Cooking with Rocks

Pressure cooker + HOT Rocks = delicious, and healthy cooking ???.
Put hot rocks inside a pressure cooker, add meat /or chicken, then lock it.
Now, you can kept for one hour or 5 hours, it keeps hot for long, and never over burn your meal. Also, it's movable, you can take it to a picnic with you while cooking.

Step 1: preparation

you need:=
1- some rocks (strong rocks; that do not crack with high temperature)
2- pressure cooker (big size is better).
3- aluminum foil.
4- any kind of tweezers for catching the hot rocks.
5- Chicken or meat ( in my example, I prepared two chickens stuffed with rice. also, I packed some Vegetables inside aluminum sheet)
<p>and it saves power too!!! after the rocks are in nothing is plugged in or anything... cool i really like this thanks for sharing.</p>
combine this with a 'hay box cooker' and you can keep stuff warm for ages. <br>great instructable
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Wonder if you could do that with fire bricks.
its like a new stovetop version of a dutch oven good idea
you need to be careful that you rock don't explode. Don't use stones/rocks from the beach as they will explode. Fresh water river stones are better, the further inland you get them the better. You might want to test your rocks tolerance for heat (eg outdoors on a fire) before you put them in your presure cooker. :)
Technically speaking, you shouldn't use any rock taken from immersion in water, whether freshwater or saltwater. It is the moisture inside the stone, turning into steam and expanding that causes the stones to explode. It's also better to use granitic-type rocks, rather than sandstone-type rocks. The sandstone-type tend to be friable and fall apart (not explode) and get grit and sand in your food. Eventually, if you use the same rocks over and over they'll probably crack and break no matter what.
Wow. I can only imagine rock shrapnel in my food . . .
Good idea, but why the aluminum foil, so damn wasteful. If you burn your food, learn how to cook or turn down the heat, come on! This is however a really good method for steaming seafood. When I steam crabs, I put rocks in the bottom of the pan, and sit the crabs on the rocks, but above the water level. That way they can be in their natural environment while they're steamed alive. If I lived near the sea, I'd get some rocks and some seaweed from the sea to add extra flavor.
I suppose he could have used another pot, but you can reuse aluminum foil. Plus it's also non-toxic and, after oxygen and silicon, it's the most plentiful element found in the earth's surface, making up over 8% of the crust to a depth of 10 miles and appearing in almost every common rock.<br/><br/>And if you are cooking under such conditions and are not a culinary genius, it's near impossible to not burn your food even a little bit. And this guy didn't exactly burn his food black to point where it became unedible. Haven't you ever been to a barbeque? <br/><br/>&quot;If you burn your food, learn how to cook or turn down the heat, come on!&quot; Well, whoa 'come on!' to you too. Do you have to be so crude? Obviously this guy has turned down the heat and has been supervising the flame as he discovered &quot;you can leave it for 4 hours and it will still be hot, and it will not over burn your chicken&quot;. If you've had a gas stove you should know that temperatures are not the easiest to control (Step 2:Gas stove)<br/><br/>Although I find cooking crabs in a simulated environment quite fascinating and funny (you made my day with that)...why? Same with flavoring with seaweed, why? More importantly how? If you really want seaweed flavoring there are spices and sauces avalible.<br/><br/>Otherwise you should let us know how to make our own seaweed flavoring and cooking with rocks, in an instructable.<br/><br/>If you ever do move next to the sea try these <a rel="nofollow" href="http://www.oceanvegetables.com/seaweed-recipes.html">http://www.oceanvegetables.com/seaweed-recipes.html</a><br/>
xD That sounds like animal cruelty, but hey, someone's gotta eat 'em right?
Thank you really good idea.
Excellent! It's like a portable "Imu" or Hawaiian earth oven as described in the book "Jack Knife Cookery" well done!
this reminds me of the stone age technique of using a pit oven. in which a stone lined pit has a fire kindled in it and once heated up the fire is removed and hay wrapped food is laid in the hole then covered with earth. then dug up hours later all cooked. whole haunces of meat could be cooked in this way yours is better tho cause its portable and no scorched straw on yer food.
I think that is something Hawaiian..
Look up "retained heat cooking" on yahoo or google, you would find it interesting ,often called hay box cooking. I think if you took a wood or metal box slightly bigger than your cooker and using some kind of glue, attached that shiney survival blanket material to the inside that should keep any lost heat from the cooker in the box, and still be able to use the heat to keep the cooker hot. I lined my haybox cooker with it and it seemed to increase the heat efficiency quite a bit, although i don't have a way to measure it.
this was on iron chef!
Ever hear the story of the poor soldier who made stone soup?
This is pretty smart. Thanks!
Yes, you are right!, but make sure that the valve is not blocked. Also, it will cook fast and stay warm for longer period: **if the Rocks temperature is high. **and if the quantity of Rocks inside the pressure cooker is larger than the quantity of the food.
The food might cook faster if you wrapped the pressure cooker in old newspapers or some other insulator to reduce heat escaping from the outside.

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