Cooking with Limited Power

When the power was out at his home in New Orleans for six days after Hurricane Isaac, Oceana Grill’s Chef Kenny Cornin Jr. had to improvise. “The kids still get hungry during a storm, and they don’t want to hear that the stove and the refrigerator don’t work,” said Cornin, a New Orleans native who credits his grandmother for his love of cooking. “PB&J is fine, but not for too long.”  

Cornin recently teamed up with Generac, a manufacturer of home backup generators, for a demonstration on just what’s possible, and what’s not, when it comes to food prep during a power outage. From what you can munch without electricity (not just PB&J), to what’s possible with limited power (a grilled chicken Greek salad), to how well you’d eat if you had all the juice you needed (a feast of rib eye steak and shrimp surf), Cornin illustrated the power of the palate.  

Less than four percent of all homes have standalone power, according to Jeremiah Johnson, who sells, services, and installs generators for Ready Power in Mid-City. “Losing power is disruptive in so many ways,” said Johnson. “Being in the dark just raises a family’s anxiety level. Keeping everybody safe, fed, and comfortable is the main goal.”

Wander the streets of a city during a power outage and the drone of gas-fueled portable generators will tell you who’s keeping cool and cooking dinner. A portable generator, priced from $1,000 and up, can keep lights on, power some appliances and window units, and let you cook in limited comfort, although you might not be able to do all of those things at the same time. If you’ve sprung for a fancy home backup generator, which runs around $9,000 and up, there is no power loss and you’re cooking whatever you want. And you’re sure to be popular in the ‘hood. 

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But for those with zero power, culinary options are limited. Creatively using the fresh and thawing food from the fridge—otherwise known as a hurricane party—is the first step. Grilling makes the most sense; take care to have plenty of charcoal on hand. “We’ve learned not to have too much frozen food put away at home,” said Cornin, “because it just spoils if you can’t get to it all. After Isaac, we ate a lot of sardines, tuna, and chicken in a can. We ate a lot of boiled eggs too.” 

Plan to have at least a three-day supply of food stocked and a gallon of water, per person, per day. Canned foods and dry mixes stay fresh for about two years, so stocking a smart pantry (see the list below)—and keeping plenty of batteries for head lamps and flashlights—is a must. 

If you are without power for longer than two hours, perishable food in your freezer will be safe to eat for up to twenty-four hours if the freezer is half full, according to guidelines established by the Centers for Disease Control and Prevention. If the freezer is full, food will last up to forty-eight hours. Packing items close together in your refrigerator and freezer and keeping the doors closed as much as possible will help food stay cold longer.  

Cooking up a plan to eat well during an outage is something to think about, considering that hurricane season runs from June through November. Everybody who’s been through it knows that comfort food is never more important than during a storm. 

Details. Details. Details.

Recipes: Mediterranean Summer Salad (no power); Pinto Bean Dip (no power); Greek Salad with Grilled Chicken (limited power).