Sunday, January 1, 2017
In a world of low pay Cooking With Your Car
I put a potato wrapped in aluminum on my engine then drove to work a
few times. Why? It was cool to do something like that for me it saved time
as I could get my dinner going as I was going to work.
There was a few times when I got to work and the potato was missing, funny by
itself knowing it must of flew on the highway behind me! And that was the reason
I quit doing it.
Also is a trick of cooking a fish in the dishwasher. My mom did that once when
I was a kid. It was ok but not cost effective with the aluminum use to seal it off.
But cooking with your car can be useful if at work there is a race to use the
microwave so that heating your lunch by the car would take less time at work to reheat.
Also to save saving your Electric / Gas bill at home. There is a reason for doing it.
~~~~~Cooking great meals with your car engine. The heat is on.
The basics - remember, it's not an exact science.
Chris and Bill advise that although car engines are all different, the principles are the same. So, how do you find the best places on your car engine to place your chicken, your veggies or your succulent piece of rainbow trout? Well, it all comes down to...your finger.
Get your car up to operating speed, or better yet take it for a drive around the block for five minutes, and then bring it back to the garage and lift the hood. Now, finger at the ready, you start quickly touching various parts of the engine (nothing plastic...that will never get hot enough to cook anything). And by quickly touching, it's the kind of swift stab that means your finger feels the heat but you don't give yourself a third degree burn. (If you're feeling really wussy, try an infrared thermometer). Usually, the hottest part of the engine will be the exhaust manifold. On older cars, the top of the engine block will be a good, sizzling place.
You're not just looking for the hottest parts of the engine. Like any kind of cooking, different foods require different temperatures. A very hot part of the engine will be great for thick meat, a cooler part good for veggies or fish. Or, if you're traveling many hundreds of miles, you may want to use the cooler part to slow-cook your meat. Mmmm. As always, this is trial and error.