Loopware Test Kitchen

MAIN-001 TESTING MAIN

Soy-Ginger Chicken Thigh

All-in cold-start braise: chicken thigh simmered in a soy-ginger liquor in the 1.0 L container — one pot, no browning step, served from the container.

Container: LOOPWARE 1.0L
Mode: hob-wet
Yield: Serves 2 as the main dish in one 1.0 L container
Window: 15–22 min

Ingredients

300 g boneless chicken thigh, roughly 3 cm pieces
100 ml water
2 tbsp soy sauce
1 tbsp rice wine, Shaoxing wine or water
2 tsp sugar
10–15 g ginger, sliced
2 garlic cloves, sliced
1 tsp sesame oil
Black or white pepper

Method tap a step to tick it off

Put everything into the cold 1.0 L container. Starting liquid is about 140 ml before the chicken releases its own water.
Medium heat, lid on (loose), until it reaches a proper simmer. Then immediately reduce to low.
Cook 15 minutes, stirring at roughly 5 and 10 minutes.
At 15 minutes check: chicken tender enough to enjoy? Sauce still visibly mobile at the bottom? Bottom clean or beginning to stick? Expected eating window is nearer 17–22 minutes — continue until pleasantly tender.
If the liquid is nearly dry before the chicken is tender, add 30 ml hot water.

It's done when

Chicken pleasantly tender (not merely cooked); sauce still visibly mobile at the bottom; bottom clean.

If it goes wrong: Nearly dry before tender: add 30 ml hot water.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Bring to the boil	about 900–1200 W	7–8 of 9	level 4–5 (the 900 W and 1200 W settings)	steady steam from the lid gap, then a rolling boil
Simmer	about 300–600 W	about 6 of 9 (medium)	level 2–3 (the 300 W and 600 W settings)	gentle bubbles; the lid ticks rather than rattles; liquid always covering the base

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed.

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MAIN-002 TESTING MAIN

Honey Garlic Butter Salmon (oven)

A tray-bake favourite moved into the container: salmon fillets glazed with honey-garlic butter, baked and grill-finished in one 1.6 L container.

Container: LOOPWARE 1.6L
Mode: staged → oven-uncovered → grill
Yield: Serves 2 in one 1.6 L container
Window: 12–15 min

Ingredients

2 salmon fillets (~130 g each), skin on
15 g unsalted butter, melted (≈1 tbsp) — scale up with bigger fillets
15 g honey (≈2 tsp; up to 21 g if you like it sweeter)
1 garlic clove (~3 g), finely chopped
2 g salt (⅓ tsp)
Pinch of dried parsley, pinch of paprika, black pepper
½ lemon, sliced into half-moons

Method tap a step to tick it off

Heat one oven: 200 °C fan, or 220 °C conventional if using a no-fan cavity. Use a single cavity that can also grill — do not run two ovens for one dish.
Place the fillets skin-side-down in the 1.6 L container. Mix butter, honey, garlic, salt, parsley, paprika and pepper; pour over the fillets. Arrange lemon slices on and around.
Bake uncovered 8 minutes. Baste with the pooled sauce.
Bake a further 4–6 minutes until just tender (the container walls shade the fish, so glaze colour lags a flat tray — that is what the next step is for).
Switch the same cavity to grill (no fan), 2–3 minutes to set and colour the glaze. Watch it — honey colours fast under a grill.
Serve from the container with potatoes and green veg.

It's done when

Flesh flakes at the thickest point but is still moist at the very centre (52–55 °C in the middle if you use a probe); the glaze is set by the grill step, not by overbaking.

If it goes wrong: Thicker fillets (>3 cm): add 2-3 minutes to the bake, never to the grill.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Oven	200 °C fan, 220 °C conventional	—	—	go by colour and the check in the step — ovens run hotter or cooler than the dial says

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Container and lid get very hot in the oven — oven gloves, heat-safe surface. Never a friction-fit storage lid during any heating.

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MAIN-003 TESTING MAIN

Honey Garlic Butter Salmon (hob, steam-glazed)

The hob-only version: salmon steam-cooked skin-side-down on its own honey-garlic glaze, no oven at all. Ginger and rice wine keep it clean-tasting, and the skin renders its fat into the sauce — which is where the fish flavour lives.

