Out of complete curiosity, How can a person convert an electric recipe to an non-electric recipe?
fry bread and tortillas only need a flat bottom cast iron , they are so thin they can cook flip cookI almost bought a metal box that sets on top of a wood stove to hold the heat and make it work like an oven. A few months later hubby brought a metal 4 sided box home from a remodel at work. I forgot about it until now. If I can find the time to clean up the box I might do some experimentation with the flatbread and tortilla recipes I posted in another thread.
Townsends has a store and a very active YouTube channel lots of great living history stuff he sells supplies to re-enactors and historic interpreters , all things US early historyThank you for this video, it was very interesting to watch it, learn something new, are there any other similar videos?
I considered trying the corn tortilla recipe I linked to in another thread over the wood stove on a griddle this winter.fry bread and tortillas only need a flat bottom cast iron , they are so thin they can cook flip cook
think central American woman cooking over a small fire with a griddle
here is the modern version with a stove
watch the video , you build a fire in it heat it up then while the oven is hot you cookHow on earth do you use that oven?
What video?watch the video , you build a fire in it heat it up then while the oven is hot you cook
if htey are bigger you can keep a fire going at the back and keep moving things in and out
I know some folks that had a mobile wood fired pizza oven they were a Mobile restaurant ,like a food truck/trailer with different license more event based than just set up on a street.
his wife and daughter made your pizza to order onside a screen tent then they had a little door the opened and slid your pizza out it needed maybe 90 seconds to cook it was such an intense heat
like this Mobile Wood-Fired Pizza Ovens | Brick Ovens on Wheel theirs could do 4 or 6 pizzas almost by the time you could get 4 in the first one was ready to come out so he just kept them going they could make a bunch of pizzas it took a couple hours setup the number of coolers with crusts pre-rolled out that they could keep and move limited their capacity more than the oven it could just keep craning out pizzas as fast as you could get them in and out
this is the same concept as an old bakers oven it needed to be staffed and it was kept hot all day so people would bring their stuff to get baked to the baker from the neighborhood especially in summer where they wouldn't want to fire their own ovens