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Not quite a prepper but ?
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Bodger



Joined: 23 May 2006
Posts: 13484

PostPosted: Tue Nov 08, 16 2:54 pm    Post subject: Not quite a prepper but ?  Reply with quote    

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.

http://naturalheating.blogspot.co.uk/2015/12/cast-iron-baked-potato-bread-cookers.html

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41656
Location: North Devon
PostPosted: Tue Nov 08, 16 3:28 pm    Post subject: Reply with quote    

Let us know how you get on.

dpack



Joined: 02 Jul 2005
Posts: 32768
Location: yes
PostPosted: Tue Nov 08, 16 6:20 pm    Post subject: Reply with quote    

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: 7062
Location: South Wales
PostPosted: Tue Nov 08, 16 6:22 pm    Post subject: Reply with quote    

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: 13484

PostPosted: Tue Nov 08, 16 6:46 pm    Post subject: Reply with quote    

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: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Tue Nov 08, 16 7:14 pm    Post subject: Reply with quote    

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: 7062
Location: South Wales
PostPosted: Tue Nov 08, 16 9:21 pm    Post subject: Reply with quote    

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: 3963
Location: Lampeter
PostPosted: Tue Nov 08, 16 10:30 pm    Post subject: Reply with quote    

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: 7062
Location: South Wales
PostPosted: Wed Nov 09, 16 8:36 am    Post subject: Reply with quote    

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: 3963
Location: Lampeter
PostPosted: Wed Nov 09, 16 9:49 am    Post subject: Reply with quote    

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: 7062
Location: South Wales
PostPosted: Wed Nov 09, 16 11:47 am    Post subject: Reply with quote    

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: 13484

PostPosted: Sun Nov 13, 16 1:11 pm    Post subject: Reply with quote    

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: 33629
Location: Hereford
PostPosted: Sun Nov 13, 16 1:17 pm    Post subject: Reply with quote    

It's not ideal, but it should work.

dpack



Joined: 02 Jul 2005
Posts: 32768
Location: yes
PostPosted: Sun Nov 13, 16 2:08 pm    Post subject: Reply with quote    

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: 7062
Location: South Wales
PostPosted: Mon Nov 14, 16 8:51 am    Post subject: Reply with quote    

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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