Blackout Cooking with Common Household Items

Objective

Cook safely during a power outage using minimal fuel and common kitchen items.

Quick Heat Sources

• Gas stove with match (ensure ventilation, CO alarm on batteries).
• Tea light + small pot for gentle warming (not for boiling).
• Charcoal grill outdoors only; never indoors/garages.

One‑Pot Meal Patterns

• Starch + protein + flavor: rice/couscous + beans/fish + oil/spices.
• No‑cook breakfast: oats soaked in hot water from thermos.

Fuel Discipline

• Boil first thing and store in thermos for day use.
• Choose quick‑cook foods; cut pieces smaller to reduce time.

Improvised Gear

• Wire rack over two bricks → stable pan support.
• Pot lid acts as a skillet cover for faster simmering.

Real Example

A family cooked couscous + chickpeas on a window‑adjacent gas flame with a battery CO alarm nearby, using a thermos to handle breakfast without re‑lighting.

Checklist

• Thermos, can opener
• Oil, salt, spices
• Fire extinguisher

Contingencies

• No open‑flame option → cold meals: peanut butter, canned fish, bars.
• Fridge thawing → cook meats first; keep fridge closed between uses.

After‑Action

Stock a “blackout pantry” bin with quick‑cook staples and rotate quarterly.

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