Container: LOOPWARE 1.6L
Mode: hob-steam
Yield: Serves 2 in one 1.6 L container
Window: 8–12 min

Ingredients

2 salmon fillets (~130 g each), skin on — fish must be fresh
15 g unsalted butter (≈1 tbsp)
15 g honey (≈2 tsp)
1 garlic clove (~3 g), finely chopped
3–4 thin slices of ginger
15 ml rice wine or Shaoxing wine (1 tbsp)
30 ml water
2 g salt (⅓ tsp)
Pinch of paprika, black pepper
½ lemon: 2 slices in the pot, rest to serve

Method tap a step to tick it off

Put butter, honey, garlic, ginger, wine, water, salt, paprika and pepper in the cold 1.6 L container; stir. Lay the fillets SKIN-SIDE-DOWN into the sauce — the skin sits on the hot steel, renders its fat into the glaze, and shields the flesh from the ring.
Two lemon slices on top. Lid on loose. Medium heat until it steams hard, then reduce to medium-low.
Steam 8–10 minutes until the flesh flakes at the thickest point but the centre is still moist.
Lid off, heat up one notch, 1–2 minutes to tighten the glaze — spoon it over the fillets as it reduces. The honey never meets a dry 200 °C surface, so it thickens without catching.
Serve from the container with the remaining lemon.

It's done when

Flakes at the thickest point, centre still moist (52–55 °C in the middle if you use a probe). Skin rendered and full of flavour underneath.

If it goes wrong: If the glaze thins out watery at the end, the lid-off reduction step runs 1 minute longer; if it looks dry mid-steam, add 15 ml hot water.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Bring up to steam	about 350–450 W (medium)	about 6 of 9	level 2 (300 W) — or level 3 (600 W) to get there faster	strong steam from the lid gap
Keep it steaming gently	about 150–300 W (medium-low)	4–5 of 9	level 1–2 (the 120 W and 300 W settings)	steady light steam, no rattling

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed.

↑ All recipes

MAIN-007 TESTING MAIN

Steamed Sea Bream, Ginger & Spring Onion (Qing Zheng Yu)

Cantonese clear-steamed sea bream in the nested containers: the fish sits over ginger and rice wine in gentle jacket steam, then is finished the classic way — soy and a spoon of hot oil poured over fresh spring onion. The fish must be fresh.

Container: LOOPWARE 1.0L
Mode: nested-water-jacket
Yield: Serves 2 — 1.0 L nested in 1.6 L
Window: 15–18 min

Ingredients

2 sea bream fillets (~150 g each), skin on — must be fresh
4 thin slices ginger + a few fine matchsticks
1 tbsp rice wine or Shaoxing wine
1½ tbsp soy sauce
2 spring onions: whites in the pot, greens finely shredded
1 tbsp very hot neutral or sesame oil (the lin you (hot-oil pour))
Jacket: 250 ml water in the 1.6 L

Method tap a step to tick it off

Lay ginger slices and spring-onion whites in the 1.0 L; fillets skin-side-up on top; wine over the fish.
Nested setup: wipe the 1.6 L base bone-dry, pour in the 250 ml jacket, nest the 1.0 L inside, 1.6 L lid loose over everything (reversed — rim up — drips less).
Medium heat — about 6 of 9 on an induction hob, level 2 on a portable hob (see Heat below) — and set a timer for 17 minutes.
When the timer goes off: heat off, lift the inner pot out. The flesh should flake at the thickest point; pour AWAY the steaming juices — they carry the fishy taste.
Soy sauce over the fish, shredded spring-onion greens on top, then the spoon of smoking-hot oil poured over the onions — it should sizzle. Serve in the container.

It's done when

Flakes at the thickest point, centre just opaque (55–60 °C in the middle if you use a probe).

If it goes wrong: Thicker fillets (>2.5 cm): +3 min timer. Underdone at the check: lid back on 2 min — residual jacket steam finishes it.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Steam (water jacket)	about 330–450 W	about 6 of 9 (medium)	level 2 (the 300 W setting)	the water jacket at a lively simmer; the lid rattles gently

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed. Wipe the outer base bone-dry before heating; attended-friendly but stay in the home.

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MAIN-008 TESTING MAIN

Steamed Pork Patty (Zheng Rou Bing)

Cantonese home classic: seasoned pork mince pressed into the container and jacket-steamed into a tender patty in its own savoury juices — which become the sauce for rice.

Container: LOOPWARE 1.0L
Mode: nested-water-jacket
Yield: Serves 2 — 1.0 L nested in 1.6 L
Window: 18–22 min, rest 3

Ingredients

300 g pork mince
1 tbsp soy sauce
6 g ginger, finely chopped
8 g cornflour (2 tsp) + 2 tbsp cold water
½ tsp sugar
½ tsp sesame oil
1 spring onion, finely sliced (half in, half on top)
Jacket: 250 ml water in the 1.6 L

Method tap a step to tick it off

Mix mince, soy, ginger, cornflour slurry, sugar, sesame oil and half the spring onion; stir one direction until sticky.
Press into the 1.0 L as an even ~2 cm patty — evenness IS the cooking time.
Nested setup: wipe the 1.6 L base bone-dry, pour in the 250 ml jacket, nest the 1.0 L inside, 1.6 L lid loose over everything (reversed — rim up — drips less).
Medium heat — about 6 of 9 on an induction hob, level 2 on a portable hob (see Heat below) — and set a timer for 20 minutes.
When the timer goes off: heat off. Patty should be firm with clear juices pooling. Rest 3 minutes, remaining spring onion over, serve in the container — spoon the juices over rice.

