Cruisers Forum
 


Join CruisersForum Today

Reply
 
Thread Tools Rate Thread Display Modes
Old 30-04-2014, 03:41   #31
Moderator
 
carstenb's Avatar

Cruisers Forum Supporter

Join Date: May 2012
Location: Copenhagen
Boat: Jeanneau Sun Fast 40.3
Posts: 4,579
Images: 1
Re: Thermos Cooking

while not thermos cooking, when I cook potatoes, I bring them to a boil, take them off the heat, wrap in a duvee or blanket and let them sit for about 1/2 hour. perfect potatoes every time
__________________

__________________
I spent most of my money on Booze, Broads and Boats. The rest I wasted - Elmore Leonard
carstenb is offline   Reply With Quote
Old 30-04-2014, 07:24   #32
Registered User
 
sparrowhawk1's Avatar

Join Date: Jan 2014
Location: Miami Beach Fl
Boat: Colombia Cc 11.8
Posts: 1,053
I put this on other posts and its not a thermos but it works so incredibly well I can't believe its not more popular.The other day I cooked 1 pound of beans in beef broth with about 2 pounds of cuck roast.pressure cooked for about 35 minutes then put it in the thermal cooker and

Click image for larger version

Name:	ForumRunner_20140430_092319.jpg
Views:	302
Size:	260.8 KB
ID:	80285

the next day the pot was too hot to touch. The beans are cooked to perfection and the meat fell apart. I made the thermal cooker with a styrofoam cooler that I was going to throw away and an old blanket
__________________

__________________
sparrowhawk1 is offline   Reply With Quote
Old 30-04-2014, 07:45   #33
Moderator
 
Seaworthy Lass's Avatar

Cruisers Forum Supporter

Join Date: Oct 2008
Boat: Aluminium cutter rigged sloop
Posts: 11,770
Re: Thermos Cooking

Quote:
Originally Posted by carstenb View Post
while not thermos cooking, when I cook potatoes, I bring them to a boil, take them off the heat, wrap in a duvee or blanket and let them sit for about 1/2 hour. perfect potatoes every time
Quote:
Originally Posted by sparrowhawk1 View Post
I put this on other posts and its not a thermos but it works so incredibly well I can't believe its not more popular.The other day I cooked 1 pound of beans in beef broth with about 2 pounds of cuck roast.pressure cooked for about 35 minutes then put it in the thermal cooker and the next day the pot was too hot to touch. The beans are cooked to perfection and the meat fell apart. I made the thermal cooker with a styrofoam cooler that I was going to throw away and an old blanket
This is all the inexpensive Wonderbag and expensive stainless steel thermal cookers do, retain the heat and cook the contents slowly . Insulating does work brilliantly (nice photo Sparrowhawk, such an easy and inexpensive alternative).

The thermos is just a subset of that idea, but what I think it is brilliant for is for items that don't need sautéing or preheating, just boiling water poured over them to cook. Although the soup I tried worked extremely well, the thermos was no better (and in fact would have been worse with heat loss) compared to simply well insulating the original pot it was cooked in and letting that sit.

I am hooked on the thermos for three things I have tried so far - quinoa, oatmeal and pearl barley. I don't think anything else would be as easy and efficient as a thermos for this. I only needed to boil the kettle and no preheating of the thermos was required for a great result.
__________________
Our custom built cutter rigged sloop is for sale:
48' Aluminium Bluewater Cruiser For Sale
PRICE SLASHED


"The cure for anything is salt water: sweat, tears or the sea." Isak Dinesen
Seaworthy Lass is offline   Reply With Quote
Old 30-04-2014, 22:03   #34
Moderator
 
Seaworthy Lass's Avatar

Cruisers Forum Supporter

Join Date: Oct 2008
Boat: Aluminium cutter rigged sloop
Posts: 11,770
Brown lentils

Test report 6:

BROWN LENTILS
I am now more confident about cooking in a thermos and I want to pursue the "just pour boiling water over the ingredients in an unheated thermos and let it stand" method, eliminating the need for heating anything in a pot separately first.

Wasting gas and water preheating the thermos for 5 minutes first with boiling water, (as is recommended for food that takes longer to cook) doesn't have a lot of appeal either as it means the kettle needs to be boiled twice, so from now on I will test things out without doing this. It certainly works for quinoa, oats and barley.

I expect a few failures , but nothing ventured, nothing gained.

