KickStarter for the GoSun Stove. I was impressed with the design and quality of the materials. I had always wanted to make a parabolic sun stove myself but never got around to it. So, I was pleased to invest in a company that was making a quality product and also sharing their work in undeveloped countries.
*We don't have air conditioning and cool the house by opening the windows at night and then closing up the house when the temperature outside is close to the inside temperature. We successfully keep the house about 20 degrees cooler on the inside than outside (or 70 degrees if outside temperature is 90 degrees). Of course, living in the mountains where nighttime temperatures are usually well below 70 makes this possible.
I put the food in the stove.
The stove was easy to clean, using only mild soap and water on the cooking tray and the brush for the tube. So far, I am pleased with my range. I believe it could be used by folks
here in the Appalachian Mountains to cut down on electricity usage or during the many times when the power goes out.
For those like us without air conditioning, it is helpful to keep our house cool also.
Note on operation: Although it did not seem to make much of a difference, I had neglected to put the steam vent on the handle. I think that the shield protects the glass or fingers and creates more of a tighter seal. I have it on there now so I expect the food might have cooked in less time had I used the steam vent. Also, I might assemble in the house next time. The stove was heating up even though it was in the shade and angled toward the north sky.
The recipe that follows could be adapted to your taste such as different herbs or spices or using redskin potatoes or squash which I did not have in the garden. The quantity makes a good lunch for two but for supper, I would add more potatoes. I think the cooking try could have held more but I did not want to risk getting food on the tube which might be more difficult to clean than the cooking tray.
Sun Cooked Ham and Vegetable Stew/Fry
2 tablespoons olive oil
1/2 cup cooked ham, 1/2" chunks or slices
1/4 cup red peppers, chopped
1/4 cup onion, chopped
1-2 potatoes, 1/2" chunks (about 3/4 cup)
1 pat or about 1/2 tablespoon butter
chopped parsley and chives
Pour the olive oil in the cooking tray. Layer the ham and vegetables evenly. After vegetables are tender (50 minutes for me this day), add the butter and chopped parsley and chives and shade the stove. Food will continue to cook for awhile so remove food after about 10 minutes.