Has anyone used stone for this purpose?

Mary

"Mary Fisher" wrote in message
. net...
Has anyone used stone for this purpose?

Mary
No, but I lived in a small cottage (1870s) in mid Wales 25 yrs ago. In the
stone wall adjacent to the fireplace was a bread oven. It was approximately
a 3 ft diameter hemisphere and lined with a creamy/yellow coloured brick
which I assumed to be fire brick, the floor of the oven was of the same
brick. The cast iron door (approx 12 inches square) was set back (9
inches?)into the stone wall and in front of and above the door was a flue
which connected with the fireplace flue. I was told by a local anciene that
a wood fire was set within the oven and when the right time or temperature
was acheived the ashes were scraped out and the bread inserted.
I assume that they used the special formed brick (expensive?) in preference
to the stone (cheap) for a reason. Maybe the local slatey type stone
splintered with the heat of the fire, or perhaps the brick had heat
retaining qualities.
That's all I can contribute, hope it helps.
Cheers
Tom

Mary Fisher wrote:
Has anyone used stone for this purpose?

Mary

stone is thermally conductive

NT

Mary Fisher wrote:
Has anyone used stone for this purpose?

Mary

Do you know what kind of stone it is, Mary?

Si

"Mungo "two sheds" Toadfoot" wrote in message
...
Mary Fisher wrote:
Has anyone used stone for this purpose?

Mary

Do you know what kind of stone it is, Mary?

Yorkshire stone of course!

Not sandstone, millstone grit I opine.

Mary

Si

"Tom" wrote in message
...

"Mary Fisher" wrote in message
. net...
Has anyone used stone for this purpose?

Mary
No, but I lived in a small cottage (1870s) in mid Wales 25 yrs ago. In the
stone wall adjacent to the fireplace was a bread oven. It was
approximately
a 3 ft diameter hemisphere and lined with a creamy/yellow coloured brick
which I assumed to be fire brick, the floor of the oven was of the same
brick. The cast iron door (approx 12 inches square) was set back (9
inches?)into the stone wall and in front of and above the door was a flue
which connected with the fireplace flue. I was told by a local anciene
that
a wood fire was set within the oven and when the right time or temperature
was acheived the ashes were scraped out and the bread inserted.
I assume that they used the special formed brick (expensive?) in
preference
to the stone (cheap) for a reason. Maybe the local slatey type stone
splintered with the heat of the fire, or perhaps the brick had heat
retaining qualities.
That's all I can contribute, hope it helps.
Cheers
Tom

Thanks, Tom, but I do know about how it works and have seen a lot of the
type you describe. I just wondered if anyone had every used stone themselves
in building one. The usual way, for an outdoor one, is to make it of earth,
mud, clay or whatever and replace it as it wears or washes away. But we have
lots of spare stone and it occurred to me that we could utilise it for a
more permanent structure. It's not going to be portable or a weekend one
like my mate used to cook pizzas in in the early days of the Glastonbury
Festival.

I realise that it's not the run of the mill diy project and that it's
probably a largely suck-it-and-see one but you never know, we have some odd
.... sorry, very clever ... people round here :-)

Mary
oh - did you ever use yours?

wrote in message
ups.com...
Mary Fisher wrote:
Has anyone used stone for this purpose?

Mary

stone is thermally conductive

You don't say!

Mary

NT

"Mary Fisher" wrote in message
. net...
Has anyone used stone for this purpose?


There are types of stone that can be used but most UK stone will fracture
under the heat. Hence brick was used. I've an original 19th century metal
oven plate (used for turning the bread into the heat) if you want one.

Tom wrote:
"Mary Fisher" wrote in message
. net...
Has anyone used stone for this purpose?

