Saturday, February 24, 2007
Some Observations on Wood Stove Cooking
We finally fixed and fired up a wood stove just outside the kitchen to help cut heating bills. After using it for about a week, today I decided to try using the surface like a range. Here are a few things I learned:
I can only imagine how difficult it would be to cook in days gone by, with the home chef having to alternate between food prep and stoking the fire, constantly adjusting vents to try to keep an even heat (how an even cake ever came out boggles my mind), and this in any kind of weather, including warm.1. The way the heat swings is incredible. By opening and closing air sources and varying the amount of wood, I saw the temperature (at least according to a gauge on the exhaust pipe) range from 300 to 500 degrees.
2. Things can take a loooong time. I was cooking bacon, and a single batch could easily take twice what the electric range could have accomplished. But then, the wood fire was already going, so why spend extra money?
3. Cooking on a wood stove is hot work - like a restaurant kitchen. I was perspiring while making a hollandaise. (Though carefully not dripping into the sauce.)
Comments:
Links to this post:
<< Home
Bacon on a wood burning stove. Very cool! I've cooked alot on a wood burning stove outdoors next to the garden. Fun stuff. Trick use a iron skillet get it hot as hell and keep an eye on the bacon.
Post a Comment
Links to this post:
<< Home
