What a lovely day it has been here in Hampshire The morning was very misty but it wasn’t long before the sun broke through and has been shining all afternoon.
I unfortunately have been locked away in my office sorting our new web shop at www.MrDsCookware.com . The old site at www.MrDsCookware.co.uk will still be there for a few more weeks while I sort out some of the glitches in the new one but eventually the two will merge. I would love any feedback you have on the new site. So if you have any comments please email me at email@example.com.
Two of the items you will find on the new site is Coleman’s Season & Shake mixes and Mr D’s® Thermal Cook in Bags. These bags are specially designed for cooking in and are ideal for use in your thermal cooker.
Over the last few months I have been experimenting using our Cook in Bags and find that you can cook a wide variety of foods in them. Chefs like Heston Blumenthal have been cooking meat sous vide (which means cooking under vacuum) for a long time and although he uses a vacuum sealer, you can achieve almost the same, using a Mr D’s® Cook in Bag. You need to remove as much of the air as possible before sealing them and this can be done in two ways. Firstly gently squeezing out the air around the food with you hands or by lowering the bag into water, making sure that the top does not get submerged.
One thing that you must remember when using the bags is that the bag will expand a little as the water around it heats up so do not fill the inner pot with too much water.
Some of the advantages of this type of cooking is:
1. That you can cook for a smaller number of people and still maintain the maximum cooking time (up to 7 hours).
2. You can cook potatoes and other vegetables seperate to your meat or fish by placing them in the water that surrounds the bag.
3. You can wash up using the water that has been surrounding the bag.
The method of cooking this way is simple.
You put all the ingredients in the bag and before sealing the bag removing as much air as possible. Tie the top of the bag to seal it and then put the bag into the inner pot of your Mr D’s® Thermal Cooker. Fill with water and bring to the boil. Turn down to a simmer and carry on cooking for 5 minutes before placing the inner pot into the insulated outer container. Shut the lid and leave to thermally cook without power.
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Location:Ashleigh Close,Hythe,United Kingdom
Tags: camping cooker, caravans, cook in a bag, eco-friendly cooking, food/haybox/hay box/thermal cooking, haybox, Mr D's® Thermal Cook in Bags, Mr Ds Cookbook, mr ds thermal cooker, MrDsKitchen, sous vide, the thermal cook, thermal cook, THERMAL COOKERS, thermal cooking, thermo cooker