USING SOLAR COOKERS: Roasting Cocoa

1/11/13

Roasting Cocoa

Just when you think you have seen it ALL, someone comes up with a new application for solar ovens. For many of you, the cocoa powder you use when you make brownies, is available at your local grocers. However, one of our Colombian chefs is attempting to make her own! After collecting the pods of the cocoa plant found at la Chocolatería de Barichara, she removed the beans from inside and is solar roasting them!
It is my understanding that, when roasted, they are ground into cocoa powder.

Her oven is the BYU modified Funnel Oven Building and Using the BYU Funnel Oven 1 and Building and Using the BYU Funnel Oven 2

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Some basic Solar Cooking Information

Cooking with the sun has been around for a very long time in one form or another and it's simplicity is second to none! The ecological benefits are obvious in saving our planet and in reducing our dependence on commercial energy. Solar ovens cook food slowly and gently in their own juices. This allows desired organic reactions to occur that maintain the nutrious value of the food while developing and enhancing it's natural flavor and retaining more of the natural vitamins, fiber and enzymes. Due to it's design, it is virtually impossible to burn foods, just possibly overcook them for your tastes.

In many ways, operating a solar oven is like sailing a boat. When there is sufficient wind, you travel fast and when there is no wind, you sit still. . .all the time realizing that your progress is based on your movement forward. Sometimes it takes a little longer, but the results are quite rewarding! Most solar ovens are dependent on the available sunlight and NOT the outside temperature so sunny days cook faster than cloudy days even in winter. Most weather sites predict the amount of cloud cover several days in advance. . . plan ahead and choose your day! Any day the sun casts a shadow, is a cooking day.

For many the question is so how would a solar oven fit into my schedule? The answer lies in your time and enthusiasm. Some solar chefs simply use the oven as a slow cooker, a way to put a dish on in the morning and leave it unattended through the day to arrive home with a beautiful finished warm meal ready. .what a concept! Most recipes for "Crock Pots" style slow cookers and dutch ovens adapt beautifully.

Do you enjoy steaming or poaching. . . how about drying fruits?

I like to use my oven for baking bread during the prime overhead sunshine hours (11am-2pm) during these hours, many foods cook with little adjustment to the recommended cooking times. If you make notations in your recipes as to the time of day and how long it took, then after cooking the dish once or twice you have a reference that you can rely on. A good rule of thumb though, is to double the usual cooking time and keep the oven door closed.

As for ovens, it is more a question of where you intend to use it and your budget, I have tried most of the ovens on the market and consider the "All American Sun Oven" to be my favorite and the most versatile and durable of all. . .that's why I became a dealer!

So, what are you waiting for. . Let's get started!

REFERENCE

I use an instant read food thermometer to take the guesswork out of solar cooking. It's quick and accurate. Here are some guidelines. . .

USDA Recommended Internal Temperatures

GROUND MEAT / POULTRY:

Turkey/Chicken 165F/74C

Veal/Beef/Lamb/Pork 160F/71C

FRESH BEEF:

Medium Rare 145F/63C

Meduim 16oF/71C

Well Done 170F/77C

FRESH PORK:

Medium 160F/71C

Well Done 170F/77C

POULTRY:

Chicken & Turkey (Whole) 165F/74C

Roasts & Breasts 165F/74C

Thighs & Wings 165F/74C

Duck & Goose 165F/74C

HAM:

Fresh (Raw) 160F/71C

Pre-Cooked 140F/60C

BREAD:

185- 200F

Solar Quick Breads

Solar ovens are very well suited for quick breads, those using a combination of baking powder and/or baking soda for leavening. These bread recipes usually call for a lower temperature for baking which is closer to the temperatures achieved by solar ovens. The baking time may need to be adjusted due to your conditions but for planning purposes, double the recommended time and check the progress as you refocus the oven. Most recipes say if a wooden toothpick when inserted comes out clean. . .the bread is done. As always, make notes in your recipe for the future.

Great quick breads: Corn Bread, Banana Bread, Ginger Bread. . .etc.

Solar Yeast Breads

Although yeasted breads bake well in a solar oven a few things that may help. . . use a baking stone or clay tile in your oven (aids in a more even heat distribution for the bottom of the bread pan), even a cast iron skillet will do, just make sure your bread pan will fit inside of it, then place whichever you use in the oven before you preheat. Now preheat your oven, I like to give mine an hour. Choose recipes that have milk and eggs in the recipe and a little spray of water on top when you place it in the oven, if you are looking for a darker crust. In general, double the baking time called for in the recipe and then check the temperature with an instant read thermometer (done between 180F and 200F). Resist the temptation to open the oven, each opening can increase the baking time by 10-15 minutes! Your best baking hours are 11am - 2pm. If you are new to bread baking, the internet is loaded with what you need to get started.

USING SOLAR COOKERS

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1/11/13

Roasting Cocoa

1 comment:

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