[Stoves] haybox cooking

[Dr.-Ing. Dieter Seifert]

Dear Andrew,
You may find additional information about cooking with retained heat on 
the website of Solar Cookers International:
http://solarcooking.wikia.com/wiki/Heat-retention_cooking
Dieter

Am 29.04.2015 um 16:00 schrieb Dean Still:
> 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.)    Air exchanges are more important than insulation
>
> A.)  Make the enclosure as air tight as possible
>
> B.)   Use R-7 insulation at a minimum
>
>
>
> 2.)    The mass of the insulation and any mass within the envelope of
> insulation will rob heat from the pot of food unless the mass is above
> simmering temperatures.
>
> A.)  Keep insulation and inner walls of the retained heat cooker as light
> as possible.
>
> B.)   To work well insulation should not be less than R-2 per inch of
> thickness.
>
> C.)   Full pots of near boiling temperature food retain more heat and cook
> food more effectively.
>
>
>
> 3.)    Conduction looses more heat than convection. Convection looses more
> heat than radiation.
>
> A.)  Lift the pot up off the floor of the box using a non-conductive
> material. Leave an air gap of .5 inch.
>
> B.)   The walls and ceiling of the box optimally should be .5 inch bigger
> than the pot.
>
>
>
> 4.)    Insulation looses its ability to slow the passage of heat when
> slightly moist.
>
> A.)  Do not allow moisture to contact the insulation.
>
> B.)   Use a moisture proof barrier between the pot and the insulation.
>
> C.)  Use a closed cell insulation.
>
>
>
> 5.)    The inner box will grow mold.
>
> A.)  The inner surface should be easy to clean.
>
> B.)   Cloth will become  unsanitary if unprotected.
>
>
>
> 6.)    To cook pinto beans
>
> A.)  They need to be pre-soaked
>
> B.)   The retained heat cooker needs to be able to keep 5 liters of water
> above 90C for 90 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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>
>
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