Method to Use

The way you cook bacon is make a tray of aluminum foil to set directly on the heating plate. Then lay the pieces of bacon on it. Be careful to not puncture the aluminum foil. Otherwise, the bacon grease will leak out. I, also, lay a piece of parchment paper over top without touching the bacon. If the parchment touches the bacon, it tends to stick to the bacon. I am not certain that the parchment is necessary. I do it to keep any condensation that forms on the HOTLOGIC® lid from dripping onto the bacon.

The bacon is cooked for 8 hours or overnight. After one hour I checked the temperature of the bacon in the HOTLOGIC® Mini’s and found the bacon to be within a few degrees of the temperature of the heating plate, in the high 190’s°F. The aluminum foil is an extremely efficient heat conductor. Whenever I check the temperature of my HOTLOGIC® Mini heating plates, I find that they are typically around 200°F.

If you are able to look closely at the picture of the bacon in my HOTLOGIC® XP Max, you may notice that the bacon on the lower left and on the top does not look to be as well-cooked as the rest. It is not. I took temperature readings and found that they reached 150°F to 170°F after about 1 hour. This does prove people’s belief that the HOTLOGIC® Max does not heat their food as fast as the HOTLOGIC® Mini. It cannot if the heating plate is not uniformly hot across the surface. If you find that your HOTLOGIC® Max has the same issue, you may wish to lay your bacon in a different pattern, so that each piece has a portion laying on a hotter section. By doing this, the heat may transfer from the hotter section to the warmer given enough time.

What Bacon is Best?

I tried thick cut and regular cut bacon. In the pictures the thick cut is on the lower left and the regular cut is on the right. In another test I cooked lower sodium bacon. No pictures are available of the low sodium bacon cooking.

All of the pieces were greasier that oven cooked or pan fried. The thicker cut did not have crunch, but it would work well in a breakfast sandwich. The regular cut had crunch. The lower sodium bacon has the best crunch of all of them. When my No. 1 Taste Tester was testing the results, I heard the crunch six feet away. The optimal crunch was probably due to it being an even thinner cut that regular cut bacon.

Now you know how to cook bacon in your HOTLOGIC®. You can make it overnight and have it ready to serve in the morning or add to a sandwich.

Breakfast Recipes

Apple Cinnamon Oatmeal

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Clotted Cream

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Egg Casserole

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Overnight Bacon

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Sausage Egg Bake for Travel

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The post Overnight Bacon appeared first on HLCooking.

Store Bought

The freezer section at the store is full of possibilities ranging from ingredients to fully prepared meals. You will want to avoid any frozen raw wheat product such as pot pies or dinner roll dough, as the HOTLOGIC^® does not get hot enough to bake wheat flour. Also, French fries will not bake. Here are some of the frozen items available at stores that work in a HOTLOGIC^®.

• Frozen meals
• Lasagna
• Hot Pockets
• Burritos
• Taquitos
• Samosas
• Frozen vegetables – broccoli, cauliflower, cauliflower rice, carrots, onions, bell peppers, and green beans

Home Prepared

At home you can prepare your own frozen meals or dishes or ingredients. When you make a meal, one serving can be portioned and frozen for later use. What I find that really works for me is to prepare uncooked meats and vegetables. Then they are ready to grab and pop into the HOTLOGIC^®.

• Precooked spiral-cut ham with glaze– Honestly, I just toss the glaze. Next, I cut the ham and lay the slices on trays to freeze. Once frozen, I store it in 1-gallon freezer bags and go through the ham over time. I use it in soups, hot sandwiches, and meat for dinners.
• Ground meat – I prepare the meat and then form patties before laying them on trays to freeze. I store them in an airtight container in the freezer. Then in the mornings I need only grab a patty to put in a container and pop into the HOTLOGIC^® to cook for lunch or dinner.
• Pork roast – I slice the pork roast into single serving portions and lay the slices on trays to freeze. I store them in an airtight container in the freezer. To cook in the HOTLOGIC^® I drizzle olive oil on the bottom of the container and sprinkle with salt, oregano, rosemary and thyme. After placing the roast in the container, I repeat with the oil and spices on top.
• Vegetables – I cheat and skip the parboil step for the veggies I freeze. I have not noticed that it is necessary for these particular veggies. The vegetables are washed and peeled when required. After cutting them up, I put them straight into a freezer bag. When they go into the freezer slightly wet, I do end up banging the bag on the counter to loosen the pieces. I always have these vegetables in my freezer: diced carrots, sliced celery, chopped or sliced onions, chopped cabbage, and sometimes chopped bell peppers.

