Make A Plan Monday: Cooking in Winter without Electricity

How was your winter?  Any spring in sight yet?

What do you do when the power goes out and its cold outside?  How do you cook?  I've mentioned before different methods of cooking/baking foods without electricity.  Today I am sharing some more about using the Sun Oven on a cold wintery day--to show it does work to cook/bake even in cold temperatures.

In order to use the Sun Oven there does need to be sun, and little or no wind; but other than that even when it is below freezing outside, it still works!  Simply angle the Sun Oven towards the sun, using the leg.  During the summer there is little to no need for that leg in the back, but during the fall, winter and spring it will cook/bake better/faster if the leg is used to tilt the Sun Oven to an angle that helps direct the rays into the oven.  Then like always, rotate the oven every 15-30 minutes to keep the shadows even.  I've noticed that in the winter I need to rotate it more often than in the summer--usually closer to 15 to 20 minutes instead of upwards 30 minutes--to keep the shadows close to equal on both sides.  It takes about 30 minutes to get between 250 and 300 degrees inside the Sun Oven.   Once it is preheated, it is ready to bake and cook--yeah!

The above picture was taken on a wintery day when the electric was working fine.  But, when the power went out with an ice storm we had around here, having this solar oven allowed us to be able to still bake food because thankfully we had sun after the storm went through.  If we hadn't had sun, and only clouds, well then we would have simply had to just use another method of cooking/baking.

Now is a good time to start saving for big items like a Sun Oven that often come on sale during the summer.  Other great items to have on hand for power-outages in winter/cold weather:  blankets, battery/crank/solar powered radio, flashlights & batteries, warm clothing, board games/books to read, powerless/alternative cooking/baking methods & fuel for them, cash (when power out ATM/card swipers don't work), car charger for phones/etc. or other small device charger if wanted/needed, and definitely a plan!!!  A plan of not only what to have available, but what to do during a power-outage, and where to go if necessary.

Saturday School: How to season cast iron

Today I want to share how to season cast iron in an oven.  If you buy pre-seasoned cast iron cookware, it is ready for use.  But if it isn't pre-seasoned or if it needs to be re-seasoned, it will need to be before using.  So this is how to do it in an indoor oven.  First be sure to thoroughly clean and dry the cookware.  Preheat the oven to 350*.  Completely coat the cookware, including the bottom, any lids and handles, with a thin layer of vegetable oil, cooking spray or melted shortening.  Place the cookware upside down in the oven with aluminum foil or pan to catch any drippings.  Bake 1 hour, then turn off the oven and allow the cookware to cool in the oven.  Once cool it can be removed from the oven and stored for use.  When I store my dutch oven I put some folded paper towel where the lid contacts the dutch oven to allow a little air flow.

Saturday School: How to Make A Box Oven

Saturday School:  How to Make A Box Oven (also known as apple box oven or cardboard box oven)

Box ovens are great for baking as they are easy and cheap to make, and they do a good job of baking too.

Pros:  Cheap to make, easy to make, great for baking, use with charcoal

Cons:  can use only outdoors--do NOT use indoors, if you are a perfectionist making it may be a little frustrating in that the aluminum foil is hard to keep nice and wrinkle free

Costs:  cost of box, heavy duty aluminum foil, foil tape (if using), baking rack, pop bottles or other method to hold rack up, charcoal, pan that will fit.

So here is how I made mine:

Using Heavy Duty Aluminum Foil and foil tape I completely cover all surfaces of both the banker's box and its lid, using foil tape for the seams and around the handle hole that I use for ventilation.  No cardboard is exposed when I am done with it.  I have made a box oven in the past without using foil tape and it worked just fine, I folded the seams over a few times to make sure the heated air couldn't get under the aluminum foil.  I use empty pop bottles to hold up a rack and an aluminum pie pan for holding the charcoal.

Options:  There are different ways to make and use a box oven.  The method I use most often is where the lid is the side door.  But with the box oven I made, I can use the lid as the bottom, the side or the top.  Some box oven instructions have the lid going on top (so you first put in charcoal and whatever is holding the rack, the rack then the pan and put the box lid on the box as the top); while others have the box coming over top the food and rack system (set up charcoal and rack system and bring box over it) and no separate lid.    Some even have you make a oven window to see inside.

