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Haybox
A haybox, straw box, fireless cooker, insulation cooker, wonder oven, self-cooking apparatus, norwegian cooker or retained-heat cooker is a cooker that utilizes the heat of the food being cooked to complete the cooking process. Food items to be cooked are heated to boiling point, and then insulated. Over a period of time, the food items cook by the heat captured in the insulated container. Generally, it takes three times the normal cooking time to cook food in a haybox. History Hayboxes are so called because hay or straw were the commonly used insulators. Pots of food would be brought to a boil and then placed in a box filled with hay or straw. Additional hay or straw would be added around and on top of the pot. The inventor Karl von Drais developed a novel form of haybox in the first part of the 19th century. During World War II, hayboxes were used as a way of conserving rationed cooking fuel. Campers and hikers have used variations of hayboxes for years, heating their foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haybox Blue
A haybox, straw box, fireless cooker, insulation cooker, wonder oven, self-cooking apparatus, norwegian cooker or retained-heat cooker is a cooker that utilizes the heat of the food being cooked to complete the cooking process. Food items to be cooked are heated to boiling point, and then insulated. Over a period of time, the food items cook by the heat captured in the insulated container. Generally, it takes three times the normal cooking time to cook food in a haybox. History Hayboxes are so called because hay or straw were the commonly used insulators. Pots of food would be brought to a boil and then placed in a box filled with hay or straw. Additional hay or straw would be added around and on top of the pot. The inventor Karl von Drais developed a novel form of haybox in the first part of the 19th century. During World War II, hayboxes were used as a way of conserving rationed cooking fuel. Campers and hikers have used variations of hayboxes for years, heating their fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chambers Stove
The Chambers stove is a generic name for several different kitchen cooking appliances sold under the Chambers brand name from 1912 to approximately 1988. Their ranges and stand-alone ovens were known for their patented insulation methods, which enabled them to cook on retained heat with the fuel turned off. History The Chambers Fireless Gas Range was a gas cook stove created by John E. Chambers in 1910, Two years after inventing his fireless cooker, John Chambers organized the Chambers Company in 1912. Chambers' patented method of manufacture used thick rock wool insulation to insulate the oven on all sides. This made it possible for the heat inside the oven to build up over a short period of time. The gas was then turned off, causing a series of internal dampers to close, which effectively isolated the oven compartment from the outside air. The food would continue to cook on retained heat, thus conserving fuel and reducing food shrinkage. This method of cooking, Chambers litera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karl Drais
Karl Freiherr von Drais (full name: Karl Friedrich Christian Ludwig Freiherr Drais von Sauerbronn) (29 April 1785 – 10 December 1851) was a noble German forest official and significant inventor in the Biedermeier period. He was born and died in Karlsruhe. He is seen as "the father of the bicycle". Bicycle Drais was a prolific inventor, who invented the Laufmaschine ("running machine"), also later called the velocipede, ''draisine'' (English) or ''Parisienne'' ( French), also nicknamed the hobby horse or dandy horse. This was his most popular and widely recognized invention. It incorporated the two-wheeler principle that is basic to the bicycle and motorcycle and was the beginning of mechanized personal transport. This was the earliest form of a bicycle, without pedals. His first reported ride from Mannheim to the "Schwetzinger Relaishaus" (a coaching inn, located in "Rheinau", today a district of Mannheim) took place on 12 June 1817 using Baden's best road. Karl rode his ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slow Cooker
A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews and other dishes (including beverages, desserts and dips). History Slow cookers achieved popularity in the US during the 1940s, when many women began to work outside the home. They could start dinner cooking in the morning before going to work and finish preparing the meal in the evening when they came home. The Naxon Utilities Corporation of Chicago, under the leadership of electrical engineer Irving Naxon (born Irving Nachumsohn), developed the Naxon Beanery All-Purpose Cooker for the purposes of cooking a bean meal. Naxon was inspired by a story from his mother whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thermal Cooking
