If you make it to the bottom of this post you’ll find the Bunyip’s Special Deal.
Thermal cooking is a wonderful cost effective and healthy way to cook.
Slow cooking brings out the most amazing flavours in food and with winter coming on, what better thing to come home to – If your home is your van, tent, camper or actual house – than a rich-smelling, slow-cooked meal.
Here are a few handy tips to help you get the most out of the Bunyip’s Thermopot
- Pre-heat the outer pot ( most useful in cold climates ) – put boiling water in the small pot and close the lid. Leave it there for as long as you can. I usually do this 1st, then start cooking in the big pot. When you want to use the little pot, take it out and close the lid immediately to trap in the heat.
- The fuller the pot, the longer and hotter it will heat. So if you have room it’s always useful to use the little pot on top even if it just has boiling water in it.
- Do not take sneaky peeks. Every time you open the outer pot the heat escapes.
- Use an oven bag to cook roast meats and vegetables – get out as much air as possible and seal to keep out water.
- When cooking cakes to help rising, add an extra egg.
- When cooking cakes you might need to lessen the liquid by about 1/4 cup (this depends on the recipe so you you might need trial and error).
- Lots of people find rice hard to cook. Here is the method I use for both white and brown rice and the rice turns out perfect every time.
1- In the small pot boil 4 cups of water
2- add 2 1/2 cups of rice
3- return to the boil and boil gently for 4 minute
4- put on stainless steal lid and place on top of what you have bubbling away in the big pot and put the entire lot into the outer pot and leave for at least 2 hours. But can be left for much longer and still be great.