User:TheThermalCook/Thermal cooker

'What is a thermal cooker?'

The eco friendly thermal cooker has its roots in the hay box. By insulating a cooking pot you create a slow cooker that does not need any power. The thermal cooker can save up to 80% on cooking costs and is ideal for the home, caravan, boat or just a day out. With just 10 minutes spent in the morning the thermal cooker can produce a hot meal when you get home and it won't be burnt even if you are a little late.

How to use a thermal cooker

Put all the ingredients in to 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 min; chicken stock 2 hrs; beef brisket 3.5 hrs), 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 about 160 degree Fahrenheit even after 6 hours.

A thermal cooker is

•Safe: It is not a pressure cooker, there are no power cords, no switches or electrical hazards to worry about. •Energy Saving: After the food has been boiled for a short time, the cooker needs no external energy while thermal cooking. Food stays warm automatically after it’s ready. •Convenience: The thermal cooking process requires no further supervision or monitoring. Food can be cooked while you are travelling. You can cook with the pot anywhere, anytime and it’s safe to use indoors or out. •Economical: Decreases fuel costs, economises time and energy. •Healthy: Entraps flavour, minerals and vitamins; generate less odour, grease and smoke in the kitchen.

•User Friendly: Never over cooks and cleans up easily

About the hay box

Retained heat or thermal cooking: Haybox cooking (also called retained-heat cooking) is an age-old method that can be used to conserve energy not only during times of crisis, but anytime. Depending on the food item and amount cooked, the use of a haybox or insulated cooker saves between 20% and 80% of the energy normally needed to cook a food. The longer an item usually takes on a stovetop, the more fuel is saved. For example, with a haybox, five pots of long-cooking dry beans will use the same amount of fuel to cook to completion as just one pot cooked without a haybox.

The principle of retained-heat cooking is simple. In conventional cooking, any heat applied to the pot after it reaches boiling temperature is merely replacing heat lost to the air by the pot. In haybox cooking, food is brought to a boil, simmered for a few minutes depending on the particle size (5 minutes for rice or other grains, 15 minutes for large dry beans or whole potatoes), then put into the haybox to continue cooking. Since the insulated cooker prevents most of the heat in the food from escaping into the environment, no additional energy is needed to complete the cooking process. The hayboxed food normally cooks within one to two times the normal stovetop cooking time. It can be left in the haybox until ready to serve, and stays hot for hours. "Timing" is much less important than in stovetop cooking: stick a pot of rice, beans, or stew in at lunch time, and it will be ready when you are, and steaming hot, at dinner time.

The haybox itself is any kind of insulated container that can withstand cooking temperatures and fits relatively snugly around the pot. Hayboxes have been made using hay, straw, wool, feathers, cotton, rice hulls, cardboard, aluminum foil, newspaper, fiberglass, fur, rigid foam, and/or other suitable materials as insulation. The insulation is placed between the rigid walls of a box, within a double bag of material, or lining a hole in the ground. "Instant hayboxes" have been created by wrapping a sleeping bag, blankets, and/or pillows around a pot. The most effective insulating materials create many separate pockets of air, which slow down the movement of heat. 2 to 4 inches of thickness (depending on the material) are necessary for good insulation. Some materials, such as aluminum foil or mylar, actually reflect heat back toward the pot. Important characteristics of any insulating material incorporated into a haybox include:

•It must withstand cooking temperatures (up to 212 degrees F or 100 degrees C) without melting. •It does not release toxic fumes (any kind of foam insulation needs to be covered with aluminum foil or mylar) or dangerous fibers (fiberglass also needs to be covered). •It can be fashioned to be as snug-fitting as possible around the pot. A little pot in a big box will not cook as effectively; it's better to wrap pillows, towels, or blankets around it to fill up the space. •It can be made to form a relatively tight seal, so that heat does not escape from the cooking cavity. Since hot air rises, a container designed to open at the base rather than the top will retain more heat. •It is dry, and can be kept dry, since wet materials don't insulate as well. An inner layer of aluminum foil or mylar helps keep cooking moisture from entering the walls of the box. Mylar, which can be salvaged from used food storage containers, balloons, etc., tends to be a more durable inner layer than aluminum foil. Cooking containers, too, should have tight-fitting lids, to prevent the escape of heat and moisture.

Since water is not lost in haybox cooking the way it is during extended stovetop simmering, the amount of water used to cook grains and beans is normally reduced by one-quarter. Instead of adding 2 cups of water per cup of dry rice, try adding 1 1/2. Also, the larger the amount cooked, the more effective haybox cooking is, since a full pot has more mass and therefore more heat storage capacity than a half-full pot. Haybox cooking is ideally suited for a family or large group, or anytime there's a reason to cook in quantity. If you're cooking alone, try cooking full pots of food using a haybox, then reheating small portions for individual meals--this too can conserve fuel.

Retained-heat cooking has many other advantages in addition to energy and water conservation. As mentioned, it makes "timing" less critical, since it keeps meals hot until serving time. Once the initial boil-and-short-simmer stage is past, it also eliminates the danger of burning the food on the bottom of the pot (the sad fate of too many pots of grains, beans, or other foods left simmering too long without stirring on the stove). Hayboxed food can actually be better for you, and tastier, than food prepared exclusively on a stovetop, because most of the cooking takes place in the 180 degrees F to 212 degrees F range, rather than at a constant 212 degrees F (lower temperatures preserve more flavor and nutrients, as they also do in crockpot cooking and solar cooking).

If you want to prepare multiple items for a meal but have only a limited number of flame sources, hayboxes can also greatly facilitate the logistics of food preparation. For example, you can bring your beans to a boil, simmer them 15 minutes, put them in a haybox; then bring your rice to a boil, simmer it 5 minutes, put it in another haybox; then prepare your vegetable stir-fry or soup, etc. At the end, you'll have a uniformly hot, unburnt, multi-dish meal, all off a single flame, probably consuming less total fuel than you would have used simply to cook the longest-cooking item alone without a haybox. You'll also have used one-quarter less of your drinkable water supply in preparing the food.

Presoaking and draining beans always makes them easier to cook, as well as to digest. A few particularly long-cooking foods, such as garbanzo beans, may need reboiling part-way through the cooking process. For health reasons, meat dishes should always be reboiled before serving.

Hayboxes are second only to solar cookers (which, however, are dependent on sunshine) in their potential to conserve resources. They're easy to build, easy to use, and have many other advantages. Y2K or no Y2K, they deserve a place in every home.