The proof of the pudding

 

is in the eating.

The thermal slow cooker did its stuff for six hours and the results were quite impressive. This is what it looked like after I opened the Slow Cooker. 

Lifting the top pot out of the cooker, I noticed that there was slight condensation on the lid. It didn't seem to have thinned the consistency noticeably. The water in the bottom pot was still very hot. 

I'd heated the plate, but even so, the food was slightly cooler than I'd expected. The meat and chick peas were cooked beautifully and the flavour was very good.

I gave it 2mins on reheat power in the microwave and it was a perfect temperature.

The sauce was thicker than usual, probably because I don't usually add cornflour. The main fault of the thermal cooker was the reported thinness of the sauce because of the added liquid from the condensation, and lack of reduction in a pot without power.

A conventional slow cooker needs no pre-cooking of the ingredients. There is more preparation and clearing up needed with the thermal cooker. I'm sure it will take many more experiments for the thermal cooker to be of any use in the Romahome. For me, the main disadvantage is that the the most efficient use is to be had when using the lower pot only. Being a solo camper, I have no need of such large amounts of food. 

This first test was successful, despite the extra washing-up and cleaning that was involved. I'm sure it will take many more experiments for the thermal cooker to be of any use in the Romahome.