Vacuum Slow Cooker

Discussion in 'Cooking & Water Purification' started by charlesmc2, Sep 15, 2018.

  1. charlesmc2

    charlesmc2 Scout

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    Anyone have experience with one of the vacuum slow cookers? Two of the best are made in Japan by Tiger or Zojirushi. They consist of an outer vacuum insulation layer with a stainless insert which you heat on your stove. The food cooks slowly, like in a crock pot. I’ve never seen one but I think the concept goes back centuries. Heat food and then place in a box insulated by hay or shredded fabric or whatever.

    Some models evidently substitute foam insulation for the vacuum. I could visualize starting your evening meal after morning deer hunt and allowing it to slow cook all afternoon. No electricity required.

    Also would make a great ice chest for small quantities. I think they range in size from 3 or 4 quarts to 8 quarts. The heat loss would be through the lid so I think you could add conventional insulation to minimize that loss.
     
    Last edited: Sep 16, 2018
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  2. arleigh

    arleigh Guide

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    I wouldn't think vacuum , seeing heat creates pressure till the heat is removed.
    But I do understand pressure cookers, in which case I modified a stanley cup for a pressure cooker of a sort .
    It remains sealed after the heat is removed the lid acts as a safety valve . I made a seal using food grade silicone glue.
    I made a new wire spring retainer and store food in it ,in my EDC bag .
    DSCN4251.JPG
    Like most things , if you heat it slowly things don't boil over and the food cooks more throughly .
    As it cools the seal is established and yes it then does create a vacuum, like canning .
    Done right , the can is best, warmed to reduce the vacuum, and then opened and enjoyed.
    Don't tell no body I do this, I wouldn't want my secret to leak out.
     
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  3. DKR

    DKR Scout

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    . High tech haybox cooking, Japanese style. I just use a wide-mouth, 1.5 QT Thermos vacuum flask pickeded up at Goodwill for $3.

    Good luck. I have a Zojirushi beard machine and never had a lick of a problem. MY large (but narrow mouth) vacuum flask is also a Zojirushi. IOW quality stuff.
     
    Last edited: Sep 16, 2018
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  4. charlesmc2

    charlesmc2 Scout

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  5. marbleman

    marbleman Supporter Supporter

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    Interesting, I had never heard of a haybox, but it's a very old concept, apparently.
     
  6. DKR

    DKR Scout

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  7. pearl garcia

    pearl garcia Tinder Gatherer

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    I have been wanting to try it. You bring the meal to a good boil and then let it sit in the thermal cooker / thermos for a few hours. Would be good for a power outage or just to save electricity/gas.
     
  8. svh

    svh Supporter Supporter

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    Beard machine ... Hehehe :)
     
  9. rurik

    rurik Scout

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    I have something similar to this for my family https://www.amazon.com/Thermos-CC-4500P-Thermal-Cookware-Liters/dp/B000NZV95C


    It is great, we cook a meal and hit the road. When we stop (sometime between 4-6 hours later) the kids grab their mess kits and we serve. Also great for picnics and gatherings.

    The idea is probably as old as time it self. The oldest reference I have seen to them is in Juvenal The Satiers where he is commenting on a Poor Jewish family (hay box cooking is used for the sabbath) saying that they couldn’t afford the hay for the box. Clearly the idea was known commonly even then to have currency.
     
  10. BrandonJ

    BrandonJ Supporter Supporter Bushcraft Friend

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    We have a Zojirushi, however, started using the Instant Pot a lot more. It can do pressure and slow cooking double walled, keeps stuff warm for just about ever. Pretty sweet little thing.
     
  11. Midwest.Bushlore

    Midwest.Bushlore Supporter Supporter Bushcraft Friend

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    It looks like anything I'd use that for I could just do sous vide.
     
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  12. charlesmc2

    charlesmc2 Scout

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    It does come down to the same concept. The only advantage I can see for vacuum cooker is you would be unplugged from outside sources of heat.
     
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