"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 06-02-2013, 11:38 AM   #31
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
The e-cookbook for truckers sounds like a great idea. Looking forward to seeing how your experiments progress.
__________________

__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 06-02-2013, 01:07 PM   #32
Honey Badger
 
Join Date: Dec 2008
Posts: 2,287
Quote:
Originally Posted by Stinky_Sullivan View Post
I'm an OTR truck driver. I do mist of my cooking in a 12 volt portable drive. It looks like an old style lunch box.



It supposedly cooks at 300. I haven't verified the actual temperature. I use 3 cooking methods with this cooker.

1) I put water around the pan to keep the cooking temp low and to keep the food from burning.

2) I put rolls of foil under the cooking try to keep the bottom from getting a hot spot but still be able to cook at the max temperature.

3) I let the pan sit on the bottom when I need the hot spot to brown the food like when I cook biscuits.

The dishes I can fix are:

Chicken and Rice with Onion
Plain Rice
Meatloaf
Canned biscuits
Steamed Asparagus
Steamed Broccoli
Boiled Eggs

I can cook pasta too. I have made shells and cheese before. It came out great.

I can probably adapt most slow cooker recipes for this cooker. I have to pick recipes with limited prep and only a few ingredients. I would like suggestions on what seasonings I can use with my chicken and rice dish to add a little variety to my menu. I got tired of salt, pepper, and poultry seasoning. Now I use Knorr brand granular chicken flavored bouillon. That's starting to get old.

Any suggestions?
Welcome to DC S.S.

I really like that stove. You've actually solved a cooking on the fly problem that we've been having around here. I'm going to buy one for my son to put in his truck. Where he works, the hours he puts in he's really tired of sammiches. Thermos soups and such. The management came in and removed any and all plug in devices from the shop. No micro's, crocks or coffee makers are allowed anymore. He's tired of fast food. Wants home cooking. Thank you for the idea! Management can't touch his truck.

I've checked Amazon and got the details of your stove. Wish I could try it out in my kitchen. It wouldn't take me long before a cook book for it has been hammered out.

I do have a few questions about the portion size of lets say chicken.
Are you using quartered pieces? Is it a whole chicken?

As for spices I'd suggest buying a jar if minced garlic. 1/2 a tsp should do you just fine.

Dehydrated minced onions. Saves you time from chopping and storing a fresh onion. A few dashes to your dish and it's ready to go.

Bottle of Worcestershire sauce. A little goes a long way.

Whole black pepper corns, buy a grinder.

Mc Cormic and Tones have small spice containers, about 8 to 9 oz sizes. That can easily be stored in yet another tackle box for easy storage.

You could also buy crock pot lining bags. Cook the meats in that and have a baked spud on the side. The do make in various sized cardboard baking pans- lining trays that would be the perfect size for your stove. Just cover it with some foil. Lasagna anyone?

I could go on. Now look what you've started! Now I'm awake.

This thread needs to be moved to "Cookware and and Accessories"
It's a keeper... Just sayin'.

Have a nice day!

Munky.
__________________

__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 06-02-2013, 01:25 PM   #33
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Stinky_Sullivan View Post
PAG, it's going to take me months to try all that. I'm up for the challenge.

Frank, it took about 2 hrs to do a meatloaf. It might take less. I put it in and checked it after 2 hrs and it was perfect.

Thanks.

24 amps roughly to do a meatloaf. I will have to think long and hard about that.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 06-02-2013, 02:00 PM   #34
Cook
 
Stinky_Sullivan's Avatar
 
Join Date: Jun 2013
Location: Memphis
Posts: 51
Munky,

I use minced onion when I just need onion flavor. I use fresh onion when I want the texture of large pieces of onion in the dish. I will use minced garlic when the recipe calls for garlic. I haven't had the need yet.

I buy leg quarters. They're 59/lb at Walmart. If I could find something cheaper, I'd buy that.

If there's a Pilot, Flying J, or Love's truck stop near you, they have the RoadPro oven on the shelf. The pans are $1.19 for 3 at Walmart.


Frank,

I've got all the free electricity I can use on the truck so power consumption isn't a factor for me. Some drivers use propane or butane burners. That cost $. I'm too cheap to spend money when I don't have to.
__________________
Big Rig Cooking on YouTube.
Stinky_Sullivan is offline   Reply With Quote
Old 06-02-2013, 09:25 PM   #35
Cook
 
Stinky_Sullivan's Avatar
 
Join Date: Jun 2013
Location: Memphis
Posts: 51
Quote:
Originally Posted by Chef Munky View Post

This thread needs to be moved to "Cookware and and Accessories"
It's a keeper... Just sayin'.
Parts if the thread my be appropriate there but the focus of this thread is recipes I can cook with the size and limitations it has.

