2 surprising features of wood burning ovens

The wood burning oven can be used for many dishes and with many different cooking methods, but here are a couple of features that are often overlooked by chefs.

This unique feature of wood­ stoves has a multitude of uses,  Here are some of the more popular ways it is used.

• Preheating plates
• Resting a roast before carving
• Reviving biscuits that have lost their crispness
• Drying herbs and fruits and vegetables.
• When the main oven is hot, the warming oven is ideal for slow-cooked casseroles, stews, and soups.
• Start a baked custard in the main oven and move it to the warming oven to finish cooking.
• Root vegetables brought quickly to the boil on the stovetop can be drained and transferred to the warming oven to cook in their own juices.
• For making yogurt and raising yeast, the warming oven should be about 43°C (109°F) (check the temperature with an oven thermometer).

If you have been using the stove in the evening, and especially if you are banking the fire overnight, there is a variety of breakfast and other dishes that can be left to cook on the stovetop and in the oven for the next day.

• Apple and rhubarb sauce is very easy — simply put a mixture of sliced apples and rhubarb in a casserole dish, cover with water and leave overnight in the oven. Sweeten to taste.
• Old-fashioned porridge is an almost legendary wood-stove dish. In a heavy pot, mix 250 millilitres (one cup) of rolled oats with 500 millilitres (two cups) of water, add a pinch of salt and bring to the boil. Cover and leave the mixture on the back of the stovetop for the night.

These two features can add more dimensions to your cooking and more methods to make that dish come out just the way you wanted.

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