Mary
No, but I lived in a small cottage (1870s) in mid Wales 25 yrs ago. In the
stone wall adjacent to the fireplace was a bread oven. It was approximately
a 3 ft diameter hemisphere and lined with a creamy/yellow coloured brick
which I assumed to be fire brick, the floor of the oven was of the same
brick. The cast iron door (approx 12 inches square) was set back (9
inches?)into the stone wall and in front of and above the door was a flue
which connected with the fireplace flue. I was told by a local anciene that
a wood fire was set within the oven and when the right time or temperature
was acheived the ashes were scraped out and the bread inserted.
I assume that they used the special formed brick (expensive?) in preference
to the stone (cheap) for a reason. Maybe the local slatey type stone
splintered with the heat of the fire, or perhaps the brick had heat
retaining qualities.
That's all I can contribute, hope it helps.
Cheers
Tom

Me to the same - a bread oven at Groes Avon, Cefn Coch,
Montgomeryshire. Just the local brick - unformed. Ours was more oval
than spherical. Built by constructing the side walls first then filling
with a wet sand heap as a former and laying bricks up and over then
remove sand. Ordinary lime mortar. Details in Mary Hartley's "Cooking
in England".
Charged with furze, twigs and dry sticks. - light fire with door open
so smoke comes out and up chimney. When glowing red hot with white
ashes throughout, thoroughly rake out all ashes (into ash pit in posher
versions) and install bread, shut door. If not burning white/red risk
of kipper smoke flavour. When bread done remove then put in pastries,
cakes etc at lower temp. Remove and recharge with furze etc which then
dries in the remaining heat ready for the next baking day. Whole weeks
baking for large family done in one half day. We tried it out and it
worked perfectly but was too big for our needs. Some have doors which
freestand without hinges by a handle/bracket device.

"Mary Fisher" wrote in message
. net...

"Mungo "two sheds" Toadfoot" wrote in message
...
Mary Fisher wrote:
Has anyone used stone for this purpose?

Mary

Do you know what kind of stone it is, Mary?

Yorkshire stone of course!

Not sandstone, millstone grit I opine.

Mary

You could make the outer skin look pretty with natural stone, but the lining
needs to be made of something that will not splinter and crack under the
heat involved in charging it ready to bake with. Most common linings are
made from fire clay or mud, which is smeared over standard clay brick. You
could look around for the best type of brick that will hold the heat.

Here's an interesting little page to read through:
http://www.networkearth.org/naturalbuilding/oven.html
Sounds fun to make.

"Mike" wrote in message
...

"Mary Fisher" wrote in message
. net...
Has anyone used stone for this purpose?


There are types of stone that can be used but most UK stone will fracture
under the heat. Hence brick was used. I've an original 19th century
metal
oven plate (used for turning the bread into the heat) if you want one.

A peel?

Ooh, yes please!

Mail me, my address is above.

Mary

Mary

Might be an idea to look at some web sites which describe ovens from
Roman, early Britains ?. See what was used years ago.

Just a thought

Dave

wrote in message
ups.com...


Me to the same - a bread oven at Groes Avon, Cefn Coch,
Montgomeryshire. Just the local brick - unformed. Ours was more oval
than spherical.

They often are. Ours will be, the constraints of space or, in our case, the
base stone, demand its best use.

Built by constructing the side walls first then filling
with a wet sand heap as a former and laying bricks up and over then
remove sand. Ordinary lime mortar. Details in Mary Hartley's "Cooking
in England".

I don't know that one, I do have Dorothy Hartley's 'Food in England' ;-)

But she's talking about a particular type, in a particular region, built
with local materials.

I have several very detailed plans for building them, all written by people
who have done it and use the ovens but they're all American and make them
from earth, which is temporary. I want something more permanent.

My question wasn't about what has happened in the past, accounts of how to
use them or even (no matter how interesting) people's own actual experiences
of *using* them. I want to know if anyone has *built* a bread oven
themselves, using stone?

... snip ...

Whole weeks
baking for large family done in one half day.

That depends on the size. And one day is more likely, heat is retained for a
l-o-n-g time.

