We hit triple digits yesterday. I suspect my days of blogging about how I can’t cook in the overcast conditions are over. That does not mean, however, that my solar cooking is going perfectly. Take, for example, my poor spaghetti squash. I meant to post this yesterday, but I wanted a chance to redeem myself first.
My husband loves spaghetti squash, so I put half of one into the Sun Oven in the morning yesterday to cook. And cook it did. By the time I got to it, it could reasonably have been labeled “well done”. The problem was that I put it out in the morning and forgot about it until dinner time. Because I did not even reorient the cooker to follow the sun, the squash had been sitting at bacteria-growing temperatures for several hours. I felt badly throwing it out.
So today I decided to try again to cook the other half of the spaghetti squash. I put it in a dish with a little water in the bottom and put a lid on it. I pointed the solar cooker at the sun, and about an hour later I went back out to check on it.
Boiling. It was boiling. The bubbles kept rising up from under the squash, which was actually sort of neat to watch. I brought it inside, and sure enough it was cooked through. My husband was happy to finally get his squash, and I learned that food is about to start cooking a whole lot faster!