You have to fill the thermos almost to the top in order to keep the heat in and cook properly. I have been cook this way for years. Also, some thermal containers are better than others at keeping the heat in. Just to make sure, I wrap my thermos in a wool blanket or use a thermos insulation blanket produced by Wiggy.
great idea. i saw it a few months ago and got a thermos flask. tried it today. mine came out perfect after just an hour, but i'll try longer time also to make it probably even better. only one downside i can think of, and it's probably just paranoia, but that little hole in the rubber/plastic cap, i'm not keen on rice steam going into there, because it's a place that's impossible to wash. i don't want any potential "dirt" there. but im probably just overthinking it
Thank you for watching and commenting, Cee. I think it's a possibility for "dirt" to get in there, but I also agree that you're overthinking it. Lol. Have a blessed day!
actually its the size of the lid and opening that matter. a insulated bottle with the small opening last 24h boiling hot. while the same size large mouth jar will only keep out 4h. think about it, those are Vaccum insulated with a reflective coating inside to keep the IR radiation minimum. that mean absolutely no heat loss from either the sides or bottom. the only place heat could escape (or enter in case of keeping cold) is tru the join at the top were the inner container connect to the outside, and tru the lid. so we can deduct that the bigger the opening/lid, the most loss there will be.
I wonder how a hot broth(chicken,beef,raccoon) would work?Also not on FB so do not have the email which is a shame becsuse we need help with trsvel idea that might be right up your alley.
Was only going to ask if you could recommend a nice lodge or resort Virg/WV for the wife and I.Mountains,fall colors so on.We have been looking into that most of the day and I remembered your in SE Virginia,if I remembered correctly.And you seem like good trustworthy folks.
E coli and salmonella die at 160 degrees. Still, I like to bring all the ingredients to a boil before putting it into the thermos. That way I'm positively 100% certain the bad bugs die. .
temperatures of 60 to 65°C. for several minutes are sufficient to destroy Salmonella even when they are present in counts as high as a million per g. Instant die of salmonella happens at 74 C. E coli starts dying at 65C. Thermos gives 85C, 75 C as minimum within one hour.
@@LeonAllanDavis There are Fahrenheit F and Celsius C degrees. Salmonella immediately dies at 167 F or 74 C. And dies in several minutes at 140 F or 60 C.
I do provide security, Francois, but only as a volunteer. Otherwise, I just love to participate in freedoms we now enjoy as Americans. Plus, I live in the rural country, where bear like to frequent. I've had them on my porch on numerous occasions, and the larger ones are NOT afraid to stand their ground!
@@NewandOldSurvival in the past i go hunting maybe 100times in a year. hauling the heavy and bulky long gun tru the bush is hard and tedious. i wish we could hunt with little pistol instead. i wish you good in those hard times.
for those wondering: those are Vaccum insulated with a reflective coating inside to keep the IR radiation minimum. that mean absolutely no heat loss from either the sides or bottom. the only place heat could escape (or enter in case of keeping cold) is tru the join at the top were the inner container connect to the outside wall, and tru the lid. so we can deduct that *the bigger the opening/lid, the most loss there will be*
I thought there was some technique at the top to stop the heat from escaping 😭. I still don't feel much heat at the top of the jar though. Even if thats the case why not cover that part with the lid so that heat stays inside. I have 3 different models from three different brands . Each one is unique
You have to fill the thermos almost to the top in order to keep the heat in and cook properly. I have been cook this way for years. Also, some thermal containers are better than others at keeping the heat in. Just to make sure, I wrap my thermos in a wool blanket or use a thermos insulation blanket produced by Wiggy.
Great idea, Me Me!
great idea. i saw it a few months ago and got a thermos flask.
tried it today. mine came out perfect after just an hour, but i'll try longer time also to make it probably even better.
only one downside i can think of, and it's probably just paranoia, but that little hole in the rubber/plastic cap, i'm not keen on rice steam going into there, because it's a place that's impossible to wash.
i don't want any potential "dirt" there.
but im probably just overthinking it
Thank you for watching and commenting, Cee. I think it's a possibility for "dirt" to get in there, but I also agree that you're overthinking it. Lol. Have a blessed day!
