Thermal pot

[bebe]

jnj0910:

bebe:

[quote=\"jnj0910\"]Hi everyone,


I've just started to use the Thermal Pot for cooking.

Been baffled by the Upper Shallow inner pot that sits on top of the
main big inner pot...

How do i cook with it?
Can I use it alone or must be with the main big inner pot together?

Thanks for any advise

I usu use that to steam tofu, egg, or small slices of fish..sometimes I use that to heat up rice

Do you use the shallow pot without pre-heating, and use together with big pot that is pre-heated?
Or can you use shallow pot alone after pre-heating over stove?

Thanks!![/quote]I use the shallot pot together with the big pot that has been pre-heated..Eg will boil soup in the big pot and then stack the shallow pot on the big pot at the same time

[jnj0910]

Oh I see... many thanks!! :thankyou:

[Lavina]

Recently bought the 4.5L Tiger Thermal pot.

Quite disappointed because the soup tasted very different from using Corningware. Is it because the flavour from the mean bones can only be extracted by actual boiling?
But it is fantastic for cooking barley drink and bean curd barley dessert.

[jcg]

Hi all!

I am new to this forum.
saw the OG advertisement today, they offer Kukeri thermal pot for $79 with free gift, any one here bought this and any review for this brand?
thanks in advance!

[Figaro]

jcg:

Hi all!

I am new to this forum.
saw the OG advertisement today, they offer Kukeri thermal pot for $79 with free gift, any one here bought this and any review for this brand?
thanks in advance!

Hi jcg, I've not heard of Kukeri... It'll probably be better to stick to trusted brands like Thermos or Tiger. I've had my Thermos Shuttle Chef for more than 6 years already and it still works well. I've just written up my review in my blog. Do check it out.

http://easyrecipes.blogspot.sg/2012/10/thermal-cookers-and-thermal-pots.html

[Figaro]

Lavina:

Recently bought the 4.5L Tiger Thermal pot.

Quite disappointed because the soup tasted very different from using Corningware. Is it because the flavour from the mean bones can only be extracted by actual boiling?
But it is fantastic for cooking barley drink and bean curd barley dessert.

Hi Lavina, what soups do you make? I use the thermal pot to make Chinese soups everyday and I find the soups are very flavourful. As the thermal pot uses its own latent heat to continue the cooking process, you should heat up the inner pot again after 2-3 hours to increase the latent heat in the pot. After you've brought the inner pot to a boil, put it back inside the thermal pot. If you like piping hot soup, heat up the soup pot again prior to serving. Hope this helps!

[bebe]

Figaro:

Lavina:

Recently bought the 4.5L Tiger Thermal pot.

Quite disappointed because the soup tasted very different from using Corningware. Is it because the flavour from the mean bones can only be extracted by actual boiling?
But it is fantastic for cooking barley drink and bean curd barley dessert.

Hi Lavina, what soups do you make? I use the thermal pot to make Chinese soups everyday and I find the soups are very flavourful. As the thermal pot uses its own latent heat to continue the cooking process, you should heat up the inner pot again after 2-3 hours to increase the latent heat in the pot. After you've brought the inner pot to a boil, put it back inside the thermal pot. If you like piping hot soup, heat up the soup pot again prior to serving. Hope this helps!

Ya..I did the same, and the soup was quite flavourful (of course not as rich as tonkotsu ramen soup type). I usu do the cooking around 8am. And then around 2pm, will take the inner pot and give it a stir and let it boil again before putting it back to the thermal pot. By 7pm, the soup will still be hot and more flavourful. No additional salt or soy sauce needed.

[janet88]

I use thermal cooker only if we go out that day, and don’t want to eat 2 meals outside.


The thermal cooker is ok to make soup…not too many hours as the ingredients like chicken gets too soft and taste is lost. What I do is put ingredients into the pot, boil on stove for 30-45 min before putting back into thermal…max 4 hours for a nice soup which is not too rich.
I like soup to be light, not rich like gravy.

[dokomo]

Hi,

tried to "bake" bread in my thermal pot, it looks more like "bao" and very dense, not the fluffy type (or mayb I did not knead long enuf?) that i like. anyone knows if thermal pot can achieve the fluffy type? or only oven can?

btw, someone in this thread mentioned that I can find the steps in "baking" bread with thermal pot in the bread thread. But I can’t find it? anyone can point me to it? TQ!

[Canvas]

I use the large thermal pot to cook stock (almost) every Monday and then refrigerate the separate packed bags of the stock to be used for the dishes and soups over the next few days. Chinese dishes with some stock in them instead of water (when the recipe calls for it) taste really good.