Thermos Shuttle Chef – Ways to use it!

I have owned my Thermos Shuttle Chef Unit for coming on eight years now.

See here for my first overview of it when I got it.

See here for my five year overview of it!

One of my favorite was to use it is to make some of the best homemade yogurt ever!

Honestly if you make tons of homemade yogurt, I would recommend getting one of these just for that. It takes less space then the fancy little power run yogurt trays, It would take less energy then running a heat pad or even boiling the water to put in a cooler (all ways I have seen folks trying to keep their yogurt culture at the right temps to make a nice quality thicker yogurt)

Today however I am going to be showing how to make a nice big pot of Beef Barley stew with my Shuttle Chef. If you have never seen one before I have done a little 2-part video for you.. The above video shows you the outer part of the pot, with lid and handle

Into the inner thermal steel pot we go!

Beef Barley Stew Recipe for my Thermos Shuttle Chef Pot (1 Gallon size)

  • 2 pounds Stewing Beef
  • 1/4 of dried diced onion
  • 1/4th a cup of dried minced garlic or garlic powder
  • 1/8th of a cup of montreal steak spice mix
  • 3/4 of a cup of Pearl Barley
  • 6 cups of mushroom broth stock (can easily also be beef broth)

I timed it, it took at med-high heat 2:23 to bring it to a boil and I simmered it with heat on for another 3 min and then extra heat at the simmer for another five minutes and then lid on and into the outer pot. That’s it, there will be no more energy output required to finish cooking the stew (the system should be closed for at least 3 hours now) and it will continue to hold the stew at temp for up to another 5 hours if needed.

I will be serving this over lovely rice with some fresh diced and wilted greens at the very end!

 

This entry was posted in Food Production and Recipes, Sheep Milk, Soups and Stews and tagged , , , , , . Bookmark the permalink.

6 Responses to Thermos Shuttle Chef – Ways to use it!

  1. Marla says:

    Hi Valeria,
    I make homemade yogurt from raw milk and use organic grass fed beef gelatin to thicken it and we make 2 gallons at a time storing it in 1 qt jars canning jars and sealing them. It lasts a long in the refrigerator just by using a freeze dried (we keep in the freezer) yogurt starter and a big stainless steel pan. We keep it raw so we don’t heat it over 140 degrees at any time. We put it in the our oven that has been preheated to 170 degrees oven and then turn off and leave in ferment for about 7-8 hrs.

    • Sounds like a amazing yogurt Marla, I buy my yogurt starter from a local cheese making place, and they have a number of strains available. I have tried their French but find it just a touch to “sharp” for my own taste buds, others love it 🙂 I like a bit more of a mellow flavour. Thanks for sharing your process, 🙂

  2. KATHLEEN says:

    Very nice. Reinvented hay box cooker or fireless cooker.

  3. D’you have a link for this one too, FG?

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