Of all the solar recipe categories available solar pasta recipes simply have to be one of the all time favorites. These recipes are easy to follow, require no great skill or years of experience and arguably are even more delicious than pasta cooked using conventional methods, due to the gradual but thorough cooking process that occurs in the solar cooker.
Fundamentally two processes have to occur in parallel. In one solar pot, preferably a black enameled-bellied pot with a reasonably tight-fitting lid, the raw ingredients need to be cooked. This is by far the longest process and needs to start fairly early. Initially prepare and add the raw vegetables with 1-2 teaspoons of olive oil (garlic, mushrooms, onions, peppers etc) into the solar pot and position in the solar cooker, allowing the cooking process to start.
Immediately thereafter to a second black enameled-bellied pot add approximately 5 cups of tap water at ambient temperature (in other words fill this solar pot about 70% with water). Similarly position this second solar pot in the solar cooker and allow the water to slowly start heating up.
After about 1 hour remove the first pot and add the meat combination(s) (ham, chicken, seafood etc). At this stage do not add the cooking sauce(s) (cream, yogurt etc). Place the solar pot back into the solar cooker and allow to continue cooking for at least a further 2 hours (possibly longer).
Timing in the latter part of the solar pasta meal becomes all important. Pasta is a carbohydrate that if over cooked can become soft and spongy as opposed to the required "al dente" texture and for that reason needs to be closely monitored.
2 hours before serving add the required sauces to the first solar pot and allow the meat/ vegetable combination to cook in the sauces, fully absorbing the taste and aroma.
40 minutes before serving add the pasta to the second solar pot. The water should be extremely hot, even possibly steaming. Once the pasta is added add 1 tablespoon of olive oil to prevent the pasta from sticking and clumping together. This is particularly important if you are cooking lasagna.
Place this second pot back into the solar cooker and allow to cook, checking from 15 minutes onwards. Do not make the mistake of thinking the pasta will cook more slowly in the solar cooker due to the somewhat stagnant nature of the water compared to that of using a conventional hot plate. As soon as the pasta is "al dente" remove and drain the water from the pot. Transfer the pasta to a large serving bowl, remove the cooked ingredients and toss into the pasta, including the sauces.
Mix thoroughly and add salt, pepper and spices to taste. Serve hot in an eating bowl, preferably accompanied with a glass of dry red wine. The solar pasta phenomena is now complete!
Fundamentally two processes have to occur in parallel. In one solar pot, preferably a black enameled-bellied pot with a reasonably tight-fitting lid, the raw ingredients need to be cooked. This is by far the longest process and needs to start fairly early. Initially prepare and add the raw vegetables with 1-2 teaspoons of olive oil (garlic, mushrooms, onions, peppers etc) into the solar pot and position in the solar cooker, allowing the cooking process to start.
Immediately thereafter to a second black enameled-bellied pot add approximately 5 cups of tap water at ambient temperature (in other words fill this solar pot about 70% with water). Similarly position this second solar pot in the solar cooker and allow the water to slowly start heating up.
After about 1 hour remove the first pot and add the meat combination(s) (ham, chicken, seafood etc). At this stage do not add the cooking sauce(s) (cream, yogurt etc). Place the solar pot back into the solar cooker and allow to continue cooking for at least a further 2 hours (possibly longer).
Timing in the latter part of the solar pasta meal becomes all important. Pasta is a carbohydrate that if over cooked can become soft and spongy as opposed to the required "al dente" texture and for that reason needs to be closely monitored.
2 hours before serving add the required sauces to the first solar pot and allow the meat/ vegetable combination to cook in the sauces, fully absorbing the taste and aroma.
40 minutes before serving add the pasta to the second solar pot. The water should be extremely hot, even possibly steaming. Once the pasta is added add 1 tablespoon of olive oil to prevent the pasta from sticking and clumping together. This is particularly important if you are cooking lasagna.
Place this second pot back into the solar cooker and allow to cook, checking from 15 minutes onwards. Do not make the mistake of thinking the pasta will cook more slowly in the solar cooker due to the somewhat stagnant nature of the water compared to that of using a conventional hot plate. As soon as the pasta is "al dente" remove and drain the water from the pot. Transfer the pasta to a large serving bowl, remove the cooked ingredients and toss into the pasta, including the sauces.
Mix thoroughly and add salt, pepper and spices to taste. Serve hot in an eating bowl, preferably accompanied with a glass of dry red wine. The solar pasta phenomena is now complete!
Lee Elliott is an Author on Solar Cooking and related solar cooking activities. As an Author on the subject, he is at the forefront to provide solutions to information related to solar cooking and using solar cookers.
For more articles on Solar Pasta Recipes or to get your FREE Mini Course on Solar Cooking go to http://www.solarcooking.mobi/.
Article Source: http://EzineArticles.com/?expert=Lee_D_Elliott For more articles on Solar Pasta Recipes or to get your FREE Mini Course on Solar Cooking go to http://www.solarcooking.mobi/.
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