Solar Cookery was a surprisingly popular station at the SkillShare. We relished the opportunity to show off the humble box cooker that Judy made two summers ago. What fun to share the solar-baked granola and sun-roasted pumpkin seeds I'd been saving in the freezer for the occasion. Especially fun was explaining how well it works with all kinds of dishes, from stews to desserts - even a whole chicken.
Why cook with the sun?*
•
- It saves money and time.
- It's healthful and delicious.
- It's safe and kind to the environment.
- It's empowering.
- It draws you closer to nature and the rest of the world.
- It's fun and satisfying.
You can use a solar cooker if:*
- you live between the 60th parallels of latitude on Planet Earth
- your cooker remains unshaded for at least four hours between 9am and 4pm
- your shadow is longer than your height
- your cooker gets at least 20 minutes of sun per hour on a cloudy day
Food safety concerns:*
- Raw refrigerated or frozen food remains cold enough to prevent bacteria growth until the sun starts to heat up the cooker.
- Food heats up quickly to the point where harmful microbes are killed, at 160 degrees.
- Cooked food should be kept above 125 degrees or below 50 degrees to keep haramful bacteria from growing.
Materials needed:*
- Two cardboard boxes
- Insulating material (crumpled up newspapers, fiberglass batting, straw)
- Aluminum foil
- A pane of clear glass
- Tape, glue, and sharp utility knife
*Source: Anderson, L , Palkoovic R, Cooking with Sunshine, Da Capo Press 2004
No comments:
Post a Comment