[Stoves] haybox cooking

[Inversiones Falcon]

Hi all check this information, this not to desing the cooking divice this information to prepare food




Best Regad
Gustavo      From: Dean Still <deankstill at gmail.com>
 To: Discussion of biomass cooking stoves <stoves at lists.bioenergylists.org> 
 Sent: Wednesday, April 29, 2015 8:00 AM
 Subject: Re: [Stoves] haybox cooking
   
Hi Andrew,
I found the following in my old computer. I think that it's fairly right.
Dean
Design Principles for a Retained Heat Cooker 1.)    Airexchanges are more important than insulationA.)  Make theenclosure as air tight as possibleB.)   UseR-7 insulation at a minimum 2.)    Themass of the insulation and any mass within the envelope of insulation will robheat from the pot of food unless the mass is above simmering temperatures.A.)  Keepinsulation and inner walls of the retained heat cooker as light as possible.B.)   Towork well insulation should not be less than R-2 per inch of thickness.C.)   Full pots of near boiling temperature foodretain more heat and cook food more effectively. 3.)    Conductionlooses more heat than convection. Convection looses more heat than radiation.A.)  Lift thepot up off the floor of the box using a non-conductive material. Leave an airgap of .5 inch.B.)   Thewalls and ceiling of the box optimally should be .5 inch bigger than the pot. 4.)    Insulationlooses its ability to slow the passage of heat when slightly moist.A.)  Do notallow moisture to contact the insulation.B.)   Use amoisture proof barrier between the pot and the insulation.C.)  Use aclosed cell insulation. 5.)    Theinner box will grow mold.A.)  The innersurface should be easy to clean.B.)   Clothwill become  unsanitary if unprotected. 6.)    Tocook pinto beansA.)  They needto be pre-soakedB.)   Theretained heat cooker needs to be able to keep 5 liters of water above 90C for90 minutes.    
On Wed, Apr 29, 2015 at 1:41 AM, Andrew Heggie <aj.heggie at gmail.com> wrote:

Hi all

I've been playing with cooking kidney beans and wonder if any cooks
out there have any insights in using retained heat cookers. I've gone
slightly hitech in that I have cut a recess in some wall insulation
board  for the pot to sit in. As I'm only using a cupful of dried
beans, pre soaked for 24 hours I think my chief mistake is not having
enough food mass to retain the heat  and so I'm having to re boil the
beans after 5 hours.  Unfortunately my data logger will not function
above 80C and I'm unsure at what temperature cooking effectively
stops.

My question is does the boiled water have to be discarded from the beans?

What I am wondering is could rice be added and the whole contents be
reboiled and left as the rice cooks?

Any suggestions for non meat, low sodium,  flavourings to enhance the taste?

Andrew

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