Cookin' With Coal

 
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Wren
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Post by Wren » Sun. Dec. 31, 2017 1:09 pm

What a beautiful photo. Geez.


 
D.lapan
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Post by D.lapan » Sun. Dec. 31, 2017 1:39 pm

Sunny Boy wrote:
Sun. Dec. 31, 2017 12:18 pm
Yeah, keeping the oven door ajar was a common way of regulating oven temp on many early kitchen stoves. I'm always surprised at how little an opening is needed to drop the temps inside the oven.

Some Glenwoods had a patented sliding oven door shelf that was on shallow ramps. You'd set the door as open as you wanted and then slide the shelf sideways on it's ramps to jam up against and hold the door. Wilson had one of those that he showed me how it works when I was there.

Some ovens had an extra damper and flue down near the bottom of the range that fed air to the oven to help fine-tune the baking temps while keeping the oven door closed so that it still vents the baking smells and moisture into the stove pipe.

Mine's not that fancy...... just a wooden wedge that I put between the oven door and shelf. :D

Paul
Mine just has enough wear in the hinge pins to let it set right where I want it lol
Dana

 
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Sunny Boy
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Post by Sunny Boy » Mon. Jan. 01, 2018 4:39 pm

D.lapan wrote:
Sun. Dec. 31, 2017 1:39 pm
Mine just has enough wear in the hinge pins to let it set right where I want it lol
Dana

Age and gravity working together to make baking better. :lol:

Paul

 
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Sunny Boy
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Post by Sunny Boy » Tue. Feb. 13, 2018 7:07 pm

Been awhile since posting, but the cookin' with coal still goes on every day.

It's especially nice having that constant warmth on a bitter cold, windy, snowy day and making a big pot of beef stew ! ;)

Enjoy !

Paul

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D.lapan
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Post by D.lapan » Tue. Feb. 13, 2018 7:17 pm

Kind slow this winter in the thread.. I was actually thinking today about tapping a few maple trees and putting my canning pot on the middle and just let it simmer the sap all day and night adding more when needed and make a little syrup..
Dana

 
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windyhill4.2
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Post by windyhill4.2 » Tue. Feb. 13, 2018 7:25 pm

Where is the dipper for me to use to put some in my bowl ? :)
That has to be some awesome tasting stew,with it sitting there surrounded by that steady heat. :yes:

Can you just leave that kettle on the warming plate ? Leave a dipper in or near,that way i can help myself whenever i feel hungry. :)

 
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Post by D.lapan » Tue. Feb. 13, 2018 7:26 pm

Actually that’s a really good idea for a stew base..
Dana


 
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freetown fred
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Post by freetown fred » Tue. Feb. 13, 2018 7:32 pm

I'm gonna tap a few tomorrow J. Just taps & buckets.
D.lapan wrote:
Tue. Feb. 13, 2018 7:17 pm
Kind slow this winter in the thread.. I was actually thinking today about tapping a few maple trees and putting my canning pot on the middle and just let it simmer the sap all day and night adding more when needed and make a little syrup..
Dana

 
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Post by Sunny Boy » Tue. Feb. 13, 2018 7:47 pm

windyhill4.2 wrote:
Tue. Feb. 13, 2018 7:25 pm
Where is the dipper for me to use to put some in my bowl ? :)
That has to be some awesome tasting stew,with it sitting there surrounded by that steady heat. :yes:

Can you just leave that kettle on the warming plate ? Leave a dipper in or near,that way i can help myself whenever i feel hungry. :)

My folks told of growing up with a stew pot usually sitting on the back of the coal stove 24/7.

Rather than take up space in the small ice boxes, the left overs, tough cuts of meat and bones for flavor, were added to the pot each day to slowly cook down. Meals taken out for dinner.

As you can imagine, the flavors would change over time as different ingredients were added.

I don't know if it's an official recipe, but when I was a kid the adults of Irish decent called that "Mulligan stew".

Paul

 
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windyhill4.2
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Post by windyhill4.2 » Tue. Feb. 13, 2018 7:51 pm

Sunny Boy wrote:
Tue. Feb. 13, 2018 7:47 pm
My folks told of growing up with a stew pot usually sitting on the back of the coal stove 24/7.

Rather than take up space in the small ice boxes, the left overs, tough cuts of meat and bones for flavor, were added to the pot each day to slowly cook down. Meals taken out for dinner.

As you can imagine, the flavors would change over time as different ingredients were added.

I don't know if it's an official recipe, but when I was a kid the adults of Irish decent called that "Mulligan stew".

Paul
Those kind of stews had the very best flavors & was of all the flavors from everything in the pot.... no flavor left behind. :)

 
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Sunny Boy
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Post by Sunny Boy » Tue. Feb. 13, 2018 7:51 pm


 
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Post by Den034071 » Tue. Feb. 13, 2018 7:56 pm

Paul in the coal regions the local gave miner familys credit.On payday my mom paid the hole bill .Then the butcher gave mom a nice bone with meat on it To Make Soup With .Jack

 
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Sunny Boy
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Post by Sunny Boy » Tue. Feb. 13, 2018 8:10 pm

windyhill4.2 wrote:
Tue. Feb. 13, 2018 7:51 pm
Those kind of stews had the very best flavors & was of all the flavors from everything in the pot.... no flavor left behind. :)

One of my favorite meals growing up, it's still a favorite.

To stretch the meager weekly food budget for a family of six, Mom bought the cheapest cuts of meat. Whenever my brother and I started in with the wise cracks about "Goodyear tire steaks", Mom would make stew out of those tough steaks. After a couple of days of simmering in a stew pot on the back burner, that formally tough meat could be cut with a fork.

And something happened as the left-over stew got reheated for dinner each day. We liked it the first night, really enjoyed it the second night, but my siblings and I still talk about Mom's "three day old stew" as one of the best meals ever !!!!! ;)

Paul

 
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Post by Photog200 » Wed. Feb. 14, 2018 6:29 am

Perfect timing on the stew Paul. I took out some venison stew meat yesterday and am going to make some myself today on the range. The range has been working well on coal this year with the new linings and have enjoyed reloading so much better. Still have lots of fire left to reload and come up to temps a lot faster, should have done this in the first place! :D

I was going to let the stove go out and do a cleaning today because it is suppose to go in the 40's but the stew won out. LOL

Randy

 
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Post by Sunny Boy » Wed. Feb. 14, 2018 8:26 am

Photog200 wrote:
Wed. Feb. 14, 2018 6:29 am
Perfect timing on the stew Paul. I took out some venison stew meat yesterday and am going to make some myself today on the range. The range has been working well on coal this year with the new linings and have enjoyed reloading so much better. Still have lots of fire left to reload and come up to temps a lot faster, should have done this in the first place! :D

I was going to let the stove go out and do a cleaning today because it is suppose to go in the 40's but the stew won out. LOL

Randy
Make stew - then clean the stove - glad to see you still have your priorities in order! :lol:

I agree. When it's set up right for coal, it makes using the range so much easier. Especially if your going to do some long, simmering type cooking.

Coal ranges - the original crockpot slow cookers that can do so much more for you at the same time. ;)

And even if there's power outages, you'll still be able to hear, "Dinner's ready". ;)

Paul


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