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Cooking With the Sun by ProQuest

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Solar cooking is becoming more popular as the cost of energy and the interest in self-reliance and green living rise. But it's also a way to provide inexpensive, clean energy in developing countries for cooking and boiling water. It has been estimated that using a solar cooker for a single year can eliminate the need for one ton of firewood. And a solar cooker eliminates the need for an open flame, meaning cleaner air for some of the world's poorest and most vulnerable people.Some solar cooking enthusiasts claim that solar cooked food tastes better - presumably because of the long, slow, cooking times. Generally, you will have the best success with food that likes slow cooking, and that generates its own moisture. That includes things like a whole chicken, baked potatoes, garlic, and stews. Green vegetables can get mushy, and cookies, cakes, and breads are also time-sensitive and can dry out easily. The best way to begin your solar cooking adventure is to check out one of the specialized cookbooks that are available (see below for a few titles).Measure and continue to monitor both box and food temperatures during the cooking process to ensure safety. If you are cooking meat, only do so on cloudless days and during peak cooking times two hours before and after high noon. Internal food temperature should not remain between forty and one hundred and forty degrees F for more than two hours. The USDA has published a caution about solar cookers, suggesting that if the box temperature rises too slowly, there may be a temperature problem before the food starts cooking.

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