Hello watso
… With 40 vacuum flasks it seems to me watso could provide his students with at least an urns-worth of hot water at tea break — should watso host an RTC foods solar-cooking demonstration.
I do not have so many as that.
But some are old enough to have glass liners
And the most intimidating of the ancestor flasks is this junk shop rescue:
View attachment 3701954It was
already the scary beast of flasks when I bought it - big, heavy and very inscrutable … and I certainly would not want to have an argument with it.
But I did :/.
- As its’ original cork was perished, I replaced it one that *almost* fits
but falls out when I hold my flask upside down.
The thermos says *no*.
It clearly remembers the days when it was part of the kit of someone like Sir Edmund Hilary, and it is not prepared to compromise, and its’ unhelpful attitude means I havenever road tested it.
-It normally lurks in the bottom of a sink cupboard except I bought it out to show you.
Watso and further to that (perennially interesting) subject of vacuum flasks, I found a thermos recipe site today I had never seen before - from Singapore .
It has many unusual recipes and I thought you might be interested too…
Here is one for an icecream experiment if you happen to have a food flask amongst your thermal arsenal and the ingredients and incentive come to hand
Cheers
https://www.thermos.com.sg/recipes/desserts/mango-coconut-ice-cream/
MANGO COCONUT ICE CREAMIngredients:- Mango, 150 grams (cut into cubes)
- Lemon Juice, 8 grams (about 1.5 teaspoons)
- Honey, 20 grams
- Light Cooking Cream, 100ml
- Sugar, 20 grams
- Sweetened Coconut flakes, for garnish
Tools:Instructions:- In a bowl, mash mango cubes into mango paste, add lemon juice and honey, and mix well. Set aside.
- In a separate bowl, whisk sugar into the light cooking cream till fluffy.
- Add both mango paste mixture and cream-sugar mixture together, stir well and air-tight with plastic wrap.
- Pre-cool the Thermos® Food Jar by adding small ice cubes and salt, immediately close the lid tightly, give it a good shake and let it sit aside for 1 minute. Discard ice cubes and salt.
- After 1 minute, open Food Jar and immediately place in the air-tight with plastic wrap mixture, small ice cubes and salt. Immediately close the lid tightly, give it a good shake and let it sit aside for 1 hour.
- Before serving, garnish with sweetened coconut flakes.
Notes:- The endothermic effect of salt accelerates the melting of the ice, and rapidly cools the temperature to below zero. This allows the ice cream to be moulded in a shorter time.
- This recipe is based on using a 0.47L Thermos® Food Jar. The above ingredients quantity can fit into two 0.47L Thermos® Food Jar. You may adjust the ingredients quantity accordingly.
Tips:- It is recommended to use small ice cubes and plenty of salt. Snowflake salt is preferred.
- It is recommended to use a thicker plastic wrap, wrap tight and discharge all air.
Photo and recipe courtesy of Thermos China.
