Friday, July 6, 2012

Bread Plus

I never really thought I'd be baking anything other than bread in my wood-fired oven, but then I realized that it's really a shame to waste all that residual heat. It took lots of energy to create the heat, and it didn't come from from a non-polluting resource like the sun.
It fact, some French Canadians, after all their cooking was done in their wood-fired ovens,  would dry the diapers. Why not?
Well, I had a chicken to roast. After the bread came out, I placed a medium-size chicken in my cast iron frying pan, seasoned with salt, pepper and olive oil. Into the oven it went. Two hours later with the door closed, it was done. An added benefit was that it took no gas or electricity to roast, and there was no need to heat up the kitchen during the summer.
Yes, the chicken tasted great.


2 comments:

Matt Sevigny said...

Love it. I stumbled upon your blog a little while ago and I have been planning my earth oven for a few months now. Looking forward to reconnecting with wood fired cooking!

Cheers!

Breadhunter aka Stu Silverstein said...

Glad you're going to reconnect with wood-fired cookery.
Stu