Thermal Cooking aka Hay Box Cooking

What is thermal cooking? Well it’s like a slow cooker, but it does not use electricity at all and all the magic happens inside the insulated pot. The short and sweet of it is that food is heated to boiling for a period of time 5, 10, 15 minutes and then put into an insulated structure. The interior covered pot will retain all the heat and the food will slowly continue cooking for several hours.This cooking concept is not new. While doing some research I found a newspaper article from the late 1890’s describing the same method. I also found a drawing in the book Experiment Station Work, XLI from 1907. If interested in reading the article it can be found over on the Internet Archive.

Well my cooker is not made from wood but the concept is the same. I was able to duplicate the method using a lidded pot and a cooler. Considering the cooler took up so much counter space and the hot pot warped the plastic on the inside of the cooler I finally decided to purchase a small crock pot sized thermal cooker.

It’s very simple to use and there is no worry from leaving an electric appliance plugged in all day.

Hay Box Cooking – Thermal Cooker

 

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Can Cooking – Sausage and Vegetables

Easy sausage and vegetable recipe for home, camping or tailgating! This easy recipe was completed by using a CanCooker Jr. A CanCooker cooks things fast and there is only one pot to wash when dinner is ready. Not sure what a CanCooker is? Check here:

Ingredients: Spray the inside of the can with a non stick spray. Place 14oz water into the bottom of the cooker. Cut up vegetables into 1 inch chunks.

Red potatoes, carrots, Vidalia onion and sausage. Top with salt, pepper and Balsamic Vinaigrette Salad Dressing.

Red potatoes, carrots, Vidalia onion and sausage. Top with salt, pepper and Balsamic Vinaigrette Salad Dressing.

I used: Red skin potato (skin on), carrots, Vidalia onion. Cut up one link sausage (i.e. Conecuh if you can get it) and place on top of the veggies. Salt and pepper everything in the cooker. Pour over veggies and meat: 1/2 bottle Basic Vinaigrette Salad Dressing.

Put the cooker on the heat source (stove top, camp fire, etc). Heat until liquid is boiling and steam is coming out of the vent on the cooker. Reduce to med/high heat and let steam for 30 minutes.

CanCooker! Carefully open the cooker and watch for any steam that may want to escape.

CanCooker! Carefully open the cooker and watch for any steam that may want to escape.

Toss the veggies and sausage in the liquid that remained in the cooker.

Toss the veggies and sausage in the liquid that remained in the bottom of the cooker.

After 30 minutes remove from heat, and let stand for 5 minutes. Carefully open, and beware of any steam still in the cooker. Enjoy!

Quick and easy! Less mess!

Quick and easy! Less mess!

Just think. Now you can do all the veggie chopping at home before you head out for a weekend of camping. Bag everything up and when it’s time to prepare dinner just dump everything in the CanCooker, top with the dressing, add liquid of your choice to the bottom of the cooker and cook! Enjoy!

Recipes I Grew Up With – Beef Casserole


Beef Casserole

Course Main Course
Cuisine American
Author Pam

Ingredients

  • 1-2 lb ground beef
  • 1/2 onion, chopped
  • 1 can whole white or yellow corn
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 can milk or water
  • 1/2 c sour cream
  • 1 pkg egg noodles
  • bread crumbs
  • salt & pepper
  • 1/3 c butter

Instructions

  • Brown meat and onions together, drain.
  • Add all other ingredients (not the bread crumbs or butter) and mix thoroughly. No need to cook the egg noodles as they will cook during baking.
  • Put in a 8"x12" casserole dish.  Mix melted butter with the bread crumbs.  Evenly top the casserole with bread crumbs.
  • Bake at 350 degrees for 30 - 45 minutes until bubbly.   Let cool slightly before serving.