This model Thermal, Vacuum or Slow Cooker (as they are sometimes called) has a 6L capacity with two 2.5L inner
multi-layered stainless steel saucepans with a
carbon steel plate sandwiched into the heavy stainless steel base, making them
suitable for cooking on all types of heating surfaces, including the new
magnetic induction systems, (the same model can be purchased with the
addition of a 6 L saucepan see below).
Why buy another cooking appliance?
1- You are the cook, and you want to spend less
time cooking and more time with your family. Example:- the night before, or in
the morning, you quickly prepare your casserole ingredients ie in one of the 3L
stainless steel saucepans you fry up your onion and garlic, add your meat, if
you are using it, then the veggies and spices, simmer for 10 minutes, place the
saucepan into the vacuum container. Fill the other 3L saucepan with boiling
water, place on top, close the vacuum container. When you get home from work
remove saucepans from vacuum container, simmer casserole for a few minutes,
return to the vacuum flask, boil some Brown rice in the second saucepan for
five minutes, place on top of the first 3L saucepan inside the vacuum flask for
one hour (white rice cook for one minute and leave for 30 minutes). The really
important thing is that any time after this 30 minute or 60 minute period, your
meal is ready to eat. Have you ever had guests or family arrive for a meal and
while everybody is socialising and sharing the events of the day, the poor
cook, misses out on these valuable social moments, because she has to get the
meal ready. Or in a family situation someone comes home late, no problem the
meal is just as delicious and just as ready to go.
2- If you are visiting this site than I would imagine that your health and the health of your loved ones is very close to your
heart, personally I love my salads, but when
I cook, then it is either very quick or very slow. For the slow cooking, I got
sick of using a crock pot, ie you need two pots, twice as much cleaning, timing
is critical ie so easy to overcook, so I went back to my cast-iron pots, which
retain their heat and therefore give you some of the slow cooked advantage. Now
I only have two cooking appliances, my favourite cast-iron wok and this thermal
cooker. Firstly being able to replace your Teflon coated rice cooker is a big
health plus, there is much information on the Internet about the health risks
of Teflon & similar coated cooking devices. The best way to cook root
vegetables, is to quickly blanch ie boil briefly, this blanching or sautéing
pre-cook stage will leave more vitamins intact, and the slow cooking will mean
that the vegetable retain their shape, while slowly absorbing the flavours of
the other ingredients. Also if you are eating meat then the slow cooking
process is used to tenderize cheaper cuts, in particular, the tough
connective tissues of meat are broken down without affecting the texture of the
meat. And the beauty of this device is that this is all done in the
same pot, and users it's own heat to do the slow cooking process, the
results are extremely reliable.
3- If you'd like to make you
own super healthy and delicious yoghurt, then this 2 pot set is fantastic, see below
for How to make Budwig style super
healthy and delicious Yoghurt.
Cheaper Cuts Slow cooking is not only
flavoursome, it's budget-friendly. Tougher cuts of meat are ideal for slow
cooking, becoming succulent and tasty over the long cooking period. Some of the
best cuts are:
- topside, blade steak, skirt steak, round steak, chuck steak
- osso bucco (The shank is called osso buco in Italian)
- neck chops, boneless shoulder, shanks, boneless forequarter
- forequarter chops, neck, diced shoulder
- any pieces, but those on the bone work best (drumstick, thighs)
How It Works?
The Thermal/Vacuum Cooker consists of two types of containers.
Heavy duty, stainless steel, inner saucepans for direct heating and a
patented outer vacuum insulated container, both manufactured for maximum heat
The inner saucepan has a multi layered stainless steel structure with a
carbon steel plate sandwiched in the heavy duty base for high lateral heat
conductivity, resulting in heating from all directions.
The meal is prepared in the inner saucepan and brought to the boil, then
simmered until all of the meal is approximately the same temperature then this
saucepan is placed inside the insulated outer container and the lid is closed.
The heat retained in the inner saucepan slowly cooks the food for hours,
you do not need to keep checking it while it is cooking and it will stay above
food safety standards for 8 hours plus.
This means that food preparation and safety just got a whole lot easy
and safer as you can now prepare a meal in the mornings. This meal will go on
slowly cooking for at least 8 hours, tenderising the meat, and yet it will not
break down the colour, shape and texture of vegetables, resulting in a highly
nutritious (no evaporation of nutrients) wholesome meal.
The dinner or evening meal can be enjoyed without further preparation,
other than opening a bottle of wine and buttering some crusty bread.
Food prepared and cooked this way ensures that it stays well within the
food safety guidelines (Hot food should be kept at 60 degrees or over), without
constant energy inputs and is in fact a healthier approach to food and the
conservation of energy.
