Let’s Make Sense of Thermal Cooking Cookbook

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https://www.thermalcooking.net/

What is a Thermal Cooker?

ThermalCooking.net has the answer:

​The term “thermal cooking” simply means “cooking with heat.” Thermal cookers are cooking appliances that cook by retaining heat. 

Thermal cookers are like a big crock pot, cooking food slowly over time. While slow cookers require constant electricity, thermal cooker utilize heated (boiling) food to complete the cooking process.

What is all the hype about trapping heat to cook your food? Thermal cookers are portable, quick, and convenient. They save energy, are simple to use and easy to clean, can retain both heat and cold, and trap nutrients and flavor inside. 

The first step in retained heat cooking is to bring food to a boil. The pot of boiling food is then placed inside an insulater. The food will continue to cook as the temperature of the food slowly drops over time. The result, when done correctly, is food that will maintain safe-serving temperatures for eight hours or longer.

Buy Thermal cooker or assemble them using boxes, coolers, blankets, or pillows and a heavy pot, making thermal cooking accessible to everyone.

Golden Syrup Scones – thermalcookware.com

Golden Syrup Scones

A favorite winter desert that is so easily made.

Ingredients:
1 3/4 cups of self raising flour
1 tablespoon of butter
1 tablespoon of castor sugar
1/2 a teaspoon of cinnamon
2 tablespoons of Golden Syrup
1 egg, lightly beaten
1/4 of a cup of milk

Simmering time on the stove top: 15 to 20 minutes

Thermal cooking time: 30 minutes minimum

Method:
1. Grease a stainless steel cake tin or loaf tin that will fit into the Shuttle Chef inner saucepan
2. Sift the flour into a bowl and rub in the butter
3. Mix in the sugar and cinnamon
4. Add the syrup and sufficient milk to make a soft dough
5. Knead gently
6. Roll out to fit your container
7. With a knife, cut through the dough to make even sized scones (approximately eight scones)
8. Gently transfer these into the tin and cover with a suitable lid or a sheet of Alfoil
9. Place the tin on a suitable height trivet (if required) inside the inner saucepan
10. Pour in enough hot water to come 2/3 of the way up the sides of the tin
11. Bring to the boil and simmer for 15 top 20 minutes
12. Place the inner saucepan into the outer vacuum insulated container and closed the lid
13. Leave for at least 30 minutes.

Wholemeal Bread or Scones – thermalcookware.com

Wholemeal Bread or Scones

A very simple “standard recipe” bread mix that produces excellent results.

Ingredients:
1 x 12 gram sachet of dry yeast
1 1/2 cups of wholemeal plain flour
1 1/2 cups of plain flour
2 teaspoons of brown sugar
1 tablespoon of oil
1 1/4 cups of warm water
Sesame seeds

Simmering time on the stove top: 20 minutes

Thermal cooking time: 1 hour

Method:
1. Mix the dry ingredients together in a bowl
2. Add the oil and water and mix well together to form a soft dough
3. Turn onto a lightly floured board and knead for about 10 minutes until smooth and elastic
4. Cover with a clean damp cloth and allow to rest for about 10 – 15 minutes
5. Shape the dough into a loaf and place into a large greased loaf tin or two smaller loaf tins
(for rolls, you can divide the dough into 10 even pieces and shape them into individual rolls or buns and place them into greased loaf or cake tins.)NOTE: if you are using the RPC 4500 that has only one single inner saucepan you will need to cook these one at a time.
6. Brush the loaf or rolls with warm milk or water and sprinkle with seame seeds if desired
7. Make a pleat down the middle of a piece or oiled Alfoil (the pleat allows the bread to rise) and cover the bread with the Alfoil
8. Place the loaf tin into the inner saucepan or saucepans and then place the inner saucepans into the vacuum insulated outer container for 40 – 45 minutes for Bread or 20 – 25 minutes for Rolls to allow the dough to rise until it is approximately double in size. NOTE if the weather is cold you can warm the inner saucepan first or pour approximately 2 cm of hot water around the loaf tin.
9.OPTIONAL: Secure the Alfoil around the lip with string or an elastic band to prevent moisture from getting in
10. If you are using the 3 litre inner saucepans place the loaf tin on the bottom and fill around the tin with hot water to 2/3 the height of the tin.
11. If you are using the 4.5 litre inner saucepan you can place a suitable trivet into the saucepan first and then place the loaf tin on this and fill with hot water to 2/3 the height of the tin
12. Bring the water to the boil and gently simmer4 for 20 minutes
13. Transfer the inner saucepan into the vacuum insulated outer container and closed the lid
14. Leave for a minimum of 1 hour
15. Remove and allow to cool on a wire rack
NOTE: You can prepare your breads and rolls in the evening and leave them in the Shuttle Chef all night.