Cache Lake Country

(Page 7 of 7)

March/April 1976
By the Mother Earth News editors 
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Once you have a fireless cooker you must know how to use it properly to get the best results. Of course you start your food on a stove and bring it to a boil, meantime heating the stone for the bottom. Then get it into the fireless cooker as quickly as you can—instantly is none too fast. That's the real secret!

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Another important thing to remember is that you will get much better results if the food fills your cooking pot instead of being half or threequarters full, for wherever there is an air space, heat will be lost. Beans, cereals, stews, and soups are best cooked from eight to twelve hours, but many foods need only two or three hours in the cooker. You don't know how good food can be until you have tasted it from a fireless cooker, which keeps in all the fine flavors that usually steam away on a stove.

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