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When the weather warms up, the kitchen may be a dreadful place to be. There are several things you can do however, when it comes to cooking a nice home made meal which does not require traditional stove top or oven cooking. Learn how to use some of those heat producing equipment in your kitchen, like the crock pot, in order to truly beat the summer heat and keep your cool when preparing a nice warm meal for friends and loved ones.

So, how does crock pot cooking help overcome the heat? In other words, the crock pot in and of itself sets off a lot less heat when cooking than an oven or stove top. Here is the first and maybe the best reason to utilize the crock pot on your summer meal planning. You should also look at that by not heating your house by employing your stove top or oven you are also avoiding your air conditioning (or additional cooling systems ) from working overtime in order to compensate for the extra heat that other cooking systems pose.

This makes crock pot cooking a win-win situation as the expenses involved in operating a crock pot are far less than the costs involved in managing a stove or oven generally. Whether gas or electric, your cooker and oven are often significant energy hogs. Add to that the fact that you’re not increasing the temperature in your home by traditional way of cooking and you are using even less electricity.

The truth is that the crock pot should be one of the best loved and most often utilized cooking approaches in the event that it’s possible to manage it. In regards to cooking with a crock pot, the choices are nearly limitless.

Besides the cost advantages mentioned above as it pertains to crock pot cooking there are quite a few other benefits which are worth mentioning. First of all, the bulk of the work involved in crock pot cooking takes place early in the afternoon when you are refreshed instead of at the conclusion of a hectic work or perform day. This usually means that you are not as likely to forget a component or make other mistakes that frequently happen as we hurriedly prepare a dinner once we are tired from the actions of our day.

Second, many good crock pot recipes include the vegetables that insure we’re getting the nutrients we need. So frequently, when preparing a meal at the last minute, vegetables and other side dishes are left out in favor of expedience. Crock pot cooking in many cases is a meal in one dish.

Unlike vegetables and pans, most crock pot meals are made in one dish. This means that there won’t be mountains of meals to be either hand washed or loaded to the dishwasher (or if you’re like me-both) afterwards. You can spend less time cleaning only as you spent less time slaving over a hot cooker. Oh wait! Make that no time slaving over a hot stove. Once clean up is complete you can get back to enjoying the sun set, pursuing the lightening bugs along with your little ones, or waiting for your first superstar.

While there’ll never be a one size fits all best cooking method, crock pot cooking comes very close. In case you’ve got a crock pot gathering dust somewhere in the rear of your pantry it’s the right time to get out it, dust in the offand dig up some great summer crock pot cooking recipes.

We hope you got insight from reading it, now let’s go back to kimchi soup with tofu and asari or manila clams recipe. To make kimchi soup with tofu and asari or manila clams you need 8 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Kimchi Soup with Tofu and Asari or Manila Clams:

1. Prepare 200 grams Chinese or napa cabbage kimchi
2. You need 5 to 6 tablespoons Kimchi liquid
3. Get 1 pack Asari or Manila clams in their shells, de-sanded and washed
4. Take 1 block Silken tofu
5. Provide 1200 ml Kombu based dashi stock
6. You need 1 clove Garlic
7. You need 1 stalks, chopped Green onion
8. Provide 1 pinch of each Salt, pepper

Instructions to make Kimchi Soup with Tofu and Asari or Manila Clams:

1. Cube the tofu.
2. Put the clams in the kombu seaweed dashi and bring to a simmer to extract their flavor; as soon as the clams open remove them from the broth.
3. Put the kimchi, kimchi liquid and grated garlic into the broth from Step 2.
4. Simmer for 5 to 6 minutes, season with salt and pepper, and put in the tofu and the reserved clams.
5. When it comes back to a boil, put in the green onion and turn off the heat right away.

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