Next time use the universe's best eating utensil, the mighty spork.
Lol. Will do!!😎
Good idea!
Thank you for watching, Muni.
I think it would have stayed hot longer in a smaller thermos that was all the way full.
That would be an interesting experiment.
actually its the size of the lid and opening that matter. a insulated bottle with the small opening last 24h boiling hot. while the same size large mouth jar will only keep out 4h.
think about it, those are Vaccum insulated with a reflective coating inside to keep the IR radiation minimum. that mean absolutely no heat loss from either the sides or bottom. the only place heat could escape (or enter in case of keeping cold) is tru the join at the top were the inner container connect to the outside, and tru the lid. so we can deduct that the bigger the opening/lid, the most loss there will be.
Did you check the sodium content of that rice? Not very healthy
Honestly, I don't think I've ever checked the sodium in rice, Jay. Now ya got me curious!😀
Allways lay thermos on its side when cooking not upright
Thank you Andy.
I wonder how a hot broth(chicken,beef,raccoon) would work?Also not on FB so do not have the email which is a shame becsuse we need help with trsvel idea that might be right up your alley.
My apologies
No worries Grumpy. You can email me, cdh52024@gmail.com
Was only going to ask if you could recommend a nice lodge or resort Virg/WV for the wife and I.Mountains,fall colors so on.We have been looking into that most of the day and I remembered your in SE Virginia,if I remembered correctly.And you seem like good trustworthy folks.
@@grumpygrower look into pipestem resort. We stayed there last year for our anniversary. Lots of wildlife to observe, and a very laid back atmosphere.
@@NewandOldSurvival We shall do that,thank you so very much.
E coli and salmonella die at 160 degrees. Still, I like to bring all the ingredients to a boil before putting it into the thermos. That way I'm positively 100% certain the bad bugs die.
.
Never a bad idea, Leon.
temperatures of 60 to 65°C. for several minutes are sufficient to destroy Salmonella even when they are present in counts as high as a million per g. Instant die of salmonella happens at 74 C.
E coli starts dying at 65C. Thermos gives 85C, 75 C as minimum within one hour.
Vacuum flask gives you 185 degrees, within one hour it is 167 degrees
@@clearsky1744 What's a "C"? Is that hotter than a "B", but cooler than a "D"?
@@LeonAllanDavis There are Fahrenheit F and Celsius C degrees. Salmonella immediately dies at 167 F or 74 C. And dies in several minutes at 140 F or 60 C.
are you a security guard? i noticed you got a Pow-Pow on your hip.
I do provide security, Francois, but only as a volunteer. Otherwise, I just love to participate in freedoms we now enjoy as Americans. Plus, I live in the rural country, where bear like to frequent. I've had them on my porch on numerous occasions, and the larger ones are NOT afraid to stand their ground!
@@NewandOldSurvival in the past i go hunting maybe 100times in a year. hauling the heavy and bulky long gun tru the bush is hard and tedious. i wish we could hunt with little pistol instead.
i wish you good in those hard times.
for those wondering:
those are Vaccum insulated with a reflective coating inside to keep the IR radiation minimum. that mean absolutely no heat loss from either the sides or bottom. the only place heat could escape (or enter in case of keeping cold) is tru the join at the top were the inner container connect to the outside wall, and tru the lid. so we can deduct that *the bigger the opening/lid, the most loss there will be*
A most excellent scientific explanation of thermal loss, Francois!
I thought there was some technique at the top to stop the heat from escaping 😭. I still don't feel much heat at the top of the jar though. Even if thats the case why not cover that part with the lid so that heat stays inside. I have 3 different models from three different brands . Each one is unique