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dbc

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Reply with quote  #101 
Bert,

The rice I cooked was also long-grain brown.  The package says 1:2 ratio (1 cup rice / 2 cups water), but I was going on advice of expert cooks who said 2/3 ratio (2 cups rice / 3 cups water).  Who knows - maybe I was doing it wrong the whole time, but it tasted good.

I remember now I did 4 rice / 6 water only in my large oval roasting pan when cooking for a large group.  More typically I cooked 2 cups rice / 3 cups water, or sometimes 3 / 4.5.  That's about all that will fit in the 10 inch round pot.

That said, I recommend you adjust the ratio based on your own experience - probably the best route to success.

Bert

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Reply with quote  #102 
Okay I'm trying this next time.

17_SuccessBrown_right.png 

LOL


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Bert K.
Michigan

https://www.youtube.com/user/1thinkhealthy/playlists
dbc

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Reply with quote  #103 
That's funny
Bert

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Reply with quote  #104 
With the reflectors on it changed the center of gravity at the pivot point. The reflectors hang more forward because of the oven's top slant. This made it harder to adjust and keep it's position. I moved the pivot point about an inch. It seem to have help. will know better once I get the reflectors back on.
While I was at it I doubled up the L angle to make it stronger and two inches taller. Now I can slant the oven down enough for the morning sun. Also this makes the oven two inches closer to the sun. 😉

I change the tray to a stainless steel grill I had. The other one looked like it could be Teflon and appeared to be disintegrating from the heat so had to get that fix.

Not any sunny enough days until Thursday now. Probably another pot of Chili. May add some mushrooms and onions this time.

BTW here is the recipe I used the next time for chili.

3 cups dry kidney beans soaked the previous day
1 tsp. salt
1 tsp. cayenne pepper 
1 table spoon paprika
1 red pepper
1 onion
1 clove garlic
1 carrot chopped
3 cans diced tomatoes
1 can tomato sauce
As much water that I could get into the pots without spilling.

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Bert K.
Michigan

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dbc

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Reply with quote  #105 
Bert,  I quizzed my expert cooking consultant about the brown rice to water ratio.  What she told me is that 1 cup rice to 2 cups water is right if you are cooking just one cup of rice, but if you are cooking a bigger batch (2 or more cups of rice) to adjust the ratio to 2:3 (3:4.5, 4:6, etc).  Still, I would go with your experience, and take this advice with a grain of salt (or maybe a splash of soy sauce).
Bert

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Reply with quote  #106 
I'll give that a try. Never thought rice would give me a problem. I haven't tried it again but will.
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Bert K.
Michigan

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Bert

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Reply with quote  #107 
Cooked a small sweet potato and a large potato in the sun oven today. It was preheated and the sweet potato cooked fast. About 45 minutes so I had it for the appetizer. LOL.
The big potato took about 1 hour and 10 minutes. My wife's lunch wasn't done yet so I pointed the oven away from the sun and kept it warm another 10 minutes or so.
They both came out great.

Will try some veggie soup soon.

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Bert K.
Michigan

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dbc

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Reply with quote  #108 
That's great.  You cooked a large whole potato (not cut up) in 1 hr, 10 min?  That's a powerful cooker.
Bert

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Reply with quote  #109 
Yes. It was round and about the size of a big grapefruit.
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Bert K.
Michigan

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Bert

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Reply with quote  #110 
Had rice for dinner. It finally turned out. I'm the only one that eats this rice so I used half a cup of dry rice to 1-1/4 c water.
It came out pretty much the same as stove-top.
I need a smaller pot for rice diameter-wise. With a smaller pot I would try just one cup of water.
It took 1 hour and 20 minutes. I believe it was done before that but had to evaporate the extra water.
Getting a handle on this thing.

Two dinners from the sun oven today.  Breakfast is a challenge when you're up by 6:00 am.

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Bert K.
Michigan

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