Cooking On The Woodstove...

[ShotgunSteven]

The woodstove here is usually going constantly during the winter. Even though there was a new Lennox furnace installed just a few weeks ago, you can't beat the heat from a woodstove. Never really thought much about cooking on it, other than heating items that were labeled "fully cooked" to begin with.

Tried some chicken, after doing some reading on the subject. Let some chicken breasts slow-cook in a covered pan on the top of the woodstove for five to six hours, and it came out great! Not quite as good as on a grill, but nice for those sub-zero days and nights when you don't feel like messing with outdoor cooking. The meat was just a tiny bit on the dry side, going to experiment a bit the next time to prevent that. The meat seperated from the bone very easily without being mushy. The taste was amazing, and well worth overlooking the slight dryness for. Going to try some sauces during the cooking process next time instead of after.

Anyone have any success stories with woodstove cooking, or recipes worth trying?

 

[S Freud]

When I still lived at home a few years ago my dad built me a seperate room from the house, I had a room that was 24ft long, 15ft high, and 9ft wide. It was heated by a woodstove, it was nice sometimes but other times was a real pain in the ass. Sometimes it would get too hot in there and you would open the door, then you would fall asleep with the door open and wake up freezing. I never made a habit of cooking on it, though I couple times when I was up late at night I did make some ramen on there.

I sure do miss that room though, when I talked to my parents last. My dad was working on plans to turn it into a hot tub/sauna room.

 

[DrPizza]

:thumbsup: to slowcooking on a woodstove. The trick is thinking ahead (i.e. don't wait for 6pm before you think to yourself, "what do I want for dinner tonight?" We find that our coal stove makes an awesome warming plate while serving dinners... just use it as a table top and keep hot foods hot.