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We know what to eat to stay healthy. So why is it so hard to make the right choices?

<a href="https://theconversation.com/profiles/nina-van-dyke-822557">Nina Van Dyke</a>, <a href="https://theconversation.com/institutions/victoria-university-1175">Victoria University</a> A healthy diet <a href="https://www.who.int/initiatives/behealthy/healthy-diet">protects us</a> against a number of chronic diseases, including heart disease, diabetes and cancer. From early childhood, we receive an abundance of <a href="https://cdn.who.int/media/docs/default-source/healthy-diet/healthy-diet-fact-sheet-394.pdf?sfvrsn=69f1f9a1_2&download=true">information</a> about how we <a href="https://www.eatforhealth.gov.au/guidelines/australian-guide-healthy-eating">should eat</a> to be healthy and reduce our risk of disease. And most people have a <a href="https://link.springer.com/content/pdf/10.1186/1479-5868-11-63.pdf">broad understanding</a> of what healthy eating looks like. But this knowledge <a href="https://www.sciencedirect.com/science/article/pii/S0001209216310584?casa_token=6CZgCmT1RMgAAAAA:sSRsj2o6swVfvoBxMIVrMTxqdczSAiFwfTCYzYQ8U3z4ey_WLQ6knpmk8WRH77zugAS3wEAQrA">doesn’t always result</a> in healthier eating. In our new research, we set out to <a href="https://link.springer.com/content/pdf/10.1186/s12889-024-18432-x.pdf">learn more</a> about why people eat the way they do – and what prevents them from eating better. Lack of time was a major <a href="https://onlinelibrary.wiley.com/doi/pdf/10.1111/obr.12472?casa_token=1D1mi-l0TR0AAAAA:dgebTQx-wgw7jbREfdawxZ5AZSDRztvrt8t1tuKyDy1x2mmXlyLDY8z9NbUf0v4hnh80HY_RbAk08Q">barrier</a> to cooking and eating healthier foods. <h2>How do you decide what to eat?</h2> We spoke with <a href="https://link.springer.com/content/pdf/10.1186/s12889-024-18432-x.pdf">17 adults</a> in a regional centre of Victoria. We chose a regional location because less research <a href="https://link.springer.com/content/pdf/10.1186/s40900-020-0179-6.pdf">has been done</a> with people living outside of metropolitan areas and because rates of obesity and other diet-related health issues are <a href="https://www.aihw.gov.au/reports/rural-remote-australians/rural-and-remote-health">higher</a> in such areas in Australia. Participants included a mix of people, including some who said they were over their “most healthy weight” and some who had previously dieted to lose weight. But all participants were either: <ul> <li>young women aged 18–24 with no children</li> <li>women aged 35–45 with primary school aged children</li> <li>men aged 35–50 living with a partner and with pre- or primary-school aged children.</li> </ul> We selected these groups to target <a href="https://www.sciencedirect.com/science/article/pii/S0022318212803669">ages and life-stages</a> in which shifts in eating behaviours may occur. Previous research has found younger women <a href="https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1470-6431.2007.00642.x?casa_token=33QKWwhc2ogAAAAA:ZvJ6wfXiRC_6eoqvoxD121JOSKSPmIRHcrdiGl2uHzkq5pY6VVPL6WI2DhmxQ2q9i6bBGvLiFl8afQ">tend to</a> be particularly concerned about appearance rather than healthy eating, while women with children often shift their focus to providing for their family. Men <a href="https://onlinelibrary.wiley.com/doi/pdf/10.1111/obr.12472?casa_token=KakMB6hAOQ0AAAAA:fLnpoxZQiiJIdEkg_TOcCq8hBwZef1iZETZKTiG5W6zW2x_PYzK0oLeOg5F9arKThq9RzMWEi4x4Xw">tend to be less interested</a> in what they eat. We asked participants about how they decided what food to eat, when, and how much, and what prevented them from making healthier choices. <h2>It’s not just about taste and healthiness</h2> We found that, although such decisions were determined in part by taste preferences and health considerations, they were heavily influenced by a host of other factors, many of which are outside the person’s control. These included other household members’ food preferences, family activities, workplace and time constraints, convenience and price. <a href="https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2767106">Healthy eating</a> means consuming a balanced diet rich in nutrients, including a variety of fruits, vegetables, whole grains, lean proteins and healthy fats, while limiting processed foods, added sugars and excessive salt. Healthy eating also includes how we eat and <a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0244292">how we think about</a> food and eating, such as having a positive relationship with food. One 35- to 45-year-old woman, for example, said that time constraints and family preferences made it difficult to prepare healthier food: <blockquote> I love the chance when I can actually get a recipe and get all of the ingredients and make it properly, but that doesn’t happen very often. It’s usually what’s there and what’s quick. And what everyone will eat. </blockquote> One of the 35- to 50-year-old men also noted the extent to which family activities and children’s food preferences dictated meal choices: <blockquote> Well, we have our set days where, like Wednesday nights, we have to have mackie cheese and nuggets, because that’s what the boys want after their swimming lesson. </blockquote> <a href="https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12649?casa_token=gsnU9O_G2GQAAAAA:mV2vtHlnEd0jqBGJPFkfml_ecLIDqwSlH5xksSwt4eQb_FP_UShyAKm9sLNnKy6Mkf2q9aKAlDEixA">Research shows</a> that children are often more receptive to new foods than their parents think. However, introducing new dishes takes additional time and planning. An 18- to 24-year-old woman discussed the role of time constraints, her partner’s activities, and price in influencing what and when she eats: <blockquote> My partner plays pool on a Monday and Wednesday night, so we always have tea a lot earlier then and cook the simple things that don’t take as long, so he can have dinner before he goes rather than buying pub meals which cost more money. </blockquote> Despite popular perceptions, healthy diets are not more expensive than unhealthy diets. A <a href="https://preventioncentre.org.au/wp-content/uploads/2017/03/1702_FB_LEE_4p_final_lr.pdf">study</a> comparing current (unhealthy) diets with what the <a href="https://www.health.gov.au/resources/publications/the-australian-dietary-guidelines">Australian Dietary Guidelines</a> recommend people should eat found that the healthy diet was 12–15% cheaper than unhealthy diets for a family of two adults and two children. However, learning and planning to prepare new types of meals <a href="https://www.mdpi.com/2072-6643/12/3/877">takes effort and time</a>. Simply educating people about what they should eat won’t necessarily result in healthier eating. People want to eat healthier, or at least know they should eat healthier, but other things <a href="https://link.springer.com/content/pdf/10.1007/s00394-017-1458-3.pdf">get in the way</a>. A key to improving people’s eating behaviours is to make it easy to eat more healthily. Policy changes to make healthy eating easier could include subsidising healthier foods such as fresh produce, providing incentives for retailers to offer healthy options, and ensuring access to nutritious meals in schools and workplaces. <h2>So how can you make healthier food choices easier?</h2> Here are five tips for making healthy choices easier in your household: <ol> <li> If certain days of the week are particularly busy, with little time to prepare fresh food, plan to cook in bulk on days when you have more time. Store the extra food in the fridge or freezer for quick preparation. </li> <li> If you’re often pressed for time during the day and just grab whatever food is handy, have healthy snacks readily available and accessible. This could mean a fruit bowl in the middle of the kitchen counter, or wholegrain crackers and unsalted nuts within easy reach. </li> <li> Discuss food preferences with your family and come up with some healthy meals everyone likes. For younger children, <a href="https://healthykids.nsw.gov.au/downloads/file/campaignsprograms/NewFoodsFussyEaters.pdf">try serving</a> only a small amount of the new food, and serve new foods alongside foods they already like eating and are familiar with. </li> <li> If you rely a lot on take-away meals or meal delivery services, try making a list ahead of time of restaurants and meals you like that are also healthier. You might consider choosing lean meat, chicken, or fish that has been grilled, baked or poached (rather than fried), and looking for meals with plenty of vegetables or salad. </li> <li> Remember, fruit and vegetables taste better and are often cheaper when they are in season. Frozen or canned vegetables are a <a href="https://www.sbs.com.au/news/article/the-cost-of-fresh-fruit-and-veggies-is-rising-is-canned-or-frozen-produce-just-as-healthy/tzuhnfrnr">healthy and quick alternative</a>.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/231489/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> </li> </ol> <a href="https://theconversation.com/profiles/nina-van-dyke-822557">Nina Van Dyke</a>, Associate Professor and Associate Director, Mitchell Institute, <a href="https://theconversation.com/institutions/victoria-university-1175">Victoria University</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/we-know-what-to-eat-to-stay-healthy-so-why-is-it-so-hard-to-make-the-right-choices-231489">original article</a>.