Here are a few links to resources of how others have made a box oven:

http://foodstoragemadeeasy.net/fsme/docs/boxoven.pdf ---this shows how to make the kind where the box comes over the top.  Great instructions and such for this type.

http://peaceofpreparedness.com/Resource%20Library/Cookers/Applebox%20Oven%20directions%20and%20instructions%202011.pdf  ---this shows how to make a box oven with a window.  Great instructions and information.

http://safelygatheredin.blogspot.com/2008/10/how-to-make-cardboard-box-oven.html  ---this shows how to make the kind where the lid is just that--a lid for the top.  Great instructions for this type.

Wednesday Why: How to use Fired-Up

Wednesday Why:  How do I use Fired Up (or Insta-Fire)?

Fired Up can be used to start another type of fuel like wood or charcoal or it can be used on its own.  Since the cost of using Fired Up exclusively to cook or bake is more than using charcoal or wood, I suggest using it to get the charcoal or wood started rather than to cook/bake the whole meal.  The plus side of Fired Up over charcoal or wood is it can be stored indoors safely, it won't spontaneously ignite or explode.  If it catches fire, it will simply burn with no blowing up.  Also, it will still burn even if it is windy outside.

To use Fired Up as a starter for wood or charcoal:  Place 1/2 to 1 cup of Fired Up on aluminum foil if using a charcoal chimney or can put directly onto volcano grill or charcoal grill bottom if want.  Light the Fired Up.  Place charcoal chimney with charcoal to light or wood to light over Fired Up & aluminum foil.  To get the best use of the Fired Up, occasionally stir it.  The 2 pictures below show the fired up being place directly into a volcano grill and onto aluminum foil with a charcoal chimney put over it.  Both methods of getting the charcoal going worked, but the charcoal chimney worked better in my opinion.

To use Fired Up exclusively without wood or charcoal:  Place 1+ cups of Fired Up in volcano grill/can stove/Firebox Stove, etc. The smaller grills/stove will likely use less Fired Up since you won't be heating as much space.  Light and occasionally stir to keep it going and get maximum use out of it.  Expect to use 1 cup of Fired Up for every 20-30 minutes of cooking you need.

In my own trials, even on a windy day, 1 cup of Fired Up burns for about 20-30 minutes.  It doesn't light if it is water logged.  I found it easier to get the charcoal going in a charcoal chimney rather than directly in the volcano grill/grill, even with using the Fired Up.

Thrifty Thursday: Cheap Homemade Firestarters

I had some jar candles that I had used to the point where there was still wax in the jar but it was hard to light the wick anymore because it was near the bottom of the jar.  So.... I used a candle warmer to heat the wax to a liquid and dipped cotton rounds into them.  I then placed the rounds with the wet wax onto wax paper to dry and harden.  When I used them to start a fire while camping last year, they worked great.  I did crinkle them up a little, first, to make some cracks in the wax so the cotton could catch fire, but with the wax on them they didn't ignite and burn up right away, but rather did as they were supposed to and burned more slowly than simple newspaper or cotton without the wax would have.   I can't remember where I got the idea from--whether someone told me about it or read it, but after having tried it, I now have a way to use all my candle wax that is too low to enjoy as a candle.

Here are some pics of the process:

First Aid Friday: Alternative Cooking Safety

First Aid Friday:  Alternative Cooking Safety

--ONLY use the stove/grill/oven in areas designated for its use (charcoal and propane should NEVER be used indoors), never use them inside a tent or indoors unless they are made for that use.

--Only use the grill/stove/oven where it is allowed--some municipalities restrict use of grills and open fires completely or with restrictions as to how far from a building, or with permit, etc.

--Learn proper use of the stove/grill/oven before using.  If it is a method that can safely be used indoors, be sure to try it outside first though to become familiar with it before trying it indoors.

--Be sure all parts are in working order, tightened, etc. before using.

--Keep head and hands away from heat.

--Never leave it unattended (solar ovens can be left without burning the food or without fire hazard)

--Don’t overload the stove, grill or oven; don’t use pots or pans that are too big, or too heavy for it.

--Store fuel away from flames and living areas (propane and charcoal should not be stored indoors)

--Properly dispose of fuel containers, ashes and any other garbage.

Thrifty Thursday: Ideas for Budgeting for Alternative Cooking

 Ideas for budgeting for cooking sources.  

--Watch for clearance, sales, used items.  I have seen sales on solar ovens almost every summer.  I’ve also seen camp stoves on clearance or at thrift stores.

--Ask for them for gifts when people ask about birthdays or Christmas gift ideas.