Brown lentils were my first failure. I pre-soaked a cup of small brown lentils overnight as I knew that would significantly reduce cooking time. After draining and adding boiling water, I wrapped the thermos to insulate it and I let it sit for 2 hours (timing was just guesswork). I hoped the combination of presoak and insulation would be enough to cook the lentils.

I really resisted the urge to peak earlier. Hard, as patience is not one of my fortes . At the two hour mark I eagerly opened the thermos. The lentils were undercooked and there was no point leaving it longer as the water was too cold after the initial addition of all the cold wet lentils.

Back to the drawing board .
__________________
Our custom built cutter rigged sloop is for sale:
48' Aluminium Bluewater Cruiser For Sale
PRICE SLASHED


"The cure for anything is salt water: sweat, tears or the sea." Isak Dinesen
Seaworthy Lass is offline   Reply With Quote
Old 30-04-2014, 22:47   #35
cruiser

Join Date: May 2010
Location: SF Bay Area; Former Annapolis and MA Liveaboard.
Boat: Looking and saving for my next...mid-atlantic coast
Posts: 6,198
Re: Thermos Cooking

Oh how did I miss this wonderful thread. Keep it up. So many interesting recipes.

Thanks
__________________
SaltyMonkey is offline   Reply With Quote
Old 01-05-2014, 06:20   #36
Registered User
 
Blue Crab's Avatar

Join Date: Sep 2009
Location: Hurricane Highway
Boat: Cal 29
Posts: 3,794
pirate Re: Brown lentils

Quote:
Originally Posted by Seaworthy Lass View Post
...
I really resisted the urge to peak earlier. Hard, as patience is not one of my fortes . At the two hour mark I eagerly opened the thermos. The lentils were undercooked and there was no point leaving it longer as the water was too cold after the initial addition of all the cold wet lentils.

Back to the drawing board .
It gets easier when yer git to yer 50s, Lassie. Good thread! As Ross Perot once famously said, "I'm all ears."
__________________
Blue Crab is offline   Reply With Quote
Old 03-05-2014, 12:03   #37
Moderator
 
Seaworthy Lass's Avatar

Cruisers Forum Supporter

Join Date: Oct 2008
Boat: Aluminium cutter rigged sloop
Posts: 11,770
Eggs revisited

Armed with experience from the first trial, I simply popped 3 eggs (at room temperature of 21°C) in the base of a cold Stanley thermos (710 ml, wide mouthed), filled the thermos with boiling water and let it sit for an hour and a half wrapped in a blanket.

Water temperature when opened was 77°C (interesting only for those concerned by salmonella ). Eggs were perfectly hardboiled. I give my thermos the thumbs up for eggs as well .

Now, what to do with the eggs today? Using them for nibbles with pre dinner drinks in the cockpit appealed.

The easy options are chopping or mashing them and mixing with a couple of tablespoons of Greek yoghurt (or mayonnaise) with Dijon mustard or a with a teaspoon of curry powder and cumin seeds, both seasoned with freshly cracked salt and pepper.

I had a little time on my hands though, so I mixed up a batch of my version of tapenade. It went down very well as a dip combined with yoghurt and the eggs .

EGGS WITH TAPENADE

Tapenade:
½ cup (100 g) good quality kalamata olives, pitted and chopped
25 g anchovy fillets, drained (½ small tin)
1 garlic clove, finely chopped
1 tblsp capers, rinsed and drained
1 tsp Dijon mustard
1 tsp dried thyme
½ tsp freshly ground black pepper
1 tbsp chopped fresh parsley
1 tblsp lemon juice
1 tblsp extra virgin olive oil

100-200 g thick Greek yoghurt (or a couple of heaped tblsp mayonnaise)
3 eggs, hardboiled, cooled and roughly chopped

- Reserve a little of the parsley and yolks for topping.
- Chop all the tapenade ingredients together for a few minutes, slowly adding the lemon juice and oil. Using a mortar and pestle is even better. Don't churn the life out of it by using a food processor.
- Fold the mixture into the yoghurt with the chopped eggs
- Serve as a dip topped with the extra parsley and yolks or spread in sandwiches or on toast.

I usually make double the quantity of the base, divide it in two and top it with a little olive oil, then refrigerate and use the mix within the next few days. Having this ready made makes it super quick the next time and the flavours are even better when they have had a chance to blend.

