[Stoves] haybox cooking / Pressure cookers !

Sun May 3 09:27:42 CDT 2015

Dear Christa,Andrew and All

     Pressure cookers DESTROY the essencial amino acids in proteins !!!

They contain SULFUR       ! Our body needs 800 gram SULFUR  stored
!!!

     NO PRESSURE Steam cookers are ideal and not mentioned .i

Invented in China over 3000 year ago.

India have the BEST  ! See the Dr  Anand Karve web. TLUD  no pressure steam
cooker gasifier .

       Chinese electro version cost 70$ made of polycarbonate in 3 levels
9Liter space 800 watt

Cooks all in 1/2 hour  .  use  0,4 KWh for 0,1 $ for 2 meals   equal
0,05$/meal CLEEN  preparation energy .

       But...We need your URANIUM to make that electro !

You can make it with woodgass and el. generators .

  Think , a car alternator delivers 800 watts  12Volt x -70  amps good for a
12V( or 24 V) steamcooker .

The heating element is NiCr wire with Al2O3 insulation in a 30x30 Alu rot
.for the  230 Volt type 

Regards

Frans

Van: Stoves [mailto:stoves-bounces at lists.bioenergylists.org] Namens CHRISTA
ROTH
Verzonden: zaterdag 2 mei 2015 23:03
Aan: Discussion of biomass cooking stoves
Onderwerp: Re: [Stoves] haybox cooking

Dear Andrew, and other stovers,

 there is an entire chapter on retained heat cooking on the GIZ HERA cooking
energy compendium
https://energypedia.info/wiki/General_Kitchen_Management_Practices#Heat_Reta
iners:_Keep_cool.2C_stay_hot 

On the bottom of the page there are more links and further references, e.g.
to the document I co-wrote already 10 years ago on Retained heat cooker:
"Fireless cooker" or "Foodwarmer"
An illustrated step-by-step description from Malawi showing how to build a
food warmer/fireless cooker using materials that were abundantly available
where we lived: a basket (e.g. old storage basket), cloth (that can be
washed for hygienic reasons) and dried banana leaves. Cooking times for
local dishes are included.

https://energypedia.info/index.php?title=File:GTZ_4a_FS_fireless_cooker_2010
.pdf
<https://energypedia.info/index.php?title=File:GTZ_4a_FS_fireless_cooker_201
0.pdf&page=1> &page=1 

My parents grew up with home-made fireless cookers during WWII out of
necessity. They used the duvets and blankets to wrap the pots.  

There is a nice document on the history on
http://www.thehotboxco.co.za/history.html . The site also has some recipes. 

The South African 'hotbox' is still my favorite device that also makes a
really good travel pillow: some might have seen me travelling with one since
I got some in 2008 from Natasha Cowie before she sold the business to the
current owners.

Regards

Christa

Am 02.05.2015 um 11:10 schrieb clamshell at iinet.net.au:

Hey, stovers,

There is a good reason why beans are traditionally soaked: they contain
anti-nutrients  such as  oligosaccharides, phytic acid and enzyme
inhibitors. They are disabled by soaking, and then appear as skum on top of
the beans when they are first heated: scoop the scum off before continuing
the cooking.  Eating beans that were not soaked can give you a grievous
stomach ache, heartburn, reflux and gas.

Soaked beans also cook quicker than non-soaked beans. Do your gut a favour
and always soak beans before cooking!

Cheers,
Pat

On 1 May 2015, at 16:14, ajheggie at gmail.com wrote:

[Default] On Thu, 30 Apr 2015 14:20:58 -0400,Crispin Pemberton-Pigott
<crispinpigott at outlook.com> wrote:

If you grind the beans into the size of about 1/3 of a rice grain and add
them to water that is already boiling, they don't taste 'beany'. This works
for Soybeans as well.

It has to do with raising the temperature, right through, very rapidly. ?It
breaks down the chemical that tastes of beans. If you mix them with
something else, like maize flour, they take on the taste of the maize.

I don't mind the taste of beans, just find them a bit bland. Still the
experiment is worth trying. Would grinding them in a meat mincer
comminute them well enough? How long after should they boil?

AJH

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