--Set aside money each month--however much you can handle per month, and plan 1-2 months beyond what you think you will need to buy whatever method you want--in case prices go up, so you can watch for sales and so if you need to buy fuel in addition to the stove/grill/oven, you have enough to buy some

--Make your own.  A simple stove can be made out of a #10 can, see this post for how I made mine.  A simple solar oven can be made using a car window reflector, see this post for how to make it.  Patterns and directions for making wonderbox ovens are available online, see this post for how I did it.

--Combine resources with neighbors and/or family that live close by.  See if you can get group rate pricing & shipping.  Or get together to combine skills & resources in making what each needs/wants.  Another option with this is to find others close by that might want to help chip in to buy or make a powerless cooking method that then can be shared amongst the families--just be sure to set up before hand who will store it, rules for use, etc. as you don’t want contention or grudges being held.

Wednesday Why: Why have a method for cooking without electricity?

Why have an alternative cooking source or two?  How long do you really want to eat foods that are completely shelf-stable and don’t require cooking?  After a major disaster it could be 1-4 weeks before full electrical power is restored, do you really want to eat granola bars and peanut butter and crackers that whole time?  By having at least one alternative cooking method, a wider range of foods can be enjoyed during times without electricity, or simply just to save on the electric bill.  To see the costs of various fuels involved in powerless cooking, see this post that I did last year.  Going solar with solar ovens is the cheapest long term fuel source, but if you decide to go this route, you will probably want to choose at least one other cooking method for days when it isn’t sunny or too windy to use a solar oven.

I personally suggest choosing and having 2 or 3 methods:  solar ovens, wood stoves/grills, charcoal stoves/grills, propane stoves/grills, butane stoves, sterno stoves, etc.  And learning about each method to see which best suits your needs, storage abilities and usability.  In some areas, you can’t store large amounts of any fuel-wood, gas, etc or use them because of housing restrictions.  So before you buy, be sure you can use them in a safe manner--most can only be used outside (like charcoal and propane stoves, or like solar ovens).

Make A Plan Monday: Alternative Cooking/Powerless Cooking

Making a plan for cooking when there is no electricity.  For the month of June I want to focus on sharing information about cooking without electricity.

If you had to go without electricity for more than a day, what would you eat?  What if you didn’t have electricity for 1 or more weeks?  Would you still be able to eat without going to a restaurant and without eating the same things, like granola bars or peanut butter and crackers, over and over and over?  By having one or more alternative cooking methods available, you can cook food thus widening your menu choices.  Obviously because there is no freezer or fridge available you will need to adjust recipes to make just enough to eat in one sitting, and use items that are shelf stable to begin with, but by being able to cook you have lots more variety.   Below are some examples of food items that don’t require any cooking, and then some examples of food items that can be made using shelf stable items and cooked.  Neither list is exhaustive, but simply a sample of what can be stored and eaten when there is no electricity and to show the wider range of food items that can be eaten when there is a way to cook food.

No cooking required food examples:  granola bars (premade); peanut butter and crackers, canned fruits (and veggies, but not very good cold), canned chicken salad (using small mayo packets that are shelf stable until opened), trail mix, jerky, any bread/muffins that has already been made.

Shelf Stable cooked foods examples:  oatmeal/grits, soups/chilis, pancakes, breads, casseroles, pasta and sauce, muffins, mac & cheese, MREs, other prepared meals made for shelf stable storage.

Miscellaneous Monday: Levels of Preparedness

Today I want to share what I consider some of the different levels of preparedness & living providently.  Many preparedness books/websites have different levels and steps you can follow in order to get anything from very basic to luxurious kits & supplies for preparedness.  I suggest getting at least basic supplies and knowledge to help you survive, but some of the more advanced or luxury items can help those emergencies turn from simple survival to enduring with comfort.  For each area of your life you will need to determine what level you want to experience:  basic survival or enduring & living with comfort.  When this is decided it will help you determine what supplies and knowledge to obtain.  Perhaps you want a basic 72 hour kit, but a more advanced home storage.  A very basic 72 hour wouldn't include foods that need to be heated/cooked, whereas a more advance one could.  Perhaps you like basic budgets or more advanced ones that include specifics in different incomes and outgoings.  Do you want a home storage that is simply for basic survival if you can't get those items otherwise because of financial difficulty or emergencies or do you want one that allows you to have enough on hand at all times that you never (or at least hardly ever) have to pay full price for products because you stock up on items when they are on sale?  These are just some things to consider when you decide what and how much to store and learn.

