Tag Archives: thermal cooking tutorial

How to Make Bread in a Thermal cooker

Posted on by
Doris Grants No Knead Bread

How to make Bread in a Thermal Cooker

Learn how to make Doris Grant's No Knead Loaf from wartime Britain in a thermal cooker, cooked without power! Join Mr D as he demonstrates energy-saving bread baking techniques, creating moist and delicious loaves like gluten-free, seeded rustic, and wholemeal Doris Grant bread. Perfect for modern kitchens and sustainable cooking
Print Recipe Pin Recipe

Ingredients
  

  • 250 g seeded wholemeal bread flour
  • 1 tsp salt
  • 5 gm fast-action dried yeast
  • 3/4 tbsp clear honey
  • 175 ml warm water
  • butter or spread to grease the tin

Instructions
 

  • Cut a parchment (baking paper) base lining for the bread tin. Grease the tin, not forgetting the lid. Place the cut out parchment into the base.
  • 2 Sift the flours into a large bowl and reserve the grain - the brown bits that are too big to fit through the sieve.
  • 3 Add the salt and yeast and mix well.
  • 4 Make a hole in the centre and pour in the honey and slightly warmed water.
  • 5 Mix well with a wooden spoon to form a smooth dough.
  • 6 Dust your hands with flour and remove the dough. Shape the dough to fit the greased bread tin and place it in. Dust the top with the grain husks that you sieved earlier.
  • 7 Put the lid on the tin. Place a trivet in the inner pot, add 1 cup of boiling water and put the bread tin on the trivet. Put the inner pot into the insulated outer container and shut the lid.
(If at home you can use the airing cupboard.)
  • 8 Leave for 45 to 50 minutes to rise.
  • 9 Once risen, remove the inner pot from the outer container. Add boiling water until the water comes about 3/4 of the way up the side of the bread tin.
  • 10 Put the inner pot on a heat source and bring gently back to the boil
  • 11 Once boiling turn the heat down and simmer for 15 to 20 minutes with the inner pot lid on.
  • 12 Turm off the heat. Place the inner pot into the insulated outer container, shut the lid and leave to thermal cook without power for a minimum of four hours. It can be left overnight.
  • Once cooked remove the tin from the inner pot, take off the lid, and after a few minutes run a knife carefully around the edge of the bread and tum out onto a rack.

Video

1
0

Miss South’s Goulash cooked in a power free Thermal Cooker

Posted on by
Miss South's Goulash

Miss South’s Goulash

Learn how to make Miss South’s delicious goulashusing a power-saving Thermal Cooker. This easy-to-follow recipe, adapted from“Slow Cooked” by Miss South, requires minimal cooking energy. Perfect for slowcookers as well, this hearty dish combines tender beef, smoked paprika, and flavourfulspices for a rich and warming meal. Ideal for those on the move or looking tosave energy in the kitchen!
Print Recipe Pin Recipe

Equipment

  • 1 Thermal Cooker
  • Blender

Ingredients
  

  • 500 g stewing steak or brisket cubed.
  • 1 tbsp plain flour.
  • 1 onion chopped
  • 2 cloves of garlic finally diced.
  • 1 red pepper or 75g char grilled red pepper from a jar.
  • 400 g tin of chopped tomatoes
  • 4 tsp smoked paprika preferably sweet.
  • 1 tsp caraway seeds
  • ¼ tsp cayenne pepper.
  • 400 g tin of plum tomatoes
  • 500 ml hot beef stock or water.
  • 150 ml sour cream to serve.
  • 25 g chopped fresh parsley to serve
  • Salt and pepper.

Instructions
 

  • Put the meat in a suitable suitable container, add the freshly ground pepper and one tablespoon of plain flour.
  • Toss the meat in the flour and put to one side for later
  • Put in a blender the red peppers and the tin of chopped tomatoes. Add the smoked paprika, caraway seeds and cayenne pepper. Blitz until it becomes a smooth paste.
  • Put the meat into the inner pot (without heat) add the chopped onion and the two chopped garlic cloves.
  • Pour in the paste you made earlier and add the tin of plum tomatoes. Mix everything together.
  • Pour in the hot beef stock or water and mix everything together.
  • Turn on the heat and bring the inner pot to the boil.
  • Once spoiling put on the lid and continue to boil for five minutes.
  • Put the inner pot into the outer container, shut the lid and leave to cook without power for a minimum of four hours, but you can leave it longer if you wish.
  • To serve add a good dollop of sour cream and scatter with freshly chopped parsley.

Video

0
0