We tried it out and it
worked perfectly but was too big for our needs.

I'm pleased you tried it. There are only two of us but I already make large
batches of bread at one time, to save electricity. And we eat a lot of
bread. Whatever else I cook I do lots and freeze the surplus so I'm
confident that a day's produce won't be an embarrassment. What's more, it
will free up time during the rest of the week. I'm not wanting to make work
for myself - I want the quality of a brick/stone/earth oven baking with the
use of carbon-neutral fuel which will also use up timber which would
otherwise be land-filled.

Some have doors which
freestand without hinges by a handle/bracket device.

Yes, we haven't decided on that yet but it will probably be a thick iron
plate, there's one kicking around the garden ...

Thanks,

Mary

"BigWallop" wrote in message
k...

"Mary Fisher" wrote in message
. net...

"Mungo "two sheds" Toadfoot" wrote in message
...
Mary Fisher wrote:
Has anyone used stone for this purpose?

Mary

Do you know what kind of stone it is, Mary?

Yorkshire stone of course!

Not sandstone, millstone grit I opine.

Mary

You could make the outer skin look pretty

Pretty isn't an issue.

with natural stone, but the lining
needs to be made of something that will not splinter and crack under the
heat involved in charging it ready to bake with. Most common linings are
made from fire clay or mud, which is smeared over standard clay brick.

Have you done this or seen it, if so, where have you seen it?


Here's an interesting little page to read through:
http://www.networkearth.org/naturalbuilding/oven.html

Thanks, I'll peruse it carefully when we're back from the Farmers' Market.

Sounds fun to make.

It's like all diy tasks, you have the idea for one project but it demands
several others to be done before you can even start! That's one reason I
want it to be permanent.

It has been fun, though, as well as exhausting. Still building the piers to
support the base.

Mary

"dave stanton" wrote in message
news

Mary

Might be an idea to look at some web sites which describe ovens from
Roman, early Britains ?. See what was used years ago.

Just a thought

You think I haven't? They were used even into the C20th.

What's more, I've seen plenty in mediaeval dwellings.

Actually though, you've just given me an idea, I know someone who cooks at
Hampton Court Palace ... I'll ask him.

Thanks,

Mary

Dave

"BigWallop" wrote in message
k...

"Mary Fisher" wrote in message
. net...

"Mungo "two sheds" Toadfoot" wrote in message
...
Mary Fisher wrote:
Has anyone used stone for this purpose?

Mary

Do you know what kind of stone it is, Mary?

Yorkshire stone of course!

Not sandstone, millstone grit I opine.

Mary

You could make the outer skin look pretty with natural stone, but the
lining
needs to be made of something that will not splinter and crack under the
heat involved in charging it ready to bake with. Most common linings are
made from fire clay or mud, which is smeared over standard clay brick.
You
could look around for the best type of brick that will hold the heat.

Here's an interesting little page to read through:
http://www.networkearth.org/naturalbuilding/oven.html
Sounds fun to make.

Right, I read it. It's very similar to all the other instructions I have in
that it uses mud/clay.

Have you ever tried baking mud bricks in Yorkshire? BG

Our conditions are slightly moister and cooler than New Mexico ...

Mary

Actually though, you've just given me an idea, I know someone who cooks at
Hampton Court Palace ... I'll ask him.

Thanks,

Mary

Dave

Will you be taking photos Mary whilst you are building this oven and then
post them somewhere so we can take a look. I would like to see it for one.
And to know how the bread turns out.

Dave

"dave stanton" wrote in message
news

Actually though, you've just given me an idea, I know someone who cooks
at
Hampton Court Palace ... I'll ask him.

Thanks,

Mary

Dave

Will you be taking photos Mary whilst you are building this oven and then
post them somewhere so we can take a look. I would like to see it for one.

I've been takin gpictures but not of every stage, just those which are a
record of how the area is changing.

