Answer by SAMI
Electric oven keeps items under pressure. Like using a pressure cooker. Electric oven consumes less electricity. Temperature in oven at anytime is constant. Electric tanduri is like an open stove.. Consumes more electricity and temperature varies.
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Answer by tlbs101
What you propose violates all 3 laws of thermodynamics, and is akin to building a perpetual motion machine.
The heater works because the sun is a powerful radiator, and you can concentrate that energy to raise temperature. Without a heat engine (referigerator), you can't move heat from "cold ambient" to "hot ambient"
Now... you could make a self-contained solar powered solid-state referigerator, using solar cells, and Peltier heat exchangers, but this is an "active" device -- portable, but active.
I've seen plans for these on the internet. Google: Peltier solar power. There's alot of hits and some DIY on page 1
Under pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes and pot roast in under an hour? All this and more is made possible by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time.
In Pressure Perfect, Lorna Sass, the country's leading authority on pressure cooking, distills her two decades of experience into one comprehensive volume. First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes?
Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entrée.
To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results.
This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast.
Chef Arlyn Hackett shows you how to use a pressure cooker to save time, save energy and make delicious healthy recipes.
