My Life Guide to Food, Cooking, Eating, Restaurants, Appliances, Building, Home Improvement, Science, Technology, Computers, Gaming, Game Making, Music, Music Playing, Health, Fitness and overall Living.
Who doesn't want to curl up with a book and read for hours but don't you hate it when you keep getting hit with cool drafts or don't have a cozy area to settle down at.
This is a basic guide to Rocket Stoves for heating and making cuddly warm spaces.
The Basics
It burns wood, mainly twigs and sticks.
With this design the fire always burns sideways and the very minimal smoke vents sideways too.
The inside of the combustion chamber is lined with firebricks since that is the hottest area. Most of the other area is stone, cement, mortar, mud or adobe.
The exhaust is ran through out the seating area to help hold and transfer all the heat.
The "Chimney" is usually made with a steel barrel to withstand the heat and help heat the area. It gets so hot inside this area the smoke burns too.
This video seems a little dated but gives you a great idea and better understanding of using a solar oven.
Part of http://www.sunoven.com/ website shows larger ones attached to a trailers. I think it would be easy to make your oven with cheaper or free parts. I want to do some more research to make a easy design that can reach very high temp. fast and easy. One that could possible make electricity when not cooking food or a thermal electric generator attached to it. More to come Later.
This current design costs 300$.
Why is the GLOBAL SUN OVEN® the world's most widely used solar oven?
People have used the sun to cook for centuries, yet solar cooking has never gained widespread acceptance. Sun Ovens International has taken a concept that has been around for generations, combined it with the most effective materials available, a design with features that take the hassles out of solar cooking, to create the Ultimate Solar Appliance.
Innovative Features
One piece collapsible reflectors
The GLOBAL SUN OVEN® can be set up for use or taken down for storage in a matter of seconds. The reflectors literally fall into place at an angle that allows you to maximize the power of the sun.
The reflectors are made of highly polished, mirror-like anodized aluminum that can be cleaned quickly and easily with glass cleaner, and they will never oxidize or rust.
Spill-proof levelator
There is never any need to worry about your food spilling in a GLOBAL SUN OVEN®. While cooking, your food rests on a shelf that self adjusts to always stay level as you refocus.
Easy temperature monitoring
A built in thermometer allows you know the temperature at a glance.
Self-contained leveling leg
As the sun is at different points on the horizon the GLOBAL SUN OVEN® can readily be adjusted to follow it. A simple adjusting leg allows you to choose from 9 angled positions.
Extremely well insulated
A thick batt of non-toxic insulation retains heat. Food cooked in the sun and left in the oven will remain hot for hours. Cold air is held out allowing the GLOBAL SUN OVEN® to be used on sunny days year around regardless of the ambient temperature.
Light weight, easy to carry
The GLOBAL SUN OVEN® weighs only 21 pounds (9.5 kg), folds up like a suitcase, and is equipped with a handle for easy transport.
The GLOBAL SUN OVEN® is so easy to use a child can operate it!
A follow up on my previous post of Malaysian Food.
I finally went back to Pacific East in Solon Ohio. This time I got Lamb Rendang and Roti Canai that was served with Malaysian Curry Chicken. Here are all recipes i've found. In the Rendang recipe just use Lamb instead of beef. All the other Lamb recipes i found weren't the same as i had last night. I hope you Enjoy!
1-inch galangal [lengkuas in Malay], peeled, sliced
1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
2 tsp coarse salt
[Items in red are to be ground or blended]
To Prepare :
Season beef with salt and pepper, marinate for at least 30 mins
Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili pasteand kosher salt into a spice paste
In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay]
Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often
Add beef and slow boil for 10 mins
Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper
Reduce heat to low, uncovered, simmer for 1-1½hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly]
Add the toasted coconut paste [kerisik] during the last 30 mins of cooking
When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves
Serve Beef Rendang withsteamed rice, Nasi Lemak[Coconut Rice] or Lontong, a Malay Rice Roll
FYI : In Malaysia roti canai is served 24 hours for breakfast, lunch, dinner and a favorite midnight snack. Around the world, roti canai is a popular appetizer on menus in Malaysian restaurants. It can be served with:
Mix in the ghee, add water gradually, knead until the dough is a smooth, medium consistency
Let dough rest for 2 to 3 hrs to soften
Take a portion of dough, shape into a ball, oil the work top with ghee and work each ball into a very thin sheet - first flatten with your oiled palms, then thin it further by pulling the edges [professionals do it by flipping the dough in the air in a circular motion like a pizza maker does]
Sprinkle the dough sheet with 1 tsp of ghee and fold in edges forming it into a square then sprinkle a little flour and roll out slightly
Alternatively, you can thin out the sheet, oil and roll it up - coil it up like a sea shell, flatten, oil again and repeat the flattening 1 or 2 more times
Preheat griddle or pan, grease well with ghee; when hot, put one roti dough on, cook for 2-3 minstill golden brown. Lift Roti with a spatula, grease the griddle with a tsp of ghee, cook the other side
FYI :Teh Tarik ['Pulled' or 'Stretched' Tea] pictured above, is a popular hot beverage - tea with milk made frothy by 'pulling' or 'stretching' the hot tea between 2 mugs by hand! A staple at Mamak stalls everywhere Roti Canai is served!
[Items in red to be ground or blended]Cook's Note:This is a typical Malaysian chicken curry cooked at home. The meat curry powder used in the recipe has just the right blend of spices for an authentic 'Malaysian-tasting' Chicken Curry. Each ethnic kitchen, however, has it's own variation. Additional ingredients may be added - whole spices of star anise, cloves or cinnamon stick, serai [lemongrass], fresh red or green chili peppers, buah keras [candlenut], tomatoes, lengkuas [galangal], kunyit [turmeric root], assam jawa [tamarind paste], fresh curry leaves, yoghurt or dried shrimp paste: belacan
To Prepare :
Using a mortar & pestle or blender, grind onion, garlic and ginger into a paste
