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cooking

Food

Feeling Hot Hot Hot: Solar Cooking in Action

Cooking can be challenging in itself. Following recipes, getting the right ingredients and hoping it comes out tasting delicious – unless you’re a top class chef, everyone has had a fair few burnt dinners in their time. When you’re off-grid however it’s not just worrying about what it tastes like, but how to cook the food in the first place!

Harvesting the power of the sun for cooking has been a practice conducted for many years.

Solar cookers have been on the market since the mid-80s and have become a popular option for safe and easy cooking with no fires or fuel involved. There are obvious benefits to solar cooking, after the initial investment it is a free renewable source of energy. Not only this, but it is seen as a healthier way of cooking without smoke from fires etc.

Solar cookers convert the sun’s rays to infra-red radiation producing heat. Therefore, it is not the sun’s heat itself or the ambient air temperature outside the cooker that causes the food to cook.

There are three main types of solar cooker which can vary in their design and build.

The solar box cooker is derived from a box with reflectors that funnel the sun’s rays into the chamber which contains the food to be cooked. These models can reach very high temperatures, on average between 200-350°F, which is ideal for most baking needs. With a good heat retention and little need for supervision it is perfectly safe to leave food for long periods without fear of burning. Being a box shape these cookers are less likely to tip over and when constructed will have high levels of insulation.

The solar panel cooker on the other hand doesn’t reach temperatures quite as high; between 200-250°F. Essentially the design is a pot or pan within a plastic enclosure, with a 3-5 side reflective panel surrounding it to channel the sun’s rays. This type of design is best for slower longer cooking periods, leaving food very succulent. With no adjustments needed to track the sun, little supervision is needed.

Finally, the solar parabolic cooker can maintain the highest temperatures of the three main types and so can be used for grilling or even frying food. It can cook food much quicker, however usually smaller amounts than what can be held in the box or panel solar cookers. Also more attention is needed when cooking using this model, as the angle and direction of the cooker will need to be changed more frequently to track the sun.

There are many plans and designs for you to try if you want to have a go at a DIY solar cooker. Many designs include using materials commonly found around the home or are easily obtainable. For example, cardboard boxes, aluminium foil, black paint, some form of adhesive and even umbrellas!

If you don’t want the hassle
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Food

Be Our Guest – Food Preserving Part 2

In Part I, I covered canning and smoking as food preservation methods. This article takes a look at refrigeration and dehydration.

Freezing and refrigeration is the easy way to preserve food compared to some other methods. The only problem is, once frozen or cooled it has to stay that way until consumption.

Before the wonders of electricity and modern technology, how did people do this?

On farms and in small villages it was common to have a spring house which would provide natural refrigeration. A stone building with troughs dug into the ground on which the house stood would be built over a natural spring. Water from the spring would flow through the troughs and jugs of milk or other produce could be placed in the channels. These would then be kept cool as the water flowed around them. Ledges and hooks would also be provided in the spring house, to hang meat and vegetables in a cooler environment.

If the house wasn’t built over a natural spring, water could be redirected from a nearby creek. Initially some spring houses were made of wood, however this was prone to rotting. Stone therefore is the better material, not only does it hold the cold better but it won’t decompose or decay with time.

Fancy building your own spring house? You can find out more at Bright Hub.

Another option which was used before electricity and still used today is root cellars.

These underground rooms stay cool in the summer but above freezing in the winter – perfect for fruits, vegetables and canned goods. The cool temperatures prevent bacterial growth and the humidity prevents withering. Ideally the cellar will have temperatures between 30 and 40 degrees Fahrenheit, have low levels of sunshine, good insulation from materials such as straw or soil and be easily accessible.

Root cellars come in a variety of forms from walk in rooms to putting trash cans in the ground to create a “mini” cellar. If you’re on a tight budget, take a look at this video by the Walden Effect, who made a root cellar out of an old refrigerator.

Speaking of refrigerators, if you want to be a bit more tech-centric, then there are various options for off-grid cold food storage.

Propane fridges have been a staple for many RV owners and in off-grid homes. Some models can run off propane, DC or AC, making them more flexible. Although these appliances are good for keeping food cold and frozen with ample storage, they do require some maintenance and if they break down can be expensive to repair. Not only this, propane may be unavailable or very expensive to get hold of in certain areas and some propane fridge models can be extremely “fuel hungry” – not exactly the most economical option. There is also an initial investment of over $1,000. Take the Dometic

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Food

Be Our Guest: Food Preservation Part I

 

Charcutier Sean Cannon is opening his first restaurant, Nape, in London this month. Born and bred in Norfolk, Sean told the Guardian how growing up in a self-sustaining community influenced his cooking. His best kept secret – preserving.

“Whether it’s killing an animal and having lots of fresh meat, or early summer and everything is ripe, knowing what to do with a glut is key.” Cannon said.

If you live off-grid you’ll know that preserving food for future use is essential. Not only does it provide food security, but also allows you to taste sweet summer berries in the winter. By doing this age old tradition, it also stops more modern thoughts and concerns of “what is actually in my food?” If you do the preparing and the preservation, you know exactly what has gone into the food you will be eating.

