The Hay Box Project - Thermic Cooking
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The Hay Box Project is run from our Artful Drumming cafe at the Unitarian Hall in Newport on the Isle of Wight.
It is aimed at helping families and individuals save money by re creating valuable skills that our grandparents or great grandparents may have used. The workshops are funded by the Lottery so are free of charge to attend. They run on a Saturday. We will add more workshops by popular request. This could include upcycling clothes, growing food for free, forgaing, macrame and making tinctures as examples. We have recently acquired an allotment in Newport which will be the ongoing hub for the Hay Box Project. |
Skill One
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Skill Two
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Skill Three
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Thermic Cooking
Thermic cooking is a centuries old simple technique that uses retained heat to cook food without the need for a continuous supply of energy.
Useful for travelling, van life, picnics, power outages, camping and restricted access to energy. Cuts need for constant monitoring, and reduces costs.
Good for making soups, stews and curries. Ideal for making porridge overnight.
Heat and Simmer - cook food initially on a high heat for ten minutes on a cooker then place in thermic flask. Leave it to finish cooking for up to 8 hours.
For safety ensure your food does not drop below a certain temperature for more than two hours. Experiment with your personal system,
Salt and tomatoes can prevent softening of ingredients, so add them at the end. Avoid foods that require high temperatures to cook such as kidney beans.
If you dont have any access to a cooker then try one of our
kettle cooking recipes
Vegetable soup
2 cups of mixed vegetables
Tablespoon of cooking oil
Packet of vegetable soup
Fry the vegetables
Add dried soup, tomato puree and water
Bring to the boil and let simmer for ten minutes
Pour into thermic flask and seal
The longer it sits the better it tastes
Adjust this recipe according to your own taste
Kettle Boiled Pasta
8 ounces/225 grams of pasta of your choice - fresh pasta will cook easier
Cooking oil
Pasta Sauce
Grated cheese
Fill your kettle with the appropriate amount of water required for your pasta
Bring water to rolling boil
Once water is boiled carefully pour into a bowl containing the pasta
Ensure it is fully submerged - stir gently and cover to trap the heat
Leave for time stated on pasta packet
Drain and toss in the oil
Heat pasta sauce by placing in a bowl and standing it in a larger bowl of hot water
Cover with grated cheese
Kettle Boiled Noodles
Assorted veg such as cherry tomatoes, spinach mushrooms, sliced pepers, cooked eggs
Fill kettle with enough water to cook noodles
Boil
Pour boiled water into a bowl containing the noodles and stir gently
Cover bowl to trap in heat
Add preferred chopped vegetables
Thermic cooking is a centuries old simple technique that uses retained heat to cook food without the need for a continuous supply of energy.
Useful for travelling, van life, picnics, power outages, camping and restricted access to energy. Cuts need for constant monitoring, and reduces costs.
Good for making soups, stews and curries. Ideal for making porridge overnight.
Heat and Simmer - cook food initially on a high heat for ten minutes on a cooker then place in thermic flask. Leave it to finish cooking for up to 8 hours.
For safety ensure your food does not drop below a certain temperature for more than two hours. Experiment with your personal system,
Salt and tomatoes can prevent softening of ingredients, so add them at the end. Avoid foods that require high temperatures to cook such as kidney beans.
If you dont have any access to a cooker then try one of our
kettle cooking recipes
Vegetable soup
2 cups of mixed vegetables
Tablespoon of cooking oil
Packet of vegetable soup
Fry the vegetables
Add dried soup, tomato puree and water
Bring to the boil and let simmer for ten minutes
Pour into thermic flask and seal
The longer it sits the better it tastes
Adjust this recipe according to your own taste
Kettle Boiled Pasta
8 ounces/225 grams of pasta of your choice - fresh pasta will cook easier
Cooking oil
Pasta Sauce
Grated cheese
Fill your kettle with the appropriate amount of water required for your pasta
Bring water to rolling boil
Once water is boiled carefully pour into a bowl containing the pasta
Ensure it is fully submerged - stir gently and cover to trap the heat
Leave for time stated on pasta packet
Drain and toss in the oil
Heat pasta sauce by placing in a bowl and standing it in a larger bowl of hot water
Cover with grated cheese
Kettle Boiled Noodles
Assorted veg such as cherry tomatoes, spinach mushrooms, sliced pepers, cooked eggs
Fill kettle with enough water to cook noodles
Boil
Pour boiled water into a bowl containing the noodles and stir gently
Cover bowl to trap in heat
Add preferred chopped vegetables
