I do that too but as the advert says, there's always burnt bits and uncooked bits.
Treacodactyl Downsizer Moderator
Joined: 28 Oct 2004 Posts: 25795 Location: Jumping on the bandwagon of opportunism
Posted: Tue Nov 08, 16 7:14 pm Post subject:
If it lasts it would be worth it. We often cook jacket spuds in the ashes of the wood burner and with a couple of layers of foil come out cooked through and unburnt. However, I'm not keen on using too much foil so I'd be interest to hear how the 'spud coffins' work.
We're currently using the top of the wood burner for quite a bit of cooking, more necessity than prepping. It's not too difficult to do a full roast on top.
Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
I do that too but as the advert says, there's always burnt bits and uncooked bits.
Double layer of foil, spike the potatoes, drizzle of olive oil & sprinkle of salt. Always cooked perfectly. Oh and I use a plain old cast iron pot on top of the woodburner.
Don`t remember putting foil around potatoes in the bonfire ashes,and they went down a treat on a cold evening.
Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
Posted: Wed Nov 09, 16 8:36 am Post subject:
I need to in the woodburner because I pop the potatoes in whilst it is burning. It's big enough though for me to push the wood off to one side. Yes, we do have a 15kw woodburner.
Was that Franco Belge I saw the 15kw,never realised it was that output,
But they are a good make.
Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
Posted: Wed Nov 09, 16 11:47 am Post subject:
Yes indeed. Mr Shan is still complaining about the output!!! I have explained that it is sized according to what looks good in the room. I don't think they don't make the 15kw anymore!
My jacket potato / bread maker arrived a couple of days ago and we tried it out last night with some chestnuts and it cooked them to perfection.
On the downside, I've made some bread dough this afternoon and although the bread the yeast I used was well in date, the dough has refused to rise. �
I think some new bread yeast is called for, or I've got a lot of champagne yeast here that I use in my cider making, do you think would it be alright to use some of that ?
Nick
Joined: 02 Nov 2004 Posts: 34535 Location: Hereford
wine yeasts tend to be a bit slow for bread, cider ferment if you have an active one works pretty well though
Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
Posted: Mon Nov 14, 16 8:51 am Post subject:
Funny you should mention the yeast thing but I made some rolls on Friday and shoved them in the cupboard next to the boiler to rise (as I always do). Normally, it takes about 1hr10 but it took almost 2hr30. It got there in the end, just a lot slower. I am assuming it is because the fabric of the building is that much cooler. We only run the central heating for about an hour every morning and half an hour in the afternoon. Other than that, we have a fire in the evening but the fire is on the middle level so the bottom level, where the kitchen is, stays quite cool. The temperature inn our house during the day has once been described as 'inhumane'.
To make up for the disappointment of the bread, we stuck some jacket potatoes in and they were fantastic. I unreservedly give this piece of kit a five star rating.
Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
Posted: Mon Nov 14, 16 10:40 am Post subject:
Those chestnuts looked good!
Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
Posted: Mon Nov 14, 16 10:41 am Post subject:
Corn on the cob would work really well... hmmmmm...
I don't think they don't make the 15kw anymore!
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