This same principle applies equally to keeping foods cold as the
temperature inside is unable to absorb heat from the outside through the vacuum
chamber and therefore can only absorb small amounts of heat via conduction at
the lip and through the foam in the lid.
These inner saucepans are designed for high lateral heat conductivity,
resulting in heating from all directions as well as maximum heat retention.
These saucepans are also suitable for cooking on Induction Elements due
to the carbon steel plate in the heavy base.
The Outer Container is 26 cm wide across the handles and is 30 cm high.
The inner 3 L saucepans are 19.5 cm wide and 10.5 cm high.
The bail handle will not become overly hot if it is left in the vertical
position while cooking on the stove top, however if it is left in the
horizontal position it will pick up residual heat that is being transferred up
the sides of the pot by the primary heat source.
The outer carry container has a patented vacuum chamber between two
walls of stainless steel ensuring the very best insulation available.
Unbeatable performance featuring exclusive TherMax vacuum insulation -
Thermos's very best. You simply cannot buy another product of this size and
type with better hot and cold keeping performances. Thermos guarantee
that it will provide the Hottest Hot and the Coldest Cold for the longest
Due to this excellent insulation, there is only a heat loss of 3-4
degrees C per hour.
This leads to the same effect as gently and slowly cooking your food for
hours, but without constant attention.
After 6 hours, the 4.5L model will still have a temperature above 71 C
and the 6L model, a temperature above 74 C.
The Australian Food Standards sets a temperature of 60 degrees C or
above to prevent food poisoning bacteria from growing.
There are two types of competition,
1- there is a product from Japan
that is very similar as it uses a vacuum, however the Thermos brand does have
some advantages, the other product has side handles on the saucepan which
protrude outside the vacuum flask, meaning that these areas cannot be sealed
and therefore heat leaks out via convection and conduction, the vacuum pot also
does not come with a handle, so not so easy to move around, but most
importantly they do not have a double pot solution, which personally I find is
the ideal solution.
2- the other products that you will
find when you look around are cheaper versions because instead of using a
vacuum they use foam and plastic as the insulating medium….and we all know that
if you wanted to keep water hot for coffee or tea for the longest period you
would chose a vacuum insulated flask and not a foam insulated model ….and
obviously this is even more important with regards to keeping food hot and
above food safety standards (when you look at their claims for keeping the food
hot, you will see they are a lot less than what Thermos claims). Also these
products do not have a multilayered, heavy duty base in the saucepan meaning
that under very hot conditions they can lose their shape and their ability to
spread the heat is not as effective.
These products are also only 1 or 2 year warranted (versus five years
for Thermos) and the major complaint from their customers is that after a
couple of years it just doesn’t keep hot anymore….this is the same problem with
foam insulated flasks and Eskies in that the foam is made up of tiny air
bubbles and it becomes hygroscopic when you have a HOT or COLD product inside
and there is a temperature variation between the inside and the outside and so
it draws in moisture into the bubbles and this reduces the capacity to insulate
markedly over time. So apart from its inferior insulating properties compared
to a vacuum it gets even worse over time.
A recipe book is included (see the picture at the bottom for the
contents page) specifically designed for cooking with this vacuum cooker, it
contains over 60 recipes, many of which have slight variations mentioned. But
really once you get the hang of the process, which is really simple, you will
soon be creating your own recipes.
Cooking Rice, Barley, Lentils or any other dried Seeds or Beans.
Soaking the rice in water (with some yoghurt, keffir or whey, or lemon
juice or vinegar) overnight, or for about 4 -6 hours before cooking, will break
down phytates and enzyme inhibitors. Phytates in particular, will bind with
minerals and thus they will not be available for you - to absorb. Soaking your
grain makes more nourishment possible, and makes it easier to digest -
lightening the load on your body. Simply cover your rice with water and for
about 1 cup of rice, add 1 tablespoon yoghurt, whey or kefir. If using lemon
juice or Vinegar, 1 teaspoon should do the trick. This will further reduce the
cooking time needed in the slow cooking phase.
Other users include
Farming, Worksite or Picnicking ie
when you want to take a hot meal away from your home, be it to your worksite or
your picnic site the principle and convenience is the same.
Caravanning and Motor homes, Camping, 4WD adventure ie you do not need to take a lot of pots and
pans, saves space, a lot of gas (approximately 80%), and is safe and
easy to clean. Start the meal and leave in the tent or van to safely continue
cooking in your absence.
Boating & Fishing ie warm
yourself up with a hot meal, as you drift across those icy waters in search of
a beautiful panorama or meal.
There is also a single 6 litre inner saucepan available see below.
Some example recipes showing the simple process:-
How to make Budwig style super healthy and
Plus the advantages of Kefir yoghurt but thick
& creamy like traditional yoghurt with the added advantage of super
bio-available omega-3. (Kefir yoghurt ie more varieties of probiotic bacteria,
the downside not thick ie a drinking yoghurt).
