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Old 11-15-2014, 10:15 PM   #15
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Testing a Wonderbag

Maggie was right!
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Old 11-15-2014, 10:18 PM   #16
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Maggie ~ first thing I cooked in my new dutch oven and it turned out great!!! I am so glad I mixed the dry ingredients and bagged them at home as that made for such convenience. Thank you for the recipe and especially confidence! We'll do this often and try some variations too. Click image for larger version

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Old 11-15-2014, 11:00 PM   #17
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I would be very interested to use a food thermometer on a pot in the wonderbag and keep track of how quickly it cools off. I suspect different pots will cool at different rates, depending on how full they are, materials, etc. my biggest concern would be that the food needs to be kept above 140, and it should spend no more than 2 hours below that temp without being cooled down to below 40 for holding. This is a general food safety rule, no more than 2 hours (cumulative) in the 'danger zone'.
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Old 11-16-2014, 07:02 AM   #18
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The bread looks wonderful, Joy, and isn't it just the easiest thing?

I don't know that I will ever make a traditional, kneaded, dough again.



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Old 11-16-2014, 07:08 AM   #19
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Quote:
Originally Posted by Stefrobrts View Post
I would be very interested to use a food thermometer on a pot in the wonderbag and keep track of how quickly it cools off. I suspect different pots will cool at different rates, depending on how full they are, materials, etc. my biggest concern would be that the food needs to be kept above 140, and it should spend no more than 2 hours below that temp without being cooled down to below 40 for holding. This is a general food safety rule, no more than 2 hours (cumulative) in the 'danger zone'.
Might take a look at the Wonderbag site, which may explain some of this.

These have been around for quite a while, developed for use in third-world countries to conserve fuel, and apparently are quite successful. Online reviews are also very positive.

I believe the instructions tell you to bring your pot of food to a boil, and boil for 5 minutes, which would get the temp up nicely.....then, you put it in the Wonderbag and close it up.

For every Wonderbag you buy, too, a second goes to someone in one of these countries.

Can't wait to try one myself.


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Old 11-16-2014, 07:26 AM   #20
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Quote:
Originally Posted by Stefrobrts View Post
I would be very interested to use a food thermometer on a pot in the wonderbag and keep track of how quickly it cools off. I suspect different pots will cool at different rates, depending on how full they are, materials, etc. my biggest concern would be that the food needs to be kept above 140, and it should spend no more than 2 hours below that temp without being cooled down to below 40 for holding. This is a general food safety rule, no more than 2 hours (cumulative) in the 'danger zone'.

Can't help but worry about these concerns. It's new to me and I'm going to do several more trail runs, (good idea to test the temp too) before I'd be brave enough to serve it at a potluck, etc..

It will be December before I can get started testing again but I'll be glad to report. I have high hopes that at the least a great way to maintain heat in transport.
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Old 11-16-2014, 07:58 AM   #21
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Keep in mind that opening the Wonderbag to check temps will reduce the heat inside each time you open it.

Might test it at the time cooking time is completed.


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Old 11-16-2014, 09:02 AM   #22
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Recipe looks good, shrimp & grits for dinner, yea
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Old 11-16-2014, 10:15 AM   #23
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Keep in mind that opening the Wonderbag to check temps will reduce the heat inside each time you open it.



Might test it at the time cooking time is completed.





Maggie

Agreed!
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Old 11-16-2014, 10:16 AM   #24
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Recipe looks good, shrimp & grits for dinner, yea

Oh good!
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