But we're only at the stage where the piers have been built at the moment.
The large stone flag has been raised as far as we can safely do it - it's
very heavy and I have no foot protection. It's standing on two concrete wall
blocks, each on a car ramp. No 1 son is calling in on his way home from work
to help with the manly stuff.

Then we'll be cookin'!

Well, after the oven itself has been built!

And to know how the bread turns out.

The bread will be splendid, I'm sure, as will be the meat, the pies, the
puddings, the cakes, the biscuits ... I'll be even fatter :-)

OK, I'll take more pictures - then talk to you about how to view them. I'm
curious about 'tinyurl'.

Mary

"Mary Fisher" wrote in message
. net...

"dave stanton" wrote in message
news

Actually though, you've just given me an idea, I know someone who cooks
at
Hampton Court Palace ... I'll ask him.

I can't get a reply.

I've discovered that there's a book specifically about masonry built ovens,
might be worth looking for.

Mary

On Sun, 19 Jun 2005 08:52:33 +0100, "Mary Fisher"
wrote:

I want to know if anyone has *built* a bread oven
themselves, using stone?

Not built one but I was involved peripherally in one built up near
Richmond from local stones (remains of an unidentified building). It
was a large free-standing oven built in a rectangular shape with a
cooking compartment to the side of and slightly higher than a fire
area. It was designed to take about 6 large loaves I think.

The doors were of steel and once belonged to some unidentified
agricultural device. When the Mk1 was first fired up it was a bit
like being in a battlefield with bits of stone exploding all over the
place. The first loaf (placed in from behind a makeshift shield) had
granite shard rather than sesame seed dressing. It was obviously not
going to survive or produce edible bread.

The Mk2 was rebuilt using a firebrick lining for both the firebox and
oven sealed with fire cement. It worked well after that although the
bread produced was a bit hit and miss as temperature control was
lacking. I seem to recall the chimney length being quite important
to get a good draw.

--
Peter Parry.
http://www.wpp.ltd.uk/

On Sat, 18 Jun 2005 17:04:38 +0100, "Mary Fisher"
wrote:

Has anyone used stone for this purpose?

Mary


When I was a lad, we used to make thes out of an old chip shop oil
drum, over a put, and covered with mud. Backed bean tins to make a
chinmey at the back of the pit really made the fire roar ......

Rick

"Peter Parry" wrote in message
...
On Sun, 19 Jun 2005 08:52:33 +0100, "Mary Fisher"
wrote:

I want to know if anyone has *built* a bread oven
themselves, using stone?

Not built one but I was involved peripherally in one built up near
Richmond from local stones (remains of an unidentified building). It
was a large free-standing oven built in a rectangular shape with a
cooking compartment to the side of and slightly higher than a fire
area. It was designed to take about 6 large loaves I think.

The doors were of steel and once belonged to some unidentified
agricultural device. When the Mk1 was first fired up it was a bit
like being in a battlefield with bits of stone exploding all over the
place. The first loaf (placed in from behind a makeshift shield) had
granite shard rather than sesame seed dressing. It was obviously not
going to survive or produce edible bread.

You mean someone tried to bake on the first firing???

Cor!


The Mk2 was rebuilt using a firebrick lining for both the firebox and
oven sealed with fire cement.

Yes, we intend having a clay lining which will frit on the first firing.

It worked well after that although the
bread produced was a bit hit and miss as temperature control was
lacking.

That shouldn't happen either, perhaps the baker wasn't experienced in
bread-making?

I seem to recall the chimney length being quite important
to get a good draw.

Not just length, apparently, but position. We've got a fireclay elbow and a
long straight length which will probably be utilised.

Thanks, Peter, you've confirmed what I suspected. I wonder what the stone
was, I can't remember what's round Richmond.

Mary

"Mary Fisher" wrote in message
. net...

Might be an idea to look at some web sites which describe ovens from
Roman, early Britains ?. See what was used years ago.

Just a thought

You think I haven't? They were used even into the C20th.

