in the truck cooking......

I use a 3,000 watt pure sine wave inverter. I have a microwave, coffee maker and a single burner induction cook top.
I have done bacon and eggs in the microwave, but I like them better in the frying pan on the induction cook top. Also have fried up steak while sitting in line at the canola plant.

 

How do you guys keep the food and grease smell out of your truck?

That's why I use a propane grill outdoors to many odors cooking in the truck now don't get me wrong when I'm hungry it smells great but once I've eaten it's kinda overpowering.

 

Don't use grease, don't fry stuff. I use a 12 v fan wedged in the pass window to draw out smoke and odors. Spray of frbreeze takes care of the rest when done.

 

You can bungy cord the top lid of the crock pot or buy one with cords. The lid stays on there tight, the liquid doesn't spill out when it's corded down. https://www.walmart.com/ip/Hamilton-Beach-5-Quart-Portable-Slow-Cooker/15229926

 

What size inverter do you have?

I just sit my on the tv cabinet & it doesn't move. I use a small bungie to hold the lid down.

 

Don't forget the crock pot liners with the paper kitchen goods, like paper towels at Walmart, then no washing the pot only lid

 

Yep, we use the little liner bags.

 

This is going to be challenging.

Challenge #1. Portion control.

I tend to cook like my grandmother. When she would make dinner she made enough so that each person had enough leftovers to last them the rest of the week. The comments usually ran along the lines of; "...geez you made enough for the whole neighborhood"

Challenge #2: Simplifying meals.

When I cook I tend to make elaborate dishes because I enjoy doing it. Things like Bruschetta Stuffed Chicken, Citrus Chicken Stir fry, French Toast with peach sauce and whipped cream with fruit folded into it, My Glazed Turkey with hand made stuffing.....the list goes on and on. These are just a few of the "bigger production" meals I make and they're all made from scratch. They also happen to be the meals I turn to the most when cooking.....which is probably why I don't cook very often these days.

Most of what is listed there have lots of ingredients and would probably be difficult to prep or cook from raw in the truck. Guess I'm going to have to start approaching my cooking from a different angle to either A. Make some of my dishes more transportable, or B. come up with some new ones which ought to be fun too.

 

You need to follow the blue apron method - prep and proportion at home then do the final cooking at the truck.

 

Agreed. But some things just don't transport well. lol. I think I'm going to have to start designing more soups and stews as well as things that can sit in the crock to warm or finish.