'The season for outdoor cooking, and this year is Tis more opportunities than ever, courtyard grill, bake and also see how we are. In addition to the usual line of gas grills and briquettes, wood stoves are more popular among food lovers.
Wood stoves in several styles. The wood stove is a metal stove usually has a room next to the furnace combustion chamber of the timber and the food is cookedwhile the fire is burning. But there is another type of wood stove, which is also known as a masonry stove, a wood stove or oven to Quebec. These consist of a material has the thermal mass of a material that stores and retains heat and releases it was built a long distance to the source (in this case, fire). These can be made of brick, clay, concrete or corn.
A stove is a single room, is usually done-shaped, seated on a pedestal. There is a door, and usually but not alwaysa separate chimney. A fire burns in the chamber and fed until the body of the oven has absorbed enough heat. The fire then burned in a natural manner, after which the ashes swept out of the oven. Then it is ready for frying or baking.
These ovens are popular for years in artisan bakeries and pizzerias, but are becoming increasingly popular for individual use. They are relatively easy to build, and, especially pistons, a mixture of sand, clay and straw productsI'm pretty cheap. A level foundation is necessary, as is flat surface formed fire bricks at the base of the oven. With a corn cob oven, which is made then cover the sand with a layer of newspaper and formed the dome of the COB. When the piston is dry, sand and paper is dug through the door. The traditional technique for building a Quebec style oven has a dome shape of trees that make then covered by concrete or COB. If it is dry the first fire burning plantsout. A Quebec style oven has a chimney to prevent wind directly behind the first door, and a second door behind the cooking / baking chamber to heat loss through the chimney during baking. Other furnaces have only the front door that acts like a chimney when the fire is lit, and is then closed by a door in wood or cast iron when cooking.
Cob ovens should ideally prevent a mud plaster against the elements to be plastered and covered with a roof, cut from cob with exposurerain. Similar to brick kilns withstand weather a bit 'better, but a cover is still useful to prevent weathering and also prevent rain from cooling the oven during cooking.
How well built and thick and warm with a good long cooking, these ovens for a surprisingly long time to hold. Can be used to cook them one by one for the better part of a whole day. Usual or a quick pizza baking in the oven like this before. Then meat can be roasted, then breadand cookies can be baked.
These ovens make a dramatic addition to the courtyard. In fact, cob ovens can incorporate benches that are then heated through osmosis during the cooking process, making it a comfortable place for your guests to lounge for entertaining and so exciting outdoor cold in the winter months. Depending on the art of the designer and builder, these ovens and their benches are extremely plastic, or simple and functional. There are many images ofcob ovens on-line, including a curled up dragon whose nostrils act like a chimney and a stove that has a bird's head with a built-in bench on each side that seem to be behind the wings of the bird. Others are just simple, but elegant domes.
Whatever your aesthetic preferences, and if you like outdoor cookers are quite fascinating to do this.
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