Posts Tagged ‘sun oven’
As an avid solar chef, sometimes it is really difficult to find that time for your solar- powered passion. Then, once you have found a few hours on a sunny day to create your newest delectable solar cuisine, it seems like the day just flew bye. It did! So, the answer is to “milk” out that time, that is; make the most of it. This way, everyone will have a better time.
To better utilize this cooking “event”, try taking only a few minutes during the week to plan your solar meals. It might be a weekday or the weekend when you do this. It will depend on your schedule. We are all busy people these days. Remember to jot down with the planned meal, any essential ingredients that you may need to pick up at the market. If you already like to cook, solar or otherwise, your cabinets and refrigerator are probably stocked with most needed items. Also, as mentioned in our previous posts, consider checking the weather report for the week to better plan your set up time for the solar cooking.
One other way to enhance the solar cooking day is to consider the solar ovens to be used and know how many will be at the table. If you have more than one oven or cooker, you can cook up a storm! Of course, depending on the other factors we have mentioned, which solar cooker you use for what food, can make a difference.
For those survival enthusiasts who cannot get enough “milk”, try out this stuff to get you through it.
It is a great sunny day, so let’s cook up a batch of food to last a few days. In the All American Solar Oven, we’ve prepared another South of the Border favorite, Mexican Rice. Since the Sun Oven’s chamber is large enough, and it reaches 300 degree temperatures in a short time, rice of any kind is always a good option.
Mexican Rice recipe: Adapted from “Adventures in Solar Cooking”, by Jackass Jill (Spanish Rice)
Mix all in a bowl: 1/2 cup water, 1 Tbsp chili flakes, 1 bell pepper diced, 1/2 onion diced, 1 cup of long grain white rice, 2 small celery stalks diced, 1 tsp paprika, 1 tsp cumin, 1 tsp salt (optional), 1 large Tbsp chili powder, 1 small can of diced tomatoes with green chiles , 1 can tomato sauce (16 oz) 1 tsp oregano, 1 Tbsp minced garlic, 1 lb of extra lean ground beef. Once thoroughly mixed, put into the 3-quart dutch oven and place into solar oven.
In good sunshine, this will be ready in 4 hours. The day we prepared it, we had some passing clouds and it took about 5 1/2 hours. To make this really tasty, we sprinkled some “fiesta cheese” on top of the rice about 1/2 hour before removing it from the oven. However, you can use the cheese of your choice, or just eliminate it altogether. We do recommend getting the best extra lean ground beef for the dish to make it less greasy.
This meal came out great for us. We were able to share some with friends and family and are already being asked to make another batch. If you are skeptical of solar cooking, or don’t want to spend money for a commercially available solar cooker, without more information, try picking up a book about it. There are several inexpensive and good ones available here.
If you haven’t yet seen the All American Sun Oven in action, here’s our version. It’s larger capacity oven chamber, as well as its features to adjust its angle, the focus “eye” and other features, make it a joy to use. From its easy open “door” to its “levelator”, the All American Sun Oven promises much and delivers same.
For today’s demonstration, we made a simple meal of chicken drumsticks and vegetables. Here’s the recipe:
9 small chicken drumsticks
1 large green bell pepper, chopped
1 large onion, coarsely chopped
1 cup chopped carrots
1 large potato, diced (we used a redskin)
1/4 cup of chicken broth
1 tsp sea salt
dash of fresh ground black pepper
2 tablespoons of garlic
2 tbsp of olive oil
4 shakes of Italian seasoning
First coat the drumsticks in olive oil, then apply the seasonings. Put all into 3 quart dark metal pan (graniteware).
Mix up everything and place in solar oven (preheated). With good sunshine, or even with passing clouds as we had, it will cook through in 3 – 4 hours. We refocused the All American Sun Oven 3 times for the best results. The temperature stayed around 300 degrees the majority of the time. Bon Apetit!
In 3 1/2 hours of good sunshine…still with passing clouds, it turned out great!
