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Author Topic: on-site baking, without an oven Nikki Member Member # 27 posted 03-20-2001 09:19 PM                   At MTA last weekend, we (MoW) tried a new (to us) method of baking stuff on-site. Susan had got a bunch of pottery from England, and we took ceramic pie plates (which, unlike most of the ones available in modern stores, had rims perpendicular to the bottom, not angled), and placed the food in the bottom of one pie plate, inverted the other plate overtop of the first plate, stuck this contraption on top of a trivet. We stuffed some coals under the trivet, and spread some more on top, and everything baked up quite nicely. Unfortunately, one of the pie plates cracked, but one attempt using two large (and i mean large) cast iron pans was also quite successful. The large pans were suspended over a bed of coals using a grill, instead of trivets. This method worked to make a lovely cheese tart, and whole mess of mincemeat coffyns. The only problem we had was with the cheese tart, as the pie plate that we inverted overtop had a larger diameter than the lower plate, the filling puffed up and stuck a little to the upper plate. Mmmmmmm....cheese tart...gilded pheasant...mmmmmmmm.... Registered: May 2000  |  IP: Logged Friedrich Member Member # 40 posted 03-20-2001 09:27 PM                   I was going to try this after the snow melts and mud season is over. Besides baking in a large pot/pan, what about cooking on a baking stone with or without a lid? Anyone have any insights on bread baking outside? Registered: Jul 2000  |  IP: Logged Reinhard von Lowenhaupt Member Member # 119 posted 03-21-2001 11:27 AM                   I remember making pies in a similar fashion (using metal pans) in the boy scouts... As for making bread, try this (I have and yes it works). Make a thick dough, wrap it around a good clean stick (about 1" diameter), or better yet a piece of metal, and place high over the fire (opposite the wind direction to minimize smoke blackening), and turn occaisionally until brown. Then, just unwrap it. (this also works well with those pilsbury crescent rolls in a can!). Registered: Feb 2001  |  IP: Logged

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