safe cooking - Page 25 - SailNet Community

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  #241  
Old 04-02-2014
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Re: safe cooking

as it should be on a boat...I didnt mind the slow cooking from my alcohol stove I found it very practical...

no urge at all...

propane even less...some burners are better than others but on a boat lets all just be happy sipping on some boat made coco or coffee etc...
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  #242  
Old 04-02-2014
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Re: safe cooking

Quote:
Originally Posted by MastUndSchotbruch View Post
True. "If you have (uncontrolled) ignition of propane on your boat, the resulting fire is the least of your problems"
Rarely a fire with propane - there isn't much oxygen left after the explosion.
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  #243  
Old 04-02-2014
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Re: safe cooking

Quote:
Originally Posted by Minnesail View Post
Sounds like a great summer!

Does it really take that much longer? ...
Not really. Keeping the cover on the pot has a far larger effect.

Over-all, the cooking times probably are (at most) 15 or 20% longer with a Origo-type stove relative to most propane boat stoves; but if you're in such a rush that 15-20% is gonna be a deal breaker what the f__k are you sailing for?
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Last edited by Puddin'_Tain; 04-02-2014 at 08:54 PM.
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  #244  
Old 04-02-2014
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Re: safe cooking

Did this ever get to the simplest and safe thing for cal-27 is an origo? Looks like 10 new pages from yesterday....Wow... And I though sailors were argumentative about anchors -- never knew da cooker was such a hot topic.
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  #245  
Old 04-02-2014
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Re: safe cooking

Quote:
Originally Posted by Minnesail View Post
Sounds like a great summer!
It was. I cherish those memories still.

Quote:
Originally Posted by Minnesail View Post
Does it really take that much longer? Origo claims 7000 BTU, and I just looked up my home Frigidaire gas range and it say 9500 BTU for the standard burners (not counting my favorite burner, the Power Plus 17000 BTU), so by those numbers it should only take about a third longer to reach boiling. Doesn't seem like a big deal.

My butane camping stove is also 7000 BTU and for some reason it seems faster that the regular burners on my home range. Maybe my patience is better when I'm in the great outdoors
What I remember is 15 minutes or so to the start of perking and then 10 to 12 minutes to the right color in the glass knob. On my current propane cooker with the same percolator it takes about five minutes to the beginning of perking and 8 minutes to coffee. 13 minutes compared to about 26 minutes is a difference.

I simply don't believe 7000 BTU for an alcohol burner. I don't see how the heat of combustion supports that. Admittedly I haven't run numbers. If you can point me to specs I'll follow up with the manufacturer and see if they'll support side-by-side test.

The difference between butane and propane is only of interest in very cold weather. Otherwise it's the same stuff.
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  #246  
Old 04-02-2014
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Re: safe cooking

"Hmmm...alcohol stoves can't cook pasta? "
Not that they can't, but no cold burner is going to get a BIG pot of water to a rolling boil in a reasonable time, compared to a burner with twice as many BTUs. With some burners at 6800 and others at 11000 and that superburner at 17000...
Hey, I had a home stove that always had yellow flames on the burners, no matter how I adjusted them. With "municipal" piped gas. I finally called the gas company and they guessed it was simply so old, leftover from maybe 1940, that they thought it might have been designed for "coal gas" and it simply never would be able to make a modern blue flame. It has cold burners, no way to improve them.

Granted I've never boiled a corned beef or a really big pot of lobsters on a boat...but I've used some large pots and wee chilly burners just don't get them going in a reasonable time. They won't get a wok sizzling, they won't sear a steak in a cast iron pan, they' just adequate for the smaller lighter tasks. Which is fine if that floats your boat. But 5-6,000 but? Really? Just 'cause I can grill sushi over a Zippo lighter, doesn't mean that's a really great way to do it.

The old Coleman fuel (gasoline) stoves were around 7000 BTU each burner. Newer ones may run 10000 BTU.

Last edited by hellosailor; 04-02-2014 at 06:20 PM.
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  #247  
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Re: safe cooking

Quote:
Originally Posted by SVAuspicious View Post
It was. I cherish those memories still.



Quote:
Originally Posted by SVAuspicious View Post
I simply don't believe 7000 BTU for an alcohol burner. I don't see how the heat of combustion supports that. Admittedly I haven't run numbers. If you can point me to specs I'll follow up with the manufacturer and see if they'll support side-by-side test.
Here's what I was going by: Origo 3000 & 1500 Alcohol Stoves

I'll probably be picking one up this summer. If I do, I'll do a side-by-side with my home range and my camping stove and post the results here.
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  #248  
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Re: safe cooking

Your home range is an unfair comparison. You need to compare Origo to a marine Propane stove. As I showed in my post a couple pages back they are similar in BTU. Most marine propane stoves have a much smaller burner than do most home stoves.
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  #249  
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Re: safe cooking

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Originally Posted by Minnesail View Post
Here's what I was going by: Origo 3000 & 1500 Alcohol Stoves

I'll probably be picking one up this summer. If I do, I'll do a side-by-side with my home range and my camping stove and post the results here.
Interesting. They do say 7000 BTU and claim 10 minutes to boil a quart of water. West Marine advertises the same product with 5000 BTU which gets into the 15(ish) minute range of my experience. I have no explanation, only my observations. Your proposed side-by-side comparison would be useful. Be sure to use the same amount of water, the same pots, the same ambient temperature, and the same measurements.
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  #250  
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Re: safe cooking

I could never get a ROLLING boil on my pop down alcohol wick stove...a nice simmer yes...but I could barely do so on a propane range

not a force 5 but some cheap 3 burner oven combo

in any case it was fine for coco, coffee, ramen any canned soup...etc

there are tricks to make any stove and any fuel be hotter for example

on any open flame burner by making a shield out of copper preffereably that tightly surrounds the base of the pot or pan you increase the heat a lot, especially since wind and or cold air will not push away the flames

they sell kits for example for paella cooking tripods when used out in fields and this keeps the flames going nicely

just a thought for those of you with "low" btu burners...

same for ovens

by reducing the size of the inside area with heat resistant material or even using thin flat bricks as a hot plate you can mantain a much better heat and steady temp as well as decrease fuel consumption

cheers dudes
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Last edited by christian.hess; 04-02-2014 at 08:58 PM.
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