Thursday, July 29, 2010
Monday with Marcia Lowry-Cooking with the Sun
it's HOT here in the high desert country of Wyoming - up to 90 degrees recently. On these sweltering days it's too much to heat up the kitchen to cook so we BBQ just about everything. Lately we've had a hankerin' for beef roast with root veggies, so I've relied on my other source for roasting - the Sun Oven. It's basically just a black plastic box with a tilting tray inside, an adjustable leg for the up and down angle, a glass door, and reflective metal wings that fold in when not in use. I use (as you can tell from the picture) an old dark colored roaster that fits on the tray, placing a locally grown, seasoned in first, adding no liquid. I started this morning about 10 am and just kept moving the oven clockwise with the sun every couple of hours or so. It stays at a pretty consistent 250 to 300 degrees. At about 2:30 pm I added veggies fresh from this morning's garden picking - new potatoes, turnips and baby carrots. The finished product, at about was wonderful - juicy and tender... and NO hot kitchen!