Positively the Last Word on the hay box cooker

Well... I trialed the hay box with a chicken curry on Friday. It was a success, in fact it was more than a success... it was ready long before I opened up the box to take it out. It was still hot but not hot enough to eat so we had to pop it back onto the stove top... I had to thicken the sauce anyway.

I made the curry just like I normally do. I sweated some onions and vegetables in a little ghee,

after which I added garam masala (or curry powder)... we usually grind our own spice blends to make our curries... not sure what the blend was this time... something BillySteve forgot to label!! Next I added the pieces of chicken which I cut to be no more than inch sized pieces.

After this I added some stock and boiled it vigorously for a few minutes...

......then it was on with the lid and quickly into the hay box cooker. That was just before 12 noon and we didn't open it until 6:30pm... I have a feeling that the curry was cooked to perfection around about 4 hours after it went in. But it wasn't spoiled. That's the beauty of this way of cooking... it's impossible to overcook anything!

That is it for my experiments for the moment. We very seldom eat red meat so I can't see the point of doing a hot pot or anything like that... although that could be something to think about for the winter. I cooked some beetroot ready for the freezer in it yesterday - big saving on electricity there... the beets usually take at least an hour simmering. The hay box cooker has definitely found a permanent place in my cooking routine.

Now... what is next on the list of things to do?............ mmmm.... there is the bedside cabinets. And BillySteve is really missing his bedside table... but I think the next post will be about the allotment. I have a new toy and I think it's time I told the world about it!


  1. Dear Billie Jane

    I am a bloke,
    But I take no offence as I believe none was intended and thank you for the thanks.

    If you have no peanuts use screwed up newspaper in plastic bags.
    The point of this and the other things I mention is that the
    "Insulation" is provided by still dry air.

    So the foil keeps the "polystyrene" dry and the taping stops damp air reach the outer walls.

    Always use in a draft free environment.

    Provided the food/soup is keep sealed you can leave over night and reheat just before serving.

    I also neglected to mention that the "Box" is "Aired" after the cooking process has ended.

    Using a meat thermometer you can check that the "Ham/Gammon" has reached a correct core temperature.
    See this link
    Cooks Recipes | Tips: Internal Temperature Reference Chart for Meats and Poultry at CooksRecipes.com

    If not you can finish it off on the stove top or in the oven.



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