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Old 11-12-2014, 07:52 PM   #1
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Testing a Wonderbag

I have had a Wonderbag for a year a never tested it, but that changes tonight! I forget who I told I would update with the results and a review of how it works on here but I hope you catch this thread. I decided to do a trial run for the Canopener Potluck Breakfast and try my shrimp and grits recipe in it. I brought my grits, liquid and seasonng to a boil then promptly tied it up in the Wonderbag as instructed. I'll add cooked shrimp at serving time. Will update with the results in the morning. Click image for larger version

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ID:	226364 ~ Joy
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Old 11-12-2014, 08:06 PM   #2
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WOW, that is so cool. Reminds me of the tea cosey my English mother had around her tea pot. It kept the boiling water inside very hot for quite a while.

Where did you get it? I think my wife wants one.
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Old 11-12-2014, 08:20 PM   #3
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It was a gift from my daughter but I am almost certain she ordered it from Amazon. It says you can basically use it like a crockpot and reduce your energy consumption at the same time. I think cooking grits in it is just a baby step. I need to brown some beef or chicken and cube up some potatoes, make a stew and give it a real good test run.
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Old 11-13-2014, 05:05 AM   #4
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Good Morning ~ Good News & Bad News to Report

I put the pot of grits in the Wonderbag around 8-9pm last night and checked them at 5 am this morning. The grits were cooked perfectly, but they had lost all their heat. The packaging said it should retain it's heat for 12 hours so I was a bit disappointed. I searched and read more instructions/information here wonderbag.: FAQ and am sure they cooled off so quickly because I used a very large pot with only about an inch and half of grits in it. Too much empty space in the pot. I'm not giving up, going to try again with 1) a smaller pot and 2) with a large pot that is full. I did note in the FAQ's that you have to make sure your meat is cooked all the way through before placing it in the Wonderbag. The packaging eluded to your only needing to brown it and it would finish cooking in the bag. Regardless, it would be a viable option if it remains at a high enough temp to be safe to eat at a potluck, covered dish dinner, anything you didn't want to have to have an outlet for. ~ Joy
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Old 11-13-2014, 05:55 AM   #5
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I think it was me you said you would give info to, as I started a thread on these some months bag, wondering if anyone had tried them.

I think a full pot, heated to boiling, is a pre-requisite.

The good thing about grits is that they could be reheated and would be fine, I think. Unless you have a dairy something in there, should be nothing to spoil quickly.

Keep us posted....I am hoping to get one of these from Santa.


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Old 11-13-2014, 07:10 AM   #6
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Testing a Wonderbag

I agree Maggie. I use heavy whipping cream in this recipe for Shrimp and Grits so I will likely need to start the boil on a larger serving and place it in The Wonderbag later, for a shorter pend time. I will try a few more test runs before I trust it completely. I do like the idea of being to take a dish to a potluck and be able to keep it warm without having to take up one of what are typically, very few and hard to find outlets. Oh, I am certain Santa has Amazon Prime!

On another note, I have my dry ingredients bagged and ready for a loaf of Maggie's Dutch Oven bread this weekend. I also have a back up bag, in case I didn't pay close enough attention to her wonderful instructions.
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Old 11-13-2014, 08:03 AM   #7
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Please post the Shrimp & Grits recipe.
Thanks
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Old 11-13-2014, 08:36 AM   #8
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Quote:
Originally Posted by Paddledipper View Post
I agree Maggie. I use heavy whipping cream in this recipe for Shrimp and Grits so I will likely need to start the boil on a larger serving and place it in The Wonderbag later, for a shorter pend time. I will try a few more test runs before I trust it completely. I do like the idea of being to take a dish to a potluck and be able to keep it warm without having to take up one of what are typically, very few and hard to find outlets. Oh, I am certain Santa has Amazon Prime!

On another note, I have my dry ingredients bagged and ready for a loaf of Maggie's Dutch Oven bread this weekend. I also have a back up bag, in case I didn't pay close enough attention to her wonderful instructions.
You could also use a smaller pot for the grits, and add the whipping cream at the end, perhaps. I add sour cream, a bit of butter, and cheese to mine.

I have an inexpensive, 4 quart I think, enamelware stockpot from WalMart in the Interstate that I am thinking would be perfect for Wonderbag use.....no long handles, just the little ones, and of a manageable size.

The DO bread is very forgiving and is extremely difficult to ruin. If the worst you have is a mis-shapen loaf, it will still taste good. Don't overwork it, don't use too hot of water so that you kill your yeast.....you should be good to go.


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Old 11-13-2014, 09:03 AM   #9
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another cooking method along with the DO and Wonder bag; look at the Can Cooker. I have done some meals for 6 in mine in 45 minutes or less. I have the small. I am wondering how it would work with the bag.
Maggie, that it what I used at Moraineview for the sweet corn.
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Old 11-13-2014, 09:04 AM   #10
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Picture, Mike?


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Old 11-13-2014, 09:09 AM   #11
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Maggie; I'm not that computer savy, I got it on Amazon.
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Old 11-13-2014, 09:10 AM   #12
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Old 11-15-2014, 03:32 PM   #13
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Quote:
Originally Posted by LiLNomad View Post
Please post the Shrimp & Grits recipe.
Thanks

I apologize for the delay. We were loaded to camp and my recipe binder was packed. The recipe is a from a Southern Living at HOME consultant.

Garlic Shrimp & Grits

1 pound shrimp, precooked (we prefer seasoned & grilled)
3 cups water
1 cup whipping cream or half & half
1/4 c. butter or margarine
1 tsp. salt
1 c. quick cooking grits, uncooked
1 c. shredded extra sharp Cheddar cheese (sometimes we substitute Pepper Jack)
2 garlic cloves, minced

Bring 3 cups fresh water, cream, butter and salt to a boil in a large saucepan over medium-high heat. Reduce heat to medium immediately and whisk in grits. Cook whisking constantly, 7-8 minutes or until mixture is smooth. Stir in cheese, cooked shrimp and garlic and cook for 1-2 minutes or until thoroughly heated. Garnish as you wish. This recipe only makes 4 servings.

Enjoy ~ Joy
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Old 11-15-2014, 03:39 PM   #14
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Looks yummy!

I am thinking that, even with the heavy cream, if it stays good and hot it should be fine, right? Wouldn't have to let it sit overnight, could let it sit for 4-5 hours on potluck day, then do the shrimp part.

Was hoping you might be cooking in it again this weekend, and have something new to report.

I have told Santa's elves that I want a red one.



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