Food & Wine

Victoria Beckham's cooking skills hilariously slammed by her own daughter

Victoria Beckham's cooking skills have been playfully roasted by her daughter, Harper Beckham. In an Instagram story shared to her 31.4 million followers, the former Spice Girl documented a family baking session featuring herself, husband David Beckham, and their daughter Harper. David was filmed in the middle of whipping up an apple crumble using apples from the "Beckham Orchard," while Harper was busy baking chocolate chip cookies. While the father-daughter duo were channeling their inner baker, Victoria was filming the moment and asked Harper whether she inherited her culinary talents from her mum or dad. "Did you learn to cook from daddy or mummy?" Victoria asked Harper in the light-hearted clip. With a mischievous grin, Harper retorted, "Mummy, you can't even make cereal!" "Oh wow, Mummy can't even make cereal," Victoria responded. "Well you can make chicken Kiev but that comes from M&S," the 12-year-old said, adding insult to injury. M&S (Marks and Spencer) is the local British retailer, which specialises in clothing, food and home products among other things. Victoria hilariously captioned the video: "I get it Harper… I can't cook." The Beckhams often invite fans into their kitchen through their social media, and document their cooking escapades. Watch the full clip <a href="https://kitchen.nine.com.au/latest/harper-beckham-roasts-mum-victoria-beckham-cooking-skills-in-new-clip/e538cdaa-f295-427d-b334-4bb7351da1bd" target="_blank" rel="noopener">here</a>. Images: Instagram

Family & Pets

"Buddy is the star": Jamie Oliver's son scores his own show

Buddy Oliver is a chip off the old block after landing his own cooking show for the BBC, according to reports. The 12-year-old has already made a name for himself with his YouTube channel Cooking Buddies, where he creates cooking tutorials with his famous dad, the iconic Jamie Oliver, in their family home. With an impressive fanbase of over 133,000 subscribers, Buddy's skills have been recognised and he is now reportedly set to appear on the small screen. "Buddy has taken all of his dad's experience on board and is about to put it into play with his own cookery show," a source told The Sun. The budding cook will reportedly be joined by other kids on the show, who will learn tips from him on how to get started on cooking. "Jamie's fans have long been asking for his son to have his own show for their kids to enjoy," the source added, claiming that Buddy will be the star of the show. "Buddy is the star of the show. Jamie is keen for his son to prove himself to telly audiences, not just live off the family name. "So Buddy's got to showcase his technical skills and presenting ability. But if his YouTube work is anything to go by, it'll be natural for him," the source said. Buddy is the second youngest of Jamie's children with his wife Jools. He has three older sisters Poppy, 21, Daisy Boo, 20, and Petal, 14, and a younger brother seven-year-old River Rocket. Image: YouTube

Food & Wine

5 tips for getting off gas at home – for a cleaner, cheaper, healthier all-electric future

