Cooking in a Studio?

[MaryJ]

I college I had an RA who cooked mac & cheese in a pecolator!

At my daughter's college, they were not allowed to have toasters in the dorm rooms, so she and her roommates used her non-stick iron to toast their bagels!

But seriously, we also have the microwave egg poacher. However, we purchased regular bacon, put it on several layers of paper towels, and cooked it in the microwave as well. Smelled great, tasted even better!

 

[franandaj]

If you are inventive, you can cook anything (or heat it up) using any sort of heat source in the room. I like the iron for toasting. I was trapped in winter at a resort in Missouri (cabin, not hotel) after a snow storm (I'm a So Cal gal, we don't get that here!). I had a refrigerator, a coffee pot, some leftover Chinese Food and aluminum foil. I was able to heat myself food for a few days, until the snow melted and I could drive my rental car again.

I like the idea of a Studio Cookbook thread. I've heard of some people with some rather inventive cooking recipies. Before DVC I had a small computer travel case that I packed with a French Press, a hot plate and a skillet. It was just about the size of a six pack cooler and was easy to take places. Expanded the in room cooking possibilities tremendously!

 

[LPnerd]

Basically not a ton, you get a microwave, coffee maker, mini-fridge, toaster...no freezer, not much dishes either, not sure about can opener for the few that you need

Sandwiches, toast, bagels, cereals, pop tarts, soups (bring stuff to cook them in), easy mac or the velvetta version, spagetti o's, veggies (canned), you could go down to the store in the hotels and buy hot pockets to go and heat up right away but they are pricey there.

basically anything you can cook in a microwave that doesn't need to be frozen to store.

you could defiantly make it work you would just limit your choices.

you can get a George foreman grill and use that for all kinds of things, they cost about 20 bucks, or one burger in the parks, LOL.
there is a small freezer in the fridge and they work pretty well, you can put about 4 stoffers micro meals in there.
we have stuff to make good sandwiches, meat cheese and lettuce etc and you can warm it and melt the cheese with the George foreman and then add the cold stuff.
we make mac and cheese and hot dogs one night in there, grab a salad or too rom publix and have burgers on the grill. your condiments can be grabbed from any one of hundreds of places during the day in little packs.
you will have a full size coffee pot, so I suggest filters and bring your own coffee and creamer... do not use tap water in fl unless you like your coffee to have a chlorine flavor.
we get bottled water in Fl.. and I lived there for 25 yrs. I knew of O ONE that didn't. lots of great options . also, you could always get a crock pot. that opens up all kinds of possibilities!

 

[SpaceMountain77]

We have only used the kitchenette for breakfast, which is usually cereal or oatmeal, toast, yogurt and juice.

Regarding microwave meals, Dinty Moore offers prepared microwavable meals that are stored at room temperature. They can usually be found in the pasta aisle of most grocery stores:

http://www.hormelfoods.com/Brands/BrandWall/Dinty-Moore-stew

 

[mecllap]

If you can't bring or get an electric frying pan, you can microwave salmon, or chicken breast (cut up), micro some broccoli, then mix together with a little precooked rice, orange-ginger sauce, and have yummy orange chicken (or orange salmon) -- without the unneeded extra calories and fat from the breaded kind. When Aldi has special on sauces like pesto and the Asian ones, I stock up so I have them for travel as well as at home, but other stores have them also. You can cook pasta in the microwave and add sauces and precooked meatballs also. Microwaves can also make a nice poached fish.

I drive so I usually take along a few small electrics, but don't always use all of them: small "bullet" smoothie maker, single electric burner, fry pan. I generally premake and freeze a few meals: burrito filling, chili, spaghetti, etc. I fix most of my own food in order to do low salt, reduced carb and fat, higher fiber versions of such things.