#haybox cooking

[fuckyeahilike]

Use heat retention to cook without spending money on gas or electricity

If you’re trying to save on gas or electricity, one thing you can do is to use heat  retention to cook your meals. 

The basic idea is that you kick things off by cooking your food in a lided pot for a short amount of time. Then you quickly stick the lided pot inside a box lined with towels or clothes or hay, something that functions as insulation, you cover the pot with some more towels, and leave it there for a few hours. The heat it retained will do the rest of the cooking without the need to actively apply any more heat to it.

It’s a similar principle to a slow cooker/crock pot... only for free. 

These videos explain how, and provide you with a few recipes that you can try to test this method for yourself.

Frugalgreengirl - All About Heat Retention Cooking!

COOKING IN A COOLER?!?  Yep!  Heat retention cooking is an important skill that I think everyone should have.  It can drastically help save on electric or propane, help with disaster preparedness or even just help keep heat out of the house.  Plus it's easy and does not require any special items to buy!  Most everyone has everything they need right now!  Plus it is super eco friendly!

FGG Survival Stew Recipe: 1 Pound dry green lentils 1 Cup Augason Farms Vegetable stew blend 1 Can Diced Tomatoes 2 Tsp. Parsley 1 Teaspoons EACH: Garlic Powder, Coriander and Cumin 1/2 Tsp. Salt (or to taste) 1/4 Tsp. Black Pepper About 10-11 Cups Water (or stock/ broth, if you prefer) Add all ingredients to large heavy pot, cover and bring to a boil. Continue to boil for 2-4 minutes. Place in HRC and leave there for about 1 1/2 (or up to 2) hours. Do not open to stir or check on it, as this will allow valuable heat to be lost. Enjoy!

emmymade - Save $ Cooking in a CARDBOARD BOX | 1909 Fireless Cookery Recipe

This old method of cooking conserves fuel by using insulation to trap in heat which slowly cooks your meal. So, let's build a haybox, cook a meal, and see how it tastes.

Sorted Food - 2 Chefs Test THE WONDERBAG: A Non-Electric Slow Cooker!

Every now and then, we come across a gadget that really catches our eye. Whether it’s a stylish design, a functional purpose, amazing craftsmanship, sustainably made or has life changing benefits. And in today’s episode, we’re reviewing a gadget which ticks all of these boxes... Behold, the WONDERBAG!

This handy gadget has helped to improve the lives of many communities, particularly those in developing countries who spend endless hours collecting firewood and charcoal. We’ve decided to use our platform to raise some money so that more wonderbags can be made for those who really need it.

RoseRed Homestead - Make a Wonder Bag and Bake Bread

Need to bake bread when the power is out?  Here's your answer--a Wonder Bag!  Make a Wonder Bag from pillow cases, an old sheet, or any fabric you wish.  Then use your favorite bread recipe to make  tasty loaves of crustless bread.  You will need an off-grid burner of some kind to boil water for 10 minutes and that is all the power required.  The rest is just wait time.  Be prepared!

#wonderbag #videos #frugalgreengirl #frugality #food #diy #self sufficiency #must try #rosered homestead #sorted food #emmymade #zero waste #ecology #adulting #cooking #hay box

[petermorwood]

Haybox cooking, yet again...

The first post about it is here, with a sort-of recipe; we were pleased to find that our new-version haybox is FAR more efficient than the one described there, since its stew was in the box for hours longer yet came out much hotter.

So where did we get the parts? Besides online shopping from local supermarkets, we also buy meat from craft butcher James Whelan, which is delivered in insulated boxes.

I re-sized the styrofoam insulation sheets from one so I could double-line another, then added a couple of old soft pillows for extra wrapping and to shield the styrofoam from direct contact with hot metal.

(ETA: the most recent deliveries confirm that Whelan’s have gone over to recyclable honeycomb cardboard insulation – fine for delivery duration but no good for this – so we’ll be keeping our now-discontinued styro-lined haybox very safe between uses.)

I started the stew on the stovetop: beef, onions, garlic, tomatoes, carrots etc. Haybox / insulated-box cooking will work with any one-pot stew or casserole dish, whether it’s goulash, chilli, curry, lentils, whatever.