<a href="https://theconversation.com/profiles/trivess-moore-12580">Trivess Moore</a>, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>; <a href="https://theconversation.com/profiles/alan-pears-52">Alan Pears</a>, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>, and <a href="https://theconversation.com/profiles/nicola-willand-441807">Nicola Willand</a>, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a> Burning gas in our homes to cook food or heat air and water has become a contentious issue. Gas is an expensive, polluting fossil fuel, and there’s mounting evidence to suggest it’s also <a href="https://www1.racgp.org.au/ajgp/2022/december/health-risks-from-indoor-gas-appliances">bad for our health</a>. Five million existing Australian households will need to <a href="https://grattan.edu.au/report/getting-off-gas/">get off gas</a> within the next 30 years. But for homeowners, the upfront cost can be a major barrier to action. Renters rarely get a say over the appliances installed in their homes. And apartment owners can struggle to make individual changes too. In most cases it’s worth making the switch, for the energy bill savings alone. For example, analysis suggests a household in Melbourne switching from gas to electricity can save <a href="https://theconversation.com/all-electric-homes-are-better-for-your-hip-pocket-and-the-planet-heres-how-governments-can-help-us-get-off-gas-207409">up to A$13,900</a> over a decade. If you’re contemplating upgrading gas appliances in your home, or even disconnecting from the gas network altogether, here are a few handy tips and resources to cut through the confusion. <figure><iframe src="https://www.youtube.com/embed/2JuZgXz6zNo?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>Homes must switch away from gas by 2050, says policy think tank (ABC News)</figcaption></figure> <h2>Tip 1 – Find trusted, independent information</h2> There is no shortage of information on how to make the switch from gas to all-electric appliances. The challenge is finding <a href="https://theconversation.com/we-need-a-lemon-law-to-make-all-the-homes-we-buy-and-rent-more-energy-efficient-204369">trusted and independent information</a>. Not-for-profit organisation <a href="https://renew.org.au/">Renew</a> has compiled a range of <a href="https://renew.org.au/resources/how-we-can-help/efficient-electric-homes/how-we-can-help-going-off-gas/">presentations, guides, case studies and research</a>. <a href="https://www.choice.com.au/">Choice</a> provides independent reviews of household appliances, including operating costs. The Australian government’s <a href="https://www.energyrating.gov.au/">Energy Rating website</a> provides information on appliances to help consumers compare performance. Some <a href="https://www.yarracity.vic.gov.au/services/take-climate-action">local councils</a> and <a href="https://totallyrenewableyack.org.au/">community groups</a> also provide information, support and bulk-buying schemes. You could also visit some of the all-electric homes open to the public for <a href="https://sustainablehouseday.com/">Sustainable House Day</a>. This can help you learn what works from people who have already made the change. The <a href="https://www.facebook.com/groups/MyEfficientElectricHome">My Efficient Electric Home</a> group on Facebook is another active and helpful forum. If you are going all-electric as part of a wider retrofit, consider an independent <a href="https://www.homescorecard.gov.au/">Residential Efficiency Scorecard assessment</a>. This will help you understand what to else you can do to maximise <a href="https://theconversation.com/the-other-99-retrofitting-is-the-key-to-putting-more-australians-into-eco-homes-91231">thermal comfort, environmental benefits and financial outcomes</a>. <h2>Tip 2 – Plan your approach</h2> Once you understand what to do, the next step is planning how to go about it. Think about what is most important to your household. What is driving the change? If it’s your health, you might like to start by eliminating indoor air pollution from the gas stove. Or if you want to save money, start using reverse-cycle air conditioning to heat your home, rather than gas. There are three main ways to go all-electric: <ul> <li> Replace all your gas appliances at once. Making the change quickly minimises disruption to your home. You may save money on installation costs by doing everything in one go. You will avoid ongoing fixed gas supply charges once you disconnect from the gas network, but you may be required to pay an “<a href="https://energy.act.gov.au/switching-off-your-gas-connection/">abolishment fee</a>” for permanent disconnection. That fee can vary significantly, depending on your location and gas provider. Costs <a href="https://www.smh.com.au/environment/sustainability/would-you-pay-1000-to-get-off-gas-consumer-dismay-over-disconnection-cost-20230223-p5cmw9.html">could be up to $1000 (or more)</a> but some states like Victoria have capped the price a <a href="https://reneweconomy.com.au/fossil-gas-death-spiral-regulator-sets-exit-fee-to-socialise-cost-of-mass-disconnection/">household can be charged at $220</a>. Renters wouldn’t be able to permanently disconnect without permission from the landlord, so they would still be open to paying the daily connection fee even if they found alternative electric options for everything else. </li> <li> Replace your gas appliances one at a time, as finances allow. However, there will come a point where <a href="http://www.ata.org.au/wp-content/projects/CAP_Gas_Research_Final_Report_251114_v2.0.pdf">financially you will be better off</a> replacing all the remaining gas appliances. This is largely because it will not be affordable to keep paying the daily connection cost for gas if you just have one gas appliance remaining. </li> <li> Just stop using gas appliances in favour of existing electric appliances that do the same job, such as a <a href="https://reneweconomy.com.au/the-traps-laid-by-the-fossil-gas-industry-for-uninformed-households/">reverse cycle air conditioner for space heating</a>. You may have – or can buy – plug-in electric alternatives, such as a microwave ovens, portable induction cooktops, air fryers and heaters. These can be a good option for renters when landlords won’t make changes. </li> </ul> You could even borrow portable appliances to see how they work before committing to buying your own. <figure><iframe src="https://www.youtube.com/embed/tLjWZicC4mE?wmode=transparent&start=2" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>Households share their electrification journey (Renew)</figcaption></figure> <h2>Tip 3 – Access available rebates and resources</h2> Most states offer various rebates for households to reduce the upfront cost of replacing gas appliances. These could reduce costs by thousands of dollars. Some rebates also target rental housing. Here is a list of key rebates available in different states: <ul> <li><a href="https://www.epw.qld.gov.au/about/initiatives/household-energy-savings-program">Queensland</a></li> <li><a href="https://www.energy.nsw.gov.au/households/rebates-grants-and-schemes">New South Wales</a></li> <li><a href="https://www.climatechoices.act.gov.au/policy-programs/home-energy-support-rebates-for-homeowners">ACT</a></li> <li><a href="https://www.energy.vic.gov.au/for-households/victorian-energy-upgrades-for-households">Victoria</a></li> <li><a href="https://recfit.tas.gov.au/household_energy/energy_saver_loan_scheme">Tasmania</a></li> <li><a href="https://www.sa.gov.au/topics/energy-and-environment/using-saving-energy/retailer-energy-productivity-scheme">South Australia</a></li> </ul> Some not-for-profit organisations (such as the <a href="https://www.bsl.org.au/services/energy-assistance/">Brotherhood of St Laurence</a>) offer financial and other support for lower-income households struggling to pay their energy bills. <h2>Tip 4 – Wait for a sale or negotiate a better deal</h2> It might sound simple but you can always save money by waiting until these electric appliances are on sale. If you are buying multiple appliances you can try to negotiate a better price. Factory seconds outlets offer lower prices as well. <h2>Tip 5 – Know the issues</h2> While the shift to all-electric will likely provide many benefits there are some things you need to consider: <ul> <li>The carbon emissions from electricity are falling fast, and many homes have rooftop solar. Combining <a href="https://grattan.edu.au/report/getting-off-gas/">all-electric with solar panels</a> will maximise returns.</li> <li>You may have to adjust to how new technologies operate and perform. For example, you may need <a href="https://www.theage.com.au/goodfood/tips-and-advice/do-you-really-have-to-buy-new-cookware-all-your-burning-questions-about-induction-cooking-answered-20230810-p5dvd0.html">new, metallic cookware for an induction cooktop</a> and become familiar with their fast response. Additionally, some people find heat from reverse cycle air conditioners to be drier and/or draughtier than gas heating. Floor-mounted units heat more effectively.</li> <li>It is not just the energy performance of appliances that matters. For example, noise from heat pump hot water services can vary across different brands. They can also require more space for installation.</li> <li>Undertaking a wider energy retrofit (for example, increasing insulation in walls, ceiling and underfloor, upgrading windows to double glazing) may mean you can buy a smaller, cheaper reverse cycle air conditioner when replacing gas heating.</li> <li>Electric appliances also need maintenance to make sure they perform optimally. For example, reverse cycle air conditioners have filters that must be regularly cleaned. While this can be done by households, it can be hard for people with mobility issues.</li> <li>Depending on the capacity of your electricity switchboard or wiring, extra electric appliances may require upgrades.</li> <li>For renters, while you could use portable appliances, you may not be able to disconnect from gas completely, meaning you would still have to pay a daily connection fee.</li> <li>Gas and electricity prices can change over time, for many reasons. For example, if fixed gas distribution costs are spread over fewer customers.</li> </ul> <h2>A worthwhile investment</h2> Australian states and territories have started banning gas in new builds. Victoria and the ACT will soon require <a href="https://theconversation.com/cooking-and-heating-without-gas-what-are-the-impacts-of-shifting-to-all-electric-homes-210649">new housing and major renovations to be all-electric</a>. Others are likely to follow. For people in existing housing around Australia, it can be daunting to make the switch. Many of us have grown up with gas in our homes and when one appliance breaks, the easiest thing to do is replace like-for-like. But the weight of evidence shows it’s worth taking the time to look at the alteratives and invest in upgrading to all-electric appliances. The benefits far outweigh the costs. <img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/211261/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/trivess-moore-12580">Trivess Moore</a>, Senior Lecturer, School of Property, Construction and Project Management, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>; <a href="https://theconversation.com/profiles/alan-pears-52">Alan Pears</a>, Senior Industry Fellow, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>, and <a href="https://theconversation.com/profiles/nicola-willand-441807">Nicola Willand</a>, Senior Lecturer, School of Property, Construction and Project Management, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/5-tips-for-getting-off-gas-at-home-for-a-cleaner-cheaper-healthier-all-electric-future-211261">original article</a>.

Home & Garden

Cooking (and heating) without gas: what are the impacts of shifting to all-electric homes?