A thermal cooker, or a vacuum flask cooker, is a cooking device that uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source. It is a modern implementation of a haybox, which uses hay or straw to insulate a cooking pot. History The earliest known thermal cooker dates from the Medieval period in Europe. After heating over a fire, a hot, earthenware pot containing food was placed in another, larger pot, box or hole in the ground, insulated by hay, moss, dry leaves or other material, and covered. The heat conserved within would slowly cook the food inside, saving fuel and work. An example of this type of cooker was found in Wales by a Monmouth Archaeological Society excavation. Medieval instructions for cooking without fire taken from an Anglo-Norman manuscript in the British Library: A league is about three miles (five kms), so the length of cooking time is approximately five to seven hours. Modern thermal cookers In the mid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, such as hydrogen sulphide and methane, to energy. Bacteria also live in symbiotic and parasitic relationsh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simple Living
Simple living refers to practices that promote simplicity in one's lifestyle. Common practices of simple living include reducing the number of possessions one owns, depending less on technology and services, and spending less money. Not only is simple living focused on external changes such as minimalism through fewer commitments or possessions but it also connects to the human's mindset and set of beliefs. These practices can be seen throughout history, religion, art, and economics. Adherents may choose simple living for a variety of personal reasons, such as spirituality, health, increase in quality time for family and friends, work–life balance, personal taste, financial sustainability, increase in philanthropy, frugality, environmental sustainability, or reducing stress. Simple living can also be a reaction to materialism and conspicuous consumption. Some cite sociopolitical goals aligned with environmentalist, anti-consumerist or anti-war movements, including conservation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wonderbag
Wonderbag is a stand-alone, non-electric insulated bag designed to reduce the amount of fuel required in the cooking of food in developing countries. Instead of being placed on a stove for the duration of the cooking period, food is instead heated to a hot enough temperature then transferred to the Wonderbag, which uses the principle of thermal insulation to continue cooking, and keeps food warm without needing additional fire or heat. Working on the principle of thermal cooking, the Wonderbag is estimated to save up to 30% of the total fuel costs associated with cooking with Kerosene ("paraffin") alone. In developing countries there are numerous advantages for the product, as it immediately helps ease deforestation of natural reserves, and it frees up those who would spend their time gathering the extra wood for fire fuel. Designed by Durban, South Africa-based entrepreneur Sarah Collins of Natural Balance, and poverty activist Moshy Mathe, the Wonderbag is aimed at societies w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
AGA Cooker
The AGA cooker oven is a Swedish oven and cooker. Invented and initially produced in Sweden, since 1957 all production has been located in the UK. History Originally developed to burn coal or anthracite, the Aga cooker was invented in 1922 by the Nobel Prize-winning Swedish physicist Gustaf Dalén (1869–1937), who was employed as the chief engineer of the Swedish AGA company (Swedish ''Svenska Aktiebolaget Gasaccumulator'', English ''Swedish Gas Accumulator, Limited''). Dalén lost his sight in an explosion while developing his earlier invention, a porous substrate for storing gases, Agamassan. Forced to stay at home, Dalén discovered that his wife was exhausted by cooking. Although blind, he set out to develop a new stove that was capable of a range of culinary techniques and easy to use. Adopting the principle of heat storage, he combined a heat source, two large hotplates and two ovens into one unit: the AGA Cooker. The cooker was introduced to the United Kingdom in 192 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carryover Cooking
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat. Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured. Heat therefore will continue to migrate inwards from the surface, and the food will cook further even after being removed from the source of heat. Carryover cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and should be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit (3–14°C). The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking. Resting, when used as a synonym for carryover cooking, also refers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danger Zone (food Safety)
The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly . The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness (for example, a refrigerator's temperature must be kept below ), and that food that remains in this zone for more than two hours should not be consumed. Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between . In the UK and NI, the Danger Zone is defined as 8 °C - 63 °C Food-borne bacteria, in large enough numbers, may cause food poisoning, symptoms similar to gastroenteritis or "stomach flu" (a misnomer, as true influenza primarily affects the respiratory system). Some of the symptoms include stomach cramps, nausea, vomiting, diarrhea, and fever. Food-borne illness becomes more dangerous in cert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
