Thermal cookers?!

[NoraBatty]

Ive just been forwarded this link by a friend
https://mrdscookware.com/

Unsure where the best place for a thermal cooker thread would be, so please move it if it is better suited elsewhere.

So i understand it, its a crock pot, you put food in, bring to the boil, then put the whole thing in an insulated pot, and it continues cooking for hours with only the inital heat input needed.

Has anyone tried or come across such things.
Hawaii techniques for roasting pigs in sand springs to mind.

[AE-NMidlands]

It goes back decades, if not centuries, last century it was called a haybox!
I first saw it in a Scout Camping book in about 1965, You bring your porrage to a boil in the evening, then nestle it in a tea-chest (anybody remember them?) packed with hay and next morning it is (hopefully) still hot and has cooked gently all night.

[Bugtownboy]

It works - if you have time and if you like slow cooking.

I bought a purported modern equivalent - stew pot with an outer insulated outer pot.

Sounded good, but I was disappointed with the level of insulation - or maybe my expectations were unrealistic.

The principle is correct, just need to think if the application would be appropriate.

[NoraBatty]

We used to do alot of slow cooking, especially in the winter months, but i find the pressure cooker to be the go too now both for efficiency and speed in comparison. What used to be 30 mins max prep then go to work and have dinner ready when you get home is now 30 mins prep then by the time youve had a shower the same thing has cooked to melt in the mouth tenderness in the exact same way.


Ive never heard of it. Okay im aware of the principle in various methods but i thought the oldtimers simply kept things warm to eat. (Therefore ate luke warm stuff!)
This claims it continues to "cook". clever marketing making you think the laws of physics have been manipulated i suppose.

[AE-NMidlands]

We used to do alot of slow cooking, especially in the winter months, but i find the pressure cooker to be the go to now both for efficiency and speed in comparison. What used to be 30 mins max prep then go to work and have dinner ready when you get home is now 30 mins prep then by the time youve had a shower the same thing has cooked to melt in the mouth tenderness in the exact same way.
Ive never heard of it. Okay im aware of the principle in various methods but i thought the oldtimers simply kept things warm to eat. (Therefore ate luke warm stuff!)
This claims it continues to "cook". clever marketing making you think the laws of physics have been manipulated i suppose.

It may well be that you needed to give the porrage a boost in the morning...

We have never had a slow cooker, as we a) for years couldn't afford another gadget and b) didn't want to increase our electricity bill... also the waste heat from cooking a meal on (cheaper) gas heated the kitchen...

We have always had a pressure cooker as I grew up in a house with one and still use a descendant of our wedding present almost daily. The last time was 3 days ago cooking a ham "joint" for our meal, which then did sandwiches for a long day out walking on Thursday and tonight (Saturday's) ham salad high tea - after a day off pickled pork!
The only reason it hasn't been used in recent days is 1) we cook rice slowly and 2) I have discovered that I quite like small new or salad potatoes just simmered...

[NoraBatty]

It may well be that you needed to give the porrage a boost in the morning...

We have never had a slow cooker, as we a) for years couldn't afford another gadget and b) didn't want to increase our electricity bill... also the waste heat from cooking a meal on (cheaper) gas heated the kitchen...

We have always had a pressure cooker as I grew up in a house with one and still use a descendant of our wedding present almost daily. The last time was 3 days ago cooking a ham "joint" for our meal, which then did sandwiches for a long day out walking on Thursday and tonight (Saturday's) ham salad high tea - after a day off pickled pork!
The only reason it hasn't been used in recently days is 1) we cook rice slowly and 2) I have discovered that I quite like small new or salad potatoes just simmered...

I also grew up with a pressure cooker but i only remember my mum parboiling the potatoes in it to make roasties.
When the old slow cooker id bought in my uni days packed in 10 years ago, we got a slow cooker/pressure cooker thing to replace it. Then realised pressure cooking is not only for potatoes.
Absolute game changer.

Completely agree with you regarding new potatoes. They need to hold their shape!

[AE-NMidlands]

The best use of a pressure cooker for me is beef stew made with cheap cuts, really unctuous!* Steak and Kidney suet pudding is one of my favourites too (and sweet ones are good as well - e.g. with marmelade in the bottom.)
*(Belly pork with onions and apples works well too!)

[NoraBatty]

The other half loves a brisket, and im certainly not unhappy with them. When i buy a cut or three i brine rub and smoke them them then shove them in the freezer.
When we want one, throw it in the pressure cooker still frozen, cover with guinness and in 40 minutes its perfect, with a beautiful guinness gravy to just thicken up.

I absolutely adore braised beef cheeks and onion. Bit hard to source up here as one of those cuts people dont want, but ive managed a couple of times by going direct to the farmers.

[Bugtownboy]

Beef cheeks - possibly the best ‘cut’ of beef. Obviously, when cooked appropriately.

[MikeNovack]

It goes back decades, if not centuries, last century it was called a haybox!

The first reference to "cholent" is 12th Century << Religious Jews cannot cook on the sabbath. So how to have a hot meal Saturday breakfast, lunch and evening. ---- especially in summer in northern latitudes would be quite late in the evening before could begin cooking as the Sabbath doesn't end when the sun goes down but when dark enough to see some stars >>

Also keep in mind that a traditional oven worked on the stored heat principle. Make fire in oven. When burned down rake out coals, Sweep out ash and then slide in loaves to be baked.