It's done when

Firm to a gentle press, juices run clear (71 °C or more in the middle if you use a probe).

If it goes wrong: Patty thicker than 2 cm: add 3 minutes for every extra 5 mm. Pink juices: lid on, 3 more minutes in the residual steam.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Steam (water jacket)	about 330–450 W	about 6 of 9 (medium)	level 2 (the 300 W setting)	the water jacket at a lively simmer; the lid rattles gently

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed. Wipe the outer base bone-dry before heating; attended-friendly but stay in the home.

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CARB-001 TESTING CARB

Basmati Rice

Absorption basmati in the 1.0 L container, started slightly wetter than usual so the base stays clean — soft grains and no scorching is the aim.

Container: LOOPWARE 1.0L
Mode: hob-wet
Yield: Serves 2 as carbohydrate in one 1.0 L container
Window: 12–16 min, rest 8

Ingredients

120 g basmati rice, rinsed
240 ml water
¼ tsp salt

Method tap a step to tick it off

Put rice, water and salt in the 1.0 L container. Nothing else.
Medium heat, lid on (loose), until it reaches a simmer. Immediately turn to the lowest stable heat.
Cook covered 12 minutes.
Water still clearly pooling → continue 2 minutes. Water gone but rice still firm → add 30 ml boiling water, cover, continue 3–4 minutes. Tender → heat off, leave covered 8 minutes.

It's done when

Grains tender; water absorbed; bottom clean. Slightly soft is fine — far better than a scorched base.

If it goes wrong: Water gone + rice firm: add 30 ml boiling water, cover, 3–4 more minutes. The failure mode to engineer out: water gone at minute 9 + rice hard + bottom burning.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Bring to the boil	about 900–1200 W	7–8 of 9	level 4–5 (the 900 W and 1200 W settings)	steady steam from the lid gap, then a rolling boil
Simmer	about 300–600 W	about 6 of 9 (medium)	level 2–3 (the 300 W and 600 W settings)	gentle bubbles; the lid ticks rather than rattles; liquid always covering the base

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed.

↑ All recipes

CARB-002 TESTING CARB

Short-Grain Rice, Rice-Cooker Style (nested steam)

Taiwanese rice-cooker method, rebuilt from the two containers: rice in the 1.0 L, a set amount of water in the 1.6 L as a steam jacket. The jacket is the timer — when it steams away, the rice is done and cannot have scorched. A Tatung rice cooker without the thermostat.

Container: LOOPWARE 1.0L
Mode: nested-water-jacket
Yield: Serves 2 (150 g rice) — 1.0 L nested inside 1.6 L
Window: 25 min, rest 12

Ingredients

150 g short-grain rice, rinsed until the water runs clear
200 ml water inside the 1.0 L
¼ tsp salt (optional — Taiwanese daily rice is unsalted)
Jacket: 250 ml water in the 1.6 L (generous on purpose — the timer does the timing, the spare water is your forgiveness buffer)

Method tap a step to tick it off

Rinse the rice until clear; soak 20–30 minutes in its cooking water inside the 1.0 L.
Wipe the 1.6 L's base bone-dry. Pour in the 250 ml jacket; nest the 1.0 L inside. The 1.6 L lid loose over everything (reversed — rim up — drips less).
Medium heat — about 6 of 9 on an induction hob, level 2 on a portable hob (see Heat below) — and set a timer for 25 minutes. Get on with your evening: the rice cannot scorch, and rattling sounds are normal.
When the timer goes off: turn off the heat, then set another timer for 12 minutes. Leave everything exactly where it is — the warm bath keeps the rice perfect while it rests.
When the second timer goes off, lift the inner pot out with tongs or a dry cloth. Fluff: glossy, tender-springy, zero standing water.

It's done when

When the timer goes off and after the rest: glossy, springy grains and no standing water.

If it goes wrong: Forgot the timer? The 250 ml jacket gives about 15 minutes' grace before it runs dry — and if you hear a metallic clunk, that's the jacket finishing: just turn it off. Rice firm after the rest: add 2 minutes next time. Standing water: use 10 ml less inside next time.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Steam (water jacket)	about 330–450 W	about 6 of 9 (medium)	level 2 (the 300 W setting)	the water jacket at a lively simmer; the lid rattles gently

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed.

↑ All recipes

CARB-003 TESTING CARB

Short-Grain Rice, Direct Absorption (with optional guoba crust)

Taiwanese-standard short-grain rice cooked by calculated absorption — rinse, soak, gentle simmer, full rest. No draining, ever. Optional finish: two minutes of deliberate heat turns the base into golden guoba (nurungji/tahdig-class crust) — the ring's power density used as a feature.