<a href="https://theconversation.com/profiles/trivess-moore-12580">Trivess Moore</a>, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>; <a href="https://theconversation.com/profiles/alan-pears-52">Alan Pears</a>, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>, and <a href="https://theconversation.com/profiles/joe-hurley-157161">Joe Hurley</a>, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a> Gas connections for all new housing and sub-divisions will be <a href="https://www.premier.vic.gov.au/new-victorian-homes-go-all-electric-2024">banned in Victoria</a> from January 1 next year. The long-term result of the state government’s significant change to planning approvals will be all-electric housing. The ACT made <a href="https://www.climatechoices.act.gov.au/policy-programs/preventing-new-gas-network-connections">similar changes</a> early this year, in line with a shift away from gas across <a href="https://www.bbc.com/news/science-environment-47559920">Europe</a> and <a href="https://www.theguardian.com/environment/2023/jan/19/gas-stove-culture-war-united-states">other locations</a>, although the NSW Premier Chris Minns has <a href="https://www.theguardian.com/australia-news/2023/jul/31/nsw-wont-ban-gas-in-new-homes-as-premier-declares-i-dont-need-another-complication">baulked</a> at doing the same. Around <a href="https://www.energy.vic.gov.au/renewable-energy/victorias-gas-substitution-roadmap">80% of homes</a> in Victoria are connected to gas. This high uptake was driven by gas being seen as more affordable and sustainable than electricity over past decades. The situation has <a href="https://www.iea.org/events/net-zero-by-2050-a-roadmap-for-the-global-energy-system">changed dramatically</a> as renewable electricity generation increases and <a href="https://www.abc.net.au/news/2023-07-27/aemo-wholesale-electricity-prices-fall-impact-power-bills/102654498">costs fall</a>. <a href="https://theconversation.com/all-electric-homes-are-better-for-your-hip-pocket-and-the-planet-heres-how-governments-can-help-us-get-off-gas-207409">Research</a> has suggested for more than a decade that the benefits of all-electric homes <a href="https://bze.org.au/research_release/energy-efficient-buildings-plan/">stack up in many locations</a>. New homes built under mandatory building energy performance standards (increasing from <a href="https://thefifthestate.com.au/innovation/building-construction/victoria-kicks-the-can-down-the-road-again-on-the-national-construction-code/">6 to 7 stars</a> in Victoria in May 2024) need smaller, cheaper heating and cooling systems. Installing reverse-cycle air conditioning for cooling provides a cost-effective heater as a bonus. Savings from not requiring gas pipes, appliances and gas supply infrastructure help to offset the costs of highly efficient electric appliances. Mandating fully electric homes means economies of scale will further reduce costs. <h2>How does this ban help?</h2> To achieve environmentally sustainable development, reforms of planning policy and regulation <a href="https://theconversation.com/sustainable-cities-australias-building-and-planning-rules-stand-in-the-way-of-getting-there-84263">are essential</a> to convert innovation and best practice to mainstream practice. Planning policy is particularly important for apartment buildings and other housing that may be rented or have an owners’ corporation. Retrofits to improve energy efficiency can be difficult in these situations. Banning gas in new and renovated housing will <a href="https://grattan.edu.au/report/getting-off-gas/">cut greenhouse gas emissions</a>. It’s also <a href="https://theconversation.com/gas-cooking-is-associated-with-worsening-asthma-in-kids-but-proper-ventilation-helps-151591">healthier for households</a> and <a href="https://www.sustainability.vic.gov.au/research-data-and-insights/research/research-reports/the-victorian-healthy-homes-program-research-findings">reduces healthcare costs</a> as well as <a href="https://grattan.edu.au/report/getting-off-gas/">energy bills and infrastructure costs</a>. The Victorian government suggests the change will save all-electric households <a href="https://www.premier.vic.gov.au/new-victorian-homes-go-all-electric-2024">about $1,000 a year</a>. Houses with solar will be even better off. The government appears to be offering wide support to ensure these changes happen, but this will need to be monitored closely. Some households will face extra costs for electric appliances and solar panels. The government’s announcement of <a href="https://www.premier.vic.gov.au/new-victorian-homes-go-all-electric-2024">$10 million</a> for Residential Electrification Grants should help with some of these costs while the industry adjusts. There will be impacts and benefits for the local economy. Some jobs may be lost, particularly in the gas appliance and plumbing industry. The government has announced financial support to retrain people and they will still have essential roles in the existing housing sector. Many gas appliances are imported, including ovens, cooktops and instantaneous gas water heaters. Some components of efficient electric products, such as hot water storage tanks, are made locally. Local activities, including distribution, sales, design, installation and maintenance, comprise much of the overall cost. <h2>Challenges of change must be managed</h2> Sustainability benefits will depend on what <a href="https://grattan.edu.au/report/getting-off-gas/">happens with the energy network</a>. We need more renewable energy, energy storage and smarter management of electricity demand. The shift to all-electric homes may mean winter peak demand for heating increases. Energy market operators and governments will have to monitor demand changes carefully to avoid the reliability issues we already see in summer. However, improving energy efficiency, energy storage and demand management will help reduce this load (and household costs). While the benefits are clear for new homes, the changes may <a href="https://www.bsl.org.au/research/publications/enabling-electrification/">increase gas costs and energy poverty</a> for residents of existing housing who don’t shift to efficient electric solutions. The government has reconfirmed financial rebates to help households switch from gas. In addition, existing housing may face building quality and performance issues. Some may require electrical wiring upgrades as part of the transition. Social acceptance of some electric appliances may also be an issue. For example, <a href="https://www.rmit.edu.au/about/schools-colleges/property-construction-and-project-management/research/research-centres-and-groups/sustainable-building-innovation-laboratory/projects/heet-housing-energy-efficiency-transitions">our research</a> has found some households dislike the way heating from reverse cycle air conditioners feels. Others do not like cooking on induction cooktops. Consumer education and modifications to appliances and buildings may be needed to increase acceptance and avoid backlash. Some electric appliances are available overseas but not in Australia. Higher demand may increase the range of imports. For example, floor-mounted heat pumps can make heating feel similar to gas heating while still providing effective cooling. We should not assume electric appliances are all equal. To improve consumer protection, action is needed on weak standards and limited and inconsistent public information. For example, information on noise levels and efficiency under a range of weather conditions must be standardised. Moving housing away from gas is an <a href="https://link.springer.com/book/10.1007/978-981-99-2760-9">important step</a> in the transition to a zero-carbon economy and energy system. Careful management is needed to ensure this transition is effective, accepted and fair. Continued planning reforms are also essential to ensure environmentally sustainable development of housing and communities. Other urgent priorities include urban cooling and greening, and <a href="https://theconversation.com/turning-the-housing-crisis-around-how-a-circular-economy-can-give-us-affordable-sustainable-homes-208745">circular economy approaches</a> to reduce the material and waste impacts of housing and thus the carbon that goes into building and running homes.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/210649/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/trivess-moore-12580">Trivess Moore</a>, Senior Lecturer, School of Property, Construction and Project Management, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>; <a href="https://theconversation.com/profiles/alan-pears-52">Alan Pears</a>, Senior Industry Fellow, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a>, and <a href="https://theconversation.com/profiles/joe-hurley-157161">Joe Hurley</a>, Associate Professor, Sustainability and Urban Planning, <a href="https://theconversation.com/institutions/rmit-university-1063">RMIT University</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/cooking-and-heating-without-gas-what-are-the-impacts-of-shifting-to-all-electric-homes-210649">original article</a>.

