Cookbook:Thermal Cooking

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Cookbook | Recipes | Ingredients | Cooking techniques

What is a Thermal Cooker?

A thermal cooker has its roots in the hay box. By using vacuum insulation in this thermal cooker you have a slow cooker that does not need any power.

The energy saving thermal cooker can save up to 80% on cooking costs and is ideal for the home, caravan, boat, camping or just a day out. With just 10 minutes spent in the morning a thermal cooker can produce a hot meal when you get home and it won’t be burnt even if you are a little late.

Once you have a thermal cooker you will find that you use it every day for it can cook soups, main meals, puddings, cakes and bread.

For cooking two things at once most thermal cookers have two pots. Sometimes one will sit on top of the other or in the case of thermal cookers such as the Mr D's Thermal Cooker the top pot hangs from the rim of the inner pot. The main advantage this has over the two pot type is you can if cooking for a large number of people use the inner pot on its own.


How to use a Thermal Cooker.

Put all the ingredients into the inner pot and bring it to the boil. Once boiling reduce the heat to bring the contents to a simmer. Simmer for 10 to 15 minuets (depending on the recipe instructions). Once the simmering time is complete take the inner pot, off the stove and put it into the outer pot.

There is no need to plug in any power cord. The food will continue its “thermal cooking process” using the retained heat. After the required time (e.g. rice 30 minutes; chicken stock 2 hours; beef brisket 3.5 hours), just open the outer pot, and a nutritional and flavourful meal is hot and ready.

The thermal cooker has excellent heat retention capacity; the food inside the pot can retain a temperature of over 60°C even after 6 hours.


Cookbook | Ingredients | Recipes

Tamarind Pork Curry cooked in Mr D’s Thermal Slow Cooker


Thai food uses the freshest ingredients to give it that unique taste. Thai recipes use all five flavors: spicy, sweet, salty, bitter and sour, bringing them together in perfect harmony.

This pork curry is uses tamarind paste to give it the sour taste and fish sauce to add a salty flavour. It does not use coconut milk just chicken stock and water.

If you would prefer to use chicken or fish instead of pork the curry should work fine.


Ingredients

   1 tbsp vegetable oil
   500g pork, cubed
   1 tsp shrimp paste
   ¼ cup coriander coarsley chopped
   1 tbsp galangal paste
   1 tsp crushed chilles
   2 tbsp fish sauce
   1 tbsp tamarind paste
   2 tbsp sugar
   500ml chicken stock
   500ml water
   Coriander leaves to garnish


Method


  1. Heat the oil in the inner pot. When hot add the pork cook until browned.
  2. Stir in the shrimp paste, coriander, galangal paste and chilles. Cook for a couple of minutes until fragrant.
  3. Add the fish sauce, tamarind paste, sugar, the chicken stock and water. Stir well and bring to the boil.
  4. Turn down to a simmer and cook for 5 minutes with the lid on.
  5. Turn off the heat and place the inner pot into the insulated outer container.
  6. Shut the lid and leave to thermal slow cook for 2 to 3 hours.
  7. Serve in a bowl garnished with the coriander leaves and rice in a separate bowl.


Cookbook | Ingredients | Recipes

The Best Venison Chili – Cooked in Mr D's Thermal Cooker


My venison chili con carne recipe, cooked without power in an energy saving thermal cooker is easy and quick to prepare and can be made for supper any day of the week. The recipe can also be cooked in a slow cooker or crock pot but it with both of these methods, unlike the energy saving thermal cooker, it will need a power source for the slow cooking process. If you don’t want to use venison you could use beef, chicken or pork. For a vegetarian version you could substitute the venison for a selection of different beans and use a vegetable stock cube or my favourite a vegetable Knorr Stock Pot. I however put venison the top of my favourite chili list and it is certainly worth trying.

Ingredients

FOR RICE

   1½ cup of rice
   3 cups of water

FOR CHILI

   2 tbsp rapeseed oil
   2 medium onions, chopped
   1 small chili, finely chopped
   2 garlic cloves, crushed
   200g chopped smoke bacon pieces
   500g minced venison
   1 tbsp ground cumin
   1 tbsp ground coriander
   2 tsp smoked paprika
   400g tin of chopped tomatoes
   70g tomato purée
   200 ml water
   1 beef stock cube
   400g tin kidney beans, drained
   salt and pepper

Method

COOKING THE CHILI

  1. Heat the rapeseed oil in the inner pot over a medium-high heat and add the bacon pieces and cook until they start to crisp slightly.
  2. Add the onion, chili and garlic. C cook until the onion softens.
  3. Add the venison and cook until it colours.
  4. Stir in the cumin, coriander and smoked paprika and cook for a minute.
  5. Add the tin of tomatoes, tomato purée, water, stock cube and kidney beans.
  6. Bring to the boil stirring occasionally.
  7. Turn down the heat and simmer for 5 minutes.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
  9. Shut the lid and leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.

COOKING THE RICE IN A TOP POT

  1. Add the rice and water to the top pot and bring to the boil, stir and turn down the heat and simmer for 1 minute.
  2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  3. Put the lid on the top pot and shut the lid of the outer container.
  4. Leave to thermal cook without power for a minimum of 2 hours.

TO SERVE

  1. Serve the chili on a bed of rice with a spoonful of sour cream or grated cheddar cheese on top