Container: LOOPWARE 1.0L
Mode: hob-wet
Yield: Serves 2 (150 g rice) in one 1.0 L container
Window: 14–16 min, rest 10

Ingredients

150 g short-grain rice, rinsed until the water runs clear
180 ml water (1.2× by mass)
¼ tsp salt (optional)

Method tap a step to tick it off

Rinse until clear. Soak in the cooking water 20–30 minutes, right in the 1.0 L — soaking pre-hydrates the grain, shortens the cook and narrows the scorch window.
Lid on loose. Medium heat to a simmer, then immediately the lowest stable heat.
Cook covered 14–16 minutes. No stirring, no peeking after the first check.
Heat off. Rest 10 minutes, lid on — the rest finishes the cook; skipping it is why rice disappoints.
Fluff. OPTIONAL guoba: after resting, return to medium heat 2–3 minutes until it smells toasty — golden crust on the base. A good crust releases when it's ready; don't force it early.

It's done when

After the rest: tender-springy, grains distinct but clinging, zero standing water, base clean (unless guoba was chosen).

If it goes wrong: Firm after the rest: 30 ml boiling water, lid on, 3 more minutes. Standing water: use 10 ml less next time.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Bring to the boil	about 900–1200 W	7–8 of 9	level 4–5 (the 900 W and 1200 W settings)	steady steam from the lid gap, then a rolling boil
Lowest steady heat	about 200–300 W	3–4 of 9	level 2 (the 300 W setting)	no visible boiling — just a faint ticking
Crust (optional)	about 350–600 W for 2–3 minutes	about 6 of 9	level 3 (the 600 W setting)	a toasty smell; the crust lifts on its own

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed.

↑ All recipes

CARB-004 TESTING CARB

Congee (Jook)

Silky rice porridge: a 1:12 ratio and unhurried gentle heat burst the grains into comfort. The wet-mode dish par excellence — the base cannot dry out for an hour. A Tatung-style rice cooker classic, equally at home on the hob.

Container: LOOPWARE 1.6L
Mode: hob-wet
Yield: Serves 2 in one 1.6 L container
Window: 45–60 min

Ingredients

80 g rice (short-grain or jasmine; broken grains burst fastest)
960 ml water (1:12 by mass) — or the reserved pork-belly poaching stock
Optional: 3 slices ginger
Salt to finish, ~½ tsp, taste as you go

Method tap a step to tick it off

Rinse the rice. Everything except salt into the 1.6 L container.
Lid on loose. Boil, then the lowest stable simmer.
45–60 minutes, stirring the base every 15 minutes as it thickens — grains burst and the liquid turns silky. Freezing the rinsed rice beforehand bursts the grains dramatically faster.
Season at the end with salt to taste. Toppings at the table: spring onion, white pepper, pork floss, century egg…

It's done when

Grains burst, liquid silky and spoon-coating; not soupy-thin, not porridge-brick.

If it goes wrong: Too thick: hot water 50 ml at a time. Too thin at 60 min: lid off, 5 more minutes.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Bring to the boil	about 900–1200 W	7–8 of 9	level 4–5 (the 900 W and 1200 W settings)	steady steam from the lid gap, then a rolling boil
Simmer	about 300–600 W	about 6 of 9 (medium)	level 2–3 (the 300 W and 600 W settings)	gentle bubbles; the lid ticks rather than rattles; liquid always covering the base

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed.

↑ All recipes

CARB-005 TESTING CARB

Irish Soda Bread, Baked in the Container

No-knead brown soda bread baked directly in the 1.6 L container — which is not a workaround but a homecoming: traditional soda bread was baked in the bastible, a lidded pot in the hearth. The walls hold the shape, so the dough can run wetter than a free-form round — and wetter means more tender.

Container: LOOPWARE 1.6L
Mode: oven-uncovered
Yield: 1 loaf (serves 6) in the 1.6 L container
Window: 45–55 min

Ingredients

260 g wholemeal flour, fine ground
260 g plain flour
6 g salt (1 tsp)
5 g baking soda (1 tsp)
28 g cold butter, cubed, plus extra for greasing
1 large egg
370 ml buttermilk (DIY: 370 ml milk + 46 ml white vinegar, stand 30 min)
1 tbsp rolled oats for the top

