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Need for wrapping garlic bread in foil? Edit

Sharon, you recently added this text, "Garlic bread wrapped in foil (and possibly other foods) will do much better in a solar oven if the foil wrapped loaf is covered by insertion in a thin black cotton-blend sock or black tube made from cotton tights." Are you sure that garlic bread needs to be wrapped in foil? Have you tried it with no foil? Tom Sponheim 18:28, 14 August 2007 (UTC)

The way I do my garlic bread (vertical cuts, almost all the way through, with generous amounts of the garlic/butter/oil/herb/cheese mixture spread between the slices and on top), yes it needs the foil. In just a sock, the sock would be a greasy mess and would soak most of the spread out of the bread. Without any wrapping, the slices would separate, it would dry out too much, and the spread would melt and much of it would be lost instead of held where the bread can reabsorb it. The foil + sock arrangement made the most delicious garlic bread I have ever had. The flavor was incredible from the gentle, slow cooking of all that garlic (fresh garlic is a major ingredient in my garlic bread, not a bit player)... my whole family raved about it. So until some enterprising entrepreneur can produce a foil that is blackened on one side for solar use, I think foil + sock is definitely the way to go for my kind of garlic bread. LOL... I am getting so hungry just thinking about it that I think I'll have to put it on the menu again soon! SharonID 19:30, 14 August 2007 (UTC)

Sounds good then. Thanks for adding the info! Tom Sponheim 19:19, 15 August 2007 (UTC)

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