I read an article about Asian cooking involving a Vacuum Flask so I was looking for some techniques involved in cooking with it.
I've had excellent results using my vacuum flask cooker to do slow-cooked eggs. Also known as 63° eggs because they're usually sous vide cooked to 63° C. These eggs are a feature at fancy restaurants all over New York. Here's a picture of a dish from Eleven Madison Park:
Provided you have the equipment (vacuum cooker, thermometer) and your tap water is hot enough, these eggs could not be easier. You do them without even turning on the stove.
It's a slow-cooking technique involving a thermal cooker, or vacuum flask, The pot/flask and contents are heated to cooking temperature, and then sealed in the flask. The flask more or less eliminates heat loss, so the food remains at cooking temperature for a long time, and slow-cooks without continued heating.
See this Wikipedia article for more info:
Agreed with gkrogers.
The good way of using Vacuum pot/flask include the following:
If you want to use it as a real Chinese, you must try this dish
Cantonese Braised Beef Brisket with Daikon (White) Radish