John,

It seems like a practical device. I didn’t read the
author’s entire culinary history at the link you sent,
but I did Google to find out basically what it is and
how it works. Very clever.

I’ve been using a pressure cooker for decades, mostly
for black beans, a staple carried over from my Miami
days ages ago. I’ve also cooked chicken and other
things, and in years past “baked” excellent bread in
it. Probably not as efficient as the thermos cooker,
but very useful for reducing cooking time and,
therefore, fuel consumption and heat in the cabin.

Tor

Dang! Those are some nice meals you made John! I have been wanting to
try one of these thermos systems too. Thanks for sharing.

Pete

On 6/30/2014 11:14 AM, John Stevenson via maillist wrote:

I’ve just started experimenting with a Thermos slow cooker for on board
cooking. The one I’m using, the Shuttle Chef, is a purpose-built Thermos
for cooking, but many people use plain old wide-mouth Thermos bottles.
I’ve started a web page on my experimentation:
http://www.svsarah.com/Sailing/ThermosCooker.html

I have three goals for this cooker:

1. Allow me to cook in the cabin during the Florida summer when my A/C
barely keeps up.
2. Minimize the use of propane for cooking when away from the dock
3. Allow me to cook a meal unattended when underway

So far I’m pleased with this purchase, although it is not an everyday
galley tool.

Regards,
John Stevenson
http://www.svsarah.com
Sarah’s Blog
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