Haybox lives!
Robert Gleason
Could you list some of the references that you used to
build this thing? I think the haybox would be great for
the things I do and I am also curious about its
historical background.
Thanks much,
Robert Gleason
Tom Perigrin
Chinese have a dish called Velvet Chicken... bring to a boil, let cool to
room termperature. Sounds vaguely similar.
I would have a couple of worries... mostly about bacteria. First of
all, simmering for 10 minutes might not be enough to kill all the bacteria,
but then again, it's going to stay near 100 C for a while longer.
A freind is a health inspector for LA county. Two guys made soup by
boiling it in mid afternoon, and then letting it sit overnight on the
pilot light. Next day they scraped off the fat layer (still liquid)
and ate the soup. One dead, one sick. Botulism. Warm enough to
incubate, not hot enough to sterilize, and fat layer made it anerobic.
This was the fastest known case of B. toxin development, but
I'd hate to try to better it.
If the recipie called for long enough box-ing times that the temp got below
50 C, I'd start to wonder. I'd only want to do that with pretty acidic
foods.
Other than that, it sounds neat. What about cleanin it? I couldn't decide
if it would be easy to clean up spills.
Cameron Laird
.
.
.
>I would have a couple of worries... mostly about bacteria. First of
>all, simmering for 10 minutes might not be enough to kill all the bacteria,
>but then again, it's going to stay near 100 C for a while longer.
>
>A freind is a health inspector for LA county. Two guys made soup by
>boiling it in mid afternoon, and then letting it sit overnight on the
>pilot light. Next day they scraped off the fat layer (still liquid)
>and ate the soup. One dead, one sick. Botulism. Warm enough to
>incubate, not hot enough to sterilize, and fat layer made it anerobic.
>This was the fastest known case of B. toxin development, but
>I'd hate to try to better it.
.
.
Scary. I do this ALL the time. Any advice
I don't already know?
--
Cameron Laird
cla...@Neosoft.com (claird%Neoso...@uunet.uu.net) +1 713 267 7966
cla...@litwin.com (claird%litwi...@uunet.uu.net) +1 713 996 8546
kl...@iscsvax.uni.edu
> I don't already know?
Boil for 10 minutes before eating. That should be enough to destroy
botulinin (the botulism toxin).
I cook with a "haybox" fairly often, though mine are basically improvised
from towels and blankets wrapped around a covered pot. In 4 hrs, the temp
rarely goes below 75oC, not low enough to worry about bacterial food poisoning
IF you bring the kettle to a full boil for several minutes before putting it
into the haybox and IF you don't uncover it during the cooking period.
I still return food to a full boil for several minutes before serving, and
freeze leftovers promptly.
Botulism is one of the more difficult food poisonings to prevent, since
Clostridium botulinin is a spore-forming species, and bacterial spores
are pretty difficult to kill. Botulism doesn't do well in acidic foods,
however, and much of what I cook in a haybox is tomato based.
Kay Klier Biology Dept UNI
Jane Beckman
Temperature Cooking" which was somewhat like Fireless Cooker,
but involved slow stewing in the oven at 110 degrees. I had a
friend who was VERY into this, including cooking roasts at 120
degrees for three days. Poisoned himself many times over. He
couldn't understand why he was always getting the runs,
gastric problems, etc. He's just lucky it wasn't one of the
fatal forms of food poisoning.
On the other hand, we've had lovely luck with haybox
arrangements with period banquets, where the food is cooked in
advanced, then placed in the haybox until serving. Goes out
hot, which is always a trick.
--
Jilara [ja...@swdc.stratus.com]
"The field of pseudo-science hasn't progressed much in ten
years, except to gain access to the net." --from ca.earthquakes