Food Prep guide:
You can use slow cooker recipes in your thermal cooker, just bring all the ingredients to a boil at the start. Like a slow cooker, the amount of liquid that goes into the pot at the beginning will be retained, so adjust traditional recipes accordingly. Read more on using a thermal cooker.
Yes, you can absolutely use slow cooker recipes in your Stanley vacuum cooker (often called a thermal cooker or Camp Crock), but you cannot use them exactly like a standard electric slow cooker.
Because a Stanley uses vacuum insulation rather than a plug-in heating element to continuously cook, you have to adapt your method:
1. The Prep
You still prepare your ingredients (stews, soups, curries, or braised meats) in your standard slow cooker recipe. However, instead of immediately dumping everything into the Stanley, you must heat the food to a rolling boil on a stove first.
• If cooking raw meats: Boil the food on the stove for at least 15 to 30 minutes so it has enough thermal energy to finish cooking.
• If using pre-cooked or no-meat recipes: Boiling for 3 to 5 minutes is generally sufficient.
2. The Cook
Immediately transfer the boiling pot of food directly into the Stanley vacuum cooker and clamp the lid shut. The vacuum insulation will retain the heat, allowing the food to slowly continue “cooking” without any power or electricity.
• Because it slowly loses residual heat, your food needs to sit in the vacuum cooker for at least 6 to 8 hours to tenderize meats properly
3. Key Rules for Success
• Fill it up: Thermal cookers rely on mass to retain heat. Your inner pot should be at least 2/3 full.
• No peeking: Do not open the lid during the process. Every time you open it, you let out the heat needed to safely cook the food.
• Liquid levels: Use a little more liquid or stock to ensure the food stays submerged, as there will be no evaporation.
For tips on how to prepare your thermal cooker meals to be hot, ready, and safe to eat out in the field:
You can use slow cooker recipes in your thermal cooker
