The Thermal Cook – January 2011 Newsletter

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Setting up for our last show of 2010

Happy New Year and welcome to  my first monthly newsletter on Thermal Cooking.

Last year has been a difficult one for all of us but lots of people have seen the advantages of using a thermal cooker with its saving in energy and the ability to time shift meals. What does surprise people is that a thermal cooker uses less fuel than even a pressure cooker and unlike a pressure or slow cooker it allows you to eat when you are ready rather than you having to eat when the meal is ready.

In September due to the amazing number of sales at the Southampton Boat Show we ran out of Mr D’s Thermal Cookers and most of the accessories, so we were pleased to get more stock from our manufacturer in time for Christmas. By the time that they arrived we had a large number of back orders so December was very busy shipping cookers to customers in UK, USA and Europe so they would have them for Christmas.

Even with the new stock we are getting a bit low on the cake tins and top pots and have now placed another order which should be with us February/March, the start of our show season.

The feedback from customers who bought cookers at the Southampton Boat Show has been amazing. Although the majority of cookers bought at the Boat Show are being used on boats they are also being used for shooting parties, fishing, taking to work and rugby matches at Twickenham.

The new Thermal Cook iPhone appIn December we also released The Thermal Cook iPhone/iPad app. This has been very popular with an average of 100 downloads a week from all over the world. The app allows you to download both recipes and videos for watching later as well as keeping you up to date with The Thermal Cook Blog.

Each month I will be posting a recipe suitable for Mr D’s Thermal Cooker and this month it is a wonderful pot roast which is ideal for a Sunday lunch on a cold January day. I will also be giving a list of what is in season for each month. This you will find below.

What is Thermal Cooking:

For those of you who do not know what thermal cooking is here is a short introduction as to how it works and how it can save you up to 80% on your fuel costs.

How a thermal cooker worksMr D’s eco-friendly thermal cooker has its roots in the hay box. By using vacuum insulation (instead of bulky hay) in this thermal cooker you have a super efficient slow cooker that does not need any power once you have brought the food to the boil.

Mr D’s eco-friendly thermal cooker can save up to 80% on cooking costs and is ideal for the home, caravan, boat or just a day out. The inner pot can be used on gas, electric, ceramic or induction hobs. With just 10 minutes spent in the morning Mr D’s eco-friendly thermal cooker can produce a hot meal when you get home and it won’t be burnt even if you are a little late. Mr D’s Cookware also has a complete range of cookware accessories for use with Mr D’s eco-friendly thermal cooker. This includes a recipe cook containing over 80 recipes specially designed for a thermal cooker.

Mr D’s eco-friendly thermal cooker comes in two versions – the one pot and the two pot version. The two pot version has a second top pot that fits inside the inner pot and therefore means that you can cook two different items at the same time. The second top pot is only available from us in the UK.

Once you have Mr D’s eco-friendly thermal cooker you will find that you use it every day. It can cook soups, main meals, puddings, cakes and bread.

Step by Step:

  

Step by Step cooking with Mr D's Thermal Cooker

 

It is easy to cook with Mr D’s Thermal Cooker. For instances when making a meal put all the ingredients in to the inner pot and bring it to the boil. Once boiling reduce the heat, bring the contents to a simmer. Simmer for 10 to 15 minutes. When the simmering time is complete take the inner pot off the stove, put it into the outer pot and close the lid.

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 inside a nutritional and flavourful meal is hot and ready.

Mr D’s Thermal Cooker has excellent heat retention capacity; when 3/4 full the food inside the pot can retain a temperature of above 60 degrees C even after 6 hours.

 

Advantages of Thermal Cooking:

 

  • Lets you take hot or cold food anywhere and keeps it at a safe temperature for hours.
  • You only need to spend a few minutes in the morning putting a meal together and it will sit in your campsite, caravan, vessel or home and cook itself while you are busy doing other things.
  • You do not need to change your cooking habits – you can still use your favourite casserole, crock pot, or slow cooker recipes.
  • The slow and gentle cooking ensures that meat stays super moist and tender while vegetables retain their shape, texture and colour.
  • The food cooks in its own juices so you are not throwing away all the goodness – the vitamins, nutrients and flavours stay in your meal.
  • The food inside can never be over-cooked so you will avoid scorching, evaporation, over boiling or bitterness.
  • You will save on energy as cooking on the stove is reduced to a very a short period of time.
  • You will save on washing up as there won’t be an array of saucepans, frying pans and serving dishes to clean up.

