About: Hard porridge   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

In a solar cooker of the box- or panel-type, it is prepared in a different way: you just put the corn flour into the cold water (1.5 parts water, 1 part cornmeal), stir well, and then put the covered pot into the cooker. There may be no stirring necessary since the heat is very even and there is no concentrated heat coming from a flame under the pot. Another advantage of this method is that the pot almost never needs any cleaning afterwards.

AttributesValues
rdfs:label
  • Hard porridge
rdfs:comment
  • In a solar cooker of the box- or panel-type, it is prepared in a different way: you just put the corn flour into the cold water (1.5 parts water, 1 part cornmeal), stir well, and then put the covered pot into the cooker. There may be no stirring necessary since the heat is very even and there is no concentrated heat coming from a flame under the pot. Another advantage of this method is that the pot almost never needs any cleaning afterwards.
dcterms:subject
dbkwik:solarcookin...iPageUsesTemplate
abstract
  • In a solar cooker of the box- or panel-type, it is prepared in a different way: you just put the corn flour into the cold water (1.5 parts water, 1 part cornmeal), stir well, and then put the covered pot into the cooker. There may be no stirring necessary since the heat is very even and there is no concentrated heat coming from a flame under the pot. Another advantage of this method is that the pot almost never needs any cleaning afterwards. Jill Miller-Cranko of Zimbabwe reports: We have found that the cornmeal "sadza" does need to be stirred once during cooking. We advise to let it cook for 2 hours, open the pot and stir, and return to cook for a further 1 - 2 hours (depending on the quantity being cooked, and the strength of the sun). If left to cook for 3 - 4 hours without stirring it seems to go hard. But this may only apply to us when we are using CooKits.
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