Termyn8or
Posts: 18681
Joined: 11/12/2005
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FR
Charcoal, about a millimeter from a two inch thick filet mignon. Some bacon to spread the fire to make it really black and blue, which means burnt to a crisp on the outside but cold on the inside.
But people started talking solar, so here I go. You have seen those rear projection TVs right ? Well in every one of them is what is called a fresnel. This is underneath the screen and sorta collates the light rays but it is a clear sheet that magnifies. Therefore like a magnifying glass it can be used to concentrate the sun's rays and being possibly from a 52", it does it quite well. A buddy and I actually burnt the asphalt in a parking lot with one. I don't mean melted it, I MEAN BURNED.
Power like that is cotrollable though, you can move the lens up and down to make the focal point larger. Actually when you have it totally concentrated it is so bright that you should not look directly at it. You'll have an image burned into you reatinae for days.
There are alot of these things out there as they get older because they are becoming unservicable. But then also if you have a self contained DLP or projo LCD (also self contained) you also have one.
I'd like to have that kind of heat to cook with actually, but if I can't even look at it, that's not practical.
The closest I can come right now is the Caloric infrared broiler. You have to preheat this thing for like ten minutes or something and the element in it turns orange, almost yellow. Then you have to stack up some cookie sheets, pans and whatever to get it close enough for me. You do not turn your back on this thing. I want my meat to catch on fire, and quickly. I want a cool center. This is also referred to as Philadephia style.
Veggies, just nukem. That is except for asparagus. Asparagus is to be fried in butter with a clove or two of garlic cut up, and some sea salt if everyone is OK with that. And it is to be al dente. Carrots can be fried the same way.
Corn and potatoes, either steam them or nuke them. I just about don't boil anything but my steamer can't handle corn on the cob. Biscuits ? If you must you got an oven that is not fully heated to that temperature but you got a 1,000 degree heat source in there. I think it will cook.
And if you go the other route and cook like a human, you got a roast, some mashed spuds, hopefully some corn off the cob to put on the spuds. And the gravy must be made with pan drippings, no gravy mixes at all.
And then real butter goes on damnear everything, not margarine or anything else. It has to have the real seal and I am thinking of going Kosher with that. I seem to agree with them on alot of things that are not good.
Unfortunately they are not going to help me out on the pork roasts. Pork gets a quick burn and then sits in the oven for hours after hours. But in the end noone needs a knife. You stick a fork in it and you take a piece. It cuts just fine with your fork thereafter. No knives needed. And nice Black Gravy. Want the recipe for that just ask.
But then there is my spaghetti sauce, and really, I can't say that cooking that is better with gas. I like gas because of the high heat ability. That is not an issue with my sauce or my chicken paprikash.
Note that none of what I have described is for everyday, but it says "favorite" up there.
T
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RE: What are your favorite ways to cook with out an ove... - 
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