(St. Louis, MO)
The weather lately has been sunny and hot—quite ideal for solar cooking! I’m feeling more confident in using my solar cooker. The other day I made a coconut curry with potatoes and garbanzo beans. The recipe didn’t call for it, but I threw in ¼ cup of brown rice before I put the lid on the pot. A couple hours later we had a delicious curry meal! The rice soaked up most of the liquid, so it had a thick stew-like consistency, which I prefer over soupy bases. The flavor was good, and the potatoes were perfectly cooked—soft, but not falling apart.
The temperature in the oven stayed constant at around 325 degrees until the sun went down behind my trees, but I still kept the dish in the cooker until we were ready for it, so it wouldn’t get cold. I was going to bake bread, too, but I ran out of time. I suppose we didn’t really need the bread anyway, with all of the starchy potatoes and rice in the dish!
All in all, this has been an interesting way to prepare dinner and cook foods. Most people who come over and see it in action ask a lot of questions and find it intriguing. As the weather cools, I’m looking forward to seeing how cooking times change, etc.
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