There are many ways to preserve food including canning, freezing, dehydrating and smoking.

Canning is a valuable and low-tech way to preserve food. There are two main methods for this, either water bath canning or pressure canning. It is worth noting that water bath canning should only be done for acidic fruits, such as berries and apples. If canning other produce such as meats and vegetables, pressure canning should be used; otherwise there is a high risk of food poisoning.

The basic process is to heat water in your canner (or large pan if water bath canning). This should not be filled to the top; 3-5 inches should be left for your jars of food. Jars should have lids secured and be placed carefully into the canner, being careful not to knock other jars, as they could crack or break under the high temperatures. The jars should be immersed in the canner with the water just covering the lids. The canner lid should be locked in place if pressure canning and the jars left for as long as needed according to the recipe. After the required time, the canner should be allowed to depressurise if using a pressure canner, before the jars are removed. Heat protection and necessary precautions should be taken to ensure you do not burn yourself. The jars should then be left to cool and seal for a minimum of 12 but ideally 24 hours. The sound of popping and pinging will mark your canning success!

Canning is so popular because of the wide variety of foods that can be preserved this way and the length of time they will remain edible for. Plus there’s no worry of keeping food frozen or cool!

Canning does however come with an initial start-up cost. If you’re only looking to preserve fruits and jams, then water bath canning in a large pan is of course an economical way to go. However, if you’re looking to preserve a wider variety of foods which includes meat and vegetables, …

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Off-Grid crock pot

I love the idea of cooking low and slow, but being off-grid means I don’t have the electricity to spare to run an electric crock pot, nor do I want to cook on my propane stove for hours and hours even on a low flame, I do use a pressure cooker to make things such as soup, stew and the such.

Today I ran across this video showing how you can use tea lights (small candles) to create an off-grid crock pot or slow cooker. I was intrigued and watched, I can see how it can be a really good thing, I can also see where some improvements can be made to make it safer, I would use metal to line where the candles touch the base, that way there would be little chance of the wood there getting hot enough to combust and if the candle wax were to escape, it would be less likely to catch anything on fire. I would perhaps want to line the entire thing with metal to keep things safer.

He said the meal took about 2 hours to cook, different tea lights last different amounts of time, from 2 hours up to 4 hours, you would have to check it as time went by to know if you would need to add fresh tea lights.

Watch and let me know what you think?
https://youtu.be/3aVKYFT14Ro




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And the pressure is on

Pressure cookers that is, yesterday while surfing the internet, I ran across an article on Mother Earth News about cooking with pressure cookers. It reminded me of how much I love mine, I have a 6 quart stainless steel Presto pressure cooker. Some of my favorite meals to cook in it are pinto beans, potatoes (baked potatoes), chicken soup, other soups, stews, rice, veggies… lots of different foods.

One of the benefits of using a pressure cooker, is it takes so much less time and fuel to cook with, the fuel factor is big with me since we have limited fuel (propane), I just can’t afford to let something simmer on the stovetop all day. Foods cook faster, retain more nutrients and just flat out taste better.

Some folks are afraid of pressure cookers, who hasn’t heard the horror stories of someone’s grandmother (or aunt, or neighbor, you fill in the blank) who was cooking in a pressure cooker and it exploded, beans all over the ceiling? Well I’m here to tell you the pressure cookers you buy today have many safety features built in, you’d have to try pretty hard to get one to actually blow on you. I had a “worst case scenario” happen to me when using a friend’s older aluminum pressure cooker. I was cooking chicken and didn’t put in enough water, it wouldn’t come up to pressure, then it made a loud BANG! Sounded like someone shot a gun off in the kitchen, I went over to it, the seal had blown out. No big deal, the pressure was relieved, so I opened it, reseated the seal, added more water, put the lid back on and continued cooking, lesson learned, make sure you add sufficient liquid for the time you will be cooking.

The other things you can do is make sure the vent hold is clear-not clogged, make sure the rubber parts are in good shape and properly placed, make sure you add enough liquid, don’t overload your pot, just use common sense and you will be perfectly safe using a pressure cooker.

One dish I love making in my pressure cooker is chicken soup, here is my (more or less) recipe…

2-4 raw chicken breasts
enough water to come up at least an inch or two in the pan
2-4 carrots, chopped
2-4 celery stalks, chopped
1 onion, chopped
seasoning

I put the chicken in the pot, add enough water to bring it up at least one or two inches, I bring it up to pressure then time it for about 15 minutes. I let the pressure off, remove the chicken, shred it and place it back into the pot, then I add the veggies, you add what you like, I put in enough water to bring it to the top of the veggies, replace the lid, bring it back to pressure …

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Community

Filing cabinet smoker

filecabinetsmoker

 

I’ve seen some ingenious peeps on FaceBook and YouTube, this has to be in the top 10 of cool DIY, have you seen the filing cabinet smoker? This is a first for me, not sure if it’s something I would tackle, I would just have PB make me a smoker (the wheels are turning now), but this is still a great idea.

