Cooking with isothermal Kettle = marmitte Norwegian

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hic
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Cooking with isothermal Kettle = marmitte Norwegian




by hic » 22/10/13, 20:22

Cooking with isothermal Kettle = marmitte Norwegian

Isothermal Kettles have the ability to heat to heat up
and finish cooking without energy as isothermal.
Their use in Norwegian cooking pot is predestined for them

simple Norwegian pot with 75% energy saving * for cooking 45 minutes and more
* this performance is the comparison with a normal heating and cooking pan without insulation,
and a saucepan mounted to a boil then install in the compartment of the isolated Norwegian pot.

In our case, we combine the high performance of a kettle with that of the Norwegian pot,
energy consumption will be approximately halved, saving more than 2%.

The boiling is not recommended for coffee, tea, infusion and various cooking,
prefer simmering water temperature and lower
Cook without boiling and without steam, prevents the minerals from the vegetables from rushing
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Re: Cooking with an insulated kettle = Norwegian cooking pot




by GuyGadeboisTheBack » 12/01/24, 14:36

I'm going back to the thread, because in these times when energy is more and more expensive, it's very Econological:

The Norwegian pot: benefits and how to use it properly

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Used for many years, the Norwegian pot is also called a “cooking box” or “thermal cooker”. It is a wonderful ally for saving energy, but it is also an ecological object which does not spoil the pleasure of your taste buds. Are you interested in finding out more about the subject? So let’s take a closer look at what a Norwegian cooking pot is and how it works. We will then review its advantages and we will see how to use it adequately. Finally, we will give you some tips for making your own Norwegian pot.

What is a Norwegian hot pot?

Originally, it was a tin-plated wrought iron pot enclosed in an airtight and insulated box. It has existed since at least 1870, when it was (re)discovered in Norway. Today, it comes in the form of a box or a very well insulated receptacle into which a pot, preferably of dense composition, is slipped.

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How does it work?


Nothing very technological or mystical with the Norwegian pot! In fact, you could say that it is simply a giant thermos. It works by avoiding heat loss. The interior temperature of the Norwegian pot drops, but very slowly, compared to if it were sitting in your kitchen. With the cooking box, we minimize 3 modes of heat loss.

. Conduction, or the transmission of heat, by contact is avoided, because the walls of the box are lined with thermal insulation. It can be wool, cork, newspaper, among others.
. Convection, or the mixing of air, is canceled since your box must have as few empty spaces as possible.
. Radiation, by installing infrared reflectors like aluminum foil on the walls, we reflect the heat rays towards the cooking dish instead of letting them escape.

It is therefore a question of extending the cooking of your food off the heat, while maintaining an almost constant heat.

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His advantages


Using the Norwegian pot has several significant advantages when you are wondering whether you are going to build one or invest.
Energy and financial savings

First of all, it’s a very good way to save money. In fact, as you reduce your cooking time on the stove, you save energy. So, whether you have a gas, electric or even wood stove, you will use much less fuel and therefore save money.

We consider that we reduce our energy needs by around 40 to 70% by opting for this method.

Ecological


You reduce your energy consumption, therefore, if you are in the process of reducing your impact on the environment, it is a very good ally. In addition, it is possible to make your own thermal cooker with recycled elements. The approach is therefore completely ecological.
The following: https://www.blog-habitat-durable.com/ma ... rvegienne/
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Re: Cooking with an insulated kettle = Norwegian cooking pot




by Exnihiloest » 12/01/24, 21:51

 
We did much better in terms of cooking time with the pressure cooker.
Is it still too technological that we have to return to less effective archaic methods?!
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Re: Cooking with an insulated kettle = Norwegian cooking pot




by gfgh64 » 13/01/24, 00:43

but then what would it look like if we put the pressure cooker in the box one or two minutes after the valve started?
Would there be an accumulation of energy savings? : Idea: ,
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Re: Cooking with an insulated kettle = Norwegian cooking pot




by izentrop » 13/01/24, 00:55

gfgh64 wrote:but then what would it look like if we put the pressure cooker in the box one or two minutes after the valve started?
Would there be an accumulation of energy savings? : Idea: ,
It should be put on just when the valve starts to whisper.

At this point you swaddle him for the usual time or you reduce the gas or induction hob to a minimum (3 to 10 minutes depending on the recipe)....
But OK ! for the little energy saved, is it worth the hassle? In addition, should we find something so that the steam does not humidify the insulation?
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Re: Cooking with an insulated kettle = Norwegian cooking pot




by sicetaitsimple » 13/01/24, 08:58

Indeed, it seems a little complex to implement in practice and it requires handling more or less boiling containers for a result that is, in my opinion, limited.
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Re: Cooking with an insulated kettle = Norwegian cooking pot




by Macro » 13/01/24, 09:51

What is the basic principle of the gentlemen pressure cooker? what are the disadvantages of this cooking method?
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Re: Cooking with an insulated kettle = Norwegian cooking pot




by Macro » 13/01/24, 10:25

My sister-in-law works in the central kitchen for collective catering... Do you know what she calls the insulated boxes where the cooking of the dishes will be finalized during transport?

Norwegians say...

On the other hand...Pressure cooker cooking...Not at home...Basic products from intensive agriculture already contain only a few nutrients...If in addition they cooked them for more than 125 °the old school poves and the little old people in the hepads would all have scurvy...
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Re: Cooking with an insulated kettle = Norwegian cooking pot




by izentrop » 13/01/24, 10:41

They should not cook in immersion because the water contains the vitamins, whether cooked at 100 or 125°. Otherwise you have to keep the cooking water to make broth, which is what we do most often.

In steam cooking there is no loss of vitamins and it is more dietary, because cooking without oil, which can bring carcinogenic substances through the Maillard reaction.

I cook a lot in the pressure cooker for soups and preserves. In addition, reduced cooking time is a big benefit. : Wink:
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Re: Cooking with an insulated kettle = Norwegian cooking pot




by Macro » 13/01/24, 10:53

They do gentle steam cooking in covered and insulated pots. it's industrial...Everything is calculated to save energy and even water...
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