Recession proof GLP - alternative cooking options | |
Nine's User ID: 791743 United States 11/11/2009 11:42 PM Report Abusive Post Report Copyright Violation | Thanks for the nice post. There might be a time coming that it would be important to know alternative methods. I was thinking about starting a thread asking for opinions on turkey fryers. From what I've read, they use very little propane. Some of them can be used for cooking big batches of things. Might come in handy for a big pot of bean soup to be a charitable neighbor. It had a few drawbacks. It takes a lot of oil to actually fry a turkey, and oil might be in short supply someday soon. Also, it was aluminum, and I don't like cooking with aluminum. Another fryer was an oil-less turkey fryer, that used infrared heat and was powered by propane. It claimed to make good chicken, roasts, ribs, etc. It was stainless steel. It would be nice to have something that will make a huge batch of tamales. Was wondering if it had a basket, and a pan of water in the bottom, if it would work. If anyone has one, or has used it for that purpose, or any purpose besides turkeys, please post your information. |
Anonymous Coward (OP) User ID: 368888 United States 11/22/2009 03:41 PM Report Abusive Post Report Copyright Violation | There is another option could build outside bread oven. [link to www.grit.com] ".. I’d be up by 4 to fire the oven. It took five hours to heat that oven, and it was big enough to hold all the loaves. We’d drink tea, gossip and bake our bread. During the summers, some of the men went up to the mountains to herd sheep. I’d go up there to make them bread. I built ovens up there out of clay dirt and baked bread every few days..." "...Close the door, using the wet towel as a seal. Let bread bake according to your recipe, but pay attention with your nose and intuition to know when it’s done..." "...You can cook anything in your oven, including meats and vegetables, pies and pizzas..." |
Anonymous Coward User ID: 767017 Canada 11/22/2009 03:43 PM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 781169 United States 11/22/2009 04:05 PM Report Abusive Post Report Copyright Violation | I used to have a book around here with a bunch of recipes for cooking on a wood heat stove. If you already have one in your home, don't forget that in winter, you can always throw a heavy pot on to simmer a soup or stew! I think the cookbook was from Lehman's non-electric. |
Got Questions? User ID: 781984 United States 11/22/2009 04:10 PM Report Abusive Post Report Copyright Violation | Don't forget the thermos cooking option. It's a smaller version of the Hay Box insulated cooker. All you ever need is insulation to hold the heat of the initial boil. 1. Boil some water. 2. Pour the boiling water into a small-mouth thermos, cap it and store it wrapped in towels or other insulation. This pre-heats it. 3. Boil your food: rice, pre-soaked beans, stew, etc. for a few minutes. 4. Pour out the water from pre-heating the thermos- use it intelligently elsewhere: coffee, tea, cocoa, etc. 5. Pour the boiling food into the thermos. Immediately cap it & store it in towels, bundled clothing, insulation, etc. 6. Let it slow-cook from 4-8 hrs. Test different things for better cook-times. If you open it to check for done-ness, you'll let some of the heat out & reduce it's efficiency thereafter. So, do so sparingly. 7. Then open it & eat it. If it has cooled down too much, then just reheat until hot again & serve. It's a very efficient cooking method for liquid-based foods when fuel is scarce, or when you need to ration fuel. Bonus- the only odors, smoke & light given out by this method are upon initial boil. After that, it's odor, smoke and light-free for increased security. Plus, you can pack up one or more thermoses and take them with you out on, uhh- your hiking trip. |
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Anonymous Coward (OP) User ID: 368888 United States 11/29/2009 12:25 PM Report Abusive Post Report Copyright Violation | |