Introduction
This series of posts will be mainly about the thermal cooking methods, procedures and principles. The contents of the series will include Asian inspired recipes and how thermal cooking method suits in Asian cookery. Thermal cooking completes the process of cooking food without the use of heat and how to do it properly. The advantages of thermal cooking that are cooked with thermal cooking methods are juicier, tenderer and with more flavour than foods prepared with the usual types of cooking methods. It is because the flavours and aromas of foods are locked inside the vacuum-insulated thermal cooker while cooking, and until the cooking process has been completed. Asian cuisine is known for various recipes that use slow cooking methods such as braising, stewing, boiling, red cooking and simmering foods. And this is why Asian cuisine is very popular for savoury dishes that consist unique and diverse flavours, which is a result of slow-cooked foods like in thermal cooking food preparations.
Thermal Cooking Method
Thermal cooking method completes the cooking process with the use of the retained heat from the food that is being cooked. The method consists of two pots each with its own lid, and with different sizes to put one pot inside the other. The cooking method retains heat by adding an insulating material within the walls of two pots. Early types of thermal cooking method used insulating materials such as hay, moss and dry leaves.
Variants of Thermal Cookers
At present, many types of thermal cooking equipment are now being used. The Wonderbag is an example of this, and it uses an insulated bag where a heated pot is placed to complete the cooking process. The other type is known as the Haybox, it retains heat with the use of insulating materials wrapped around the heated pot. Another type is called a thermal cooker, this type of equipment is composed of one stainless steel pot with lid and one insulated outer pot with lid. The stainless steel pot or the inner pot is placed inside the insulated outer pot, and then vacuum-sealed to retain the heat of the inner pot and to continue the cooking process of the food that is being cooked.
Advantages of Thermal Cooking
Thermal cooking results in a tenderer and juicier meat with the use of low and steady heat in slow cooking of foods.
The method avoids from vapor and aroma to escape from the inside which results to food with more flavour and aroma.
The method also creates new flavours of the prepared dish due to the Maillard reaction that happens in slow cooking of foods after searing or browning the meat with high heat. Maillard reaction is a chemical reaction that occurs when amino acids and sugars react together, new compounds form and then creates a unique taste of richness and depth of flavour.
Nutrients are kept within the food.
Less fuel is used in thermal cooking thus reducing costs on fuel.
This method is very convenient which allows you to work, sleep, travel and do anything while cooking your food.
Saves time in preparing dishes because it can be made without supervision after the inner pot is placed in the insulated pot.
Very safe to use due to the absence of electricity and heat source in cooking.
Less burnt food contents, less harmful smoke/gases emissions while cooking.
Saves water due to less vapor escape.
Beef recipes
Hoisin Beef Stew
Preparation time: 20 minutes
Boiling time on the stove: 15 minutes
Cooking time in thermal cooker: 6 hours
Serves: 4
Ingredients:
· 100 ml beef broth
· 200 ml hoisin sauce
· 1 teaspoon hot chillie sauce
· 3 fresh garlic cloves, minced
· 1 tablespoon fresh ginger, grated
· 1 kg beef round steak, cubed
· 2 yellow onions, cut in large dice
· 4 baby carrots, diced
· 2 celery ribs, cut into 3/4-inch chunks
Directions:
Marinate beef the night before, add the broth, hoisin sauce, hot sauce, minced garlic and grated ginger in a large bowl. Mix it thoroughly and add in the beef, onions, carrots and celery. Stir to combine all ingredients and to coat the meat evenly with sauce. Make sure to apply sauce on all areas. Transfer the meat in an airtight container.Refrigerate the meat for at least 4 hours to allow the flavours to penetrate in the meat.After 4 hours in the fridge, transfer the meat and marinade into the inner pot.Apply medium-high heat. Then bring to a steady boil for 15 minutes. Turn off heat and transfer to the vacuum-insulated outer thermal cooker.Cover lid and set it aside in thermal cooking bag for a least 6 hours to cook.