Of course it would take some work to get the cabinet ready, but once everything is together and you have burned off the paint a couple of times, then you would be good to go. Let me know if you have tried this or seen it done….

I grew up in a BBQ shop in north central Texas, my dad and uncle owned it and I did my tour at working there, I admit to being a bit of a BBQ snob, especially when it comes to smoked meat, after watching this, the wheels really are turning, I’m going to have to hit PB up for a DIY smoker, or find one around here somewhere, I love smoked meat, beef, chicken, pork, veggies, I love it all!




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Mom knew best – cooking from scratch

Mother’s Day passed last weekend, for me it’s a bittersweet day, I’m happy because I’m a mother, but it’s sad because my mother is gone. Be that as it may, my mother taught me many things, one of the more important things was how to cook from scratch, I can follow a recipe but I’m quite capable to straying from the recipe to improve it, or to substitute for something I don’t have. I can even cook by the seat of my pants, meaning I can take a few kitchen staples and make a dish, it’s not difficult if you learn some basics.

Knowing how to cook (and bake) from scratch has so many benefits, first off it’s going to taste better, it’s going to be cheaper, and it’s going to be healthier for you. Buying food basics rather than food products, you KNOW what is going into your dish and consequently what is going into your body.

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Community

Grilling in the sky castle

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I love cooking, nearly anything, but until very recently I have kept my cooking adventures within the walls of the sky castle, a few weeks ago I got bit by the BBQ/grill bug. It all started out innocently enough, we had a small, very small table top charcoal grill, it wasn’t really large enough, but it was a good start. Next we dusted off the tall smoker that could be used as a grill by moving the charcoal pan up to the top, it wasn’t much better than the smaller grill, but by then I knew I really wanted to have a more permanent setup so PB went to work building a grill for me.

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Community

Meatless sausage

meatless-sauage2

I’m not a vegan, a vegetarian or anything remotely like that, I have nothing against anyone who chooses not to eat meat, they have more willpower than I do :)
That being said, in the past, I have tried some of the meatless burger and sausage patties, honestly they tasted OK, just OK, but each time I tried them I ended up with stomach issues, quite frankly it was bad enough that NO ONE would want to be around me for the rest of that day into the next… most of those meatless products are made with soy, something I avoid like the plague, most soy is GMO now, plus the fact that soy mimics estrogen so for most of us, that is not a good thing.

I’ve seen recipes for meatless burgers, often made with TVP (which is soy based), beans, rice, various other grains, quite frankly none of them looked very interesting or good, not enough to get me to try to make them, I’m just not that on board for substituting for meat products…

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Community

Keep your cool with warm weather cooking methods

thermometer-11029029I live in the high desert mountains of far western Texas, the summer days are hot, fortunately the evenings and nights tend to be cooler, I would like to have an outdoor kitchen, cooking during the day in the heat of summer is miserable at best, a kitchen out on the covered deck would make summer cooking so much better… until I get that outdoor kitchen set up, I found this article all about keeping your cool when cooking in the summer:

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As the mercury in the thermometer starts to climb, you may be looking for different ways to keep your home a bit cooler without an exponential increase in your electric bill. That battle starts in the kitchen.

The one thing that adds the most ambient heat is cooking.  Your choice of cooking methods can greatly increase the warmth that your air conditioner must then overcome.  And if you have no air conditioner, it can make your home humid, muggy and miserable.

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Community

The Lost Art of Scratch Cooking

fromscsrchFood is so important, unless you were raised on a working farm, most of us have no idea where our food comes from, during the last Great Depression many people survived because they were less than one generation out from the farm, many had gardens, chickens, a milk cow… now people live crammed into cities with postage stamp sized yards with HOA’s and city ordinances that keep them from growing anything but grass, and Heaven forbid they have more than a dog or cat…

There is a lost art, the art of cooking, specifically from scratch, given a kitchen from our grandmother’s time, how many of us would be able to whip up a meal? Without microwaves, without box mixes, without the frozen conveniences in pre-packaged plastic… Fortunately I’m not the only person who thinks this way, who wonders about these things.

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Community

Coconut Oil: A Prepper’s Panacea

LOL, if you read many of my posts, you will notice I have a fetish for food, I also write about health and living off-grid, but food is one of my major passions. I love cooking and baking from scratch. I cook by the seat of my pants, I’m one of those who can look at a kitchen full of staples and can whip up a tasty meal. Give me the basics, flour, butter, cornmeal, leavening (yeast, baking powder, baking soda…), seasonings, some protein like chicken, beef or fish, perhaps some fresh veg and I can put together a meal fit for a king.

Today we will focus on one ingredient, coconut oil. Not too long ago, it was considered to be a “bad” oil, it was cheap and often the oil of choice for fast food restaurants for deep frying. Like many foods that have been demonized in the past, now it’s considered a healthy fat, go figure…

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