Not quite a prepper but ?

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Not quite a prepper but ?
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Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Tue Nov 08, 16 2:54 pm Post subject: Not quite a prepper but ?
These days, I don't need much of an excuse to buy gadgets and gizmos, so the threat of a possibly harsh winter ahead prompted me to buy one of these this morning. I'm looking forward to getting this going on our wood burner and the smell of fresh bread and 'taters' in the jacket. https://naturalheating.blogspot.co.uk/2015/12/cast-iron-baked-potato-bread-cookers.html

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Tue Nov 08, 16 3:28 pm Post subject:
Let us know how you get on.

dpack

Joined: 02 Jul 2005
Posts: 46235
Location: yes

Posted: Tue Nov 08, 16 6:20 pm Post subject:
that looks like nice kit, as it says slow it would probably roast a roll of brisket or breast of lamb quite well.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Tue Nov 08, 16 6:22 pm Post subject:
I wrap potatoes in foil, move the wood to one side in the woodburner and then pop them in. No expensive bits.

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Tue Nov 08, 16 6:46 pm Post subject:
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

Posted: Tue Nov 08, 16 9:21 pm Post subject:

Bodger wrote:

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.

Ty Gwyn

Joined: 22 Sep 2010
Posts: 4613
Location: Lampeter

Posted: Tue Nov 08, 16 10:30 pm Post subject:
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.

Ty Gwyn

Joined: 22 Sep 2010
Posts: 4613
Location: Lampeter

Posted: Wed Nov 09, 16 9:49 am Post subject:
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!

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Sun Nov 13, 16 1:11 pm Post subject:

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

Posted: Sun Nov 13, 16 1:17 pm Post subject:
It's not ideal, but it should work.

dpack

Joined: 02 Jul 2005
Posts: 46235
Location: yes

Posted: Sun Nov 13, 16 2:08 pm Post subject:
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'.

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