Home & Garden

6 essential tips and tricks for your kitchen

Whether you’re friends with a professional chef, watch every cooking show on which you can lay your eyeballs, or your mum was some kind of wise, kitchen magician, it seems that everyone has their very own secret cooking tips to make life easier, or at least less stressful, in the kitchen. We’ve gathered a few of our own just in case no one’s ever shared them with you until now. 1. Where there’s smoke… People often think that setting off the smoke detectors is a sign of an unskilled cook, but, as long as you’re not burning anything, don’t be afraid of a little smoke or vapour. Some foods just need that extra heat to reach their flavourful best, and that’s okay. Just make sure you’re safe. 2. Dressing in a jar If you’re not a fan of off-the-shelf salad dressings, the natural solution to lifeless salads is making your own dressing. The annoying part of that is mixing such small quantities of ingredients in a bowl can be ridiculously fiddly. Next time, pop those ingredients into an old (clean) jam jar and give it a good shake. Not only will it be easier, you’re guaranteed to combine everything much better than you could with any whisk. 3. When life gives you lemons If you’re using lemons or limes when you’re cooking, save the leftover skins once you’ve juiced them. You can use them to disinfect your chopping board without any chemicals. Plus, the smell is pretty fantastic. 4. Perfect pasta When cooking pasta, the best tip we can offer is to remove the noodles from their water just before they’re completely cooked. Then, with just a little bit of the starchy water, pour them into the same saucepan in which you’re cooking your sauce. Cooking the pasta with the sauce for at least a minute or two will help infuse the flavours. If you’re not already cooking your pasta this way, you soon will be. 5. You crack me up If you find that you’re constantly picking tiny shards of eggshell out of your dishes before you cook, you might want to adjust the way you crack your eggs. Rapping the eggs onto a sharp/thin edge of a bowl of counter causes these small fractures. If you crack the egg onto a flat surface, you’ll avoid a lot of the fuss. Plus, it’s really easy to do that cool one-handed egg crack this way. Bonus! 6. No-stick cheese There’s a reason buying pre-grated cheese is so ridiculously expensive – grating cheese yourself is one of the most loathed kitchen tasks around. But if you spray your grater with a little cooking spray before you start, it will help the cheese glide over a little easier. Plus it’s going to make cleaning a dream. Images: Getty

Home Hints & Tips

"Makes us feel sick": Angry vegan slams meat-eating neighbours

A letter from a vegan neighbour has gone viral, as they asked a close-by resident to close their windows while they cook meat. The hand-written note was published on a community Facebook page for the Perth northern coastal suburb of Burns Beach, and was labelled as an "Important message" for the recipient to "Please take seriously". The note began, "Hello, neighbour." "Could you please shut your side window when cooking, please?" "My family are vegan (we eat only plant-based food), and the smell of the meat you cook makes us feel sick and upset." "We would appreciate your understanding." The letter went viral not long after it was posted, and drew in a range of divided comments. Some people believed the request was a ridiculous ask, with many people wondering where they draw the line when it comes to catering for others. "I'd understand if they were smoking cigarettes and the smoke and smell was spreading and affecting the family's health," one person wrote. "But not liking the smell of meat, this isn't really a good reason to ask someone to close their windows." "What does she do when she takes the kids to the park, and people are cooking BBQs? Ask them to stop cooking. Audacity." Others thought the request was reasonable, and praised the writer's politeness. "I feel like this was a genuinely polite letter, and it’s true the smell of meat is overpowering," one person wrote. "It would be nice to see some respect for your neighbours, and not publicly trying to shame them for holding strong ethical morals." Another put it simply, "Be vegan. Eat meat. Each to their own!" One commenter suggested the recipient resort to good old neighbourly pettiness, encouraging them to "Write back and say you're offended and sad by what they said about your cooking and could they please move to a different room as you would appreciate their understanding." Image credits: Facebook

Food & Wine

The gooiest and most scrumptious brownie recipe there ever was

Over60 community member shares her seriously yummy brownie recipe. Think gooey centre and lots of white and dark chocolate. Don’t say we didn’t warn you – these might just be the best brownies we’ve ever had! Serves: Eight Preparation time: 10 minutes Cooking time: 30 minutes Ingredients: <ul> <li>250 grams butter</li> <li>300 grams dark cooking chocolate</li> <li>5 eggs</li> <li>1.5 cups sugar</li> <li>1.5 cups plain flour, sifted</li> <li>180 grams of white chocolate (broken into pieces)</li> <li>180 grams of milk chocolate (broken into pieces)</li> </ul> Method: 1. Preheat over to 180. Not fan forced. If you only have a fan forced turn the oven down a bit. 2. Melt butter and dark chocolate (I do this in a double boiler). Set aside. 3. Mix eggs, sugar, flour. Add the dark chocolate and butter mixture. Stir till smooth. Add the rest of the chocolate. 4. Line a baking pan with baking paper. Fill with mixture - you can use square or rectangular pan. 5. Put in the over for no more than 30 mins. 6. Let cool a little but these are best served a little warm. Images: Shutterstock

Food & Wine

Cooking mistakes that are making your food unhealthy

Boiling your veggies A review published in the International Journal of Gastronomy and Food Science in 2016 showed that boiling vegetables resulted in a high loss of vitamin C and folate. One study found that broccoli, for example, lost about 33 per cent of its vitamin C. “Water-soluble vitamins leach out,” says Nishta Saxena, a registered dietitian. “If you’re not using the fluids in something like a soup, you’re missing out on nutrients.” Rinsing raw chicken While your favourite old cookbooks likely tell you to rinse a chicken before roasting, this outdated advice is a safety hazard. Running poultry under the tap may remove some of the bacteria (including salmonella and campylobacter, which can cause diarrhoea, vomiting and fever), but it’s also likely to transfer it around your kitchen –as far as nearly one metre from the sink, according to research from Drexel University in Philadelphia. “Droplets can spread from your hands to countertops and even onto the floor, which can be a concern, especially if you have small children,” says Saxena. To stay safe, skip the rinse and wash your hands thoroughly after you’re finished prepping your bird. Removing skins from produce Peeling your produce rids your food of an important layer of nutrients. “Significant amounts of vitamins, minerals and fibre are found in the skins,” says Liz Powell, a registered dietitian. Researchers at the University of Maine estimate that the skins of potatoes, for example, contain 10 to 12 times more antioxidants than the flesh. Peeling fruits and vegetables also strips away a dose of insoluble fibre, which is crucial for digestion and bowel function. Concern about herbicide or pesticide residue isn’t a good enough reason to forego the peelings, says Powell. Washing your fresh produce will remove some pesticide residues from the surface, she says. You can also opt for organic varieties of heavily sprayed produce, such as peaches. Blending everything A smoothie is a smart way to sneak in some greens (and down your breakfast in a hurry), but liquid meals tend to be unbalanced. They’re often lacking in protein, healthy fat and complex carbohydrates. These components work together to keep us feeling full and satisfied, Powell says. “Without them, it’s not really a balanced meal.” Powell recommends adding a scoop of yoghurt or protein powder and part of an avocado or a spoonful of hemp hearts for protein and fat. To sneak in a complex carb, you can add some oats to the blender or have a piece of wholegrain toast on the side, she says. Overdressing salads “Salads have this health halo – we think we can add anything to them and they’ll still be a nutritious choice, but it’s just not true,” says Saxena. “If you’re topping your bowl with dried cranberries, candied pecans and a sweet goat cheese, you’ve easily added 30 grams of sugar to your so-called healthy lunch.” Chopped, raw nuts and seeds are better options to beef up the flavour profile of your greens. Oil-based dressings also tend to be more nutritious than their creamy counterparts. Image credit: Shutterstock This article originally appeared on <a href="https://www.readersdigest.co.nz/food-home-garden/home-tips/cooking-mistakes-that-are-making-your-food-unhealthy" target="_blank" rel="noopener">Reader's Digest</a>.

