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We poached a 5lb free-range chicken in our slow cooker after washing, drying and seasoning with S&P. Placed bird in slow cooker with carrots, tomatoes, celery, parsley and a bay leaf, plus about 6 cups of liquid (mostly water, some broth). Cooked for 6 hours on low and checked to ensure the internal temp reached 180 degrees.

 

Removed skin from chicken and removed all the meat from the bone and put in an airtight container in the fridge. Strained remaining ingredients out and saved the liquid in an airtight container in the fridge. When it was cool, skimmed off about 90% of the fat. You can remove all the fat if you prefer.

 

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Chicken Curry

This isn’t really much of a recipe, more just combining stuff from the “ethnic foods” section of the grocery store. I add in a few fresh ingredients and some potatoes (not an authentic addition to this dish, as far as I know) to make for a full and filling meal.

 

1 yellow onion, diced

3 cloves of garlic, minced

2 cans coconut milk (for a lighter dish, use one can of light milk, but I like at least half of the coconut milk to be normal)

3 tbs of red curry paste available in most major grocery stores and asian food markets

1 lb of peeled fingerling potatoes cut into 1” pieces

1-2 tbs of grated fresh ginger

1 can of sliced or julienned bamboo shoots

1 can of sliced water chestnuts

1 can of straw mushrooms or about 2 cups of fresh mushrooms sliced

1 red bell pepper chopped into 1/2” pieces

1/4 c of soy sauce (or to taste, we use the low sodium type)

OPTIONAL: a couple tbs of fish sauce

About 1/3 of the poached chicken meat which is about 2 cups

Garnish with fresh cilantro or parsley

 

Place a stew pot on medium heat. Add enough oil to coat the bottom. Cook onions and garlic until translucent. Add coconut milk and curry paste and stir until evenly blended. Bring to a low boil and then add potatoes, ginger, bamboo shoots and water chestnuts.

Return to low boil then cook on low, covered for about 20 minutes or until the potatoes are almost done. When you stick a fork in a potato, it should be fairly tender but somewhat crumbly.

 

Add mushrooms, bell peppers, soy sauce and chicken and cook until peppers and potatoes are tender. You can also add the fish sauce if you are using it. This will give it a more authentic flavor, but I never remember to pick any up.

 

Serve over rice or noodles and garnish with fresh cilantro or parsley.

HDR image using 5 exposures with Photomatix Pro 5 software.

25 mm pipe used as a grab rail at the front of the hob

My attempt at building a sous vide maker. Inspired by Make Magazine.

 

More details:

www.nomatter-nevermind.com/diy-sous-vide-immersion-cooker...

Sides and back covered with 0.5 mm polished stainless sheet.

disassemble an E-rice cooker

dis-bottom view

...along with a pot of Sainsbury's Instant Coffee....

rolling boil in the coaster hub :-D

via Michael Alari Design ift.tt/2keWrG2

Click for More Michael Alari Design at ift.tt/RRHeur

This dingbat on my unmown, drought-ravaged, dandeliony lawn is a CooKit solar cooker. It's made of cardboard and aluminum foil. My workmanship was a bit sloppy but the cooker is able to heat water to 185°F, enough to pasteurize water and even sort of cook stuff. I've even made dinner with it a couple times, though not recently.

 

Solar cookers have been a real boon in places where people cook with wood fires and have burned all the wood, in refugee camps, and elsewhere. Building one like this is a fun little project and cooking with it is simple - the only drawbacks, apart from needing a consistently sunny day, are that it takes hours, like using a crockpot, and you have to keep an eye on it and turn it from time to time to face the sun. But it doesn't let food get hot enough to burn, so the attention you have to pay to it is minimal.

 

Read all about 'em at the Solar Cooking Archive.

 

I'd like to build a nicer solar cooker and use it fairly often during these upcoming months of sunshine.

 

(Hm, this isn't really a practice I'm adopting for the week, as the Earth Day Challenge requires, but it's in the spirit of the thing.)

Little brother and sister. They're adults (or near enough to think so in her case), but they'll always be my little siblings, the ones I'll protect and look after.

 

My brother finished college this summer, super proud. Both of them are incredible people in their own right and they're only getting better.

from bit.ly/13YLcEc

 

I’ve been making beans since I was a kid. At 12, I would (of course) forget to set them early enough. 30 minutes before my parents were due home, I would throw them on the stove top at the highest possible heat and… burn them. I’ve gotten a little better at it since then and, 26 years later, I’d say I have it about down. Unlike its more commonly-cooked Tejano counterpart, the pinto bean, these require very little doctoring to make yummy. The pressure cooker helps prevent last-minute burning, too.

 

Frijoles Negros (Pressure Cooker Black Beans)

 

2 cups of dried black beans, picked over and thoroughly washed.