Ready to Go

In the morning when my schedule is tight, I like being able to reach into the freezer and grab my next meal to heat in my HOTLOGIC^®. These are just some of the ways I stock my freezer to be able to do this.

Pantry

Frozen Food

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Food That Travels

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The post Frozen Food appeared first on HLCooking.

The HOTLOGIC® Mini Cookbook: Recipes for Everyone

Recipes:

Apple Oatmeal with Maple Syrup (Vegan, Vanlife)
Frittata (Vegetarian)
Shakshuka (Vegetarian with Vegan Option)
Chilaquiles (Vegetarian with Vegan Option)
Baked Apple with Granola (Vegan & Vegetarian, Vanlife)
Green Chile Egg Bake (Vegetarian)
Black Bean and Chiles Soup (Vegan & Vegetarian, Vanlife)
Italian Bean and Tomato Soup (Vegan & Vegetarian, Vanlife)
Chips and Queso, Two Ways (Vegetarian)
Swiss Cheese Fondue (Vegetarian)
Mac and Cheese (Vegetarian)
Marinated Mushrooms (Vegan & Vegetarian, Vanlife)
Cheesy Potato (Vegetarian)
Lasagna (Vegetarian)
Chicken and Stuffing
Chicken and Mushrooms
King Ranch Chicken
Chicken with Green Chiles and Rice
Chicken and Pasta
Beef Stroganoff
Pulled Pork with BBQ sauce
Baby Back Ribs
Cabbage and Kielbasa
Salmon and Tomato Stew (Vanlife)
Sriracha Salmon
Croissant Bread Pudding (Vegetarian)
Egg Custard (Vegetarian)
Rice Pudding (Vegetarian)
Chocolate Fondue (Vegetarian or Vegan)
Mexican Hot Chocolate (Vegetarian)
Overnight Coffee

The post The HOTLOGIC® Mini Cookbook: Recipes for Everyone appeared first on HLCooking.

Beginner

At first everyone is just getting accustomed to the HOTLOGIC^®. This appliance only needs to be plugged in order to work. There is nothing to adjust. In the beginning most people use the HOTLOGIC^® as a slow, substitute microwave.

• Heating store bought frozen cooked meals -If the box fits inside, just open one end to verify which way is up. Then fold close and place in the HOTLOGIC^®. If the box is too big, you can remove the tray from the box and set directly on the heating plate. The new paper containers are okay to place directly on the heating plate.
• Reheating refrigerated or frozen leftovers – The HOTLOGIC^® can reheat leftovers or food that is cooked, portioned and frozen for future meals.
• Melting butter or chocolate -Although it takes longer to melt in a HOTLOGIC^® than in a microwave, it is a much gentler method for turning a solid into a liquid.

Intermediate

Once you have become comfortable with the HOTLOGIC^®, you can cook raw meat and other ingredients. There are some ingredients that require a higher heat than what can be reached in a HOTLOGIC^® such as wheat flour, uncooked pasta and traditional rice. These should be avoided. There are still plenty ingredients left from which to choose.

• Store bought, ready to cook, simple meals-Except for bacon wrapped items, most of these types of meals work well. Although, I don’t recommend cooking any fish-based meals at work. The smells will get out and will irritate your co-workers.
• Raw meat – Chicken, turkey, beef, fish all cook well in a HOTLOGIC^®.
• Grains and seeds – Except for rice, all the other grains in grout/kernel form cook well. Wild rice is from a different plant than white or brown rice, and if pre-soaked, will cook just fine.
• Fruit based desserts – When cooking just the fruit filling, it is easy to mix up the filling and bake it in the HOTLOGIC^®. A crumble crust on top will not cook well, if at all.

Advanced

In this category I am putting desserts that have several steps with long cooking times in between the steps. Also included are recipes that require attention to times or the use of additional tools.

