Marmite Norvégienne Tissu Super Efficace/en

Ninon d'Ecocotte

https://wiki.lowtechlab.org/wiki/Marmite_Norv%C3%A9gienne_Tissu_Super_Efficace/en

Dernière modification le 09/07/2024

Difficulté

Easy Facile

Durée

1 day(s) jour(s)

Coût

30 EUR (€)

Description

A flexible, nomadic and elegant Norwegian pot that guarantees maximum thermal insulation and requires only a few basic sewing skills. For a healthy and sober end to your cooking.

Sommaire

laine, marmite norvégienne, cuisson, cuisine, énergie, haybox, fireless cooker

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Introduction

The Norwegian pot is a great tool for finishing low-temperature cooking using only the energy needed to heat the food.

It not only makes cooking healthy and tasty, but also saves a considerable amount of energy if it is used often (up to 80% savings per cooking).

Be careful, though, not to risk food poisoning with a system that doesn't provide enough insulation and encourages the growth of bacteria (even if you don't eat meat).

The tutorial below is the result of the work of a thermicist-cook who sought to maximise the insulating efficiency of the flexible version of the Norwegian pot.

This shared experience will enable you to guarantee that the temperature will be maintained above 60°C for more than 10 hours with an ordinary stewpot, and much longer with a cast-iron or earthenware casserole, simply by bringing the food to the boil for a few minutes.

Tutorial under licence: CC BY NC

Youtube

Matériaux

- Washed and flocked sheep's wool (quantity according to size chosen - step 1)

All types of wool are suitable. Make sure the wool is properly washed. Flocking wool means aerating it as much as possible with your hands or a carding system to allow the air to settle into the fibre. It is not necessary to obtain a well carded & combed wool mat, quite the opposite

.

- natural fabric 2 times 1m50 x 1m20

Please use a thick fabric for the inside (at least) and a tightly woven fabric to keep the wool strands inside. In the case of very coarse wool, don't hesitate to double your fabric

.

- 50cm 5 handles (optional)

- Wires

- 3m cord

- Button

Outils

- Sewing machine

- XXL compass or string

- Protractor

- Scissors

- Pins

- Ruler

- Chalk

Étape 1 - Sizing GUIDE

This type of Norwegian pot can be adapted to all shapes and sizes of stewpot, so we're talking about maximum capacity rather than size.

To increase the capacity a little or to take into account a large handle (pressure cooker type), I advise you to play with the size of the lid rather than the rest.

Size	Maximum capacity	1- Pillow radius	2- Radius cutting	3- Radius interior	4- Centre radius Quantity of wool washed
1	3 Litres	17 cm	43 cm	35 cm	12 cm	0.9 to 1.2 kg
2	8 litres	21 cm	55 cm	45 cm	16 cm	1.9 to 2.3 kg
3	12 Litres	28 cm	55 cm	45 cm	16 cm	2.2 to 2.5 kg

Étape 2 - Cutting

Stand on the floor or find a large table.

• Overlap the two fabrics
• Mark and fix the centre of your markings on the 2 layers with a needle.
• Trace the circles of the central part and the cushion according to the size of casserole you want (see size guide table).
• Cut the 2 layers of fabric together to make sewing easier.

Étape 3 - Tracing

Take chalk with you

• Use a compass to draw a circle 8 to 10 cm from the edge. This space will allow the cord to pass through and the lid to be wedged to minimise heat loss (diameter depending on your casseroles => see size table).
• Draw a dotted line around the second circle, which will form the central part.
• Use a ruler to trace the sides 2 by 2. Check that the space between the sides of the lower part is at least 8-9 cm (more if you have big hands) to allow for padding.
• The length of the sides determines the maximum height of the casserole.
• Hatch the upper boundary of a portion that will not be sewn to allow for stuffing.

You can replace :

- chalk with a piece of soap (ideal for dark fabrics)

- the compass by a string

Étape 4 - Assembly of the fabrics

The fabrics are joined together using the central pieced seam.

• Add pins in the centre of the main part to prevent the fabric from moving.
• Sew the peripheral circle (1) outside the hatched upholstery area.
• Sew up the right "sides", respecting the tracing to make sure that your hands will be able to get through when stuffing. The sides of the main padding area can be narrowed by 1cm to make it easier for the wool to pass through.
• Reinforce the locking stitches as these seams will be put under a lot of stress later on.
• Cut the seam threads.
• Erase your tracing, leaving only the hatched area of the stuffing.

Do not close the piecing that will be used for the padding

You can attach the handles, pass the cord through and partially close the outside at this stage (steps 7,8 & 9)

Étape 5 - Stuffing

This step is essential to limit thermal bridges and guarantee the insulating efficiency of your Norwegian pot (quantity of wool required in the "Sizing Guide" - step 1).

Stuff with wool cuffs without making tight little balls

starting with the corners

• Fill the first 4 Pie charts 3/4 full, then turn them over to make them easier to handle.

Measuring the amount of wool is the most complicated part: the Pie must be firm but allow for closure by folding slightly

Don't pack the wool into tight little balls. Do not pull the seams too tight

• Finish filling the pie charts.
• Stuff the centre.
• Start by creating a link between each pie charts and the centre with a large cuff of wool.
• Stuff the centre more firmly as it will settle over time.
• Finish by stuffing the last pie without letting the wool overflow to allow it to close.

Étape 6 - Closing central part

• Sew the central part following the hatched marking.
• Then remove the remaining markings.

Étape 7 - Positioning of handles (optional)

Place the handles opposite each other, taking care not to twist them.

Les fixer avec des épingles

Étape 8 - Passage du cordon

Positionner le cordon en le fixant avec des épingles pour éviter qu'il ne se prenne dans la couture

Placer et fixer la sortie du cordon au centre d'un des camemberts à 90° des anses (s'il y en a)

Fixer le cordon vers la couture intérieure avec des épingles pour éviter de le prendre dans la couture

Préparer la fermeture extérieure en retournant les deux couches de tissus sur 1cm. Fixer avec des pinces ou des épingles.

Étape 9 - Fermeture extérieur

• Coudre la partie extérieure

S'assurer de bien prendre les 2 couches de tissu et Attention aux plis

• Renforcer la couture au niveau du passage de cordon par un zigzag serré

Étape 10 - "bouton"

Glisser le bouton sur le cordon

Étape 11 - Le coussin

• Coudre le coussin envers-contre-envers en laissant une ouverture de 10cm pour le rembourrage.
• Retourner le coussin assemblé
• Rembourrer le coussin :

Il doit former une sorte de "galet" assez compact de 8-9 cm d'épaisseur

Refermer la couture du coussin

Étape 12 - Résultat

Et voilà votre Marmite norvégienne est terminée !

Il ne vous reste plus qu'à vous lancer dans la cuisson à basse température à l'étouffé : ça demande un peu d'anticipation, mais le résultat est tellement savoureux.

Notes et références

• Blog marmite-norvégienne.com
• "Histoire de cuire sans feu ou presque", Mireille Saimpaul
• Recettes : Livret Ecocotte , carnet de Christine Ackermann avec la marmite norvégienne, Ma semaine de marmite norvégienne de Violaine

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