Method tap a step to tick it off

Heat the oven: 215 °C conventional / 195 °C fan. Grease the 1.6 L container well with butter.
Mix flours, salt and baking soda. Rub in the cold butter to coarse crumbs. Whisk egg and buttermilk together.
Well in the centre, pour in the liquid (hold a spoonful back), bring together with an open hand to a soft dough — softer than you could shape free-form; the container holds it. STOP as soon as it comes together: no kneading, working it toughens it.
Scrape the dough into the container, level roughly, score a deep cross, brush with the held-back buttermilk, scatter the oats.
Bake 15 minutes — set a timer. When it goes off, turn the oven down to 200 °C conventional / 180 °C fan and set another timer for 35 minutes.
When the second timer goes off: skewer to the centre — clean means done (93–99 °C in the middle if you use a probe); tap the turned-out base — it should sound hollow. Not there yet? 5 more minutes.
TURN OUT ONTO A RACK IMMEDIATELY — left in the container, trapped steam softens the bottom crust within minutes. Cool before slicing.
Traditional variant: cooking lid on loose for the first 20 minutes, then off — taller rise, softer sides.

It's done when

Skewer clean at the centre (93–99 °C in the middle if you use a probe); hollow tap on the turned-out base; deep golden top.

If it goes wrong: Top browning too fast before the centre is done: loose foil or the cooking lid over the top for the remainder. Expect the in-container bake to take about 5 minutes longer than a tray bake — the walls shade the sides.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Oven	215 °C conventional / 195 °C fan for the first 15 minutes, then 200 °C / 180 °C	—	—	go by colour and the check in the step — ovens run hotter or cooler than the dial says

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Container gets very hot in the oven — oven gloves, heat-safe surface. Never a friction-fit storage lid during any heating.

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CARB-006 TESTING CARB

Wholemeal Sandwich Loaf, Container-Baked (jacket-proved)

Soft half-wholemeal sandwich loaf sized to the 1.6 L container, proved in the nested warm-water bath — the containers serve as proving chamber and loaf tin both. A wetter dough (70% hydration), seam down, baked to core temperature rather than to the clock.

Container: LOOPWARE 1.6L
Mode: staged → nested-water-jacket → oven-uncovered
Yield: 1 loaf (~8 slices) in the 1.6 L container
Window: 30–40 min, rest 30

Ingredients

125 g wholemeal bread flour
125 g plain (or white bread) flour
150 ml whole milk + 45 ml water, together hand-warm (≈70% effective hydration — the fix for the dry original)
3.5 g active dried yeast (1 tsp)
25 g soft unsalted butter, plus extra for greasing
10 g caster sugar (2½ tsp)
4.5 g salt (¾ tsp)

Method tap a step to tick it off

Mix everything to a shaggy dough. EITHER knead 8–10 min (mixer or hand) OR the no-knead path: rest 15 min, then three stretch-and-folds in the bowl at 15-minute intervals — time builds the gluten instead of effort.
JACKET PROVE: hand-warm water (~40 °C, comfortable to the touch) in the 1.6 L; dough in the lightly oiled 1.0 L; nest and cover with the lid. The warm bath holds proving temperature no British worktop can. Prove until doubled — about 45–60 min (the volume is the gate, not the clock).
Tip out, press flat to knock out large bubbles, roll up snugly and place SEAM-SIDE DOWN in the buttered 1.6 L (dried and re-purposed as the loaf tin).
Cover with a damp tea towel, warm spot, second prove until risen ~1.5× and a floured finger-poke springs back slowly — about 30–45 min. Meanwhile heat the oven: 190 °C conventional / 170 °C fan.
Bake — set a timer for 30 minutes. When it goes off, check: deep golden top, and the turned-out loaf sounds hollow tapped on the base (88–94 °C in the middle if you use a probe). Not there? 5 more minutes, then check again.
TURN OUT ONTO A RACK IMMEDIATELY — steam trapped against the steel softens the crust in minutes. Cool at least 30 min before slicing; a hot loaf cuts gummy.

It's done when

Deep golden top; hollow tap on the turned-out base; 88–94 °C in the middle if you use a probe. Bake to the check, not just the clock.

If it goes wrong: Top browning before the base is done: loose foil over the top. Proves are volume-gated: doubled is doubled whether it takes 40 min or 90.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Warm-water prove	no heat — hand-warm water, about 40 °C	off	off	water comfortable to the touch; dough risen by about half
Oven	190 °C conventional, 170 °C fan	—	—	go by colour and the check in the step — ovens run hotter or cooler than the dial says

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Container gets very hot in the oven — oven gloves, heat-safe surface. Never a friction-fit storage lid during any heating.

↑ All recipes

SIDE-001 TESTING SIDE

Simple Garlic Greens

Lid-on steam-wilted greens in the 1.6 L container: the vegetable's own moisture plus a 30 ml starter reservoir. Where LOOPWARE should shine.