BASICS--SURVIVAL MODE:  The first step or level would be to get the very basics--whether you decide to buy pre-made kits or to put your own together.  The very basics would simply supply the necessities for survival for a specified time period (72 hour, 1 month, 1 year, etc).  This level would also include basic knowledge.  Basic first aid, basic food preparation, use of the basic products you have bought, etc.

ADVANCED--SURVIVE & ENDURE MODE:  the next level or step is to buy/make and have knowledge of more than the basics.  Adding things for comfort, entertainment, food preparation, powerless cooking, etc. to your supplies and knowledge for the specified amount of time you want.

LIVING PROVIDENTLY--LIVE WELL MODE:  I consider this to be the level where you can not only survive, but endure & live well during times of plenty as well as times of scarcity.  This is where you have the supplies and knowledge you need to survive and endure emergencies and life with at least some degree of comfort.   Being able to buy things only when they are on sale because you have enough on hand would fall under this level.  You rotate through your supplies, learning how to use them in ways you like and being able to replenish your supplies.

These are my thoughts on some of the levels of preparedness, they aren't fact or anything.  I simply share them to help in deciding what kinds of products and knowledge you want to have for possible future events that are beyond your control.  I hope these thoughts help.

Saturday School: Wonder Box Oven

Alternative Cooking Method:  Wonder Box Oven

A wonderbox oven is an insulating oven--meaning it doesn't bring heat to the food and heat it up, but rather it helps food that has already been heated retain that heat and thereby continue to cook.

Pros:  If you have limited fuel or simply don't want to use a lot of fuel in cooking your food, you can bring it to the temperature it is needed to bake/cook (most likely you will need to bring it to a boil for 3-5 minutes), then you transfer your pot with a lid to the wonder box oven and allow the retained heat to continue cooking the food.

Cons:  You will need a different heat source before you can use this method to continue cooking your food.  You will need to make your own.  Finding bean bag stuffing at a store near you may or may not be hard, but it is available on-line  (I got mine from Wal-mart).  I suggest using cotton or denim materials.

Directions for how to make a wonderbox oven are available online.  Here is the website I found very helpful in making my own wonderbox oven (includes pics of the process of making one):  http://www.iwillprepare.com/cooking_files/Wonder_Box.htm

Another great resource is:  http://foodstoragemadeeasy.net/fsme/docs/wonderbox.pdf

So after getting the instructions, you will need to make your own pattern.  I used cardboard to make mine.  You will need to measure out the lengths and angle measurements (thought you were done with math and geometry right?).   The bottom pattern I had to tape on a little extra cardboard to get it the right size.

Once you have your pattern, you can then trace and cut your fabric (you will need 4 of both pattern pieces).  Follow the instructions on how & where to start sewing and such.  Leave a wide enough gap to fill both the top and the bottom with bean bag fill.  Be sure to not over-fill, you need to be able to put your pot in it.

Once the bean bag filling is in, you can sew the gap closed.  And you are done, ta da.

The above simply shows that a large pot can fit.  Below is where brown rice was brought to a boil for about 10 minutes, then transferred to the wonderbox oven to continue cooking for another 2-3 hours (even if you leave it longer, it stays warm and doesn't over-cook).

 

There are different types of insulating ovens, wonderbox is just one.  Another can be made easily by using a large icechest/cooler and pillows for insulation.  Either way, it helps cut down on the amount of fuel needed.

Taste Test Tuesday: Biscuit Donuts

Today's recipe is really easy.  Donuts made from biscuit dough--store bought ones make it so easy to make!  They can be made in a frying pan on the stovetop or over coals in a dutch oven. MMM.

Enjoy!

Wednesday Why: Shelf-Stable Meals/Menu

What are some shelf stable meals?  And what is an example of a 1 month shelf stable meal menu?  When I say shelf stable I mean food items that can remain on a pantry/cupboard shelf until opened.  Also if using dehydrated foods, will need to store more water to rehydrate these items compared to their canned counterparts.

Some great meals that can be made using shelf stable food items are:  Soups, chilis, noodle dishes, rice dishes, baking mix foods, cereals/grains; all with canned/dehydrated fruits and veggies as sides.

