<div dir="ltr"><p class="MsoNormal">Hi Andrew,</p><p class="MsoNormal"><br></p><p class="MsoNormal">I found the following in my old computer. I think that it's fairly right.</p><p class="MsoNormal"><br></p><p class="MsoNormal">Dean</p><p class="MsoNormal"><br></p><p class="MsoNormal">Design Principles for a Retained Heat Cooker</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal" style="margin-left:0.5in">1.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>Air
exchanges are more important than insulation</p>
<p class="MsoNormal" style="margin-left:1in">A.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>Make the
enclosure as air tight as possible</p>
<p class="MsoNormal" style="margin-left:1in">B.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>Use
R-7 insulation at a minimum</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal" style="margin-left:0.5in">2.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>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.</p>
<p class="MsoNormal" style="margin-left:1in">A.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>Keep
insulation and inner walls of the retained heat cooker as light as possible.</p>
<p class="MsoNormal" style="margin-left:1in">B.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>To
work well insulation should not be less than R-2 per inch of thickness.</p>
<p class="MsoNormal" style="margin-left:1in">C.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span> Full pots of near boiling temperature food
retain more heat and cook food more effectively.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal" style="margin-left:0.5in">3.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>Conduction
looses more heat than convection. Convection looses more heat than radiation.</p>
<p class="MsoNormal" style="margin-left:1in">A.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>Lift the
pot up off the floor of the box using a non-conductive material. Leave an air
gap of .5 inch.</p>
<p class="MsoNormal" style="margin-left:1in">B.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>The
walls and ceiling of the box optimally should be .5 inch bigger than the pot.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal" style="margin-left:0.5in">4.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>Insulation
looses its ability to slow the passage of heat when slightly moist.</p>
<p class="MsoNormal" style="margin-left:1in">A.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>Do not
allow moisture to contact the insulation.</p>
<p class="MsoNormal" style="margin-left:1in">B.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>Use a
moisture proof barrier between the pot and the insulation.</p>
<p class="MsoNormal" style="margin-left:1in">C.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>Use a
closed cell insulation.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal" style="margin-left:0.5in">5.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>The
inner box will grow mold.</p>
<p class="MsoNormal" style="margin-left:1in">A.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>The inner
surface should be easy to clean.</p>
<p class="MsoNormal" style="margin-left:1in">B.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>Cloth
will become unsanitary if unprotected.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal" style="margin-left:0.5in">6.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>To
cook pinto beans</p>
<p class="MsoNormal" style="margin-left:1in">A.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>They need
to be pre-soaked</p>
<p class="MsoNormal" style="margin-left:1in">B.)<span style="font-stretch:normal;font-size:7pt;font-family:'Times New Roman'"> </span>The
retained heat cooker needs to be able to keep 5 liters of water above 90C for
90 minutes.</p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"> </p>
<p class="MsoNormal"> </p></div><div class="gmail_extra"><br><div class="gmail_quote">On Wed, Apr 29, 2015 at 1:41 AM, Andrew Heggie <span dir="ltr"><<a href="mailto:aj.heggie@gmail.com" target="_blank">aj.heggie@gmail.com</a>></span> wrote:<br><blockquote class="gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex">Hi all<br>
<br>
I've been playing with cooking kidney beans and wonder if any cooks<br>
out there have any insights in using retained heat cookers. I've gone<br>
slightly hitech in that I have cut a recess in some wall insulation<br>
board for the pot to sit in. As I'm only using a cupful of dried<br>
beans, pre soaked for 24 hours I think my chief mistake is not having<br>
enough food mass to retain the heat and so I'm having to re boil the<br>
beans after 5 hours. Unfortunately my data logger will not function<br>
above 80C and I'm unsure at what temperature cooking effectively<br>
stops.<br>
<br>
My question is does the boiled water have to be discarded from the beans?<br>
<br>
What I am wondering is could rice be added and the whole contents be<br>
reboiled and left as the rice cooks?<br>
<br>
Any suggestions for non meat, low sodium, flavourings to enhance the taste?<br>
<br>
Andrew<br>
<br>
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