I might actually try a lasagna. The pan is the right size. I'll certainly let you know if/when I do.
__________________
Big Rig Cooking on YouTube.
Stinky_Sullivan is offline   Reply With Quote
Old 06-03-2013, 12:21 AM   #36
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Stinky_Sullivan View Post
Frank,

I've got all the free electricity I can use on the truck so power consumption isn't a factor for me. Some drivers use propane or butane burners. That cost $. I'm too cheap to spend money when I don't have to.
I am not thinking about for a truck. I am considering for a boat. Power is precious.

I still have to think if I want to use that much power for a meatloaf.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 06-03-2013, 04:45 PM   #37
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
Quote:
Originally Posted by Stinky_Sullivan View Post

Parts if the thread my be appropriate there but the focus of this thread is recipes I can cook with the size and limitations it has.

I might actually try a lasagna. The pan is the right size. I'll certainly let you know if/when I do.
Lasagna sounds like a great idea. Now I wonder what other baked pasta dishes you could make in this thing.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 06-03-2013, 04:50 PM   #38
Cook
 
Stinky_Sullivan's Avatar
 
Join Date: Jun 2013
Location: Memphis
Posts: 51
Probably as long as you could do it in a crock pot.
__________________
Big Rig Cooking on YouTube.
Stinky_Sullivan is offline   Reply With Quote
Old 06-11-2013, 07:43 AM   #39
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,170
Quote:
Originally Posted by Stinky_Sullivan View Post
I'm an OTR truck driver. I do mist of my cooking in a 12 volt portable drive. It looks like an old style lunch box.

It supposedly cooks at 300. I haven't verified the actual temperature. I use 3 cooking methods with this cooker.

1) I put water around the pan to keep the cooking temp low and to keep the food from burning.

2) I put rolls of foil under the cooking try to keep the bottom from getting a hot spot but still be able to cook at the max temperature.

3) I let the pan sit on the bottom when I need the hot spot to brown the food like when I cook biscuits.

The dishes I can fix are:

Chicken and Rice with Onion
Plain Rice
Meatloaf
Canned biscuits
Steamed Asparagus
Steamed Broccoli
Boiled Eggs

I can cook pasta too. I have made shells and cheese before. It came out great.

I can probably adapt most slow cooker recipes for this cooker. I have to pick recipes with limited prep and only a few ingredients. I would like suggestions on what seasonings I can use with my chicken and rice dish to add a little variety to my menu. I got tired of salt, pepper, and poultry seasoning. Now I use Knorr brand granular chicken flavored bouillon. That's starting to get old.

Any suggestions?
Gosh, how enterprising! It makes a change to hear about a long distance lorry (truck) driver who doesn't live on greasy burgers when on the road.

What about dried herbs (eg, sage, thyme, rosemary, marjoram, oregano or a mixture), chilli flakes, celery seed or celery salt, Old Bay Seasoning? I expect there are packet sauces on sale in the US as there are over here in the UK - Knorr do them and Schwartz. Mostly they are mixed with water and the chicken, etc., cooked in them.
__________________
Mad Cook is offline   Reply With Quote
Old 06-11-2013, 10:03 AM   #40
Cook
 
Stinky_Sullivan's Avatar
 
Join Date: Jun 2013
Location: Memphis
Posts: 51
Dried herbs are available just like you'd buy for home. I'm not good at selecting which ones without following a recipe. I'll be trying what the others have suggested.

I've tried a few packaged seasoning mixes. I bought the envelopes intended for a single dish. Here is what I've tried.

McCormick Italian herb baked chicken and pasta.
McCormick chicken taco
Great Value (Walmart brand) mild chili seasoning mix
Goya Sazon

The Sazon was a complete waste of money based on the 2 times I tried it. I can barely tell a difference in taste with or without it. It mostly changed the color of the rice.

All of the other seasonings worked great. I use 1/2 the envelop each time and just needed a dash of salt.
__________________

__________________
Big Rig Cooking on YouTube.
Stinky_Sullivan is offline   Reply With Quote
Reply

Tags
cooking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:24 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.