Cooking on Grandma's wood stove

#zelfvoorzienendleven #houtfornuis #duurzaamheid #technologie #oldschool

Cooking on a wood stove

Cooking on a wood stove. Then images immediately emerge from times gone by. Grandma who prepared the most delicious dishes while that cosy looking stove heated the house in the meantime. Pretty smart of our grandparents, right? Why wouldn't you do that in the present time? You are therefore completely gaseless in one go. But how do you actually cook on such a jewel from a stove?

Why would you use a wood stove?

A good reason to buy a wood stove is its energy efficiency. That's how it goes. You save fuel by heating your home and preparing the food at the same time. That doesn't seem very spectacular at first glance. But when you realize that every day this saves you a lot of savings, it just ticks through. In addition, a wood stove is 'crisis proof'. True, in the Netherlands, electricity rarely falls out or suddenly the gas supply stops. But with a wood stove you are always sure that in that case you will be warm and that you still have hot food. In addition, it fits within the pursuit of the cabinet to no longer depend on gas for home heating. But most importantly, cooking on a wood stove is just very nice! Of course, there are also disadvantages associated with heating with wood. It requires a lot of work. Boiler wood must be sawn, chapped, stored and towed to the stove. In addition, wood stew also releases fine dust.

Cooking on a wood stove (on the cooking rings)

With a wood stove you can bake and cook. Here is described how to cook on the burners of the stove. On these pips you can cook anything you would normally cook on your gas stove or hob. However, since there is no knob to raise or lower the fire, you have to learn how to control the temperature in a different way. So you can heat up one pan faster and let another simmer slowly.

The warm and theslow cooking pit search

The main way to control the temperature is to find out which wick becomes the hottest and where the “cooler zone” of the stove is. Start looking for the hottest place. So you know that the fastest way to heat the pan is here. This is the pit that sits directly above the fire pit. In addition to a large fire pit, many wood stoves also have two smaller pips. These are the less hot kernels where you can slowly cook the meat on, for example.

Fire up the fire

Another way to speed up the cooking process is to throw several smaller sticks on the fire instead of one large piece. The thinner pieces burn faster and give off more heat. For an optimal cooking result, make sure that the fireplace is almost full of thinner wood. Preferably use cast-iron pans when cooking on a wood stove. Also enamelled pans and stainless steel are suitable. In no case should you use aluminum pans! When using a heavy (cast iron) lid on the pan, this will hold the heat better and speed up the cooking process further.

Cooking time

The cooking time depends on how hot the stove is. Therefore, you can not always assume the cooking time indicated on the package or with the recipe. You can not even assume that it will have to cook as long as the last time you cooked on the stove! It is a matter of staying alert and watching the cooking process. This means, for example, that you need to check more often if the food is ready.