Container: LOOPWARE 1.6L
Mode: hob-steam
Yield: Serves 2 as a side in one 1.6 L container
Window: 4–7 min

Ingredients

300–400 g leafy vegetables
30 ml water
1 tbsp neutral oil
2 garlic cloves, sliced
¼ tsp salt (about)

Method tap a step to tick it off

Put everything into the 1.6 L container together.
Medium-high heat with lid on (loose). Once you hear/see strong steaming, reduce to medium.
Cook roughly 4–7 minutes, tossing/stirring once halfway. Harder veg such as broccoli: 7–10 minutes with 45–50 ml water instead.

It's done when

Hot + wilted/tender + still fresh + not watery. 'Fully soft' is overshoot.

If it goes wrong: Dense veg (broccoli): plan 7–10 min and 45–50 ml water from the start.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Bring up to steam	about 350–450 W (medium)	about 6 of 9	level 2 (300 W) — or level 3 (600 W) to get there faster	strong steam from the lid gap
Keep it steaming gently	about 150–300 W (medium-low)	4–5 of 9	level 1–2 (the 120 W and 300 W settings)	steady light steam, no rattling

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed.

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APPY-001 TESTING APPY

Silky Steamed Egg Custard (Zheng Dan)

The dish the water-jacket was made for: savoury egg custard that sets silk-smooth because the bath physically cannot exceed 100 °C. Gentle setting, slow waves, no honeycomb.

Container: LOOPWARE 1.0L
Mode: nested-water-jacket
Yield: Serves 2 as an appetizer/side — 1.0 L nested in 1.6 L
Window: 28–33 min

Ingredients

2 eggs (~110 g)
190 ml water or cooled unsalted stock (1 : 1.75 by mass — the pork-belly poaching liquid is ideal)
1.8 g salt (⅓ tsp scant)
Few drops sesame oil + soy + spring onion to finish
Jacket: 250 ml water in the 1.6 L

Method tap a step to tick it off

Beat eggs with the water/stock and salt; strain the mixture into the 1.0 L (straining is what buys the silk). Pop surface bubbles.
Nested setup: wipe the 1.6 L base bone-dry, pour in the 250 ml jacket, nest the 1.0 L inside, 1.6 L lid loose over everything (reversed — rim up — drips less). The reversed lid matters here — dripping condensate pocks a custard's surface.
Low heat — about 4 of 9 on an induction hob, level 1 on a portable hob (see Heat below). Not higher: gentle, slow waves set the custard; hard rattling spoils it. Set a timer for 30 minutes.
When the timer goes off: nudge the container — the centre should wobble like set jelly, no liquid. Not set? Lid on, 3 more minutes in the residual steam and check again.
Heat off. Finish with sesame-oil drops, a little soy and spring onion; serve in the container with a spoon.

It's done when

Centre wobbles as one piece (set ~80-85 °C throughout); surface mirror-smooth, no honeycomb.

If it goes wrong: Honeycomb texture means the steam was too lively — go one setting lower next time. Not set at 30 minutes: lid on, 3 more minutes, check again.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Gentle steam (water jacket)	about 140–190 W	about 4 of 9	level 1 (the 120 W setting) — level 2 is too lively for custard	slow, steady waves in the jacket; no hard rattling

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed. Wipe the outer base bone-dry before heating; attended-friendly but stay in the home.

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MAIN-004 CALIBRATED MAIN

Pork Rib, Carrot & Potato Stew

Warming rib stew: ribs, carrot and potato simmered until tender, seasoned after cooking. Rib and carrot release the flavour; longer cooking enriches the broth.

Container: LOOPWARE 1.0L
Mode: hob-wet
Yield: Serves 2 in one 1.0 L container. For a brothier, soup-style version use the 1.6 L and add 500 ml water.
Window: 40–60 min

Ingredients

2 pork ribs (~280 g with bone)
1 carrot (~80 g), chunks
1 potato (~180 g), chunks
Water to just cover, about 250 ml
Optional: a handful of barley
Optional: 2 dried shiitake mushrooms, added at the start
¾–1 tsp salt (taste as you go) and pepper, after cooking

Method tap a step to tick it off

Ribs, carrot, potato and water into the 1.0 L container, leaving room for simmering. Barley/shiitake if using.
Lid on loose. Bring to the boil, reduce to a gentle simmer.
Simmer gently 45 minutes — up to 60 for falling-off-the-bone. Extended cooking enriches the broth.
Season after cooking with ¾–1 tsp salt, tasting as you go, and pepper. Serve from the container.

It's done when

Rib meat tender at the bone; vegetables soft; broth savoury.

If it goes wrong: Liquid low before tender: add 30 ml hot water.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Bring to the boil	about 900–1200 W	7–8 of 9	level 4–5 (the 900 W and 1200 W settings)	steady steam from the lid gap, then a rolling boil
Simmer	about 300–600 W	about 6 of 9 (medium)	level 2–3 (the 300 W and 600 W settings)	gentle bubbles; the lid ticks rather than rattles; liquid always covering the base

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed. Container and lid get very hot — cloth or oven gloves.

