Can't wait for another version of this

Also the breakdown of starches into sugars and proteins into peptides (both flavor enhancers) is an endothermic process, so you won't get quite as tasty food.

What a great idea! I love seeing experiments repeated in different versions and finding out what changes.

Denaturing of proteins was where my mind went when you said some types of cooking may require the input of heat throughout. It would make sense why the rice pudding didn't turn out, as there's a lot of starch conversion going on in something like that.

What about a flask that has a heating element to continuously add heat throughout the process?

Interesting that a question you had years ago has now been answered and you didn't have to do anything.

@@hollygolightly8970 damn lazy kids today smh my head

@@HomelessPank Your improper use of abbreviations is giving me a headache, let me scribe what you said into full words, "damn lazy kids today shake my head my head". This is as bad as people saying "in IRL".

@@HomelessPank rude

@@HomelessPank As a damn lazy kid, I thought the same thing about catgirls becoming real. Then Japan did it again with vtubers.

'murica

Me when I dump too much shredded cheese onto my microwaveable pasta and sauce, making the food too strong in taste

Two words - "tentatively ponder", makes this a rather marvellous comment.

Wait, is the cheese powder orange _and_ radioactive, or is the cheese powder radioactive-orange-coloured? Please disambiguate.

@@MuscarV2 'MURICA! FUCK YEAH!

Yeah, I would normally do that with the flask but I felt like it would invalidate the cost saving

@@AtomicShrimp you could keep the rinse water and make a cup of coffee.

@@pauleverett982 good idea!

@@AtomicShrimp maybe you could also put the water back in pot and heat it again with the soup ingredients?

@@AtomicShrimp Maybe just freeze the hot water for later use?

In my local town yesterday there was a "street food festival" in the high street with lots of stalls and the missus and I grabbed something to eat. I chose a "New York Deli" stall and ordered a salt beef, sauerkraut and gherkin sandwich on rye bread. As the guy was finishing making it, he put a slice of cheese on top of the filling and proceeded to melt it with a blowtorch for about 30 seconds or so. I've seen chefs use blowtorches on creme brulee to caramelise the sugar on top but never to melt cheese - and the sandwich tasted really good to. So let me suggest a "blowtorch" as a cooking utensil in your challenge.

Paleolithic and primitive peoples heat rocks up in fires and then drop the scorching hot rocks into either natural or carved stone basins full of water. The rocks will heat the water until it eventually brings it up to a boiling temperature. This can not only serve as a way to purify water (by keeping it boiling by removing stones after they've cooled, and adding hot stones in their place), but was probably the first way that soups and stews were made, before the improvisation of skin and hide cooking vessels. Then, later, clay and horn before, eventually, ceramic and metal.

A camping stove with a gas canister and scales, or an electric hot plate plugged into a power meter would enable you to know exactly how much energy was used to cook, I suppose.

I make the Bon Appetite's Best Thanksgiving Turkey recipe. The turkey is broken down into legs, wings, and torso and placed on rack placed in a large baking sheet.The turkey is dry brined and then refrigerated, uncovered, for 24-48 hours. It's brought to brought to room temperature for 2-3 hours before cooking it on a wire rack placed on the cooksheet. This allows ALL of the skin to get crispy and beautiful. The oven temp is 425 degree F for part of the cooking time and then it's turned down to 300 degrees F. It's cooked for 1 to 1 1/2 hours total and then rested for 30-60 minutes. Cutting the turkey into smaller parts allows you to cook each piece to it's perfection rather than letting the breast dry out while waiting for the legs to reach 165. The turkey is hands down the best turkey i've ever had and everyone who has shared a Thanksgiving meal with us has said the same thing. The recipe was created several years ago as part of their KZfaq channel series developing the best Thanksgiving meal. The team split into 2-member teams and developed an entire meal of delicious food. The series is fun to watch as they work through their goals for the dish and then test out different versions as they work toward the best version. The garlic mashed potatoes are INSANE and I don't even like mashed potatoes and the gravy- OMG it's divine. It's a lot of work but it's so good and can be made several days ahead- the recipes include instructions on how many days ahead each dish can be made. I haven't made the other recipes simply because we have family favorites that I have to make and a nephew with a nut allergy. For the entire KZfaq series: kzfaq.info/get/bejne/fc6oeNVjktmlYn0.html For the entire Bon Appetite print article www.bonappetit.com/gallery/absolutely-perfect-thanksgiving-menu?_ga=2.269054712.885429527.1652008154-363131446.1652008153 For the turkey recipe www.bonappetit.com/recipe/expertly-spiced-and-glazed-roast-turkey

