Pot cosies

I did some temperature tests a while back, and posted the results here.

Then we're into the tricky realm of 'what temperature does stuff cook at?'...  Depends what you're cooking.  Porridge will cook nicely if left in a cosy.  Pasta is a little more difficult (depending on pasta type; farfallini and conchigliette are thinner, and so cook more easily).  This suggests it depends on the absorbency of what you're cooking.

depends upon what cook means.

an internal temperature of 61C sustained for 10 mins will cook meat i.e. make it safe to eat although an internal temperature of 70C ish will make it look better. but enough of meat as that's a whole new subject e.g the internal temperature of medium roast beef is 55C

hard things like root veg need a highish temperature to cook satisfactorily by which i mean reach a state of acceptable palatabilty rather than very soft outside and hard centre. soft veg (leaves) cook on quite happily in a pot cosy.

cosies come into their own for most foods that require water absorption. dehydrated food and rice spring to mind as both just really need to be in very hot water to hydrate and do not change their physical properties that much - if by some fluke you really overdo rice into a poriidge then you have made congee instead of boiled rice (congee - hugely popular dish in china et al)

pasta is more problematical and ideally should be boiled as the outside will be slimey with a break dente centre. very small pasta can be added to a pot at the last to "cook on" just before eating.

this is all a bit of a simplification and if you have to carry water anyway then dried food becomes less attractive as ready prepared items are easier to use.

so generally a pot cosy is good for rice, porridge, grains, lentils, rehydration of dried food, keeping stuff hot whilst you cook something else

some other views from the last pot cosie thread about a fortnight ago:

Mole wrote (see)

I've used cosies, but after a couple seasons, decided that they are unnecessary outside winter temps. extra faff. Dried backpacking meals rehydrate well, and stay warm enough without. Even the cheap rice or pasta n sauce stuff which needs a bit of simmering rehydrate well without if left long enough, and are still warm to eat. If needing cosy effect for some longer cook food (like real rice or veg) I just wrap pan with a hat or fleece or warm jacket.

ed h wrote (see)

what he said; I put mine in a plastic bag in my sleeping bag while I wander around....

Don't try this in the US as you will be eaten by large hungry bears.

Metric Kate wrote (see)

What Mole and ed said. About pot cosies, not bears. I don't know anything about bears. Except teddy bears.

Kev The Nasty Meanie wrote (see)

What Mole, Ed and Kate said. Made one several years ago, used it a couple of times then put it away. I just use a Polar Buff that I'd be carrying anyway.

cathyjc wrote (see)

I use a pot cosy since the episode when using a piece of clothing to wrap up and insulate a pot, I accidentally got the clothing too close to the wind shield and melted a hole in it. Careless, but easy to do in a confined space. An Expensive mistake.

I made my cozy froim medium thickness polyester fleece closed with Velcro. It's rectangular, made to fit a 1 quart freezer bag. The fleece cozy is light and packs flat in my front pouch pocket.

 Usually my "Freezer Bag" cooking never requires more than 20 minutes. It's always very hot wehn I open the bag to eat. GOOGLE freezer bag cooking for great, inexpensive recipies.

BTW, I now carry a long-handled Lexan spoon so my fingers don't get down into the bag and messy.

Thank you everyone for your responses. I've learnt that food insulated in a cosy will continue to cook for several minutes. The information is much appreciated!

Hugh