Download Cooking with Fire: From Roasting on a Spit to Baking in a by Paula Marcoux PDF

By Paula Marcoux

Cooking with reside fireplace is going method past the fish fry grill. Rediscover the pleasures of quite a few unconventional strategies, from roasting red meat on a spit to baking bread in ashes, searing fish on a griddle, roasting greens in a fire, making soup in a forged iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and lots more and plenty, even more. contains a hundred recipes for every thing from roasted rabbit and fish chowder to baguettes and burnt cream.

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Extra info for Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking

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Whichever course you take, make a trial run of putting the spit across the supports before you make a fire to make sure that the height is right and that it’s more or less level. Imagine the same scenario with coals and meat to get an idea of whether the height of the supports will work. Remember that you can always move coals around to intensify or buffer heat. The traditional indoor method of supporting a spitted roast is with andirons that have been furnished with hooks at various heights. Today’s enterprising metal­worker can forge or fabricate such equipment in the traditional L-shaped hearth-cooking format, or even adapt the design for outdoor cooking so that the andirons terminate in long stakes that may be driven into the ground — like a more durable version of the wooden crochets.

Lay the dough into the center of the hearth, and push the ashes and coals back over, completely covering the dough. 4. After 15 to 20 minutes, poke a stick alongside to find the disc. If it is rigid, pry it out, flip it over and recover. If not, try again in a few minutes. Bake 15 to 25 minutes longer, until pretty hard. Pry it out again and thump it briskly to jar loose any extraneous bits. 5. We enjoy it with olive oil and salt, in the mode of focaccia; ancient Sumerians loved rich broth and beer, if you’d like to reach further back in time for accompaniment ideas.

If we continue with the rabbit example, that will mean in the vicinity of the hips and the shoulders. For a fowl, three holes are helpful: one for fastening through the carcass along the spine near the wing and thigh joints and two for tying the drumsticks. You may use any sort of drill, from a cordless power model to a brace-and-bit to a gimlet to a stone awl, depending on how archaic you’re feeling; we usually have success with some of those otherwise inexplicable blades on a pocket knife. Keep the holes as small as possible to accommodate the skewers.

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