@@daneekaplan4284 Interesting concept for cooking turkey but a bit complicated for me. I just stumble into the kitchen at 6 am, take the plastic off and innards out before putting the whole turkey in the oven at 325 degrees, as is. When the sides are done it's time to check the internal temp and put food on the table.

i forgot Iceland was a country and not just a supermarket for a second then.

At a hotel😳!! .Its the only place I'm allowed a full English as someone else is cooking it! Mind you the next day I'm down to scrambled eggs. Reminds me of a skiing holiday in Switzerland. We were reduced to stocking up at breakfast with bread, cold meats cheese etc and making sandwiches in the mountain cafe at lunchtime!

@@alanguile8945 lol Unfortunately since becoming disabled partly with auto immune conditions (lupus/fibro), I suffer from eating any animal proteins so eat Whole food plant based. Every so often I 'cheat' but suffer for days after. This last week I had fish chips and mushy peas whilst on holiday. Suffered for two days after with inflamed joints and LOTS of pain. Hey ho! lol

@@salan3 We don't appreciate how precious being able to eat (and taste) what we want to. My mother lost her sense of smell/taste completely and used her memory of how things tasted to make sense of the food. You really wanted the fish and chips and paid the price. I feel for you, keep safe.

@@salan3 i can understand the cheat day haha, just found out im lactose intolerant at 22😅 just came out of nowhere this year, dairy was once a daily thing and now i need to prepare ahead of time for a single cup of tea

Yes ~ He Is Always Very Mindful About Not Wasting Food And Tries To Get The Best Out Of Everything

I was also thinking of wonderbag! Electricity free slow cooker

Thank you I came to look for the name of this and knew someone could remind me of the correct name ! Also if you buy one the donate one to a family who could benefit from one

I too thought of the Wonderbag, they sound like an excellent tool and company

I have an ecopot, same principle. But my Stanley did flasks make wonderful soup and creamed rice.

Omg yeah. Sorted food have done a whole video on that. With them trying out different combinations to cook with that

Could you provide a link? My googleing shows me only real ovens..

@@AmbrosiusVanDerCastel There's one called a Dreampot - I don't know if they're still available new. But I have one and it's brilliant. If you search for Thermal Cooker you will find some others like the Billyboil and the Ecopot which seem to do the same thing.

wonderbag

Shuttle chef thermos cookers are also brilliant. Google and KZfaq to find information. When camping I’d cook Thai green chicken curry in the large pot and rice or quinoa in the smaller pot. Both pots containing the boiled food were then placed in the outer thermos casing and then into a padded bag. We’d drive all day with the thermo cooker and arrive at camp about 5 pm and have a delicious hot meal ready and waiting for us. 🇦🇺🦘🦘🇦🇺

george a 13 hour long school day is absurd

lol all that school is absolutely useless, wasting your brain with paperwork when you could be learning a real skill.

@@user-pt8xx8bp8u It is! Unfortunately that is the norm in Taiwan 😔

Jesus fucking christ when people say "nine to five" they don't mean it's the time you have *outside* of school/work. Here in Hong Kong our culture puts a lot of weight on academics but even here that would be considered completely insane outside of cramming like the week before exams.