Once everything was up to a nice simmer, the still-bubbling pot was carefully lowered into the box where it rested on one pillow, was topped with the other and well tucked in, then closed up. This was at about 9 PM on Friday night.

At about 6 (7?) PM on Saturday I unwrapped it - and despite being off the stove for 21-22 hours, with no more than its own insulated heat, the stew was still hot - not “piping hot” but certainly hot enough to eat right then.

It smelled wonderful, the meat was fork-tender, and it went back on a very low stove-ring for the 15 minutes or so needed while I cooked up something for the side - in this case home-made ribbon noodles finished with butter and a grind of black pepper.

You’ll have to imagine the plated product; by the time @dduane​ suggested taking a photo it wasn’t very photogenic any more, but wow, it tasted great!

We’re having a bit more for Sunday lunch with a bit of crusty bread-and-butter to chase the gravy with, and then the remainder - still about half of what’s in the pic - will be divvied into serving sizes (plastic takeaway boxes are very handy for this) and frozen.

This whole business didn’t need even the small trickle of power used by a crock-pot / slow-cooker; we still don’t have one, though we might one day even though it’s one more large-ish gadget for a fairly small kitchen. By comparison, the box arrangement can be folded flat, the pillows squashed flat, and the whole thing tucked away until next time.

(ETA: @gwenifaere​ posted a reply which mentioned the Wonderbag; if hayboxing interests you, this is something well worth checking out; their Women4Women bundle is also worth attention.)

#food and drink #cooking #haybox cooking #beef stew

[patsfood]

Home Made Hay box

Gas and Electric is going up! make a hay box!

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#blog #box #cost #electric #electricity #gas #hay #haybox #money #save #slow-cooking #time

[lucylegan]

[thepreppertimes]

via The Prepper Times

#The Prepper Times #Preppers #Survival #Doomsday Preppers

[rosatiree]

Energy

We are using ancient energy that has been locked with our earth for thousands of years, taking energy from past, present, and future. How can we capture and store energy?

Future proofing

In our culture, we have the time, space and money to capture skills share knowledge and learn, this is the most important form of ‘future-proofing’. To be in a community where each individual knows how to repair buildings, grow food, capture energy, this is infinitely more powerful and useful than buying a car and building stronger walls.

Transition movement

Centre for Alternative Technology- 0 Carbon Plan

Embodied energy- the history of each material element e.g. the Energy, water, travel required for a wood&metal table

Entropy- energy moves from a very stable to an increasingly less stable state. There will always be energy loss to heat Coal---->Power station---->Grid---->Electric heater (Highest value/most stable)------(lowest, most diluted and inefficient state)

Extraction, production, distribution, consumption, disposal

How do we use less energy? Washing, cooking, gardening, heat/light, transport, at work

-Haybox cooking -Any water left over from the kettle fill up a thermos with rice -Two terracotta pots with sand in between, soak sand with water and the evaporation process keeps internal space cool -Tinyhouse movement -Jean Pain thermal compost solution -Sun Ray Kelly -Cob building

Placement

Zoning-efficient movement. What needs your attention the most? Influence and frequency. Zone 1: herbs, kitchen garden. Visit most frequently Zone 2: allotment veg, chickens, Zone 3: field scale, coppice, nuts, orchard, harvest day Zone 4: woodland, grazing Zone 5: Wild things. Do Not influence. The most important zone

Limiting factors- Soil quality, light, pests, water access, tenure, time, wind, skills, climate

Elevation-exposure, drainage,

Relationships- water collection-->veg patch

Network- People/energy flow between different points

[thecoroutfitters]

I have to admit, this was a new one for me, and I thought that I’d tried every method of outdoor cooking invented since cavemen sporked frogs and roasted them over an open fire. As it turns out, haybox cooking is a combination of two of my favorite cooking vessels – a Dutch oven and a slow cooker.

This method came about during WWII when cooking oil was rationed for the war effort. The air spaces in the hay trap the heat, as will anything similar, such as shredded newspaper or corn husks. You want the hay to be fine, though, so that you can pack it tightly. You don’t want stems and brambles.