Mr D’s eco-friendly Thermal Cooker – now on sale in Australia.

Thermal Cookware in Australia are now selling Mr D’s Thermal Cooker so if you live in that part of the world you can now order from them.
 Redesigned Top Pot for Mr D’s Thermal Cooker:

Our top pots are supplied by Thermal Cookware in Australia. Due to their customer comments it has been redesigned with a heavier base so that it can also be used as a small saucepan in its own rights. When thermal cooking the top pot sits on the lip of the Mr D’s Thermal Cooker. The base of top pot is multi-ply and the size of the pot is 16.5 cm wide (6.5 inches) and 6 cm deep (2.5 inches) and will comfortably hold 1 litre (32 ounces). Like the original top pot it will also fit the Thermos Shuttle Chef.

What’s in season during January:

MEAT: Beef, Chicken, Duck, Goose, Grouse, Guinea Fowl, Hare, Mallard, Partridge, Pork, Rabbit, Turkey, Venison and Wood Pigeon.

FISH: Brill, Clams, Cockles, Crab, Haddock, Halibut, Hake, Lemon Sole, Mackerel, Monkfish, Mussels, Oysters, Plaice, Scallops, Sea Bream, Skate and Turbot.

VEGETABLES: Beetroot, Brussel Sprouts, Cauliflower, Celeriac, Celery, Chicory, Horseradish, Jerusalem Artichoke, Kale, Leeks, Parsnips, Potatoes Maincrop, Purple Sprouting Broccoli, Radish, Salsify, Shallots, Spinach, Swede and Turnips.

FRUIT: Apples, Chestnuts, Clementines, Lemons, Medlars, Oranges, Passion Fruit, Pears, Pineapple, Pomegranate, Quince, Satsumas and Tangerines.


Pot Roast Beef cooked in Mr D's Thermal Cooker

RECIPE OF THE MONTH: Pot Roast Beef cooked in Mr D’s Thermal Cooker

 

 Ingredients:

  • 1.5kg beef sirloin, rolled and tied
  • 2 tbsp plain flour
  • sea salt
  • black pepper, freshly ground
  • 2 tbsp olive oil
  • 125g lardons
  • 4 carrots, peeled and roughly chopped
  • 1 small celeriac, peeled and cut into 2cm cubes
  • 4 garlic cloves, finely chopped
  • 400g tin, chopped tomatoes
  • 1 beef stock cube
  • water
  • 3 thyme sprigs
  • 2 bay leaves

Method:

  1. Mix the flour with a generous pinch each of salt and pepper and roll the beef in the seasoned flour to coat, shaking or patting off any excess. Set aside.
  2. Put the inner pot onto a medium heat and pour in the olive oil.
  3. Once hot add the lardons and cook until starting to crisp.
  4. Carefully place the beef into the pot turning it to brown it all over.
  5. Once brown remove to a plate and set aside.
  6. Add the carrots, celeriac and garlic. Crumble over the stock cube and fry gently stirring until starting to brown.
  7. Pour in a little water and stir to deglaze the inner pot.
  8. Put the beef back in and pour over the tin of tomatoes.
  9. Top up with water until just covering the meat.
  10.  Bring to the boil then put on the lid and turn down to a simmer.
  11. Simmer for 10 minutes before turning off the heat and placing the inner pot into the insulated outer container.
  12. Shut the lid and leave to thermal slow cook without power for a minimum of 4 hours.
  13. Once cooked remove the beef and bring the inner pot back to the boil.
  14. To serve thinly slice the beef. Add the vegetables that were cooked with beef and mashed potatoes and cabbage. If you prefer instead of the cabbage and mash serve with some rustic bread and a side salad.