• Chef’s Torch – Used to add a quick browning to food cooked in sealed dishes.
• Cheesecake – The steps are simple, but it can take more that 24 hours to make if the crust is baked for 8+ hours before the filling is added.
• Cookies – Specific ingredients are required, which may not already be in your pantry. The smallest batch makes about 18 cooking and the HOTLOGIC^® Mini can only cook six at a time for 3 1/2 – 4 hours. The remainder of the dough needs to be stored until it can be portioned and baked.

Techniques

Overnight Bacon

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Frozen Food

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Cooking Difficulty Levels

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Desserts: Small Batch Recipes for HOTLOGIC® Mini Cookbook

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Sausage Egg Bake for Travel

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How to Add Maillard Reaction (Browning) to HOTLOGIC® Cooking

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Select a Portable Power Supply for Your HOTLOGIC®

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Hot Logic difficulty levels

The post Cooking Difficulty Levels appeared first on HLCooking.

Buy Now!

eCookbook on Amazon

Paperback on Amazon

Recipes in Desserts: Small Batch Recipes for HOTLOGIC® Mini

Bars & Torte

• Cheesecake Bars
• Chocolate Torte*
• Fudge Jumble (Revel Bars)
• Gooey & Chewy Brownies

Cheesecakes

• Chocolate Cheesecake
• Chocolate Espresso Cheesecake*
• Grasshopper Cheesecake
• Original Cheesecake
• Praline Cheesecake*
• S’mores Cheesecake
• Turtle Cheesecake*
• Zebra Cheesecake

Cookies

• Almond Cookies
• Chocolate Chip Cookies
• Ginger Cookies
• Lemon Cookies
• Maple Cookies
• Peanut Butter Cookies
• Sugar Cookies
• Triple Chocolate Cookies

Fruit Desserts

• Apple Crisp
• Apple Pie Crust
• Bourbon Peaches*
• Baked Mango & Blueberries
• Elderflower Nectarines*
• White Wine Pear*

Mousse

• Butterscotch Mousse
• Caramel Mousse Cream
• Chocolate Mousse
• Vanilla Mousse Cream

Toppings

• Fruit Compote*
• Caramel Sauce
• Granola
• Hot Fudge Sauce

*Alcohol in the form of liqueur, whisky or wine is used in this recipe.

HOT LOGIC Cookbook recipes

The post Desserts: Small Batch Recipes for HOTLOGIC® Mini Cookbook appeared first on HLCooking.

A HOTLOGIC^® Mini will bake one to six cookies at a time. Imagine putting a disk of frozen dough in your HOTLOGIC^® at work and 3 1/2 hours later enjoying a soft warm cookie during your afternoon break. Try this recipe yourself to see that you, too, can bake cookies in your HOTLOGIC^®.

Print

Peanut Butter Cookies

Course Dessert

Cuisine American

Cook Time 3 hours hours 30 minutes minutes

Servings 18 cookies

Ingredients

• 1 cup GreatValue^TM Gluten Free All Purpose Flour
• 1/4 cup almond flour
• 1/2 teaspoon baking soda
• 1 large egg
• 1/4 cup raw sugar
• 1/3 cup raw brown sugar
• 1/4 teaspoon salt
• 4 tablespoons butter, unsalted, softened
• 1/3 cup peanut butter

Instructions

• In small bowl mix flours and baking soda. Set aside.
• In another small bowl, add egg, sugars, and salt. Whisk with fork until well blended. Set aside.
• In medium bowl cream butter and peanut butter with a hand mixer.
• Add egg mixture and bend well. Beat on Low with hand mixer until well incorporated.
• Add flour mixture 1/3 at a time, blending well between additions.
• Cover the HOTLOGIC^® heating plate, first with aluminum foil, then with a piece of parchment paper.
• Scoop out six 1-inch balls of dough placing them on the parchment paper. Use a fork to make a crosshatch pattern while pressing the cookie dough flat, 1/4” to 1/3” thick. It will not change shape very much when baking.
• Plug in the HOTLOGIC^® and zip shut. Bake 3 1/2 to 4 hours depending on how soft you want your cookie. The longer time will produce a harder cookie after it cools.
• Store the remaining dough in an airtight container for up to 5 days.
• Alternatively, shape dough into cookies, freeze and store frozen up to three months until ready to bake. They can be frozen on a cookie sheet covered with parchment paper.