The one the oven plate I've e-mailed you about was used until 1980 !

On Sun, 19 Jun 2005 00:35:25 GMT, "BigWallop"
wrote:



You could make the outer skin look pretty with natural stone, but the lining
needs to be made of something that will not splinter and crack under the
heat involved in charging it ready to bake with. Most common linings are
made from fire clay or mud, which is smeared over standard clay brick. You
could look around for the best type of brick that will hold the heat.

I've not had time to read your link but it strikes me the problem of
using a stone that will not stand the heat and thus needing to
insulate it defeats the object of its ability to retain sufficient
heat.

I've never used a bread oven though two members of my family do have
them. Whilst the door arch on one is brick I think the interior is the
same stone as the chimney breast.

So apart from spalling and limestone turning to powder what types of
failure will stone have at the temperatures involved, which I doubt
will exceed 700C. I think high alumina cement will survive this.

I know a chap in Warwickshire virtually cornered the British market in
high temperature cement to cast chimenea, which would normally be
fired clay.

So it looks like the design should include a dense firebrick for the
interior arch with fireclay between and then an outer insulating
cement, say high alumina cement and garden perlite aggregate with a
decorative stone facing.

I have seen some old pictures of bunches of wood, faggots, stacked
outside a bake house and references to the right to cut furze.

I always wondered how many bundles were used per baking as a dry
bundle seems to be a few kg which would contain about 5kWhr(t)per kg
which is a lot of heat, but with high flue gas temperature and limited
surface area I doubt the device is efficient.

AJH

"Mike" wrote in message
...

"Mary Fisher" wrote in message
. net...

Might be an idea to look at some web sites which describe ovens from
Roman, early Britains ?. See what was used years ago.

Just a thought

You think I haven't? They were used even into the C20th.

The one the oven plate I've e-mailed you about was used until 1980 !

It doesn't surprise me. After all, the one we're building won't be able to
be used until the C21st!

Mary

"AJH" wrote in message
news
On Sun, 19 Jun 2005 00:35:25 GMT, "BigWallop"
wrote:



You could make the outer skin look pretty with natural stone, but the
lining
needs to be made of something that will not splinter and crack under the
heat involved in charging it ready to bake with. Most common linings are
made from fire clay or mud, which is smeared over standard clay brick.
You
could look around for the best type of brick that will hold the heat.

I've not had time to read your link but it strikes me the problem of
using a stone that will not stand the heat and thus needing to
insulate it defeats the object of its ability to retain sufficient
heat.

I've never used a bread oven though two members of my family do have
them. Whilst the door arch on one is brick I think the interior is the
same stone as the chimney breast.

So apart from spalling and limestone turning to powder what types of
failure will stone have at the temperatures involved, which I doubt
will exceed 700C. I think high alumina cement will survive this.

I know a chap in Warwickshire virtually cornered the British market in
high temperature cement to cast chimenea, which would normally be
fired clay.

So it looks like the design should include a dense firebrick for the
interior arch with fireclay between and then an outer insulating
cement, say high alumina cement and garden perlite aggregate with a
decorative stone facing.

I have seen some old pictures of bunches of wood, faggots, stacked
outside a bake house and references to the right to cut furze.

I always wondered how many bundles were used per baking as a dry
bundle seems to be a few kg which would contain about 5kWhr(t)per kg
which is a lot of heat, but with high flue gas temperature and limited
surface area I doubt the device is efficient.

That's all very interesting - and useful to ponder. Thanks,

Mary

AJH

"Rick" wrote in message
...
On Sat, 18 Jun 2005 17:04:38 +0100, "Mary Fisher"
wrote:

Has anyone used stone for this purpose?

Mary


When I was a lad, we used to make thes out of an old chip shop oil
drum, over a put, and covered with mud. Backed bean tins to make a
chinmey at the back of the pit really made the fire roar ......

And what did you bake in it?

