Low tech strategies for keeping food warm

Low tech strategies for keeping food warm - White Pendant Lamp

I need to cook food from the middle ages and bring it to school for a project. How can I keep the food warm without using innovative appliances?



Best Answer

A couple options spring to mind.

One way is, as ChrisH mentions, simple insulation, using layers of straw and blankets would be the most portable options. I also recall that during that time items could be kept warm by burying them, or using an earthen oven to trap heat and keep something warm for hours, but these will tend not to be portable :)

To seal a pot containing said food, you can make a simple dough and use it to seal a lid on to a pot - this will keep moisture trapped, keeping the food from drying out, as well as keeping some more heat in (from steam, instead of letting it out). Sealed pots were not really common in medieval times, metal pots would not be common or portable enough to use like this, but the basic principle was used, they would have food sealed in crusts. In this case, the crust would be broken into and the contents just spooned out, since many of the crusts, especially for larger dishes, were thick and tough, and might even be scorched on the outside from long or repeated cooking, not very tasty. They were not intended to be eaten as part of the dish, they might be used for breadcrumbs in a later dish or given away, as the crust would need to be sturdy, thick, able to seal the contents from air, and able to withstand the reheating process, and so the crust wouldn't need, or want, to be tender or flavorful or even part of the dish in its own right.

Another thing you might try, in addition to insulation, would be to store and add heat either while traveling or afterwards - something like a hot water bottle, though at that level of technology it would more likely be hot rocks, which would work to keep the food warm. Depending on the insulation, method of travel, and dish involved they could even let the dish continue cooking while it traveled - something like stew or beans would be better for this, or really any dishes with extended cooking times. If you have enough rocks (enough thermal mass) in a very well-insulated container, they could stay hot for hours, likely enough to warm the food once you're ready to set up. You could try adding water to them once the food's set up over them, this would let the heat transfer quickly through steam or boiling water. Transporting hot rocks, etc, with the food container will keep everything hot longer, transporting them separately will mean the food won't keep cooking while in transit, for more delicate dishes.




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What is the easiest way to keep food warm?

Use a Slow Cooker or Instant Pot If you made a side dish in the slow cooker or an Instant Pot, it's super easy to hold it warm once it's finished cooking. Simply select the \u201cKeep Warm\u201d setting, and away you go! You can also transfer an oven-baked or stovetop dish to the slow cooker to keep them warm, too.

How do you keep food warm without a warmer?

11 Best Tips To Keep Food Warm Without Electricity
  • Use Aluminum Foil and Towels. ...
  • Use a Cooler. ...
  • Chafing Dishes. ...
  • Insulated Thermos. ...
  • Thermal Cooker. ...
  • Use Thermal Bags. ...
  • Add Hot Water Bottle or Hot Bricks. ...
  • Trap The Steam.


  • What can you put food in to keep it warm?

    Chafing dishes, preheated warming trays, multicookers, slow cookers or toaster ovens may also be used to keep food warm.

    How do you keep food warm for hours?

    For larger, solid dishes, transport them in insulated thermal bags, which you can purchase at most big box stores. If you want to keep food hot at home, you can keep meats and large dishes in the oven at 200 degrees Fahrenheit for up to 2 hours.



    Saving produce from spoiling with a low-tech solution




    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Wolfram K, Andrea Piacquadio, Yaroslav Shuraev, Yaroslav Shuraev