Desserts

Butterscotch Haystacks

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Chocolate Haystacks

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Desserts: Small Batch Recipes for HOTLOGIC® Mini Cookbook

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Original Cheesecake

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Peanut Butter Cookies

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ROLO® Pretzel Delights

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HOT LOGIC Peanut Butter Cookies

The post Peanut Butter Cookies appeared first on HLCooking.

I used a Russet potato, cleaned it, sliced it, soaked in brine overnight and then cooked it for 8 hours in the brine water, and it came out cooked perfectly. I could easily break it apart and fluff it with a fork.

Questions

Because I am rushing to make this information available quickly after my successful experiment, I don’t know the answers, yet, to these natural questions:

Will this work with any type of potato? Yes, this method will cook russet, red and white potatoes
Can I use any type of salt? No, potatoes soaked in brine made form the pink salt are barely cooked and hard after 8 hours. After 8 hours the potatoes in the Canning & Pickling salt solution are well cooked and tender.
Does it have to cook for 8 hours? Depends on how “done” you like your potato. Canning & Pickling salt solution after 6 1/2 hours produces potatoes that are just cooked and starting to get tender.

Salt

Surprisingly, more salt was actually a problem and hindered the cooking process. I used Canning & Pickling salt so that it would dissolve completely in the room temperature water. In one container I used one (1) teaspoon of salt with two (2) cups of water. In the other, I mixed two (2) teaspoons of salt with two (2) cups of water. After soaking the potato slices overnight and cooking in the salt water for 8 hours, the potatoes in the lower salt solution cooked completely. The potatoes in the higher salt solution, were not.

Print

Baked Potato

Course Side Dish

Cuisine American

Prep Time 10 hours hours

Cook Time 8 hours hours

Ingredients

• 1 small Russet potato
• 1 t Canning and Pickling salt
• 2 c water, room temperature

Instructions

• In a 2-cup measure cup add water and salt. Stir until the salt is dissolved. Set aside.
• Wash and slice a potato. Place in the heat-safe container the potato will cook in the next day.
• Pour in enough salt water to cover the potato. Cover the dish. Refrigerate overnight.
• Next morning, Place dish in the HOTLOGIC®. (Cover on dish is optional.) Plug in the HOTLOGIC® and zip shut. Cook for 8 hours.
• Remove potato slices from water. Add butter or other preferred topping and enjoy.

Side Dishes

Baked Potato

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Broccoli

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Cooking Quinoa in a HOTLOGIC®

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Hot Logic Potato

The post Baked Potato appeared first on HLCooking.

I assemble a double portion of the Sausage Egg Bake. Instead of placing it in a dish to bake, I poured it into a silicon mold. I used the one pictured. The silicon has heft to it, and the rim is steel reinforced.

Kinggrand Kitchen 2-Cup Silicone Freezer Tray with Lid – 2 Pack – Make 4 Perfect 2-Cup Portions – Easy Release Molds for Food Storage & Freeze Soup, Broth, Stew or Sauce

This mold froze the food into a shape that fit in a 4-cup or 6-cup container for cooking. The egg bake came out the same as if it had been cooked immediately after assembly.

Taking It on the Road

So now the question is how this would work to bring on a road trip. Once the uncooked egg bake is frozen, place it in a freezer bag or vacuum sealed in a bag. You can carry the frozen egg bake in a cooler bag. If you are using a cooler without ice, you may only be able to have it to bake the first night. If you are supplementing your cooler with a combination of dry ice and water frozen in a block, then you should be able to keep food frozen for 2-3 days and still be cold at safe temperatures for a day or two more. This would allow you to have an egg bake for several breakfasts.

For baking, remove the frozen egg bake from the bag and place in a container. I like to use the collapsible silicone container I found on Amazon for cooking in my HOTLOGIC^® while traveling. My mold makes a block that fits in this container. You will need to select a mold that produces a block that will fit in your preferred container. If you have enough space, you may choose to use disposable, aluminum or plastic food prep containers for both freezing and cooking.