The basic premise is that you heat the food in its own juices, or water, and then once you bring it to a boil, you put it in the haybox, which insulates it, and let it finish cooking all on its own. Of course, this is a method that requires food that is in a broth, but that’s about the only limitation that I can think of.

You can use it for roasting, boiling, simmering, or steaming; as long as there’s liquid to hold the heat.

This would serve you well if you were traveling and couldn’t cook along the way, or if you don’t want to use a ton of fuel by cooking it over heat all day. For that matter, it’s great just to help you save on your electric bill! All in all, it’s an extremely efficient way of cooking.

Learn the secrets that helped our grandparents survive the Great Depression! 

What Is a Haybox Cooker and How to Build One

A haybox cooker is exactly what it sounds like – it’s a box full of hay that you cook in.

The idea is that the hay is packed around a Dutch oven that has food in it that’s already cooked to boiling. You transfer it from the heat source immediately to the haybox, pack the hay around it, close it up as tightly as you can, and go about your business.

It’s a natural slow cooker, and just like cooking with its electric-dependent sisters, it takes several hours for food to cook. How long exactly, depends on the initial cook time of the dish, how long it’s already cooked, how tightly the hay is packed, and how air-tight the box is.

As you can imagine, it’s hard to give an exact time, but a good haybox will hold usable heat for up to 8 hours.

If you already have a trunk or old military locker/box that’s about 30 inches cubed, then you’re already good to go. If not, build one.

Start by building a sturdy wooden box that’s as airtight as you can get it – try to score some scrap tongue and groove from your local mill or home-improvement store.

Build a box with a sturdy, tight-fitting lid. Line the box with sturdy paper or cardboard to seal any cracks that remain so that the heat can’t escape.

To cook in your box, pack it with about 3/4 of the way full of hay, then form a little nest in the center for your Dutch oven and pack it as tightly as you can get it.

How to Cook With a Haybox Cooker

Bring your food to a boil or simmer, then transfer immediately to the hay box. Pack the top and remaining sides with more hay as tightly as you can pack it and shut the lid. Let it cook, and you’re good to go.

Note: You can even make you haybox in a hole in the ground – how handy is THAT for living in the woods in a survival situation? In that case, you could use dried grass and leaves, or whatever you could find lying around as insulation.

Oh, and did I mention that you can also use the haybox to make frozen treats such as ice cream?

Just make your favorite ice cream recipe and pour it into a coffee can with a lid. Find a bucket that’s 4 inches deeper and 8 inches (total) wider than your can. Put 4 inches of ice and coarse salt in the bottom of the bucket, put the can on top of the ice, and pace more ice and salt around the can. Put it in the haybox and seal it up. You’ll have ice cream in about 4 hours! 

Video first seen on Organikmechanic. 

4 Delicious Haybox Recipes

1. Hearty Beef and Cabbage Soup

This soup is especially filling and comforting. It’s a great meal-in-a-bowl for busy weeknights – just turn it on in the morning and come home to a wonderful-smelling pot of soup.

1 pound lean ground beef

2 cups chopped red cabbage

2 cups chopped green cabbage

1 large white onion, chopped

2 carrots, sliced

1 clove crushed garlic

¼ teaspoon celery seed

1 teaspoon paprika

1 teaspoon cumin

1 dry bay leaf

4 cups beef broth

½ teaspoon salt

¼ teaspoon freshly ground black pepper

In a large heavy skillet, cook the ground beef over medium-high heat, just until browned, breaking up with a spatula periodically until meat is crumbly. Drain all but 1 teaspoon or so of oil/drippings and return to heat.

Add the cabbages, onion, carrots, garlic, celery seed, paprika and cumin and cook for 2 minutes, stirring frequently, until it reaches a rolling boil.

Add all to the Dutch oven and add bay leaf and broth. Season with salt and pepper. Bring to a rolling boil for 5 minutes. Transfer to hay box for 8 hours.

2. Steak Chili

Sometimes nothing hits the spot quite like a good chili!

