I tried making curry using Thermos' vacuum insulated cooker 'Shuttle Chef', which cooks with residual heat when heated and placed in an insulated container, so you don't have to take care of the pot.
Thermos, known for its thermal insulation and cold storage containers, has a product lineup that includes water bottles, mugs, and other items, as well as the Shuttle Chef , a vacuum insulation cooker that cooks naturally using residual heat by placing a heated cooking pot in the thermal insulation container. I tried making curry using the Shuttle Chef to see how it actually changes my cooking experience.
Vacuum Insulated Cooker Shuttle Chef / KBJ-3001 | Shuttle Chef Cooker | Thermos Vacuum Flask Pioneer
The Shuttle Chef box looks like this.
When I opened it, I found a protective cardboard box.
When I removed the cardboard box, I found the Shuttle Chef inside, protected in a bag.
Inside the box is the Shuttle Chef unit and instruction manual.
Furthermore, when I opened the lid of the thermal container on the Shuttle Chef main unit, I found the thermal container itself, the cooking pot lid, and the cooking pot itself stored inside.
The lid of the thermal container has warnings such as 'Do not heat the thermal container' and 'Do not carry the thermal container while cooking or keeping food warm.'
Similar warnings are also clearly stated on the thermal container itself.
The size of the thermal container itself is 24cm in diameter and 13cm in height.
The inner diameter is approximately 23 cm.
The cooking pot measures 30cm wide x 9cm high.
The inner diameter of the cooking pot is approximately 19.5 cm.
The total weight, including the thermal container and cooking pot, was measured at 2.35 kg.
This time I'll be making beef curry. The steps are the same as for regular beef curry: first peel the potatoes and cut them into bite-sized pieces.
Peel the carrots as well and chop them into chunks.
Cut the onion into colored slices.
Heat oil in a cooking pot and fry the beef.
Next, stir fry the vegetables.
Once the ingredients have been stir-fried for a while, transfer them to a cooking pot and add 3 cups (about 750 ml) of water.
Once boiling, skim off the scum and simmer for 5 minutes.
Then turn off the heat and place in an insulated container.
Close the lid and let it sit for 30 minutes or more.
The temperature of the lid of a cooking pot immediately after being placed in an insulated container is approximately 80°C.
The temperature outside the thermal container was 25.1°C.
Here's a visualization of the temperature after 15 minutes of keeping it warm. The temperature at the joint between the lid and the container and at the handle has risen to about 35°C.
After 30 minutes, the temperature of the container is still 34.5℃. When you touch it with your hand, it feels slightly warm.
After 30 minutes or more, remove the cooking pot.
The temperature of the lid of the cooking pot when it was taken out was about 85°C. The reason that the temperature was higher than when it was put in is probably because the lid was warmed by the heat of the curry inside and then was tightly protected by the thermal container, so it did not cool down.
Return to the stove and pour the roux into the cooking pot.
Simmer over low heat, stirring, for 5 minutes until thickened.
This is what the curry looks like after it's finished simmering.
Serve on a plate and it's done.
When I tried it, the beef and vegetable flavors permeated the thick roux, and the deep flavors of the ingredients spread throughout my mouth every time I ate it. Even though it was simmered for 30 minutes without heat, the potatoes and carrots were cooked through.
Because the Shuttle Chef is left in an insulated container, there is no need to check the heat on the stove, giving you more time. This not only prevents accidents caused by leaving the stove on, but also allows families with small children who need to be watched to cook safely. In addition, cooking with insulated food means there is no need to use electricity or gas, which helps save money.
The Thermos Shuttle Chef is available on
Amazon.co.jp: Thermos Vacuum Insulated Cooker Shuttle Chef 2.8L (for 3-5 people) Red Cooking Pot Fluorine Coating KBJ-3001 R: Home & Kitchen
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in Review, Gastronomic Adventure, Hardware, Posted by log1r_ut