Specifically:
Soups/Chilis:  canned soups/chilis or homemade using: broths, canned/dehydrated veggies & meats, canned/dry beans, pasta sauces, salsas, tomato sauces, jarred sauces and rice or noodles.
Noodle dishes:  Make casseroles, soups or pasta/sauce dishes.  Simply add canned/dehydrated meats, veggies, condensed soups, jarred sauces/salsas and seasonings to taste.  Like spaghetti or other noodles with pasta sauce, canned noodle dishes (like ravioli, Spaghetti O's, etc.), boxed or homemade Mac & cheese (using jarred cheese sauce or velveeta since these don't have to be refrigerated until opened), ramen noodles.
Rice dishes:  casseroles or soups using rice.  Simply add canned/dehydrated meats, veggies, condensed soups, jarred sauces/salsas and seasonings to taste, just like with noodles.
Potato dishes (using potato flakes):  Make up flakes to mashed potatoes, add canned/dehyrdrated meats/veggies/condensed soups and seasonings to make casseroles--using mashed potatoes as a crust of sorts
Potato dishes (using dehydrated potato dices, slices, shreds, etc):  make casseroles by adding condensed soups, canned/dehydrated meats or veggies and seasonings.
Baking Mix dishes/foods:  pancakes, biscuits, waffles, pot pie/pie/cobbler crusts/topping, cornbread, breads, some cakes and cookies
Cereals/Grains:  using dry milk for drinking milk and thereby the milk in cereals, oatmeals, grits, cracked wheat cereal.  Make wheat cereal with wheat berries or cracked wheat and sweetener/jam.  Crackers are a great 72 hour kit item, but also great for meals at home--use with tuna/canned chicken, PB&J or cheese.

Sample 1 month menu using shelf stable meals:

You may have other favorites that already use or could use shelf stable items in place of fresh.  When you find a meal that your family likes that uses only shelf stable items, then write it down and add it to your rotation.

When making your own menu, you can choose any number of breakfasts, lunches and dinners, I chose 7 different meals to rotate through, you can do more or less.  Then simply stock up on the items needed to make those meals--even though these items are shelf stable, you will want to use and rotate through them before the expiration date.

Hope this helps in giving ideas on meals that can be made when the fridge/freezer isn't working.  All of these meals can be made using an alternative cooking method if the electricity is out.  I originally put this menu together a few years back in preparation for hurricane season, knowing that if one hit, the electric could be out for anywhere between a day to a couple of weeks days.

Taste Test Tuesday: Apple Cider

MMM...apple cider!  I love apple cider, but it can be expensive to buy at the store, so I thought I'd make my own.  I tried making it both on the stove top and in a Sun Oven.  Both methods worked great, the downside to doing it in a Sun Oven though is the wonderful aroma of the apples simmering wasn't in the house, but left to the Sun Oven.

What is the cost effectiveness of homemade cider?  Walmart is currently selling 1 gallon for 5.98; and 1/2 gallon for 3.98.

For 1 gallon worth of homemade apple cider, about 6 lbs of apples will be needed, plus some sugar, cinnamon and pumpkin pie spice.  I was able to buy the 3 lb bag of apples for $2.50 each, but the normal price is around $3.50.  Using the normal price of 3.50--one gallon of homemade apple cider costs $7 for the apples, plus the sugar and spices (say another 25 to 50 cents total):  so total about 7.25-7.50/gallon.  By getting the apples on sale the price dropped to 5.25 to 5.50.  Add on to this the cheesecloth used and any fuel to heat the cider of course.  Homemade apple cider is so yummy though--fresh tasting--both warm and cold, so I think it was worth it.

So here are the recipes--stovetop method and Sun Oven method.  For both methods, you can adjust the sugar and spices to your own tastes--if you like a sweeter/spicier apple cider and more of the respective ingredient, if you prefer a less spicy/sweet apple cider simply add less.

Making apple cider on the stove is so easy!  And oh does it smell Autumny (a wonderful apple cinnamon smell).

When I made the apple cider, I used two pots and did spill some--oops!  I think in the future I will only use one pot to prevent messes.

Saturday School: Volcano Grill

Alternative Cooking Method:  Volcano Grill

Pros:  Versatile.  It is versatile in the kind of cooking as well as the fuel used to cook.  It can be used with skillets, woks, dutch ovens, griddles, or other pots and pans, with sticks for roasting or simply as a grill.  Cook, fry, bake (with dutch oven or oven lid), or grill all on one stove.  It can use wood, charcoal or propane (with attachment) for fuel.  Collapsible.  It sets up and collapses down easily.  The outside doesn't get overly warm or hot, so it is safe to use near children--the outside won't burn them if they accidentally touch it (caution and supervision should always be exercised when using any cooking method, especially when children are around).   The carry case makes it much more manageable and easy to transport for sure--though it is easily moved when it is set up.  Works when windy.