My simple procedure for 2L of Yoghurt.
Warm 2 litres of
UHT full cream organic milk in one a saucepans
on the stove (do not overheat test with your finger), mix in some full cream milk powder, 2 cups or 500ml per 2L of milk
(makes for a thicker yoghurt, also increases the protein content which is
important with regard to Omega 3 absorption see later).
Add 2 dessert
spoons of organic blackstrap molasses,
this has 3 functions,
- It will help the probiotic bacteria that does not
feed on the milk to multiply quickly,
- It is also very rich in magnesium which is a very
important mineral to aid the body’s absorption of calcium and other trace
- And it makes it extremely yummy.
Mix in 3
dessert-spoons of Jalna yoghurt
from the supermarket (I use the Jalna full cream vanilla as I like a very faint
taste of vanilla).
Mix in 9mls of Probiotic Living beneficial microorganisms, contains –
Lactobacillus acidophilus; Lactobacillus casei/rhamnosus; Lactobacillus
bulgaricus; Lactobacillus fermentum; Lactobacillus plantarum. Bifidobacterium animals;
Bifidobacterium bifidum; Bifidobacterium longum. Streptococcus lactis;
Streptococcus thermophiles; Saccharomyces cerevisiae. Rhodopseudomonas
palustris; Rhodopseudomonas sphaeroides, + Trace minerals ie Azomite
Keeping it warm,
you have many options-
1. use a 2 x pot thermal cooker, the advantages of this system is you only use the
pot you warm the milk in, the other point you fill with boiling water, after
that no power is used.
2. use a Heat Pad, the advantages of this is that again here you
just used the pot you heat the milk in and cover it in a towel, there is room
on the heat pad for an extra pot if you want to make 4 or more litres at a time
or you can still be making other probiotic mixtures.
3. use a dedicated Yoghurt Maker, the advantage of the one we supply is that it can
take larger containers(comes with small jars only) e.g. if you get the right
size pot, diameter less than 205mm & Height < 150mm, then you can put it
inside the device.
Do this in the evening and ready for bottling in
the morning or next evening doesn’t really matter, the longer it is left the
more of the Lactose is converted into Lactic Acid, I leave it 24hrs.
Add Omega 3 -
at this stage it will be thick, pour off any liquid(whey) and drink, it’s yummy
& very nutritious, Add Omega 3 - blend in cold-pressed
organic Flaxseed oil 80 mil and organic Sesame seed oil 40 mil.
Bottle & Store - pour into some jars, let them sit for a while
and then put in the fridge, after a day it will be thick again, giving you the
healthiest and yummiest yoghurt you could possibly wish for. I use this as the
base of my salad dressings instead of oil and vinegar also adding it to my
Joanna Budwig discovered
that you need to do 2 things to allow your body to extract the Omega 3 from
Omega 3 rich oils such as flaxseed,
1st was to homogenise i.e. break the oil up into tiny particles so your digestion
processes can get at it,
and the other one was to have available, in the near vicinity, a set of proteins that act as a catalyst in
the digestion process, this greatly increases your body's ability to
extract the Omega 3 from the oil, and these substances are found in milk
solids, she used Quark/Cottage Cheese, also to a lesser extent in the sesame
Lactose intolerance, it
seems as if there is no real substitute
for the sulfurated proteins found in the milk solids when it comes to the
Omega 3 benefits, I could only suggest that using the above method you could
drop the milk powder and make sure you leave it for 24 hours to ensure the
lactose is transformed into lactic acid. Taken from one of the links below “The
author concludes, “There really is no good substitute for dairy products in the
Budwig Diet. (However,) the flaxoil/cottage cheese mixture changes the two
components into a different food which is easier to tolerate. (As one person
reports: ‘For many years I have been unable to tolerate dairy but have no
problem with flaxoil/cottage cheese’). I guess we should believe Dr. Budwig
when she says that she has never had a patient who couldn't tolerate quark
(cottage cheese) as part of her Oil-Protein Diet.”
To go from the yoghurt to cottage cheese is
just a matter of removing all of the liquid, this is done by putting it through
a strainer, the strain material could be a kitchen towel, piece of plain
white/natural real linen fabric, some unbleached, 100% cotton muslin (old, well
washed muslin pillowcases will do), or similar cloth. Line a colander with the
fabric, and let the whey drain out until you have a quark- or cottage-cheese-like
mass (make sure the cloth contains no detergent residues or similar
Personally I think this
overly complicates the procedure and I go with the option of fermenting for 24
hours and pouring off the whey, and using a higher proportion of yoghurt to
for more info. on Dr
Budwigs see- http://www.healingcancernaturally.com/budwig_protocol.html &