Thermal Cooking Recipes: How to Cook With a Magic Thermal Cooker [Ebook Edition]

THERMAL COOKING RECIPES How To Cook With A Magic Thermal Cooker (Includes photographs of food recipes and preparation steps)

By Judy Henson

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Published 2015 Copyright © Judy Henson All rights reserved. No part of this work may be reproduced or transmitted in any form or any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without written permission from the author or the publisher.

To preview more inside pages go to: www.rankbooks.com/judyhenson/index.html

Content Chapter 1: Why Cook With A Thermal Cooker?

Chapter 2. Meat And Fish Recipes          

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Beer‐Braised Chicken Braised Soy Sauce Pork Beer‐Braised Short Pork Ribs Beef Stew Braised Chicken With Mustard Sauce and Wine Teriyaki Sauce Chicken Sweet‐Sour Spareribs Sweet Chicken With Mushroom and Bacon Braised Lamb (Duck) With Tomato Sauce Braised Salmon Fish Thai Red Curry Chicken

Chapter 3: Soup Recipes     

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Short Pork Ribs Cabbage Mushroom Soup Pork Ribs Seaweed Tofu (Bean Curd) Soup Creamed Chicken and Mix Vegetables Soup Pumpkin Soup Onion Chicken Tomato Soup

Chapter 4: Rice and Porridge Recipes  

Scallop Chicken Porridge Cheesy Mushroom and Chicken Rice

Chapter 5: Vegetables Dishes Recipes    

Braised Chinese Cabbage with Carrots and Potatoes Braised Mushrooms With Broccoli Braised Tomato Long Beans Braised Egg Plant With Spicy Minced Pork

Chapter 6: Making Cakes

Chapter 1: Why Cook With A Thermal Cooker?

Are you tired of wasting time standing over a hot stove and wait for your food to be cooked?

Why not spend your time reading a book or go shopping while your food is cooking! Well, it is possible if you master the art of cooking with a thermal cooker. Some people call it thermal cooker, some call it magic cooker. Call it by any name you like but this is a kitchen appliance that saves time and electricity! Make hearty and delicious meal easily without your supervision so that you have more time to do the things you want to do with your life! Save money on gas and electricity and more!

Since I started using the magic cooker, I realised I am no more a salve to the kitchen. I can now take control of my life and manage my time better.

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I am a housewife with one school‐going kid and I often feel stressed when I need to cook right after fetching my kid from school. Cooking is kind of a rush job as most kids are hungry when back from school, so you need to be able to cook fast. Since I started using the thermal cooker, I am less stressed now as I can cook at my own convenient time and I am assured that my kid does not have to wait too long for dinner to be ready.

The reason why I write this book is because, when I bought the thermal cooker last year, it didn’t come with any recipe book and I had to use it by trial and error. I didn’t even know how much water to put in for rice to be cooked and for how long. I have no idea what else I can cook with its ability to retain heat for hours. Through my cooking experiments, I truly appreciated the thermal cooker and learnt that there are so many

delicious food to be made at a more relax pace. Hence, I was determined to write a book. So, here is the ebook! In this book, I will show you how to cook soups, stews, chicken, beef, lamb and fish meat.

Step‐by‐step photos and ingredients photos are shown in my book for selected recipes so you know the exact steps.

The magic cooker is excellent for busy working people and those who are pressed for time to cook. If you need rush back from work and then start cooking, it is a stressful situation. The thermal cooker allows busy modern home owners or working adults to cook anytime when they are free and then eat anytime. Cook anytime, and eat anytime, that is what I like. You can let the dish cooks while you surf the internet or go out and run some errands before it is time to pick the kids up from school. You are assured that when you are back, and it is time to eat, you got food on the table.

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For most dishes, all you need is to cook 10 minutes on the stove and let the thermal cooker do the job to finish the cooking all by itself. It literally cooks by itself. Unlike cooking on a stove or a slow cooker, it does not need your monitoring and attention, you don’t have to worry that the house will go on fire and the soup will spill when the slow cooker heat is too high or you are wasting electricity. No burning down the house, no over cooking and burnt food.

The heat retention technology ensures that the temperature is never too high to cause over heating causing food to burn. The temperature inside the cooker is ideal for cooking meat that tastes delicious and tender. If you have been cooking for a while, you know that the secret to cooking succulent meat is to cook slowly over time.

Best of all, the nutrients are kept inside as the food cooks slowly without destroying the nutrients in the food. And for those who love delicious soups that take a long time to simmer and boil, this is the best cooker without wasting electricity.

Here are more reasons why you need to learn to cook with the thermal cooker!

Great Taste:

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If you enjoyed those double‐boiled pork rib soup or chicken soup served in Chinese restaurants in Hong Kong and in cities in China, which takes hours to cook, then the thermal cooker is ideal to create something close to that flavour.