Really, if you are going to have an appliance when you “bug out”, a solar oven is a great choice. The new All American Sun Oven, has a larger cooking chamber and other new features. You can set it in some sunshine and, almost, set it and forget it. This box style solar oven, comes with loads of things needed for solar cooking, as well as a great list of recipes to get you started. Absolutely you can bake, boil or steam the ingredients. A dehydration rack is also available so you preppers can make food for storage. Fish, steak and poultry can all be made into tasty dishes in the All American Sun Oven. Its intuitive suitcase design and handle make it easy to carry anywhere. Check out this video and see how the Sun Oven can figure into your survival plan.
Using your solar oven in Autumn can sometimes be challenging. With falling leaves and the sharper angle of the sun, keeping the cover clear can be difficult.
Of course, location has a lot to do with this. For example, if you have a large, treeless field nearby at your disposal, setting the oven out in strong sunshine may not be a much different solar cooking experience for you. However, if you’re like us and your backyard has an enormous maple tree, the lots’ edge has a tall oak and a treeline of blue spruce, you might find yourself and your solar oven trying to dodge long-shadows and falling leaves. Also, if you have a nearby two story house, as we do (on all sides actually), its shadow may play into the entire solar cooker re-positioning needs.
But, with careful observation, it is still usually possible to cook a great meal in your sun oven on a day like this. You may have to refocus the oven a few times, and possibly relocate it a few feet or yards away.
If you are using reflectors on the oven, another challenge is to try and locate it away from a windy area (e.g. next to our forsythias).
The truth about solar ovens (box style), is that you can cook just about anything in one. The folks in Third World countries are discovering how useful they are everyday. Many people throughout the globe still cook their dinners over wood fires. Often, they have to endure dangerous and treacherous conditions just to obtain this precious fuel.
However, in just a few decades, since the introduction of the Sun Oven and other popular commercially available solar ovens, many of these same populations are safely enjoying their food cooked by an abundant and free local energy source...the sun!Why don’t more people use these amazing sun-powered devices? After all, most commercial solar ovens are lightweight, durable, easy to transport and easy to use…just about anywhere! Like on your boat, or, …on the next snow day…
Whatever the situation, you can have a blast making your next culinary creation in a solar oven. It’s an appliance that’s made for having fun with family and friends.
Enjoying sun cooking is just hand-in-glove like enjoying any sunny day…except possibly, for the great tasting food!
Just wait until you open up your first pot of steaming, delicious food cooked by our star’s free energy.
Here’s an easy and quick solar oven recipe and makes a treat that will melt in your mouth. This recipe makes 8 to 10 delicious biscuits to add with another meal of your choice. And, you won’t need a full day of sunshine to create it.
1 Tbs baking powder
2 tsp of baking soda
1 1/2 cups of buttermilk
4 cups of flour
1 cup of vegetable shortening (slice into small pieces)
Solar cooking time is only about 1 1/2 hrs of good sunshine
Preheat the sun oven to at least 160 degrees F.
First, sift together the baking powder, and baking soda with the flour and salt. Add in the shortening by the use of a pastry blender( or your hands) until what looks like is coarse crumbs. Make a hole in the middle to add the 1 cup of buttermilk. Next, by using your hands, quickly fold in the the dry ingredients with the buttermilk which results in a sticky dough. Your call here; you may need to add a little more buttermilk.
Put the dough onto a floured surface. Then fold the dough over about 3 or 4 times which creates layers. Next, press the dough out to about 1 1/2-inches thick and cut it with a flour-coated 3-inch biscuit cutter. Finally, by using an ungreased cookie sheet, place the biscuits on it and gently brush the tops with a little more buttermilk. Bake in your solar oven for about 1 1/2 hours until the biscuits have risen and are golden brown. Ohhh…they’re so good! They’ll go well with that solar stew you made yesterday.
You can mosey onto a mountaintop. Or, mosey on down to the river to do some fishing; maybe mosey out to a baseball game. You might also mosey on down to the market to pick up some recipe items to prepare your next solar cuisine.
I once moseyed out to check my solar oven’s meal status. Then, I moseyed back to the porch to take a summer afternoon nap on my porch swing. About forty minutes later, I moseyed back to the solar oven to reposition it to better catch the late day sunshine. Around 4pm, I moseyed out to the sun oven once more adorned with oven mitts . I removed the thin walled dark colored metal pot containing my latest sun made creation.