Cons:  Costs more than some of the other methods.  Though it isn't incredibly heavy, it is heavier than other methods (like a can stove or butane stove).  Shouldn't use if raining (helps it last longer and not rust).

How to set up:  Pull up on the handle.  Yes it is that easy!  The legs automatically swing out and the chamber automatically expand when the handle is pulled up on.  Once expanded, it is ready for use with wood or charcoal.  If using a propane attachment, it will need to be set up before being able to cook.  I prefer using charcoal chimneys or can stoves to get charcoal going--it seemed easier to get it going than simply right in the Volcano, but you can start the charcoal or wood right in the stove if want/need.

Position the stove to where you want it while cooking, before starting the wood, charcoal or propane.

To take down after cooking:  Once the charcoal or wood has cooled off, remove any large pieces.  Empty stove of ash by tipping it over carefully.  Once the ash is out, wipe out with damp cloth to remove any remaining ash or residue.  Dry--I usually do it when it is still warm so it dries pretty quick.  After it is washed and dried, lightly oil it on the inside--a very light coating of peanut or vegetable oil helps protect the inside of the stove.  Collapse by putting hands on bottom, pull up.  The legs should go in automatically and the chamber collapse.

Put into the carry case, store horizontal (best, but if had to could store vertical).

Note:  If there isn't time to wait for the coals to cool off, like in the case of a storm or rain shower moving in, move hot coals and ash to a empty #10 can, can stove or area where it won't start a fire--you can douse it with water if you want to help them cool off -after removing them from the stove--don't douse your stove with water.  The stove may be warm or even hot, so use hot pads to tip the ash out, wipe clean and oil carefully.

Taking it down and caring for it before putting it away is a little more involved but worth it to preserve the stove and make it nicer to use the next time.

Another note: the propane attachment is for 15-20 lb propane tanks, not the small kind that are used for camp stoves.  Although you may be able to use a propane valve adapter to be able to use the small 1 lb propane tanks.

PRICES:  I am listing 2 sources--because I have ordered things from these sources in the past and have been satisfied with both the product(s) and the service.  There are other sources, including amazon, some may be more or less, just remember to factor in shipping costs and if you trust the source or not.

Emergency Essentials (www.beprepared.com):  stove only: 98.95; stove with propane attachment: 139.95; Combo (stove, propane attachment, oven lid, cookbook, skewers):  184.95.  Oven lid by itself: 24.95; skewers:  11.95; manual/cookbook:  19.95; propane attachment:  58.95

Food Storage Made Easy (www.foodstoragemadeeasy.net):  stove only:  109.95; stove with propane attachment:  149.95; Combo (stove, propane attachment, oven lid, cookbook, trivet, dutch oven lid lifter, roast rack, propane valve adapter--adapts to be be able to use the small 1 lb propane tanks):  259.95 free shipping.

First Aid Friday: Alternative Cooking Safety

BE SAFE when cooking food.  The slide below comes from an alternative cooking class slideshow I did recently.  It simply reminds us of some of the things we need to do or think about when cooking using any method or fuel.  Be sure to follow any instructions that come with your grill or stove.  Also, before hand make sure the weather conditions are ok to cook in--windy, rainy, lightning, etc.  

I would suggest trying any alternative cooking method outdoors away from any structures or flammable items when using for the first time--including butane stoves or other indoor safe methods--until you are familiar with how to use it, what to cook with it, etc.

Thrifty Thursday: Alternative Cooking Fuel Costs

Today I want to share some costs per meal when it comes to alternative cooking fuels.  I hope these cost estimations help in planning what and how much of any kind of fuel you will use/store to cook without electricity (and thereby the methods you plan to use).  These are just estimations based on my own calculations, they aren’t fact.

I highly suggest using the sun as much as possible, and also making either a wonder box oven or an ice-chest insulating oven to conserve fuel--you’d only need to use enough fuel to bring the food to a boil, plus the time to bring the actual food to a boil temperature (example:  white rice 3-5 minutes, brown rice 10-15 minutes beyond the water boiling).  By using the sun and an insulating oven, you are able to cut down on the amount of fuel you will need--great for those with limited storage space!  Beyond these suggestions, I suggest a variety of methods--1 or 2 that can be used indoors, and 1 or 2 that can be used outdoors--because conditions and situations vary.  See Saturday's post for a handout on possible methods and fuels.