↑ All recipes

MAIN-005 CALIBRATED MAIN

Taiwanese Pork Belly with Garlic Sauce

Belly strips poached whole from a boiling-kettle start, sliced thin once cool, served with a raw-garlic soy dipping sauce. The pot stays unsalted — the sauce carries the dish.

Container: LOOPWARE 1.0L
Mode: hob-wet
Yield: Serves 2 in one 1.0 L container
Window: 10–15 min

Ingredients

4 pork belly strips (~400 g max in the 1.0 L)
Boiling water to cover
5 garlic cloves, minced
2 tbsp thick soy sauce (soy paste)
2 tbsp chilli sauce (optional)
Up to 1 tbsp soy sauce, to taste
1 tsp rice vinegar or Taiwanese black vinegar
Dash of sesame oil

Method tap a step to tick it off

Belly strips into the 1.0 L; boiling kettle water to cover. Lid loose; bring back to the boil.
Gentle simmer: 10 min thin slices, 15 min thicker cuts. Chopstick slides through with clear juices = done. (Cold-water start: same times once boiling; ~5–8 min longer overall.)
Lift the pork with tongs onto the upturned lid; pour the water away — keep it as stock for rice, vegetables, anything that calls for stock.
Mix garlic, soy paste, chilli sauce, vinegar, sesame oil and soy to taste.
Slice the cooled pork thin at 45–60°; serve with the sauce.

It's done when

Chopstick slides through easily, juices clear, no pink. Cool before slicing — it firms.

If it goes wrong: Thicker cuts trend to the top of the window; the chopstick is the judge, not the clock.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Bring to the boil	about 900–1200 W	7–8 of 9	level 4–5 (the 900 W and 1200 W settings)	steady steam from the lid gap, then a rolling boil
Simmer	about 300–600 W	about 6 of 9 (medium)	level 2–3 (the 300 W and 600 W settings)	gentle bubbles; the lid ticks rather than rattles; liquid always covering the base

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed. Container and lid get very hot — cloth or oven gloves.

↑ All recipes

MAIN-006 CALIBRATED MAIN

Golden Sausages, Straight From Frozen

Staged two-mode method: sausages poached straight from frozen (generously timed — overshoot in the water costs nothing), then oiled and browned in the oven until golden. No added salt: the sausages carry their own.

Container: LOOPWARE 1.6L
Mode: staged → hob-wet → grill
Yield: Serves 2 (6 sausages) in one 1.6 L container
Window: 12–15 min

Ingredients

6 sausages (frozen or chilled)
Water, just enough to cover
A little cooking oil

Method tap a step to tick it off

Oven to 240 °C conventional / 220 °C fan, grill setting.
Sausages + water to cover in the 1.6 L. Boil, then simmer gently 12–15 min from frozen (8–10 chilled) — deliberately generous, so there's no chance of undercooking. Don't cut one to check: it spoils the look and bleeds the juices.
With tongs, lift the sausages onto the upturned lid; pour the water away. Return sausages to the container.
Coat with oil. Into the oven, lid off, 20–25 minutes, turning halfway, until golden. Check early — ovens vary.
Bring to the table and serve.

It's done when

Poach: timing IS the check (generous window). Oven: golden colour.

If it goes wrong: From chilled: 8–10 min poach. Never heat the container dry — oil before the oven step.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Bring to the boil	about 900–1200 W	7–8 of 9	level 4–5 (the 900 W and 1200 W settings)	steady steam from the lid gap, then a rolling boil
Poach gently	about 300–600 W	about 6 of 9	level 2–3 (the 300 W and 600 W settings)	barely bubbling — a few extra minutes do no harm
Oven	240 °C conventional, 220 °C fan	—	—	go by colour and the check in the step — ovens run hotter or cooler than the dial says

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed. Container and lid get very hot — cloth or oven gloves.

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SIDE-002 CALIBRATED SIDE

Chinese Leaf & Mushroom

Steam-wilted Chinese leaf with mushroom, carrot and garlic — the vegetables' own water does the cooking. A hidden-umami pairing: Chinese leaf and mushroom are both glutamate/nucleotide carriers.

Container: LOOPWARE 1.6L
Mode: hob-steam
Yield: Serves 2 in one 1.6 L container
Window: 8–12 min

Ingredients

Half a Chinese leaf (~450 g), chopped ~2 cm ribbons
½ carrot (~40 g), sliced
A handful of mushrooms (~80 g), sliced
1–2 garlic cloves, crushed then sliced
50–60 ml stock or water
1 tbsp oil
½ tsp salt (about 3 g) and pepper
Dash of sesame oil to finish (optional)

Method tap a step to tick it off

Everything except the sesame oil into the 1.6 L container; press down for space.
Lid on loose. Medium heat, bring to the boil.
At 8–10 minutes, lift, check and stir — leaves collapsing and glossy.
White stems translucent = done; 3–5 minutes longer for softer. If it looks dry before the stems turn, add 30 ml hot water. Finish with sesame oil.

