Cooking when it's hot

Cooking when it is ht takes a bit of extra brain power. I know right, just when they are melting. But, if you have a bit of an advanced plan it goes easier. I have a few go to things that I make or quickly throw together as well as a couple of tips for not heating up the house.

Tips: Some of these will be obvious but I'll say them anyway.

Do NOT use your oven!!!

A slow cooker is your friend. While it does produce heat it is minimal and the newer ones are better than the older ones at minimizing this.

If you are going to cook over the stove, do NOT boil anything! The steam gives heat and moisture when it is already hot and wet out.

Go for quick cooking items! Stir fry, Thin cut pieces of meat, or one pot meals.

If you find you must cook something as a side (pasta, rice, potatoes, veggies, etc) Try to either use a microwave or keep a lid on the item to keep the steam contained.

Cook while it's cool if you can, after the heat of the day when the temperatures are dropping. (Usually after 4 pm they start to drop) or get up early and pre cook the items in advance while the morning is still cool.



Go to Items: These are what I 'cook' when it's hot.

Sandwiches. Ok technically not cooked unless you make steak or chicken sandwiches.

Burgers: They cook up quick with little fuss, Serve with chips and salad

Veggie trays and fruit trays. Some quick cut up veggies and fruits maybe with some home made dip or even store bough. For those that need to have meat with every meal, roll up some salami or ham slices with cheese, or cut some summer sausage and cheese chunks.

Salads are great!

Your deli is your friend. You can find all sorts of meats that are pre cooked and don't even need heating.

Stir fry! They are quick to make and packed full of everything you like as you are putting in it what you like. Just be sure to have all your ingredients ready to go.


Drinks are important to beat the heat!  Staying hydrated is super important. Mint and ginger are both flavors that cool and refresh, as well as lemon and lime. Super simple to just toss some in a container of water and leave it in the fridge for a few hours or do it first and use your prep time to let the flavors infuse.I like to make simple flavored syrups when it is cool and pull them out when it's hot. Flavors can be varied and you mix the syrup to water ratio to your own tastes.

The most basic of these is a mint syrup still made and served in the middle east to this day known by many as sekanjabin.

Simply mix 4 cups of sugar and 2 1/2 cups water in a heavy bottomed pan.
Bring to a boil and add in a hefty handful of fresh mint leaves
Boil for 5 min more
Remove from heat and add 1 cup white wine vinegar ( plain white vinegar is a bit strong but you could mix it with apple cider vinegar)
Stir and cover until cool
Strain out the mint leaves and put in bottles
I do not refrigerate mine
Mix in a ratio between 5 - 11 parts water to 1 part syrup. Basically to taste.

You can change up the flavor by making simple substitutions. You can use basically any herb or combination of herbs that you like, You can use a cup of fresh chopped ginger (scrape the peel off first), you can also add a citrus tang by replacing part of the water with fresh squeezed lemon or lime juice (any citrus really) and if they are bio you could scrape some of the peel in to enhance the flavor as well. I do not recommend using bottled juices. Though I have never tried it there are some things they just don't seem to work for and I think this would be one of them.