This method will work well if you need your breakfast ready as soon as you wake up in the morning. If you can get up in the morning and wait two hours before eating, you can still use an uncooked egg bake or you can re-heat a precooked egg bake that has been portioned and frozen.

The egg casserole recipe will also work with this method of food prep.

Print

Sausage Egg Bake

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 hours hours

Servings 2

Ingredients

• 3 lg eggs
• 1 T milk
• 1/4 c sweet onion, diced
• 1/4 c carrots, peeled & diced
• 1 c frozen broccoli, chopped
• 1/2 c mozzarella, shredded
• 1 ea sausage, diced

Instructions

• In small bowl crack eggs and add milk. Whisk with fork. Set aside.
• In medium bowl combine vegetables, cheese and sausage. Stir.
• Add egg mixture to vegetable mixture and stir until coated.
• If doing meal prep, pour into selected mold and freeze. Once frozen, placed in sealed bag to store in freezer.
• When ready to bake, remove from bag and place in a 6-cup, heat-safe dish. 
• Place the dish in the HOTLOGIC^®. Plugin the HOTLOGIC® and zip shut. Cook overnight. It will actually be done in 2-3 hours, but still be moist 12 hours after being placed in the HOTLOGIC^® to cook.

Breakfast Recipes

Apple Cinnamon Oatmeal

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Clotted Cream

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Egg Casserole

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Overnight Bacon

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Sausage Egg Bake for Travel

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Hot Logic Sausage Egg Bake

The post Sausage Egg Bake for Travel appeared first on HLCooking.

When I first developed this recipe, I used half pint canning jars. Later I was given two 4-inch springform pans and found they work beautifully with this recipe. This recipe fills two pans. The pans fit well inside a HOTLOGIC^® Mini. These links take you to Amazon, but Hobby Lobby sells them for $1.99, much cheaper than what I could find on Amazon.

HIWARE 4-Inch Mini Springform Pan Set – 4 Piece Small Nonstick Cheesecake Pan for Mini Cheesecakes, Pizzas and Quiches

When using the springform pan, use parchment paper to cover the bottom. This will give you something to grip when removing the cheesecake from the pan. The flat side is down, so you will need to press the paper into the bottom section before locking the ring to the bottom section. In this picture the crust is heating while the filling is being made.

Alternative Baking Dishes

Besides using two springform pans; you can use four half-pint canning jars or, if freezing the dessert before serving, two 3”-4” round silicon molds. Unless the cheesecakes are frozen, they cannot be easily removed from the silicon molds.

For four small round cheesecakes, bake in half-pint canning jars. After chilling in the refrigerator for 1-2 hours, freeze the cheesecakes. Once frozen, carefully run glass under cold water. Use a narrow icing spatula around the edge to twist out each cheesecake. After removing, let thaw for 15 minutes before serving.

Crust

For the crust, I used Biscoff^® cookies, but you can also use vanilla wafers or graham crackers with a bit of sugar. Feel free to experiment with the type of cookie you like best.

The crust can be assembled and pre-heat for a short time in the HOTLOGIC^® while the filling is being made. However, if you have time to bake the crust for 8 hours or overnight, the crust will be drier and have, in my opinion, a better texture. Either way, the flavor will still be delicious.

This is one of the eight cheesecake recipes included in my cookbook Desserts: Small Batch Recipes for HOTLOGIC® Mini.

Print

Original Cheesecake

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 8 hours hours

Chill 2 hours hours

Servings 4

Equipment

• 4 half pint canning jars or two 4-inch springform pans
• 8-cup measuring cup
• electric hand mixer

Ingredients

• 7 ea Biscoff cookies (@60g) (Use 8 cookies if using spring form pans.)
• 1 T butter, unsalted, melted
• 1 lg egg
• 1/4 c raw sugar
• 1 t vanilla extract
• 1/2 t lemon juice
• 8 oz cream cheese, room temperature
• 1/4 c sour cream, room temperature