If you are a meat eater, and love eating tender pork, lamb and beef then the thermal cooker is the answer. It will cook the meat slowly to seal the flavours in the meat. In this book I have included a variety of recipes that have been tested by me and my thermal cooker for meat lovers, soup lovers, stew pot lovers and rice lovers and more! They are easy to prepare and done in not more than 10 minutes and the thermal cooker will do the rest of the cooking. I included photos of my own cooking in the recipe section.

Environment Benefits:  

Minimizes fuel, energy use, CO2 emissions Saves water ‐ less evaporation

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inner pot for thermal cooking. Cooking the ingredients on the stove for a sufficient period of time is to ensure all the bacterial are killed before transferring into the pot for further cooking.

Do not fill the pot to the brim when you are using the inner pot to cook on the stove as it boils fast and the liquid in the inner pot may over spill. This may happen when you are making soup and your water level in the pot is too high. If there is much liquid in the pot, fill it up to 80%. Do not fill to the brim.

Do not use high heat to cook over the stove as too high a temperature may burn the stained steel pot. Start with medium heat and let the inner pot warm up (the inner pot warms up pretty fast)

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Cooking Time Guide Cooking Time On Stove Using the Inner Pot

Cooking Time In Outer Pot

Chicken Meat (Cut into pieces) Fish Meat Beef Spare Ribs Duck Lamb

6 minutes 5 minutes 8 minutes 8 minutes 10 minutes 10 minutes

1 to 2 hours 1 hour 2 to 3 hours 1 to 2 hours 2 to 3 hours 2 to 3 hours

Noodles Rice

6 minutes 5 minutes

Porridge

15 to minutes

15 minutes 20 to 30 minutes 1.5 to 2 hours

10 minutes

2 to 4 hours*

5 minutes

1 to 1.5 hours

Main Ingredient

Soup

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*depends on how rich you want the soup to be

Vegetables (vegetable stews with less meat) 

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Do not turn on the heat of your stove when the inner pot is empty or with very little stuff inside the pot as the pot may be burnt.

Do not use frozen meats or poultry. Even if liquid boils around these meats, they might still be frozen. This would greatly affect holding time and leave meats undercooked.

The inner pot is very hot so handle with care every time.

Remember not to heat the outer pot directly, and not to put any food or ingredients into the outer pot directly.

cooker to get the heat you need. This means, you will be wasting food and you are cooking more than you can eat.

If you like thermal cooking so much, maybe you can get 2 pots of different sizes. One small size and one large one. A 6 litre pot is good for cooking rice, soup and lots of meat to serve 7 to 10 persons. So, if you have regular visitors and many guests eating at your house, then go for the bigger pot by all means.

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Two Inner Pots Version Some brands come with two pots even for small pot size. Mine has 2 pots. This allows you to cook two dishes at the same time. Just note that you have to use both pots. If you're cooking only one dish, then you need to put boiling water in the other pot, and put it in as well, otherwise there won't be enough retained heat to cook the food. Hey, it is time to go to my recipes chapter!

Chapter 2. Meat And Fish Recipes If you love to eat meat that is tender and succulent, then you will love this section. To achieve the tenderness in the meat, it must be cooked slowly with a temperature that is not too hot which is what the thermal cooker offers. Cooking meat fast and at high heat over the stove tend to make the meat tastes chewy and stiff. In this chapter, I will show you how to make delicious succulent chicken, beef, pork and lamb.

Many of the recipes require adding chicken or beef stock, wine or beer which are superb flavour enhancer for slow cooking process. If you want to make the meat crispy on the skin, some dishes may require (optional) you to bake the meat in the oven for a short period of time or you can also use a toaster which will do just fine after it is cooked in the thermal cooker. If you don’t have time for it, the meat will taste just as delicious!

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Note that for all my recipes, I am using a smaller thermal cooker pot which serves 2 persons. If you are cooking for a bigger family or using a bigger pot, you just have to scale up the portion of the main ingredients and amount of stock or water needed. Remember, the more liquid and ingredients in the inner pot, the more retained heat there is but the pot should be kept maximum 80% full.

Beer‐Braised Chicken Ingredients  3 Chicken breasts or 5 chicken parts (legs, wings or thigh)  1 bottle or a can of your favourite beer (use the normal beer or Rickard's Cardigan/ Guinness Stout or any stout beer)  5 baby carrots peeled and sliced into half  2 potatoes cut into half  1 tsp salt

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Braised Soy Sauce Pork Ingredients  350 g of lean pork cut into cubes  1 tablespoon cooking oil  1 garlic clove, minced  1/4 cup of dark soy sauce  1 tablespoon of brown sugar  1 cup chicken stock  100 g of bean curd skin (optional) Directions: 1. Add 1 table spoon of cooking oil into the inner pot and use medium high heat for cooking 2. Add garlic and meat and fry till garlic is fragrant.

3. Add dark soy sauce, brown sugar and chicken stock 4. Stir and bring to a boil.

5. Cook for 6 minutes 6. Transfer to the outer pot and cook for 1 hour.

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Marinating: You may want to marinate the meat for 30 minutes with a table spoon of oyster sauce for better tasting meat.

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