KUHN RIKON SOFT COOKING

http://nl.youtube.com/watch?v=k3L95YGWqPA

MELTING STEEL WITH SOLAR POWER...

Clip from James May's Big Ideas.

Weer eentje met de groeten van Olivier!

SOLAR DINNER PARTY

You can use any solar powered devices to cook your dinner, although photovoltaic cells (solar panels that make electricity) are borderline cheating! The more guests and the more food cooked the better - and yes, the food does have to be hot. So, gazpacho followed by ice cream does not count!

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Met de groeten van Olivier Rysman!

'RECEPTEN' GEVISUALISEERD

Zou leuk zijn als jullie dit soort filmpjes als eindresultaat kunnen afleveren...

SLOW COOKER

A slow cooker or Crock-Pot (a trademark often used generically) is a countertop electrical cooking appliance that maintains a relatively low temperature (compared to other cooking methods, e.g., baking, broiling, or frying) for many hours, allowing unattended cooking of pot roast, stew, and other suitable dishes. They are not suited to some purposes, such as baking.

SOUS VIDE

Sous-vide French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F).



[ +link on 'sous vide' on wikipedia]

SOLAR CAMPING SHOWER

Eenvoudig principe om water op te warmen met behulp van zonnewarmte. Temperatuur (nog) niet controleerbaar...

'Although I recommend the use of a thermometer, sometimes it’s convenient to know how you can also manage without. If you mix water at two different (but known) temperatures, you can easily calculate the temperature after mixing.' (blog.khymos.org)

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COOKING FISH IN COOLING WATER

On blog.khymos.org a recipe is given to apply low temperature cooking on fish as wel as on steak. Follow link for further information.

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HEAT CAPACITY | HEAT TRANSFER | HEAT CONDUCTANCE

"Since a lot of cooking involves temperature manipulations, it’s a good idea to get a basic understanding of how heat is transferred and how well it is stored in different materials. “Heat” in this context does not imply high temperature since it also applies to the understanding of freezing/thawing." (blog.khymos.org)

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WIKIPEDIA ON TEMPERATURE (OF MEAT)

Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served. The gradations of cooking are most often used in reference to beef (especially steak) but are also applicable to lamb, pork, poultry, veal and sometimes fish.

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BBC FOOD ON LOW TEMPERATURE COOKING

Article from the BBC archives on low temperature cooking with experiments to help understand the process.

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WWW.FOODSAFETY.GOV

Cooking food safely is a matter of degrees! Food safety experts agree that foods are properly cooked when they're heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness. This temperature can vary from food to food, too.

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IS IT DONE YET?

"Is it done yet?" You can't tell by looking. Use a food thermometer to be sure. USDA (United States Department of Agriculture) recommends Safe Minimum Internal Temperatures.

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WIKIPEDIA ON LOW TEMPERATURE COOKING

Low temperature cooking is an unusual cooking technique, a variant of roasting, which is claimed to produce more tender and tasty results than traditional high-temperature roasting. In low temperature cooking, the food to be cooked (typically a red meat, such as beef) is cooked for a long period of time (in the region of 10-20 hours) at a low temperature (in some cases, as low as 55°C, 130°F).

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SOLAR COOKING

This wiki is sponsored by Solar Cookers International to spread solar cooking worldwide to improve health and prosperity, reduce deforestation, and limit global warming.



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WE FEED THE WORLD

In We Feed the World houdt de Oostenrijkse documentairemaker
Erwin Wagenhofer de voedselindustrie tegen het licht. De
almaar groeiende macht van de multinationals concurreert de
kleine boeren en producenten uit de markt, wat leidt tot de
meest bizarre situaties. In Brazilië bijvoorbeeld sneuvelt
regenwoud om soja te kweken - hoewel de grond er niet geschikt
voor is - om in Europa kuikens vet te metsen. Wist u trouwens
dat er elke dag voldoende voedsel wordt geproduceerd voor
12 miljard mensen, en dat er toch 100.000 mensen - per dag
dus! - van de honger omkomen?



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