Home Hints & Tips

8 air fryer cooking tips you need to know

Check your air fryer's temperature Just like with ovens, temperatures may vary between air fryer models. Test your air fryer to see if it runs above or below the selected temperature setting. You’ll want your fryer nice and hot. Know your air fryer's cooking times Since air fryer temperatures vary, so do cook times. That’s why air fryer recipes have wider time ranges. So, to find your air fryer cooking times you’ll need to experiment. Start checking the food at the shortest time, and check back a little later if it’s not done. Give it a shake (or a flip) To help food crisp, always turn, rotate, or shake contents in air fryer basket (just like flipping French fries, fish fillets, or homemade chicken strips halfway through cooking in a traditional oven). Cook food in a single layer for best results Allow plenty of air circulation to get even cooking and crispy results. One exception where you can stack and pack foods is if you’re roasting veggie side dishes in the air fryer. For instance, you can load the basket with a 400 grams of Brussels sprouts and roast them at 180° for 12-15 minutes, stirring once. Bake up a little treat Yes, you can bake homemade cookies in the air fryer! All it takes is a few minutes and chilled dough on stand-by. Models differ in their “baking” functions, so test just one or two cookies at first. You may need to adjust the temperature or cooking time. Seeing smoke? Here's what to do First off, don’t panic. Simply unplug the air fryer and remove the food basket. Make sure no food is lodged in the heating coil. Return food to the air fryer and continue cooking. If smoke persists, there may be oil or residue on the heating element. Unplug the machine, cool, and then wipe the coil clean with a damp cloth, just like the heating coil on an electric stove. From now on, make sure to clean your air fryer regularly. Use a thermometer when cooking meat Because the food can brown nicely on the outside before reaching an appropriate temperature on the inside, checking the temp with a meat thermometer is an important step for safety. That goes for previously frozen foods and fresh ones. It's a quick option when cooking for one or two Any more than that, and you may have to cook in batches – so be sure to account for that in your timing. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.co.nz/food-home-garden/8-air-fryer-cooking-tips-you-need-to-know" target="_blank" rel="noopener">Reader's Digest</a>.

Food & Wine

Jam roly-poly

Looking for the perfect sweet treat to have with your cuppa? Look no further than this old-school classic, the infamous jam roly-poly. Forget the supermarket-bought awful incarnations, this is easy to make and is quite affordable too. Ingredients: <ul> <li>Butter for greasing</li> <li>50g salted butter, chilled and cut into chunks</li> <li>250g self-raising flour, plus extra for rolling</li> <li>1 vanilla pod, seeds scraped out</li> <li>50g shredded suet</li> <li>150ml milk</li> <li>100g raspberry</li> <li>Ice-cream or custard to serve </li> </ul> Method: <ol> <li>Put a roasting tin onto the bottom shelf of the oven, with another wire shelf directly above it. Fill the roasting tin with two-thirds boiling water from the kettle, then carefully slide it back in. Heat oven to 180C. </li> <li>Tear off a large sheet of foil and greaseproof paper (approx. 30cm by 40cm). Sit the paper on top of the foil and butter it. </li> <li>Put butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. </li> <li>Add the suet and stir through, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a little more milk, depending on your flour. </li> <li>Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25cm to 25cm. </li> <li>Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. </li> <li>Carefully lift onto the greased paper, join-side down, loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for one hour. </li> <li>Let the roly-poly sit for five minutes before unwrapping, then carefully open the foil and paper, and thickly slice to serve. </li> <li>Serve with ice-cream or custard and you'll have some very satisfied guests on your hands.</li> </ol> Images: Shutterstock

Food & Wine

No, you shouldn’t wash raw chicken before cooking it. So why do people still do it?

Food safety authorities and regulators <a href="https://foodsafety.asn.au/topic/tips-poultry/">around</a> <a href="https://www.cdc.gov/foodsafety/chicken.html#:%7E:text=after%20handling%20chicken.-,Do%20not%20wash%20raw%20chicken.,that%20previously%20held%20raw%20chicken.">the</a> <a href="https://www.food.gov.uk/safety-hygiene/cleaning">world</a> <a href="https://www.mpi.govt.nz/food-safety-home/preparing-and-storing-food-safely-at-home/clean-cook-chill/#:%7E:text=Don't%20wash%20raw%20chicken,food%20poisoning%20from%20campylobacter%20bacteria.">recommend</a> you don’t wash raw poultry before cooking. That’s because washing chicken can splash dangerous bacteria around the kitchen. It’s best just to thoroughly cook the chicken without washing it, so it is safe to eat. Despite this, chicken-washing remains common. A <a href="https://www.safefood.qld.gov.au/newsroom/does-raw-chicken-need-rinsing/">survey</a> by Australia’s Food Safety Information Council showed almost half of Australian home cooks washed whole chickens before cooking. Dutch research found <a href="https://www.foodsafetynews.com/2022/05/dutch-survey-finds-a-quarter-of-people-wash-chicken-despite-expert-advice/">25%</a> of consumers washed their chicken often or almost always. So why do people do it – and what does the research say about the risks of chicken-washing? <h2>Chicken meat and germs</h2> Incorrect cooking temperatures and cross-contamination between different foods are two of the most important factors linked to foodborne illness. This is particularly relevant to poultry meat. Two leading causes of foodborne illness are the bacteria <a href="https://www.cdc.gov/campylobacter/index.html">Campylobacter</a> and <a href="https://www.cdc.gov/foodsafety/communication/salmonella-food.html">Salmonella</a>, which are commonly found on raw poultry. In Australia, reported cases of Campylobacter and Salmonella have almost <a href="https://foodsafety.asn.au/topic/tips-poultry/">doubled</a>over the last two decades. Of the estimated 220,000 cases of Campylobacter infection each year, <a href="https://foodsafety.asn.au/topic/tips-poultry/">50,000</a> can be attributed either directly or indirectly to chicken meat. <h2>Chicken-washing myths, busted</h2> One <a href="https://doi.org/10.1016/j.foodcont.2020.107682">analysis</a> of consumer responses to an education campaign about the dangers of washing raw poultry shed light on why many people still wash raw chicken before cooking. Some believe there is a need to wash faeces and other matter off the chicken meat. In fact, modern processing techniques mean chicken carcasses do not need additional cleaning. Others believe washing with a slightly acidic solution (such as vinegar or lemon juice) will kill bacteria. On the contrary, <a href="https://doi.org/10.1016/j.foodcont.2018.06.034">research</a> has shown washing raw poultry in lemon juice or vinegar does not remove bacteria and can increase the cross-contamination risk. <h2>Washing chicken splashes bacteria around</h2> One of the more compelling arguments why washing raw poultry under a running tap is a risky activity comes from <a href="https://doi.org/10.1063/5.0083979">recent research</a> on water droplets ejected from the surface of washed chicken. The study clearly showed bacteria can be transferred from the surface of the chicken to surrounding surfaces via water droplets. Using high-speed imaging, the researchers found a higher tap height can increase splashing. Chicken meat is often soft and the water flow can create a divot in the surface. This leads to splashing that would not occur on a curved, hard surface. The researchers placed large agar plates next to the chicken surfaces to capture any water droplets. This allowed them to grow the bacteria that were transferred with the splashed water. They found the level of bacterial transmission increased with greater tap height and water flow rate. Aerated water (which is what you get when the tap is running very hard) also increased splashing and bacterial transmission. <h2>What if I still really want to wash my chicken meat?</h2> While washing raw poultry is not recommended, it appears some home cooks are reluctant to let go of this old habit. If you insist on washing chicken meat, consider doing so in a sink of water rather than under a running tap. Use a paper towel to mop up any liquids, dispose of the towel and clean up afterwards. This will help reduce the risk of cross-contamination and keep the kitchen safe. And please wash your hands after handling raw meat! Image credits: Getty Images This article originally appeared on <a href="https://theconversation.com/no-you-shouldnt-wash-raw-chicken-before-cooking-it-so-why-do-people-still-do-it-192723" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