So it's not just my thermos having that issue

Perhaps you should reflash the AI. It is supposed to automatically detect if it should keep hot food hot or cold food cold. But I suppose it may sometimes get it wrong. Tech these days...

@@adoby83 Maybe we should go back to using separate pots instead of these scammy flasks

@@abigailcarter775 I was making a bad joke about how putting soup and ice cream in the same flask doesn't keep them at their respective temperatures 😉

What you need is a Maxwell's Demon. I pop one in my Thermos and it keeps the top hot and the bottom cold.

Rings a bell along with him baking potatoes in the embers in Witchfinder General

My ex used to heat his canned soup on the engine block of a generator when it was hot during a long run.

@@happygardener28 yeah it was common practice at one time, especially fish,which didn't need a lot of cooking time

Dishwasher Trout recipe by Vincent Price. kzfaq.info/get/bejne/rtqogsd12L3bg2w.html Not sure about Vincent cooking on an engine, however Gordon Ramsay did it here kzfaq.info/get/bejne/pZ-mm6qauLKdYGg.html cook on mate.

I remember someone on tv cooking fish on the engine and concluding it tasted of engine fumes no matter how he sealed the package 😀

I like this

Same principle as warming the teapot (or your mug) before you make tea. It would take a little more energy to heat the extra water but the cooking temperature for the food would be higher.

I always do that with coffee in the thermos and then in my mug it stays hot for ages

It also prevents glass lined thermos from cracking or shattering.

It really does make a difference, you don't even need to fill it to the top, just maybe 1/3, then swish it around a bit, pop the lid on, till you're ready to fill the flask. Then pour out the water.

Some things cook better than others. Porridge would be a good one to try.

@@anthonyjacobs6790 Yes, I know in the old days, some people would start their porridge at bedtime, and the pot would sit on the back of the wood stove all night, and then in the morning, when you rekindled the fire, your porridge was done to creaminess.

One vlogger made a pot "cozy" using the reflective heating duct insulation. Another made hers out of fabric and quilt batting.

Proper compost pile can best up above 65 celsius

Heat

My American ex mother in law used to make what is known as Hobo Dinners - foil packed & placed in the car engine. By the time you arrived at a far distant place (for them it was a tail gate parking lot party before the 'football' game about 2 to 3 hours drive time the Hobo Dinner was ready. A shorter journey's Hobo Dinner would be to have fish instead of diced meat as it cooked faster!

It works. We cooked some of our meals that way when hiking a few years back. We used hot water bought from the DNT huts to save our fuel (and carry a little less weight, tent+stuff was already enough). Soups work very well and are great after a long hike.

Sounds like the way native Americans would cook.

I remember we had a Tower slow cooker in the 1970s. After 9 hours potatoes were still hard. As I remember, they had to recall a whole batch for being underpowered. The replacement certainly worked better

Be sure to boil the milk, or it might go off in this warm enviroment. You don´ t want to keep it warm to long, the food is done much faster than you think. You dont want to keep your food warm for to long, it spoils both flavour and vitamins. (Nobody would leave a pot of soup on the oven all night, not even at low temperature. ) I had a big pot of stew go from delicous to bad over night, becauce it was kept too warm.

For oats, you don't even need to heat up the ingredients for them to cook. I make overnight oats for my breakfast every day, and I just put some oats, milk, apple sauce, dried fruit, and nuts in a container and stick it in the fridge, and by the morning it's ready to eat. Stays good for up to 4 days, so I make 4 at a time. If I feel like eating it hot, I stick it in the microwave for a minute, but it's also perfectly good eaten cold.

I used a polystyrene lined box with a glass jar inside to make yogurt. Just heat the milk to 90 Celcius, put it in the jar, let it cool to 35 Celcius and add the starter yogurt to the milk and put the jar in the insulating box. Around eight hours later the yogurt is ready. You can make a more creamy yogurt by adding milk powder to the milk.

@@peterjf7723 one of the milk bottle "coolers" would have been ideal for that.

