Monday night’s dinner was a scrumptious chicken stew, cooked using very little electricity.
We are fortunate to have a Thermal Cooker, which works like a traditional haybox. You put the ingredients in the inner saucepan, bring them to the boil, and simmer for ten minutes, then put the saucepan into the outer vacuum container where it cooks without using any power for up to eight hours. You need less liquid, because there’s no evaporation, and the cooked food stays hot for up to eight hours. I allowed my chicken stew four hours in the thermal cooker.
“It’s similar to a crock pot
and power required is not a lot.”