A couple of weeks ago I was asked by a couple of you whether there was another way to cook meat in a wonder oven other than the plastic bag method I originally posted here.
I’m SO glad for the question because it caused me to look at things in a different way which now has gotten me thinking about other directions this style of cooking can be taken! Plus, going forward it’s going to save me supplies and money since the improved container (at least the one I’m going to be using from now on) negates the need for me to buy bags anymore. (Yay!!) More on that in a minute.
First though — talking about some others who love their wonder ovens– I wanted to be sure you knew that Paula Herron, our “Biggest Prepper” food storage contest winner, was recently interviewed over on Angela Paskett’s segment on Survival Mom Radio! You won’t want to miss hearing her talk about how she accomplished all you saw her do in the three months and how, even with very little in the way of food storage to begin with, she still ended up making what turned out to be a grand total of 134 recipes from 100% food storage ingredients. Best of all — to me — is that you’ll hear her explain how today, beyond the challenge, she’s adopted many of the cooking skills, recipes and tools she used (including her wonder oven!) into her everyday life. What a great interview! I hope you’ll find a chance to listen in.
Alright, back to our here and now, it’s time to hit the kitchen. My goal was to find another way to cook meat (or vegetables/whatever) with something other than plastic steamer bags. Not that we don’t love Ziploc for other things, but now that I’ve had time to think about it I agree with the readers, cooking is safest without contact with plastic.
Using the same style of pot as I’ve used for bread, my solution is to use a smaller sized Bain Marie pot. I’ve tested it and it works great! The one I used here (with 3 large chicken breasts) was a 1.5 quart Bain Marie pot which I purchased at a restaurant supply store in my area, along with it’s lid (or, as it’s called in the world of Bain Marie pots: it’s “cover”). I’m sure you can find these to buy online, however with a quick search I’ve found the more popular sizes (here’s an example) seem to skip over the 1.5 size, offering instead the 1-1/4 or the 2 quart. No matter, as you’ll see, you can use just about any size you want, the important thing is that you fill the container nearly completely with the food to be cooked (in this case, meat), so there isn’t much air space remaining to kill your temperature.
Start a pot of water to boil on the stove with it’s lid on. In a skillet, brown seasoned meat. Transfer browned meat to a greased 1.5 quart (or other sized) Bain Marie pot. Cover the Bain Marie pot with it’s lid and place within the boiling pot of water. Cover the larger pot with it’s lid and allow all to boil for 10 minutes. Once the boiling time is finished, place the entire pot into the Wonder Oven, cover with top pillow and container lid and cook a minimum of 30 minutes to 1 hour for small amounts of meat. Lengthening the cooking time to 4-6 hours will result in more tenderly cooked meat, the same as using a crock pot.
Cooking Meat Using a Bain Marie Pot
Season and brown the meat.
Transfer into a greased Bain Marie Pot. The goal is to fill the container as closely as possible since empty air space reduces cooking temperatures.
My 1.5 quart size was perfect for cooking 3 large chicken breasts.
Place the covered pot and all into the boiling pot of water and boil together (with the lid on) for 10 minutes.
Next, transfer to the Wonder Oven and cook for 1 -6 hours. Extended cooking will slow cook the meat, making it tender. The longer you cook it the more tender it’ll be.
Meat is cooked and ready to serve!