This post addresses something called fireless cooking. For those of you (like me) who are not familiar with the concept, it involves cooking foods with less heat than might normally be required. As described in this blog post fireless cooking involves adding uncooked food and boiling water to a thermos bottle and allowing the food to cook over a period of hours.
I'm sure you've noted, as I did, that "fireless" is not exactly accurate. What would be fair to say is that this type of cooking would require less fire and therefore less fuel than a more conventional means of cooking.
I probably won't use this type of cooking to save on fuel in the normal course of events. If I were forced to cook with propane, kerosene, or even wood, then I might look at this much more seriously. The truth is, I plan to experiment with this over the winter. Just to be sure in my own mind what does and does not work with this method.
"Summarized, fireless cooking in a wide-mouth thermos involves immediately transferring boiling-hot food into the thermos which is then sealed up for approx. two to three hours. It won’t burn or over cook the food. If the food temp drops over time into double digits fahrenheit, the food will eventually begin to spoil. If cooking grain, leave a half inch space empty at the top for expansion. If it is to be carried in a pack it should be maintained upright and placed within a plastic bag which can be secured against leakage."The following video offers a couple more great reasons to consider this type of cooking. If you're interested, be sure to check out Thermoscooking.com for recipes and additional information
PS No knock on propane intended. It's just that given my current situation, using propane means stocking up on a number of propane bottles.