It is also good without the yoghurt just dolloped on slices of hard boiled eggs on crackers or toasted bread or bruschetta. Or add it to pasta or potatoes or smear it lavishly on pizza. The mix is an intense salty, fishy taste sensation .
Attached Thumbnails
Click image for larger version

Name:	image.jpg
Views:	229
Size:	415.5 KB
ID:	80465  
__________________
Our custom built cutter rigged sloop is for sale:
48' Aluminium Bluewater Cruiser For Sale
PRICE SLASHED


"The cure for anything is salt water: sweat, tears or the sea." Isak Dinesen
Seaworthy Lass is offline   Reply With Quote
Old 09-05-2014, 15:11   #38
Registered User

Join Date: May 2008
Location: daytona beach florida
Boat: csy 37
Posts: 2,844
Images: 1
Re: Thermos Cooking

Just a reminder for you oatmeal fans. Don't buy regular oatmeal and don't buy instant oatmeal. Buy 'quick' oatmeal. Half cup in a cereal bowl, one cup boiling water from the teakettle, stir, eat. No pot or thermos to wash.

I like mine with cinnamon and dried berries....
__________________
Take two at low eight
onestepcsy37 is offline   Reply With Quote
Old 12-05-2014, 02:33   #39
Marine Service Provider
 
NornaBiron's Avatar

Join Date: Feb 2009
Location: Greece
Boat: Custom steel cutter, 15m
Posts: 601
Re: Thermos Cooking

After eating some of SWL's thermos cooked barley in a wonderful salad last night and experimenting with basmati rice with her (not entirely successfully) yesterday afternoon, I thought I'd give this thermos cooking lark a go. So this morning I have added 1.5 cups of bog standard long grain white rice and 3 cups of boiling water to a cold thermos, sealed it and tucked it in my Wonderbag for added insulation (which I don't think it really needed) and left it for an hour and a half. The results are perfectly cooked separate grains of rice, no water left at the bottom. Just perfect for stir frying this evening SWL!

Even I, as a complete Wonderbag junky, can see the benefit of using the thermos for things like this. The propane bottle will soon be lasting a year at this rate!
__________________
Sail repairs by cruisers for cruisers
NornaBiron is offline   Reply With Quote
Old 12-05-2014, 03:25   #40
Registered User
 
Blue Crab's Avatar

Join Date: Sep 2009
Location: Hurricane Highway
Boat: Cal 29
Posts: 3,794
pirate Re: Thermos Cooking

I cannot explain it but my early experiences with a Stanley vacuum bottle left me cold ...yuk yuk. Things changed when I bought genuine Thermos bottles. This video is amusing and instructive, a good combo:

__________________
Blue Crab is offline   Reply With Quote
Old 12-05-2014, 03:33   #41
Marine Service Provider
 
NornaBiron's Avatar

Join Date: Feb 2009
Location: Greece
Boat: Custom steel cutter, 15m
Posts: 601
Re: Thermos Cooking

Quote:
Originally Posted by Blue Crab View Post
I cannot explain it but my early experiences with a Stanley vacuum bottle left me cold ...yuk yuk. Things changed when I bought genuine Thermos bottles.]
I've just got a cheap food vacuum flask from a supermarket, cost £5, worked okay with the rice today!
__________________
Sail repairs by cruisers for cruisers
NornaBiron is offline   Reply With Quote
Old 12-05-2014, 10:02   #42
Registered User
 
sparrowhawk1's Avatar

Join Date: Jan 2014
Location: Miami Beach Fl
Boat: Colombia Cc 11.8
Posts: 1,053
I'm so happy with my insulated cooker that I forgot to talk about my past experience with thermos cooking. One thing I've learned is that you need mass. I wanted to just cook a half cup of rice at a time but it doesn't work, I think you need a minimum of 3 cups of hot liquid
__________________
sparrowhawk1 is offline   Reply With Quote
Old 12-05-2014, 14:05   #43
Moderator
 
Seaworthy Lass's Avatar

Cruisers Forum Supporter

Join Date: Oct 2008
Boat: Aluminium cutter rigged sloop
Posts: 11,770
Re: Thermos Cooking

Quote:
Originally Posted by NornaBiron View Post
After eating some of SWL's thermos cooked barley in a wonderful salad last night and experimenting with basmati rice with her (not entirely successfully) yesterday afternoon, I thought I'd give this thermos cooking lark a go. So this morning I have added 1.5 cups of bog standard long grain white rice and 3 cups of boiling water to a cold thermos, sealed it and tucked it in my Wonderbag for added insulation (which I don't think it really needed) and left it for an hour and a half. The results are perfectly cooked separate grains of rice, no water left at the bottom. Just perfect for stir frying this evening SWL!

