|Re: second oven?||<– Date –> <– Thread –>|
|From: Catherine Harper (tylikeskimo.com)|
|Date: Fri, 8 Dec 2000 18:22:04 -0700 (MST)|
On Thu, 7 Dec 2000, Joani Blank wrote: > I'm guessing you have 12 other ovens a stone's throw from your common house > kitchen. Just a comment from left field here -- why not add a wood burning brick oven? Okay, I know that wood burning appliances are also a contraversial subject, but a few thoughts: Depending on how it's designed, a wood oven should be fairly efficient (for instance, mine, which is currently at something like 700 degrees -- I'm using it like a masonry heater right now -- was started with 5 pieces of wood early today, will probably burn a few more before evening, and will still be warm tomorrow morning. And these are fairly small pieces of wood, BTW). Depending on how they are designed, they can either be a source of heat for the building, or insulated not to be so (if they are a source of heat, they're less likely to be used during the summer -- unless they're outdoors, which is a popular option -- but they're a remarkably cheering source of heat. And in the summer ovens in other buildings are more accessible because nasty weather is less of an issue.) Culinarily, wood ovens are fabulous. The best bread comes from brick ovens. They roast wonderfully. And they encourage oven cooking, which is pretty cool too -- whenever ours is going I find I end up baking this and that in it throughout the day, since they stay hot so long once they are hot. (The world's best lasagne. Stuffed squash. Unbelievable leg of lamb. Pizza parties... Slow cooked porridge hot and ready when you wake up... and to think I got this just for bread!) And there's that wonderful tradition of communal wood burning ovens... Anyhow, as I said a bit of an idea from left field, and a chance to crow about a fairly major hobby of mine right now. (And in the process of doing the research to get my oven put in, I got interested in masonry heaters, which are also pretty neat.) Catherine
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