How To Cook on Your Car Engine
Unless you own a rickshaw and Emeril owes you a favor, this is as good as a speedy meal can get.
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You Will Need
- Heavy duty aluminum foil
- Cooking spray, butter, or oil
- Food of your choice
- And an oven mitt and/or tongs
- Wire (optional) (optional)
Steps
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Step 1
Find engine's hot spot
Find a hot spot on your car's engine by driving it a few miles and then seeing which sections are the warmest.
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Metal sections are best, especially the radiator.
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Step 2
Determine what to cook
Figure out what you can cook in the amount of time you'll be driving. Based on a speed of 65 mph, shrimp takes about 35 miles; salmon fillets, 40 miles; boneless, skinless chicken breasts, 60 miles; pork tenderloin, 200 to 300 miles.
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Fish and chicken are your best bets, as meat takes longer and can get tough.
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Step 3
Stack foil
Place several pieces of heavy-duty aluminum foil on top of each other.
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It's better to err on the side of too much foil than too little.
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Step 4
Coat foil
Spray or spread butter or cooking oil on the top sheet, so that the food won't stick.
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Step 5
Center food on foil
Place an individual serving in the center of the foil, and top with thinly-sliced veggies and whatever spices you like.
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Step 6
Drizzle
Drizzle the food with a small amount of wine or cooking oil.
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If you top your entree with lemon juice or slices, make sure the package is tightly wrapped, because leaking lemon juice can corrode the engine.
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Step 7
Fold up foil
Fold the foil as if you were wrapping a gift box.
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Step 8
Secure foil on engine
Secure the pack on the engine so it doesn't end up on the road. Use wire as needed.
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Test the pack's security by closing and then reopening the hood. If the top is untouched, add some wadded-up foil.
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Step 9
Remove & eat
After the estimated cooking-drive time, remove the food pack with an oven mitt or tongs. If you're at your destination but your meal is undercooked, re-start the car in a well-ventilated place and let the engine idle until the food is done.
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Car engine cooking is taught in hurricane-prone areas as a way of preparing food during a blackout.