Recipe: Cheesy potato bake

The perfect accompaniment to any meal, everyone needs a great potato bake recipe in his or her repertoire and this one is delicious (and simple). Serves: Six Preparation time: 20 minutes Cooking time: One hour 30 minutes Ingredients: <ul> <li>60g of butter, plus extra for greasing</li> <li>2 ⅓ cups milk</li> <li>400ml cream</li> <li>2 cups of cheese (tasty or parmesan work well), grated</li> <li>1½ kg potatoes (Sebago, Desiree, or similar), peeled and thinly sliced1 onion, finely chopped</li> <li>3 garlic cloves</li> <li>1 tablespoon fresh thyme leaves</li> <li>Salt and pepper to season</li> </ul> Method: <ol> <li>Preheat oven to 180 °C or 160 °C for fan forced. Lightly grease a seven-cup ovenproof dish. </li> <li>Melt butter in a heavy-based saucepan over medium heat. Slowly add milk and cream, stirring constantly until well combined. </li> <li>Add one and half cups of cheese. Stir to combine. </li> <li>Layer one third of potatoes over base overlapping slightly. Top with half the onion, garlic, thyme and one third of cheese sauce. Season with salt and pepper. Repeat two more times. </li> <li>Brush a sheet of foil with oil and place oil-side down over the potato. Seal tightly. Bake for 45 minutes. Uncover and brush top with melted butter. Cook a further 45 minutes until tender and golden brown. Sprinkle with remaining cheese for last 15 minutes of cooking.</li> </ol> Image: Getty

Food & Wine

Does cooking bacon in water make it taste better

A rumour on the internet has suggested the key to juicier, crispier bacon is submerging it in cold water and bringing it to the boil. But does this theory have legs? Well, the idea at least seems to check out. The difference between “good” and “bad” bacon generally comes down to the rendering of the fat from cooking to too long or too quickly. But when you cook it with the cold-water method, bringing the cold water to the simmer, cooking it away completely, you theoretically cook the fat away without drying the bacon, and once the water’s gone all you have to do is brown the meat. <iframe width="560" height="315" src="https://www.youtube.com/embed/2guC4Badq2s" frameborder="0" allowfullscreen=""></iframe> <a href="http://www.news.com.au/lifestyle/food/eat/internet-cooking-test-should-you-cook-bacon-in-water/news-story/a4ac7d3e60033861c0a625ef9638c526" target="_blank">News.com.au</a> recently put this to test, cooking a control and putting it up against the new bacon cooking method, “The ‘new’ method had produced much drier, darker bacon. It was crispier as promised, but in a way that made it less enjoyable to eat. It had developed the consistency reminiscent of beef jerky. “Even worse, this method seemed to have leached a lot of the bacon’s salt content out into the water before gluing it back to the outside of the bacon as it evaporated, making the bacon much saltier to taste.” So, what do you think? Are you going to experiment with this new bacon-cooking method, or stick to what you know works? Let us know in the comments below.

Food & Wine

Why you should grate your butter

Making your own food can take quite a bit of time, so a time-saving trick is always welcome. Dealing with cold, hard butter out of the refrigerator can be a hassle – it is not easily spreadable, and often needs to be brought to room temperature for most recipes. You can’t exactly leave it out for too long, either – food authorities such as the <a href="http://foodsafety.asn.au/butter/">Food Safety Information Council</a> generally recommend storing butter in the fridge to prevent it from becoming rancid. Luckily, there’s a trick to make your butter soft in little to no time. And it only requires a grater. Meghan Moravcik Walbert from <a href="https://www.lifehacker.com.au/2019/03/grate-your-butter-to-soften-it-quickly/">Lifehacker</a> said grating your butter is an easy way to transform it from brick-hard to soft, fluffy and ready for use. Once grated, the softened butter can be spread over toast, mixed up with dry ingredients in baking or utilised in any way your recipe requires. “I peel the wrapper back as I work to keep my hands clean,” wrote Walbert. “It takes less than 30 seconds to grate around 100g.” Don’t have a grater? You can try other tricks to soften butter, such as cutting them up into small chunks or setting it over a warm water bath. Would you try this trick? Let us know in the comments. Image: Getty

Food & Wine

Salted caramel cake in a mug

If you love caramel and cake but don’t like to wait, you find this easy salted caramel mug cake irresistible. Ingredients: <ul> <li>3 tablespoons of butter</li> <li>1 egg</li> <li>3 tablespoons of milk</li> <li>4 tablespoons of flour</li> <li>3 tablespoons of brown sugar</li> <li>½ teaspoon of bi-carb soda</li> <li>½ teaspoon of salt</li> <li>2 tablespoons of salted caramel sauce</li> </ul> Method: 1. Add butter to mug and melt in microwave. 2. Add egg and milk and whisk together. 3. Add flour, sugar, bi-carb soda, and salt, stirring until mixed thoroughly. 4. Add one tablespoon of caramel sauce, without stirring. 5. Microwave for 1 minute or until cooked to your liking. 6. Top with remaining salted caramel. Image: Shutterstock

Food & Wine

Best high-protein foods for your diet

Whether you eat meat, are a vegan, or a vegetarian, protein is a necessary staple in every diet. To make sure you’re getting your healthy share of protein, we outline the best foods protein-rich foods. Edamame – Edamame beans are a type of prepared soy bean which contain protein, fibre, iron, and magnesium, all in one little pod. Nuts – Nuts such as almonds or pistachios pack a high-protein content and have also been linked to good brain health. Chicken – Chicken and turkey are two of the leaner meats available. As well as being high in protein, they contain zinc and vitamin B6, which support your immune system and heart. Tuna – Tuna and other fish are great sources of protein as well as vitamins and omega 3 fatty acids, which help with healthy brain and heart function. Eggs – Not only are eggs affordable and easy to incorporate in your diet, they are extremely high in protein content and keep you feeling full for long. Tofu – For the vegos out there, or just anyone who is looking to expand their horizons beyond meat, tofu is made of soybean curds. Don’t let the look deter you, it tends to take on the flavour of whatever you cook it with and is surprisingly delicious. Image: Getty

Body

Nutella cake in a mug

Craving something sweet but short for time? This Nutella mug cake will leave you feeling satisfied. Whip up this delightful dessert in less than 10 minutes. Ingredients: <ul> <li>4 tablespoons of self-rising flour</li> <li>4 tablespoons of sugar</li> <li>1 egg</li> <li>3 tablespoons of cocoa powder</li> <li>3 tablespoons of Nutella spread</li> <li>3 tablespoons of milk</li> <li>3 tablespoons of vegetable/olive oil</li> </ul> Method: 1. In a large mug, mix all ingredients together, whisking until smooth. 2. Microwave for 1 and a half to two minutes or until cooked through. 3. Top with whipped cream and/or chocolate sauce. Image: Getty

