Alternative Cooking Methods

Transcript

Alternative Cooking Methods 1. Sterno wick fuel with a #10 can stove: Sterno wick fuel can be purchased at Smart & Final/Sam’s Club or Costco. A stove for the Sterno can be made by punching holes near the top and bottom edges of the can with one end open. Place the open end of the can over the lit Sterno and use the bottom surface of the can as you would a burner on your regular stove. Sterno will burn for about 3 hours. 2. Alcohol burners: Alcohol will burn just like Sterno. 3. Barbecue 4. Box Oven: Anything that can be cooked in an oven can be cooked in a Box Oven. See the Box Oven Cooking guidelines. 5. Camping Stove 6. Cooking on a stick: Cook your food by holding it over a fire with a stick. 7. Dutch oven with charcoal: Anything can be cooked in a dutch oven with charcoal or wood for fuel. See the Dutch oven cooking guidelines. 8. Foil Cooking: Simply wrap your food in foil and cook it on top of hot charcoal turning every 5 minutes until done. 9. Single burner butane stove CAUTION: NEVER USE CHARCOAL INSIDE CLOSED AREA!!! Ideas to consider for emergency cooking: A. In Case of Emergency: Use food in your refrigerator first. The food will stay cold for about 24 hours after you have lost electricity. B. Matches: Pack plenty of matches in an airtight container. You can waterproof matches dipping the ends in melted paraffin wax. C. Don’t Forget: No matter what kind of cooking equipment you have, you will need fuel! Have enough on hand for at least 7-10 days. Sterno Burner To make a burner: 1 #10 can – Opened end turned down, closed end up. Use a pointed can opener to punch holes around the closed end side of rim for oxygen. Place a Sterno fuel under open end. This burner can be used for heating or cooking. Alcohol Burner To make burner: 1 #10 can – Punch holes around both side rims of the can with pointed can opener. Place closed end down. Place a toilet paper roll inside the can, but remove cardboard center first. Pour 1 pint of rubbing alcohol over the toilet paper. Let it set until it absorbs and is ready to use. This will burn for about 1 ½ hours. Be careful lighting and make sure you have ventilation. When the burner will no t light anymore, pour another pint of alcohol over the toilet paper and it is ready to use again. Box Oven Cooking Method: Cover a cardboard box with foil inside and ½ way around the outside. The box should be just a bit bigger than the pan you will be using. Fill four empty beverage cans about ½ full of dirt or sand. Place the cans at each corner of the charcoal pit to support the rack or pan you will be using. Determine how many briquettes you will need by the diameter of the box. Use the same briquette rule as outlined in Dutch oven cooking instructions. For example, 1 inch of box diameter = 1 briquette. The only difference is that you do not put coals on top of the box. Remember to start new coals 30 minutes before needed. When cooking time is longer than 30 minutes you will need to start more coal every 30 minutes. Bake or roast for length of time specified in the recipe. Dutch Oven Cooking A Dutch oven was one of the most valued pieces of equipment to the Pioneers. It is just as valuable today to people who cook outdoors. Some people may complain that Dutch ovens are too heavy. They can be worth their weight in gold when they are used properly. How to Care for and use your Dutch oven: Cleaning: Scrub out the oven and place it on heat to dry. Once your oven is clean you must season it with oil to keep it from rusting. Determining number of briquettes: Cast Iron Dutch oven Baking Temperature Chart Dutch oven Sizes Temp. 8 inch °F Top 300° 9 325° 10 350° 11 375° 11 400° 12 425° 13 450° 14 500° 15 Btm. 4 5 5 6 6 6 6 7 10 inch Top 12 13 14 16 17 18 19 20 12 Btm. 5 6 7 7 8 9 10 11 inch Top 15 16 17 18 19 21 22 23 Btm. 7 7 8 9 10 10 11 12 14 inch Top 19 20 21 22 24 25 26 28 Btm. 9 10 11 12 12 13 14 14 16 inch Top 21 22 24 24 27 28 30 32 Btm. 11 12 12 13 13 14 14 15 Set up: Cover an old baking sheet with foil. Trace a circle the size of the lid onto the foil. Ignite the proper number of charcoal briquettes required for the first phase of cooking about 30 minutes before you plan to begin cooking. Keep the coals ½” within the traced circle on the foil. Arrange any excess coal within the circle. Use a three sided wind guard that is a little higher than the oven if needed. Keep the wind guard about 6” away from the sides of the oven. Rotate the oven ¼ of a turn every 15 to 20 minutes. If you need to reduce the heat, remove coals in an asymmetrical pattern in order to maintain even heat. To increase heat, add ignited coals in the same fashion. For fuel flexibility, ignite about 12 coals more than are needed when starting your original batch. The accumulation of ashes as the coal burns down tends to block the air circulation around your oven. Gently push soft ashes aside or scoop them off the top while being careful not to remove any of the coals. When the food is done and you have hot coals left, remove all of them except 4 or 5. Maintaining heat & temperature: Moderate heat = diameter x2 High heat = diameter x 3 You will use 2/3 on top and 1/3 on the bottom. In order to maintain heat up to 30 minutes longer, you will need to add more newly ignited coals. Add 4 to 5 coals for moderate heat and 8 to 10 for high heat. If you want to brown the food, simply add newly ignited coals on the lid as you near completion.