6 cups of water

a few sprigs of fresh epazote or 1 tsp dried

salt to taste

 

Place beans, water and epazote in pressure cooker.

 

Lock lid in place and bring to pressure over medium heat.

 

Lower heat to medium low once pressure cooker is fully pressurized and cook for 11 minutes (refer to your pressure cooker’s instruction manual for suggested cook times for beans for best results)

 

Allow pressure to drop using natural release method.

 

Open pressure cooker once pressure has dropped and salt to taste immediately.

 

Their simple preparation makes these beans really versatile and we have jars of them (and the broth) in the fridge at all times. We eat them whole with their yummy broth over a bowl of rice. They go on nachos. They get pureed with a little coriander and oil for a quick taco base. They make it into at least one meal on a daily basis.

 

Do you have a homemade kitchen staple that you keep on hand at all times?

 

Tagged: black beans, dinner, from scratch, kitchen staples, mexican, pressure cooker, recipe, vegetarian, year-round

ARGAZKIA / FOTO: Lolo Vasco

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Used (Available from December)

The reflector is fixed unto a inflatable parabolic frame. It will find its parabolic shape when the structure is inflated. Otherwise it will be folded together for easy transport or storing.

Using a bedside locker left in the street and collected by our volunteers from Handsworth Helping Hands a few weeks ago - a toy cooker for my grandson I made out of a discarded bedside locker. Washers, handle, nuts and bolts, hinges and screws from a small ironmongers up Lozells Road; cookware from Poundland; cooker rings are used DVDs; controls sawn from a discarded broom handle.

 

democracystreet.blogspot.co.uk/2013/12/a-memory-in-black-...

Once the water is boiling I added the eggs. A dozen fits very nicely in one layer. I have done two dozen at a time before and it worked well. I "pre-warm" the eggs in some water while the water in the cooker came to a boil. The eggs were about room temperature.

 

IMG_3878

Processed with VSCOcam with c2 preset

A dude at work is testing out his new four burner propane cooker. There's a chili cook-off coming up, and he's tired of being limited to 15 gallons per batch.

This is on low now, and it sounds like a frikkin' jet trying to take off when bumped to medium. I think the pots would vaporize if cranked up any higher than that.

She was cleaning the wall and cupboards and I was cleaning the cooker (and taking pictures, of course).

This is an original 1937 GLC gas cooker. The wartime housewife’s must-have gadget!

The "instructions" that were all over the internet earlier this month were all garbage: they just said "put a batch of batter in your rice cooker and cook for 45 minutes". Nothing at all about how much batter or what size cooker. So I used 1/2 of one batch that would normally yield 16 4" pancakes (via Martha Stewart, natch) and we have a 3-cup rice cooker. A full batch that size would fit in a 5+ cup cooker.

11人份霧面電鍋,我不會用電子鍋。

以前拆過這東西,構造很簡單,但相當實用,是人類偉大發明之一。

Flooring - tumbled limestone from Mandarin Stone

Cooker & hood - SMEG

Fridge - Seimens

Kitchen units - upper IKEA abstrakt white, Lower - IKEA Norje

Worktops - Domostone quartz in Artico

Tea towels - screen printed and aboriginal art print from travels

 

Electric Pressure Cooker

  

We proudly introduce ELEKTROTECH ELECTRIC PRESSURE COOKER, a new technology to serve multiple usage for Cooking. It will fully seal structure for more nutritious and super high cooking efficiency. The menu operation is very convenient and easy to operate.

   

Features

 

1. The most advanced Electric Pressure technology, safer and quicker.

2. Hard anodized non-stick inner pot.

3. High pressure and sealed cooking, be good at keeping nutrition.

4. Stainless steel and flower painting housing for your option.

5. Easy to Clean

6. Multi Cooking Menus: Rice Cooking, Pressure Cooking, Soup Cooking, Fast Cooking, keeping Warm, toasting, Reheating, Stewing, Steaming.

7. Various Overheat cut-off protection system

    

Multiple Safety Device

 

1. Safety set for opening and closing

2. Limited pressure security setting

3. Release pressure security setting

4. Limited temperature protection setting

5. Over-temperature safety setting

6. Anti-Clog safety setting

   

By speeding up cooking, it also retains flavory and nutrients. In addition, it tenderizes tough foods and cooks meats and vegetables with ease

  

i am cooker, hear me roar

Oh for a larger oven Half toffee, half Victoria sponge...

 

Out of the left over pieces from the smoker, I made this disc/wok cooker. It's also 100% stainless steel

To demonstrate the capabilities of solar cookers, CAMPO cooked up an omelet and cake. Using only the power of the sun, these ingenious cookers, provide a healthy and sustainable alternative to wood burners

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