Originally Posted by Stinky_Sullivan
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
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.
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!