It's done when

White stems translucent; hot + collapsed + glossy, not watery.

If it goes wrong: Dry before stems translucent: add 30 ml (2 tbsp) hot water.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Bring up to steam	about 350–450 W (medium)	about 6 of 9	level 2 (300 W) — or level 3 (600 W) to get there faster	strong steam from the lid gap
Keep it steaming gently	about 150–300 W (medium-low)	4–5 of 9	level 1–2 (the 120 W and 300 W settings)	steady light steam, no rattling

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed. Container and lid get very hot — cloth or oven gloves.

↑ All recipes

SIDE-003 CALIBRATED SIDE

Broccoli, Courgette & Carrot

Hard-vegetable steam side: broccoli (florets and the sweet stem core), courgette and carrot in a little stock. Slightly more liquid than a leafy dish needs — hard vegetables release less, slower.

Container: LOOPWARE 1.6L
Mode: hob-steam
Yield: Serves 2 in one 1.6 L container
Window: 7–12 min

Ingredients

1 head of broccoli (~350 g), florets + peeled stem, sliced
1 courgette (~200 g), sliced
1 carrot (~80 g), sliced
2 garlic cloves, crushed then sliced
80–100 ml stock (preferred — water works too)
1 tbsp oil
½ tsp salt (about 3 g) and pepper
Dash of sesame oil to finish (optional)

Method tap a step to tick it off

Everything into the 1.6 L container; level off around the rim. The reserved poaching liquid from the Taiwanese Pork Belly is perfect as the stock.
Lid on loose. Medium heat to the boil, then reduce to medium-low and leave it to cook.
At 10–12 minutes, lift, check and stir — broccoli bright green.
Knife-tender = done; 3–5 minutes longer for softer. If it looks dry before tender, add 30 ml hot water. Sesame oil to finish.

It's done when

Knife-tender; broccoli bright green; not watery.

If it goes wrong: Dry before tender: add 30 ml (2 tbsp) hot water and carry on.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Bring up to steam	about 350–450 W (medium)	about 6 of 9	level 2 (300 W) — or level 3 (600 W) to get there faster	strong steam from the lid gap
Keep it steaming gently	about 150–300 W (medium-low)	4–5 of 9	level 1–2 (the 120 W and 300 W settings)	steady light steam, no rattling

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed. Container and lid get very hot — cloth or oven gloves.

↑ All recipes

MEAL-001 CALIBRATED MEAL

Sausage, Potato & Pepper Bake

A complete one-container oven meal: sausage, potato, pepper and red onion baked covered until tender, then uncovered so the flavour develops as everything browns.

Container: LOOPWARE 1.0L
Mode: staged → oven-covered → oven-uncovered
Yield: 1 generous serving in one 1.0 L container
Window: 55–65 min

Ingredients

120 g sausage (~2), 3 cm pieces
220 g baby potatoes, 1.5 cm pieces
100 g sweet pepper, chunks
50 g red onion, wedges
1 tsp olive oil
1 tsp wholegrain mustard
¼–½ tsp salt
½ tsp smoked paprika, ½ tsp dried thyme, black pepper
Optional: 2 tbsp water or stock

Method tap a step to tick it off

Oven to 200 °C conventional / 180 °C fan. Toss everything (salt included) in the 1.0 L container.
Lid on loose. Bake covered 55 minutes, turning halfway.
Uncover for the final 8–10 minutes — this is where the flavour develops as everything browns, and the top crisps. 2–3 minutes under a hot grill for deeper colour.
Rest 5 minutes; serve from the container. Verify sausage is fully cooked.

It's done when

Potatoes fully tender (not just done); sausage browned; edges coloured.

If it goes wrong: Oven performance varies — check early; extend covered phase before extending the uncovered one.

Heat

Stage	Heat into the pan	Induction hob (settings 1–9)	Portable induction hob	What to look for
Oven	200 °C conventional, 180 °C fan	—	—	go by colour and the check in the step — ovens run hotter or cooler than the dial says

Hob settings are not standard — the same number means different heat on different hobs. The watts say how hard the pan is actually being heated. The settings shown are for a typical fitted induction hob with settings 1–9, and for a plug-in portable induction hob with watt settings. Go by what you see in the pan, then remember the setting that gave it on your own hob.

Your verdict

Cook with the cooking lid loose or vented; never heat with a friction-fit storage lid sealed. Container and lid get very hot — cloth or oven gloves.

↑ All recipes

Loopware Test Kitchen · 19 recipes

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