Food & Wine

Yes you can reheat food more than once

Preparing meals in bulk and reheating is a great way to save time in the kitchen and can also help to reduce food waste. You might have heard the myth that you can only reheat food once before it becomes unsafe to eat. The origins of food myths are often obscure but some become embedded in our culture and scientists feel compelled to study them, like the “<a href="https://www.webmd.com/a-to-z-guides/features/5-second-rule-rules-sometimes-">five second rule</a>” or “<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2234524/">double-dipping</a>”. The good news is that by following some simple steps when preparing and storing foods, it is possible to safely reheat foods more than once. <h2>Why can food make us sick?</h2> There are many ways bacteria and viruses can end up in foods. They may occur naturally in environments where food is harvested or <a href="https://www.cdc.gov/foodsafety/production-chain.html">contaminate</a> foods during processing or by food handlers. Viruses won’t grow in foods and will be destroyed by cooking (or proper reheating). On the other hand, bacteria can grow in food. Not all bacteria make us sick. Some are even beneficial, such as probiotics in yoghurt or starter cultures used to make fermented foods. However, some bacteria are not desirable in foods. These include <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7150063/">bacteria</a> which reproduce and cause physical changes making food unpalatable (or spoiled), and pathogens, which cause illness. Some pathogens grow in our gut and cause symptoms of gastroenteritis, while others produce toxins (poisons) which cause us to become sick. Some bacteria even produce special structures, called <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3993344/">endospores</a>, which survive for a long time – even years – until they encounter favourable conditions which allow them to grow and produce toxins. While cooking and reheating will generally kill pathogenic bacteria in foods, they may not destroy toxins or endospores. When it comes to reheating foods, toxins pose the greatest risk of illness. The risk increases in foods which have been poorly handled or cooled too slowly after initial cooking or reheating, since these conditions may allow toxin-producing bacteria to grow and proliferate. Bacteria that cause foodborne illness typically grow at temperatures between 5°C and 60°C (the “<a href="https://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/charitiesandcommunityorganisationsfactsheets/temperaturecontrolma1477.aspx">temperature danger zone</a>”), with fastest growth occurring at around 37°C. Foods that are best able to support the growth of these bacteria are deemed “potentially hazardous” and include foods or dishes containing meat, dairy, seafood, cooked rice or pasta, eggs or other protein-rich ingredients. A common culprit of food poisoning linked to reheated foods is Staphylococcus aureus which many people carry in their nose or throat. It produces a heat-stable toxin which causes vomiting and diarrhoea when ingested. Food handlers can transfer these bacteria from their hands to foods after cooking or reheating. If the contaminated food is kept within the temperature danger zone for an extended period, Staphylococcus aureus will grow and produce toxins. Subsequent reheating will destroy the bacteria but not the toxins. <h2>How to keep food safe to eat, even when reheating</h2> To limit the growth of bacteria, potentially hazardous foods should be kept outside of the temperature danger zone as much as possible. This means keeping cold foods cold (less than 5°C) and hot foods hot (above 60°C). It also means after cooking, potentially hazardous foods should be cooled to less than 5°C as quickly as possible. This also applies to reheated foods you want to save for later. When cooling foods, Food Standards Australia New Zealand <a href="https://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/charitiesandcommunityorganisationsfactsheets/temperaturecontrolma1477.aspx">recommends</a> the temperature should fall from 60°C to 21°C in less than two hours and be reduced to 5°C or colder in the next four hours. In practice, this means transferring hot foods to shallow containers to cool to room temperature, and then transferring the covered containers to the fridge to continue cooling. It’s not a good idea to put hot foods straight into the fridge. This can cause the fridge temperature to increase above 5°C which may affect the safety of other foods inside. If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the <a href="https://www.sciencedirect.com/science/article/abs/pii/S0308814621022664">taste</a>, texture, and sometimes the nutritional quality of foods. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/480042/original/file-20220819-18-xhjxhi.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/480042/original/file-20220819-18-xhjxhi.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/480042/original/file-20220819-18-xhjxhi.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/480042/original/file-20220819-18-xhjxhi.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/480042/original/file-20220819-18-xhjxhi.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/480042/original/file-20220819-18-xhjxhi.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/480042/original/file-20220819-18-xhjxhi.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/480042/original/file-20220819-18-xhjxhi.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" alt="Person squeezing lemon on fish" /></a><figcaption>If food has been hygienically prepared, cooled quickly, and stored cold, reheating more than once should not increase the risk of illness. ello/unsplash, <a class="license" href="http://creativecommons.org/licenses/by/4.0/">CC BY</a></figcaption></figure> When it comes to safely reheating (and re-reheating) foods, there are a few things to consider: <ol> <li> always practice good hygiene when preparing foods </li> <li> after cooking, cool foods on the bench either in small portions or in shallow containers (increased surface area reduces cooling time) and put in the fridge within two hours. Food should be cold (less than 5°C) within the next four hours </li> <li> try to reheat only the portion you intend to immediately consume and make sure it is piping hot throughout (or invest in a thermometer to ensure the internal temperature reaches 75°C) </li> <li> if you don’t consume reheated food immediately, avoid handling it and return it to the fridge within two hours </li> <li> err on the side of caution if reheating food for vulnerable people including children, elderly, pregnant or immunocompromised people. If in doubt, throw it out. </li> </ol> With the ever-increasing cost of food, buying in bulk, preparing meals in large quantities and storing unused portions is convenient and practical. Following a few simple common sense rules will keep stored food safe and minimise food waste.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/184158/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/enzo-palombo-249510">Enzo Palombo</a>, Professor of Microbiology, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> and <a href="https://theconversation.com/profiles/sarah-mclean-1351935">Sarah McLean</a>, Lecturer in environmental health, <a href="https://theconversation.com/institutions/swinburne-university-of-technology-767">Swinburne University of Technology</a> This article is republished from <a href="https://theconversation.com">The Conversation</a>. Read the <a href="https://theconversation.com/yes-you-can-reheat-food-more-than-once-heres-why-184158">original article</a>.

Food & Wine

5 common mistakes when using your slow cooker

If you’re a regular user of your slow-cooker, then you’ll know just how handy these appliances are. There’s nothing like throwing some ingredients into the bowl and flicking the ‘ON’ switch of a morning then coming home to a delicious meal a few hours later. To get the best out of your machine avoid making these common mistakes. 1. Don’t add raw meat to the slow cooker To get the best flavour from your cut of meat it’s best to brown it first. Meat that’s been quickly seared on the stovetop has a delicious depth of flavour that you just can’t achieve in the crockpot alone. 2. Don’t use expensive prime cuts of meat While there aren’t hard and fast rules when it comes to what you put in your slow cooker it’s an appliance designed to get the most out of cheaper, tougher cuts of meat. Long, slow cooking only dries out leaner varieties leaving them rubbery and tasteless. Leave the chicken breast and eye fillet to the oven or stove and try thigh meat and cuts like beef and pork shoulder, leg and cheek. 3. Don’t open the lid during cooking It’s tempting, we know, but opening the lid breaks the seal and allows precious heat to escape. Every time you remove the lid, the slow cooker loses heat and it can take a while to build back up again. 4. Don’t add too much wine While some recipes call for alcohol to be added, it’s important to check just how much they recommend. Unlike cooking on the stovetop, wine and other liquors don’t boil down and reduce in a slow cooker which can mean a harsh, ‘alcoholic’ flavour. An easy way to use wine and other alcohol in slow cooking is by using it to deglaze the pan you sear the meat in. 5. Don’t add dairy products too soon Adding things like milk, sour cream, cream or yoghurt at the beginning of cooking will cause them to curdle. Wait until the very end of cooking to add anything creamy. What’s your favourite slow cooker recipe? Let us know in the comments below. Related links: <a href="/lifestyle/home-garden/2016/07/5-foods-you-should-not-store-in-the-fridge/">5 foods you shouldn’t store in the fridge</a> <a href="/lifestyle/home-garden/2016/07/food-scraps-you-should-be-eating/">The food scraps you should be eating</a> <a href="/lifestyle/home-garden/2016/07/how-to-clean-an-oven-with-a-natural-cleaner/">How to clean an oven with a natural cleaner</a>

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