2 tablespoons olive oil

2 pounds top sirloin steak, cut in 1-inch pieces

2 12-oz cans dark red kidney beans

4 carrots, peeled and cut in 1-inch chunks

2 10-ounce cans diced tomatoes with green chilis

1 large onion, chopped

1 red bell pepper, chopped

5 cloves crushed garlic

2 10-ounce cans beef broth or 2 ½ cups beef stock

1 tablespoon cumin

1 ½ tablespoons chili powder

In a heavy skillet, heat olive oil and then brown the steak (in batches if necessary) on all sides for about 4-5 minutes.

Add all of the vegetables to the Dutch oven, pour in the broth and add the seasonings. Stir well to mix. Add the steak, cover and bring to a rolling boil. Transfer to haybox and leave there for 8 hours.

3. Slow Cooker Beef or Venison Stew

There are few things that say “comfort food” better than a hearty beef stew. Slow cooking means the meat is always succulent and tender and you’re welcomed home with wonderful aromas.

1 ½ pounds beef or venison stew meat

½ teaspoon salt

½ teaspoon pepper

1 teaspoon olive oil

4 carrots, peeled and cut on 1-inch pieces

1 stalk celery, sliced

1 large onion, roughly chopped

1 bunch fresh kale, trimmed and roughly chopped

1 bay leaf

¼ cup chopped fresh parsley

3 cups beef broth or stock, with ¼ cup reserved

Trim the stew meat of visible fat and cut into bite-sized pieces. Season with salt and pepper.

In a large heavy skillet, heat olive oil over medium high heat and brown the stew meat, in batches if necessary, about 4-5 minutes until browned on all sides.

Add carrots, celery, onions, potatoes, bay leaf and parsley to Dutch oven, then add meat. Pour 2 3/4 cups broth over all. Bring to a rolling boil for 5 minutes, then transfer to haybox for 8 hours.

4. Vanilla Ice Cream

Delight your loved ones with this classic and delicious frozen treat you can make in a haybox.

You will need:

1 can sweetened milk

2 tsp. vanilla

2 1/2 cups of whole milk

1/2 cup sugar

Add fruits or nuts after it’s frozen.

Have you tried haybox cooking? If so, please share your experiences with us in the comments section below!

This article has been written by Theresa Crouse for Survivopedia. 

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[audiopedia2016]

What is THERMAL COOKING? What does THERMAL COOKING mean? THERMAL COOKING meaning - THERMAL COOKING definition - THERMAL COOKING explanation. Source: Wikipedia.org article, adapted under http://ift.tt/yjiNZw license. A thermal cooker is a cooking device that uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source. It is a modern implementation of a haybox, which uses hay or straw to insulate a cooking pot. The earliest known thermal cooker dates from the Medieval period in Europe. After heating over a fire, a hot, earthenware pot containing food was placed in another, larger pot, box or hole in the ground, insulated by hay, moss, dry leaves or other material, and covered. The heat conserved within would slowly cook the food inside, saving fuel and work. An example of this type of cooker was found in Wales by a Monmouth Archaeological Society excavation. Medieval instructions for cooking without fire taken from an Anglo-Norman manuscript in the British Library: Take a small earthenware pot, with an earthenware lid which must be as wide as the pot, then take another pot of the same earthenware, with a lid like that of the first; this pot is to be deeper than the first by five fingers, and wider in circumference by three; then take pork and hens and cut into fair-sized pieces, and take fine spices and add them, and salt; take the small pot with the meat in it and place it upright in the large pot, cover it with the lid and stop it with moist clayey earth, so that nothing may escape, then take unslaked lime, and fill the larger pot with water, ensuring that no water enters the smaller pot; let it stand for the time it takes to walk between five and seven leagues and then open your pots, and you will found your food indeed cooked. The pot is filled with food and water and heated to cooking temperature outside of the flask on a stove, usually to boiling. It is then sealed inside the vacuum flask for several hours. The flask minimises heat loss, keeping the food hot enough to continue cooking and avoid bacterial growth for many hours.

#dictionary #online dictionary #vocabulary #online vocabulary #how to pronounce words #what do words