Even I, as a complete Wonderbag junky, can see the benefit of using the thermos for things like this. The propane bottle will soon be lasting a year at this rate!
We have just come back from a perfect dinner on board NornaB. The rice was used to make fried rice as part of a Chinese feast. Think I have a convert for thermos cooking when it comes to grains .

My failed attempt the day before was simply because I opened the thermos too early. I though an hour would be plenty, but there was still water left at the bottom and the rice had a slight bite to it. Another half hour and it would have been done.

Quote:
Originally Posted by sparrowhawk1 View Post
I'm so happy with my insulated cooker that I forgot to talk about my past experience with thermos cooking. One thing I've learned is that you need mass. I wanted to just cook a half cup of rice at a time but it doesn't work, I think you need a minimum of 3 cups of hot liquid
I think it depends a lot on the thermos (size and quality of insulation). My 24oz one (710 ml) cooks a cup of oats, barley and quinoa using 2 cups of boiling water without any problems. I don't take any chances though with heat escaping excessively and I wrap the thermos in a blanket.

I have read that Nissan thermoses have the best insulation, possibly followed by Thermos.
__________________
Our custom built cutter rigged sloop is for sale:
48' Aluminium Bluewater Cruiser For Sale
PRICE SLASHED


"The cure for anything is salt water: sweat, tears or the sea." Isak Dinesen
Seaworthy Lass is offline   Reply With Quote
Old 12-05-2014, 14:19   #44
Moderator
 
Seaworthy Lass's Avatar

Cruisers Forum Supporter

Join Date: Oct 2008
Boat: Aluminium cutter rigged sloop
Posts: 11,770
Re: Thermos Cooking

Quote:
Originally Posted by Blue Crab View Post
I cannot explain it but my early experiences with a Stanley vacuum bottle left me cold ...yuk yuk. Things changed when I bought genuine Thermos bottles.
I used Thermos vacuum flasks for decades back home very happily, so when looking for a new flask on a Greek island I happily paid what seemed like an arm and a leg for a Thermos. It was a dud. Within minutes of pouring water in the sides were too hot to touch. I took it back and the comical reply was that it was supposed to behave this way - that was why a handle was provided on the flask! I requested the thermos be filled with boiling water and tested out and in the end I was provided with a replacement. Same story again . I gave up.

I have had no problems with the two rugged green Stanleys I purchased since (a standard tall one and a wide mouthed one) .
__________________
Our custom built cutter rigged sloop is for sale:
48' Aluminium Bluewater Cruiser For Sale
PRICE SLASHED


"The cure for anything is salt water: sweat, tears or the sea." Isak Dinesen
Seaworthy Lass is offline   Reply With Quote
Old 12-05-2014, 17:21   #45
Registered User
 
Blue Crab's Avatar

Join Date: Sep 2009
Location: Hurricane Highway
Boat: Cal 29
Posts: 3,794
Unhappy Re: Thermos Cooking

YMMV.

This morning I put 3 eggs from the fridge in a small wide mouth thermos bottle. Added boiling water. Let sit for about 7 hours: soft "boiled" eggs at best; edible but not primo. Water was still quite warm.

I was after zipless hard cooked eggs.
__________________

__________________
Blue Crab is offline   Reply With Quote
Reply

Tags
cooking

Thread Tools
Display Modes Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooking Utensils 2divers Provisioning: Food & Drink 33 16-02-2006 23:02
Some questions about cooking on-board Roling General Sailing Forum 0 01-02-2004 11:18
Oven Cooking - Recipes Pisces Provisioning: Food & Drink 3 29-03-2003 07:04
No cooking - Recipes Pisces Provisioning: Food & Drink 5 29-03-2003 06:49
One Pot Cooking - Recipes Pisces Provisioning: Food & Drink 1 06-03-2003 08:47


Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -7. The time now is 17:00.


Google+
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
Social Knowledge Networks
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2016, vBulletin Solutions, Inc.

ShowCase vBulletin Plugins by Drive Thru Online, Inc.