Cost effectiveness of some alternative cooking fuels:  solar energy (sunshine), charcoal, propane gas, butane gas, sterno fuel and Fired-Up (uses Insta-fire technology).  For these, I used prices obtained from Walmart (except the butane fuel &  Fired-Up).  If you find sales, go online, or go to Sam’s club you may find a better deal.

The SUN:  Solar ovens use energy from the sun to heat and cook food.  Beyond the initial cost of the solar oven, the fuel is free!  Each area has an average amount of sunny days.  In the coastal empire/low-country about 60-65% of the year is sunny on average.  Great odds for free cooking!  FUEL COST:  FREE!

CHARCOAL:  OUTDOOR use only.  Charcoal grills, dutch ovens, box ovens, can stoves and other grills can use charcoal.  FUEL COST:  Using Walmart’s price:  8.48 for 16.6 lbs--about 51 to 53 cents per meal-if using only about 18-20 charcoal per meal; if you are able to buy at Sam’s club or on sale this price will be less.  (Sam’s club sells 2-20 lb bags for 16.68--if each pound is about 1 meals worth than the cost per meal will be around 42 cents a meal)

  

Based on my own calculations, a 16.6 lb bag of Kingsford original charcoal has about 300-320 full briquettes  That makes for about 18-20 briquettes a pound--which is just right for 1 meal if just grilling, stick roasting or cooking.  So about 16 meals per 16.6 lb bag of charcoal or about a pound of charcoal per meal.

The amount of charcoal needed per meal varies on the type of cooking/baking you will be doing.  But in general plan for 15-50 charcoal per meal (more if dutch oven baking, less if just stick cooking, grilling or boiling water).  Depending on the brand and type of charcoal, each briquette can give off between 20-50*F (averaging around 35*F).

If using a 12” dutch oven, you will need 23-33 charcoal briquettes to cook/bake a dish(325-450* respectively).  If something needs to bake more than 1-2 hours you will need to add more charcoal.

Grills--depends on the size, but smaller portable/foldup grills need less charcoal.  Grills around and smaller than 14” use about 16-30 briquettes for direct grilling, larger grills (18-27”) can use upwards 40 to 80 briquettes at a time for direct grilling.

Box ovens:  to get a temperature of about 350* you will need 10-12 briquettes, adding more if baking long periods of time.

Can stoves:  10-12 briquettes for homemade ones, you can use more or less depending on how much heat you want and how long you want to cook.

PROPANE:  OUTDOOR use only.  Propane grills, camp stoves use propane.  1 lb of propane can give out about 22,000 BTUs (based on what I’ve read) or about 1-2 hours of burning on high or 4-6 hours of a simmer or burning on low.

Double burner campstove with 10000BTU per burner:  if burning on high on both burners, a small 1 lb propane canister will last about 1 hour, maybe a little more.  If burning on low on only one of the burners it could last up to 4 or 5 hours.  If 1 meal is 30 minutes worth of burning time (on high) on 1 burner, then about 4 meals worth out of one canister.  FUEL COST for those small green ~1 lb size tanks:  Walmart’s propane cost:  2 canisters for 5.37--about 2.69/tank.  About 67 cents per meal.  If both burners are needed on high for 30 minutes--only 2 meals per canister--or about $1.35/meal.

Gas grills:  each gas grill has a different BTU amount and a different amount of burners, so it will really vary how long a 15-20 lb propane tank will last.  But, from what I’ve read, a 20 lb propane tank can burn for around 366,000 to 430,000 BTUs.  If using only one burner at 15,000 BTUs, you could get about 20-28 meals out of a 20 lb tank.  FUEL COST for those white 15-20 lb tanks:   Walmart tank+gas:  43.92--about $2.20/meal (assuming you can get 20 meals out of the tank); Walmart exchange (you bring in your empty tank): 17.82-- about 89 cents per meal (again assuming 20 meals per tank).

PROPANE GAS/TANK NOTE:  These figures are based on what I have read, they aren’t fact, so just be aware, you may find you get more or less out of your tank.

BUTANE GAS:  WELL-VENTILATED areas use only.  Butane stoves use butane gas.  Locally, in the low-country, a butane stove can be bought for 33.75, and a fuel canister can be bought for 3.10.  One fuel canister can burn on high for 1-2 hours, or on simmer (low) for 4-5 hours.  FUEL COST:  If one meal is 30 minutes on high--cost per meal will be between $.78 and $1.55.  This is one of the more pricey fuels, but also one of the few that can be used indoors if it is well-ventilated.

