Feeling better about the SunFlair solar cooker

[jimindenver]

I have to admit that my first two attempts at using the SunFlair solar cooker were such disappointments that all I could think was there was no way in hell I was replacing my ovens with them. Who cares if they are smaller if they don't work. Then I did the water test without the black plate they give you which showed me that it could work but not like a oven.

Today I put four chicken thighs into the 3 quart roaster that would come with the full kit, again with no black plate and after 3 hours they were 190 F and certainly done. Any longer and they would have been over cooked as in mush. Tomorrow I'll try pork tenderloin medallions.

 

[BradKW]

I bought a gas 3000W jimindenver to power my electric oven. I think I liked my old Generacjim a little better, less noise...

 

[jimindenver]

I don't know Brad, I think you could have gotten away with half as much Jim if you ask me. That and a inverter Jim is much more soft spoken.

 

[Magicwolf]

I experimented further in Grand Staircase Escalante Nat'l Monument, had to hole up there a few days. I got the little Sunflair up to 225 (!) according to the thermometer. I left out the rack, put the black silicone collapsing pot straight on the reflectix interior. I'd forgotten to buy oven bags, but I also did set the oven (outside) on the reflectix-style windshield sun-blocker for some extra rays. I had put some frozen casserole in it. That little black pot - it actually started crisping/browning the edges of the casserole. The pot was too hot to touch with bare hands. I was duly impressed.

 

[jimindenver]

I have done pull apart rolls since the last time I used it. Again without the plate and in the 3 quart roasting pan. It did seem to take longer but the Sunflair did a good job of cooking and creating a crust on the rolls.

 

[SoulRaven]

I just have to ask, when we were living in AZ, I baked a cake and also cooked a meat in a solar oven and to me, it just didn't have the same taste. It wasn't any elaborate oven, something I got from Real Goods back when solar wasn't a "rage". Does anyone notice a difference in taste? We just did not care for it.

 

[jimindenver]

I do notice a difference when I use different methods to cook the same things. It also took me a few times to get use to the different methods and that includes via solar. It also includes when I first started using a pressure cooker or switched from frying to baking. My solar ovens are sealed meaning the food doesn't dry out, that in itself has a impact on flavor. They are usually at a lower temperature too, even if you can adjust to get stuff cooked it's going to be different.

The trick is to identify what is different and what it takes to correct it. I usually start cheap and easy so that I am not ruining a expensive dinner for the folks.

 

[jimindenver]

An example of needing more than one attempt. I roasted four eggs in the Global sun oven this morning. I forgot they were in there until a neighbor said "I see you oven is up to 300 degrees" I took the eggs out and saw the shells were discolored some. I peeled them after putting them in cool water and the outside of the whites were lightly golden brown too. They had a slight roasted flavor but not burnt. I need to both time them better and control the temperature of the oven better by not leaving it aimed directly at the sun. I may try actually doing them in water and see how it goes.