Let’s Make Sense of Thermal Cooking Cookbook

 Yesterday’s Methods Using Today’s Tools

 Cindy Miller

Photography by Sara Low

Let’s get down to the basics!

This is the perfect place to start!

The focus of this book has been to teach the art of thermal cooking while integrating preparedness principles. Savings in fuel, time and health are my main goals.

This section of ‘bucket meals’ contains recipes which use non-perishable food items, teach principles of timing, and usage of thickeners.

By assembling items by recipe, storing them together in a bucket, box or bag and including instructions, your meals are ready to grab and go.

This ‘meat’ section contains more advanced techniques. I also use the meat in a dish to determine the amount of boiling time. As always the recipe instructions contain a wealth of information.

By using a “seal-able” container, it is possible to submerge or partially submerge the filled container into water, bring the water to a boil, and heat the food inside.

The thermal cooker is great for cooking and transporting side dishes.

Glorious beans, what to do with them.

Bean preparation is a bit controversial.

Pasta is one of those items which takes some serious changing of the ‘mind set’ to manipulate successfully using the thermal cooker.

The best way to approach cooking vegetables is to have a willingness to accept and adapt in terms of cooking time and/or quality of the vegetable.

Cooking breads and desserts in the thermal cooker has offered the most surprises. 

Growing up my favorite ‘meal’ was dessert.

I had a thing for sweets.

Beverages are an easy way to use the thermal cooker -

it keeps hot things hot and cold things cold.

Index for the

Let's Make Sense of Thermal Cooking Cookbook