I've recently been given an "Ecopot" which is basically a modern haybox. It does work for lots of things but I would say that precooking is necessary for some items rather than just preheating. Pulses that had already been soaked overnight I thought would be perfect but sadly after 6 hours were still crunchy

It's the same with boil in the bag meals, some people boil them for 10 minutes, it's better to bring them to the boil, then turn off heat leave for 5 mins then reboil and leave for another 6 or 7 mins, you'll use half the gas but get the same result. Takes slightly longer but is far more economic.

Would you not have to soak rice in the fridge to avoid bacteria growth ?

And pasta, I’ve started soaking my pasta for twenty minutes before hand, as it takes less cooking x

@@rattlesnakz9716 No if you just soak 6 hours you'll be fine. Adding a bit of salt will further reduce growth. Don't drink the soaking water.

Maybe the boiling will kill the bacteria. You want to actually boil the rice for several minutes not just pour boil8ng water over it I would guess.

@@Stella2U unfortunately Bacillus cereus is not killed during cooking, not enough to stop prolific growth anyway

Atomic Shrimp is also a superb cultural ambassador for Britain - but I wouldn't be able to get to sleep while watching his videos. I recommend tuning in to the BBC World Service radio to help you sleep.

They are very closely related, of the same family (brassica) and have a similar flavour when cooked. Turnips are more robust, not as tasty raw.

I've done the same with eggs when camping. Then used the water for clean-up.

I have a wonderbag. It’s ace!

I typically add the rice and boiling water, bring it back to the boil in the pan then turn it off and leave the lid on. The rice will cook without any additional heat. It takes a bit longer, maybe half an hour. I usually walk the dog while it's sitting and it's done when I get home. Sometimes I put a tea cosy over the pan and it keeps it all piping hot while I prepare everything else if I'm making a particularly long winded meal.

I normly Just use absorbtion method in microwave

@@unnamedchannel1237 Same thing - just the application of energy to heat it to a point, stop heating and then let residual heat finish the cooking.

@@Shakedown180 The "long winded" meals tend to be the best ones! With that said, clearly as a cook yourself, have you ever had that situation where you've spent such a long time running around preparing a really good meal that by the time you serve it up and sit down with everyone else to eat it, you no longer feel hungry?

@@terrydaktyllus1320 This happens far too often! If we have people over and I try to cook an extravagant meal i find I've got no appetite after trying to keep the kitchen running smoothly while entertaining!

pressure cookers are very efficient compared to stove top, especially if it uses induction to heat the internal pot.

if you do a little internet surfing you can find alternatives from cloth bags filled with wool or cotton batting to heating duct insulation. Just make sure your pot has a tight fitting lid.

Well the energy that goes into boiling water is incredibly high. Not into boiling potatoes. Just chop then up smaller to reduce cooking time though. Microwave is generally more efficient as well.

You should see the magic he does with hotdogs

Especially the crust around the inside of the dish

Oh yes, grab that spoon and scrape it clean yummy.

Just eat one big meal a day

When you *release* the pressure to transfer the food to the flask, the liquid will be at the same 100c as a normal pan.

As soon as you depressurise a pressure cooker the temperature of the liquid will drop back to open pan boiling temperature. So you cannot add extra heat to the Thermos this way and you will have used extra energy raising the food up to its pressure boiling temperature, lost when you depressurise.

@@Gribbo9999 Yes that's true, of course you are right. Once the cooker reached pressure you could allow the pressure to release naturally though, then contents into the Thermos. That could be worth a test

@@st200ol what are you testing? The water will be at 100, same as a normal saucepan.

@@paulwomack5866 Yes when the stuff goes into the vacuum flask it will be, but at the point the cooker reaches pressure it will be at or near 121 degrees C. A slow release of pressure (heat off) may keep the stuff at above normal boiling point for longer necessitating a shorter cooking time in the flask and a hotter product at the end of the total cooking time. I have no idea if any of this will achieve anything but it seems on topic with the content of the video and worth a try perhaps?