Questions about cooking in winter
(St. Louis, MO)
I’ve been thinking about the frosty winter weather that has been moving across the northern U.S. Here in the St. Louis area, we’ve already had two days with snow! Now, we haven’t gotten six feet of the stuff, but we’ve had a good three or four inches (an inch or so of which melted before the new could come down!). And all of this before it is officially winter…or Thanksgiving, which is pretty unusual.
The early snowfall has gotten me to thinking about using my Sun Oven. If the power goes out in a snowstorm, as it frequently does, it is good to know there is a backup source for cooking meals. However, that would not work if the sun were obscured behind a blizzard! Does anyone have any experience with cooking during a storm when the power is off? And speaking of cooking with the solar oven in winter, does it take extra long? I haven’t had a full day in the last couple of weeks without clouds or precipitation. I’m wondering if I need to devote 6 hours to a roast, whereas before it would have taken 2-3 hours? I’m not quite sure what to do at this point.