No one likes
to be stuck in a sweltering kitchen on a hot sunny day. When the weather is
gorgeous, summer evenings should be spent outside, not slaving away over
air-polluting kitchen appliances. A recent study from
California has brought to light just how toxic kitchen appliances can be. Gas
powered ovens were found to put a lot of dangerous chemicals into the air
without homeowners being aware of it. Though the Environmental Protection
Agency (EPA) cracks down on industrial pollution, they don’t have an effective
way to monitor pollution levels in the home environment, meaning that the
levels of toxins that build up in well-used kitchens can reach staggeringly
unsafe levels without families having a clue. Think of it this way, if your
house was a public space, the EPA might be knocking on your door. Without
proper ventilation, gas ranges can produce air pollution levels that far exceed
what is considered safe for people to breath in. The scientists behind this
study were so disturbed by their research findings that they believe it should
become a public health priority to educate the public about the air pollution
dangers of cooking over gas stoves. Don’t be a victim of your own
home’s pollution. There are steps you can take right now to reduce your
exposure to toxic indoor chemicals. One fantastic option is to occasionally
move your cooking process to the backyard. Making your food outside can be an
enjoyable, low-cost way to cook that’s as fun to do as the results are to eat.
Best of all, these four techniques require no fuel source besides the sun and a
little bit of firewood. So step outside that sweaty
kitchen, enjoy the outdoors, and have some fun experimenting with different
ways to make dinner.
Preserve
nutrients with a solar dehydrator
The freezer works when you have
electricity, but how could you hope to preserve your garden produce if the
power goes out? Dehydrating food is an age-old process that prevents bacteria
from spoiling your food while retaining nutrients, all without relying on added
salts and sugars. Don’t think of solar drying as merely a hobby; it can
revolutionize the way you approach your food. Electric
counter top dehydrators are noisy, energy-sucking devices, so consider using a solar dehydrator instead!
There are lots of variations in design, but a basic model uses plywood and is
essentially made of two parts: a heat collector and dehydrator box. Food is
thinly sliced and positioned on screen trays so that warm air can hit each
piece from every angle. Sunlight passes through the clear glass top of the
dehydrator box and the heat gets trapped inside, working to dry the food pieces
inside it. Some dehydrators also contain an absorber plate that indirectly
heats the food while removing excess moisture from the system. For
best success, make sure to dehydrate food when it is at peak ripeness in order
to get maximum flavor and nutrients out of it. You can expect a moisture-rich
food like tomatoes to take two days to dry in a system like this. There are a few things that are
important to keep in mind when planning to use a solar dehydrator. First,
remember that multiple sunny days in a row are usually necessary for getting
your food completely dry. Food might spoil in the dehydrator box if the sun
goes away for too long. Also, keep in mind that recipes taste different when
prepared with dehydrated food. They won’t taste worse, they’ll just have a
different texture and consistence. Cooking time will also go up because it
takes a while for dehydrated food to regain moisture. But, if you can work
around these obstacles, you will find that solar dehydrators are an innovative,
dead easy way to get yourself some cooking time outside of the kitchen.
Bake crusty
breads and wood-fired pizza in an earth oven
Don’t let the initial process of building your own earth oven
scare you away; this amazing cooking method will provide you with the
caramelized bread crusts and the wood-fired pizza of your dreams. Building an
oven is easier than it seems, and with proper care, your oven will last for
years to come. The best resource I’ve found for building your own oven is this book by Kiko Denzer. It’s filled with foolproof
tips and beautiful inspiration for your own unique oven design.Using your oven is simple as
well. Build a fire with small pieces of wood in the opening of the oven, four
to six hours before you plan to bake. The key to getting an earth oven up to
temperature is to burn several small loads of wood quickly. Once your oven gets
to the point that you can’t put your hand against the side for more than a few
seconds, it’s hot enough to use for breads and pizza. Pull out the remnants of the
fire and use a wet brush to quickly scrub trace embers and ash out from the
opening. Let the oven settle for a few minutes before putting in your bread or
pizza. Then, use a peel to slide your bread or pizza right onto the floor of
the oven. Shut the door and listen to that sizzle! Food cooks much faster than
in a regular oven, so expect your pizza to be browned to perfection in less
than ten minutes. Remember that earth ovens hold
their temperature for a long time, so you can easily cook multiple dishes in
one heating session. Be sure to order your cooking by temperature, starting
with high temperature foods like pizza, then moving to breads, a casserole,
cookies, and even homemade yogurt at the end. Don’t waste that heat!
Harvest the
sun with a solar oven
Providing it’s a sunny day,
using a solar oven is one of the easiest forms of cooking possible. Running on
sunshine, nature’s most plentiful renewable resource, foods cooked in your
solar cooker will have a sun-kissed taste that will make any meal more
exciting. Box-style solar ovens (by far the most popular type) have the
amazing ability to be set up, oriented towards the sun and then left alone for
hours, at no risk to the food inside. Box ovens can be made by hand or bought online to guarantee years of use.
These ovens consist of an insulated box with four reflective panels on the
sides that bounce sunbeams off each other and then channel them down into the
box. They can be adjusted throughout the day to maximize sunlight, but in most
cases your oven won’t need to be moved much for your food to cook properly. Solar ovens can be used to cook a wide variety of foods: breads,
cookies and casseroles are all fair game. A well-insulated oven can easily get
up to 325-350 degrees (Fahrenheit) on a hot day, though in most cases 250 is
plenty hot enough to cook your food. The one thing a box oven can’t do is
saute, but a parabolic solar oven operates
at a higher temperature and is able to. There is no reason to worry about
overcooking because solar ovens retain moisture and cook in a “crock pot” way.
Go old-school
with some dutch oven campfire cooking
Dating back to the Netherlands in the 1700s, Dutch ovens were a
crucial piece of cookware during the settlement of America. Valued for their
durability and ability to cook an entire meal at once, Dutch ovens quickly
became a valuable commodity among mountain men and Native Americans. Lewis and
Clark would have been lost on their adventures without their trusty oven, and
rumor has it that George Washington relied on dutch ovens to feed his troops
during the Revolutionary War.
You can become part of history
by experimenting with cooking over a campfire with a cast iron Dutch oven
yourself. Cast iron is the preferred material for these ovens because it
distributes heat evenly and cooks food quickly. Food will retain heat longer in
cast iron and can easily be cooked to moist and tender perfection. Another
benefit is that cast iron adds trace amounts of iron to your food,
supplementing your diet with this necessary metal.
Using a Dutch oven couldn’t be easier. Simply bank a campfire
into a bed of coals and place the oven, filled with food, directly in the
middle. Alternatively, you can put it on a grilling rack or even suspend it
above the fire using stakes. To speed up the cooking process, you can put
charcoal briquettes on top of the lid for an all-over heating effect. Most
foods that would cook well in a crock pot can be made in a Dutch oven, but these recipes can provide you with additional
inspiration.
conclusion
Cooking dinner doesn’t have to
happen between four walls and a roof. Take the initiative to step outside and
you might find that your most innovative and delicious recipes will be created
under the inspiration of the open air. Once you’ve tasted home-fired pizza from
your earth oven or eaten a savory stew straight from a Dutch oven, you might
find that your regular kitchen no longer holds the same appeal. Be bold. Go outside. A whole
world of fossil-fuel-free culinary experimentation awaits you.