STERNO GELLED FUEL:  WELL-VENTILATED areas use only.  Sterno fold up stoves, as well as other foldup stoves can use sterno canned fuel.  A 7 oz can of sterno fuel can burn for about 2 hours; a 2.6 oz can will burn for about 45 minutes (according to the sterno website:  http://www.sterno.com/pro/pages/faq.html  see for more information and FAQs)  Based on these figures, and my own timing that it takes a good 30 minutes just to bring a quart of water to boil, one sterno can of 7 oz will be enough for 2-3 meals.  FUEL COST:  Walmart sells 2 pack for 4.88--between about 81 cents and $1.22 per meal.  Online, they sell a 6 pack for 13.97 (.78 to $1.16 per meal).

FIRED UP:  OUTDOOR use, or if in fireplace or wood-burning stove--a well-ventilated area use.  Fold up stoves, and other small or portable grills/stoves work great for Fired Up, bigger stoves and grills will work, but more Fired Up will be required.  1-2 cups of Fired Up will burn for about 20-30 minutes--enough to bring water to a boil.   A #10 can of Fired Up at Emergency Essentials costs $11.95, there are about 12 cups in a can--so about 6 meals worth at 2 cups a meal. A four gallon bucket costs 47.95, which according to my calculations will have about 64 cups, or about 32 meals worth at 2 cups a meal.   FUEL COST for a #10 can of Fired Up:  $1.99/meal (when using 2 cups per meal); for a 4 gallon bucket of Fired Up:  $1.50/meal (when using 2 cups per meal).  These costs can be lessened if using only 1 cup (so to bring less water to a boil for less time, or to use as a starter for wood or charcoal).  I have found that 3 to 4 tablespoons works well in getting charcoal going in a charcoal chimney or homemade can stove, with periodic stirring.

Wednesday Why: Charcoal

When using & storing charcoal does it matter what brand or kind?  Yes, at least I believe it does--here's why: Based on my own experience, name brand charcoal lights quicker, burns hotter and lasts longer than generic or store brand charcoal.  I have used generic brand charcoal, and it does work, but for emergency situations when I want to get more out of the fuel I am using, I would prefer a charcoal that lights quicker, burns hotter per briquette and lasts longer.  So for your regular BBQs or summer camping, generic may be fine; but I suggest for emergency fuel storage to use the name brand stuff if you want to get the most out of the fuel you store.

Store your charcoal in airtight containers if possible--charcoal can and does absorb moisture from the air over time which affects its effectiveness.  I chose to seal at least some charcoal in mylar bags for longer term storage.  Buckets with lids, plastic bins with lids or other airtight containers will work also.

A 16.6 lb bag of Kingsford original charcoal has about 300-325 briquettes.  I counted.  I counted out 50 briquettes to put into mylar bags that I could then seal, the last bag ending up with around 15-20 full briquettes and a bunch of little pieces.   I chose to put 50 in each mylar bag because that is how many fit without being too full, it is also about how many I could use for 1 hot meal a day for 3 days (assuming about 15 per meal & allowing for a little wiggle room) or 3 hot meals for 1 day if each meal needs to be cooked with charcoal.

I do suggest having a couple different alternative cooking methods and fuels--not always are you going to be able to cook outside (charcoal is OUTSIDE ONLY use); not always will you have the sun to use a solar oven; and not always will you be able to cook indoors--or want to.  I really like the idea of having a solar oven--even people who live in apartments usually have a balcony or patio or even parking lot that could be used for solar cooking--beyond the initial cost of the solar oven, the fuel is free!!!  But not always is it sunny, so having wood, charcoal or other fuels and the methods to go with them is a great idea if you want cooked food without electricity.

Taste Test Tuesday: Grilled Pizza

The pizza dough recipe I am sharing today is one of my favorites--it is the one I use most often.  It works great in the oven, or as showing today on the grill.  I grilled the first side a little too long (as the pictures show), but it still turned out great, a nice and crispy crust.  I used a volcano grill this last time when I made this pizza.  I got this pizza recipe from a Relief Society meeting a few years back.  I've used this recipe using all-purpose flour, but also using a combination of wheat flour and all-purpose flour--both have turned out fine--I do add a little bit more yeast when using wheat flour.

Here are the during pictures:  the first is after flipping the crust over and putting the toppings on, the second shows the Volcano oven lid to help bake the pizza and melt the cheese the rest of the way.  I used regular pizza sauce and cheese rather than the olive oil mentioned in the recipe above.