Instructions

Crust

• Plug in HOTLOGIC^®. Place butter in heat safe container in the HOTLOGIC^® to soften/melt.
• Put cookies in 1 quart bag and smash with hands, tumbler, or rolling pin to make small crumbs.
• Pour crumb in small bowl. Add butter and stir to coat.
• If you are using the springform pan, the flat side goes down so that it will have contact with the HOTLOGIC®. Cover the bottom with a piece of parchment paper, pressing into the bottom and around the edge. Then attach the ring in place. with the excess paper on the outside. The excess can be used to lift the cheesecake out of the bottom when ready to eat.
• Spoon crumbs into half pint jars or springform pans, distributing evenly. Press to pack crust tightly.
• Place containers in the HOTLOGIC^®.

Filling

• In small bowl add egg and sugar. Beat on Low until smooth.
• Add vanilla and lemon juice. Beat on Low until well blended. Set aside.
• In an 8-cup measuring bowl add cream cheese. Cream on Low with hand mixer. (Do not need to clean off egg mixture.)
• Add sour cream. Blend on Low until smooth
• Add egg mixture. Blend on Low until smooth.
• Remove containers from the HOTLOGIC^®. (The metal pan may be hot.) Pour the filling in even amounts in the dishes. Gently shake and pound the dish to even out the filling and remove any air bubbles.
• Place dishes in the HOTLOGIC®. Cover with parchment paper. Zip shut. Cook for 8 hours.
• After 8 hours, unplug the HOTLOGIC®, unzip and carefully remove the parchment paper without letting the water drip on the cheescake. Let set for 30 minutes before putting in the refrigerator to chill for 2 hours before eating.
• If you used the half pint jars, add your favorite topping and eat from the jar.
• If you used the springform pans, cut between the cheesecake and the ring before releasing the latch. You can lift the cheesecake out of the bottom by the excess paper. Peel off the paper and gently set on a plate. Add your favorite topping and enjoy.

Notes

1. A quick way to get cream cheese or sour cream to room temperature, is to place them in a bowl of water. Cream cheese in a sealed, foil wrapper can be placed directly in the water. The sour cream can be placed in a small bowl and then set in water.
2. To have a drier crust, bake the crust overnight before making the filling. Place the springform pans on a paper towel to absorb the melted butter. Don’t use the paper towel once the filling is poured over the crust and place back in the HOTLOGIC® to bake the cheesecake.

Desserts

Butterscotch Haystacks

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Chocolate Haystacks

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Desserts: Small Batch Recipes for HOTLOGIC® Mini Cookbook

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Original Cheesecake

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Peanut Butter Cookies

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ROLO® Pretzel Delights

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Hot Logic Original Cheesecake

The post Original Cheesecake appeared first on HLCooking.

Rick Mammana has been making HOTLOGIC^® videos for years. He shares the dishes he makes and provides meal prep ideas. Rick has an affiliate code RICKM. This code can be used on the HOTLOGIC^® website to get a discount when purchasing from that website.

In this video, Rick pan fries his ground beef. If you only have a HOTLOGIC^®, spread out the raw beef in a 4-cup, heat-safe container and sprinkle with your favorite spices. Cook for 2 hours in your HOTLOGIC^®. After the first hour, you can stir the meat with a fork. When 2 hours have passed, you can drain off the liquid and use the cooked beef for the lasagna.

Rick Mammana has additional recipe videos at Rick Mammana – YouTube. You will need to browse to find his HOTLOGIC^® specific recipes.

Recipe

Print

Lasagna

Ingredients

• 8 ea no boil lasagna noodles
• 1 lb ground beef, cooked
• 8 oz ricotta cheese
• 8 oz mozzarella cheese
• 1 jar parmesan romano pasta sauce (24 oz)
• 1/4 c garlic, chopped

Instructions

• In 6-cup, heat-safe dish, layer sauce, 2 noodles, ricotta cheese, mozzarella, ground beef, chopped garlic. Repeat until all noodles are used.
• Place covered dish in the HOTLOGIC^®. Plug in the HOTLOGIC® and zip shut. Cook for 3 hours.

Main Dishes Recipes

Cube Steak

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Lasagna

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Worcestershire Sauce Hamburger

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Hot Logic Lasagna

The post Lasagna appeared first on HLCooking.