandmother's day, a cooking box was an integral part of the kitchen equipment. It was usually a simple wooden box with a lid. Straw, sawdust and fabric provided the necessary heat insulation.<\/p>\n

Originally invented by Karl von Drais (1785-1851), the cooking box was very popular in the late 19th century as a way of saving heating material. This was a huge relief, especially for working women. Cooked briefly in the morning, the food in the cooking box was ready to eat without the need for additional energy.<\/p>\n

Another version of the cooking box, the self-cooker, was developed by Susanne M\u00fcller. This cooking box made it possible to cook a healthy, hot meal without constant supervision.<\/p>\n

In Germany, Switzerland and Austria, the idea of the cooking box spread in the 1890s, particularly in household schools and through pioneers such as Katharina Migerka.<\/p>\n

Even in times of crisis during the First and Second World Wars and in the early post-war years, the economical box was appreciated as it offered a way of providing a hot meal without a lot of firewood or electricity.<\/p>\n<\/div>

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Marie Goslich, 1914: Cooking box<\/p><\/div><\/div><\/div><\/div>

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Today, we can access resources without restriction. But we know that this will not last forever. More and more people are rethinking the way they live and want to conserve resources. This makes the cooking box principle more relevant than ever. The advantages are obvious: the thermal insulation principle saves energy. The food cannot burn and therefore does not need to be monitored. Perfect for working people who want to cook for themselves. Another advantage: the food can easily be kept warm for longer periods of time. Last but not least, cooking according to the cooking box principle conserves vitamins and the result is tasty.<\/p>\n

And this is how we cook with the Slow Food Cooker:<\/strong>
\nYou briefly heat the food in the cooking pot on the hob and then place it in the slow cooker. The heat of the food alone, which remains tightly sealed in the box, continues to cook the dishes in the low cooking range of 70-80 degrees Celsius<\/p>\n

What is the difference between cooking and boiling?<\/strong>
\nCooking is the healthier option. And the slow food cooker does this in passing using the \u2018low-temperature cooking method\u2019. The healthy protein is retained and carbohydrates are simply not overcooked and can develop all their valuable ingredients in peace.<\/p>\n

In addition, there are further advantages to this cooking method, namely an immense saving in electricity and therefore CO2 emissions as well as time savings.<\/p>\n<\/div><\/div><\/div>

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\"Slow<\/span><\/div>
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\"Der<\/span><\/div>
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\"Slow<\/span><\/div>
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