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Hard-core yachties cook with pressure cookers.  They screw on the lids and replace the gaskets and talk, talk, talk, talk, talk about cooking with pressure cookers.  Less time, less cooking gas, less hassle, blah blah blah blah blah.

So we’re doing something else on Bright Water.  Shocker.

Several people in Asia cook with small gas burners and have developed a terrific cooking method.  First, you buy something called a Thermal Cooker.  It’s expensive.

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We bought a Thermos brand Shuttle Chef off Amazon.com.  It came out of the box with Japanese stickers all over it to prove its authentic Asianess.

You can cook anything wet in one of these: rice, stew, soup, more soup, etc.

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Nancy is browning the chicken left-handed and stirring the stock right-handed.  Do not try this at home.

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Once it’s all together you boil the whole thing for a few minutes to make sure it’s all hot.  You boil the stew/soup/rice in the special pot.

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Then you turn off the burner, put the lid on the pot and the pot in the insulated outer pot.

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Then you close the lid on the outer pot and put the whole thing in the sink so it doesn’t fall off the counter and roll around the galley.  You can skip this step if you’re cooking in a catamaran or a house.  In three hours dinner is cooked to perfection without fail.  You can leave everything in there almost forever.  It won’t overcook.  Eventually, however, it will need to go in the refrigerator so you don’t get ptomaine poisoning.

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You cannot cook a pie in a thermal cooker.

 

 

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