Mary

Rick

On Sun, 19 Jun 2005 17:26:53 +0100, "Mary Fisher"
wrote:


You mean someone tried to bake on the first firing???

Cor!

Not quite - they had this rather naive view that the level of
shrapnel would fall if they added bread. It didn't.

That shouldn't happen either, perhaps the baker wasn't experienced in
bread-making?

I suspect it was wholly or partially due to the addition of beer (not
to the bread). It did make really good pizza and chuppatis though.

Thanks, Peter, you've confirmed what I suspected. I wonder what the stone
was, I can't remember what's round Richmond.

B&**%y heavy that's for sure. My main job was to help carry the bits
of old building to new construction. Most of the stuff around there
is Limestone or Sandstone but these were more like granite in weight
and hardness (sufficiently so that I remember them years later!!).

--
Peter Parry.
http://www.wpp.ltd.uk/

Mary, have you any experience of smoked fish?
My wife maintains that un-dyed smoked haddock, as can be found in your
local supermarket, or farmers market, needs to be cooked the same amount
that a piece of raw cod does. She got this info from one of the day time
cooking progs on TV. I was always under the impression that the smoking
cooked it and all I have to do is warm it up, but she has come up with
this hot smoked/cold smoked thing and I have no knowledge about it.

Just found this on the web.

" Method:
Cut the haddock filets into large chunks keeping the skin on. Cover with
milk in a pan and bring to a gentle simmer. Remove pan from heat and let
it sit until haddock is cooked."

How do I tell it is cooked?
The fish I buy flakes as I put it in a pan. However, the above method is
what I think I should do with it, but there again wife disagrees :-)

Sorry to mention this in an otherwise very interesting thread.

I did think of going to one of the food news groups, but you look like
you have the experience to answer this.

Thanks in advance

Dave

"Dave" wrote in message
...

Mary, have you any experience of smoked fish?

Oh yes, and smoking our own foods is another project - if we live that long!

My wife maintains that un-dyed smoked haddock, as can be found in your
local supermarket, or farmers market, needs to be cooked the same amount
that a piece of raw cod does.

She's right, sorry!

I was always under the impression that the smoking cooked it and all I
have to do is warm it up, but she has come up with this hot smoked/cold
smoked thing and I have no knowledge about it.

Hot smoking is done over a smoking fire, fairly close to the heat. The food
IS cooked as well as acquiring a flavour. I'm not so keen on hot smoked
fish, it can get hard.

Cold smoking is done over a cool smoky fire, the food is suspended quite a
long way from the heat so that it just acquires the flavour of the smoke and
some colour. To my palate that's the best kind of smoking, the food retains
its own flavour as well as the smoke.

There's an abomination in a spray can by which colour and flavour are
applied to the outside of the food, transforming it into something like a
garden gate. I once bought some 'smoked' garlic at the Ludlow Food Festival.
Only the outer skin was coloured, it had been sprayed - and irregularly at
that. I was furious.

Just found this on the web.

" Method:
Cut the haddock filets into large chunks keeping the skin on. Cover with
milk in a pan and bring to a gentle simmer. Remove pan from heat and let
it sit until haddock is cooked."

I've never understood why fish should be cooked in milk but if you like it
fair enough, the milk can be used to make a sauce. I prefer to do it in just
a little water, or steam the fish or wrap it in buttered foil and cook it in
the oven while cooking something else. There must be lots of ways, we tend
to stick to the ones we like and are confident with.

How do I tell it is cooked?

The flesh will become opaque. It only takes minutes and even if it's not
cooked right through it won't do you any harm.

The fish I buy flakes as I put it in a pan. However, the above method is
what I think I should do with it, but there again wife disagrees :-)

Well, try her method and try your own.

A fish with large flakes, such as haddock - and which has already been
processed for skinning, filleting, smoking, is very delicate. It does tend
to break easily, it's best to avoid handling it at all. But breaking isn't a
real problem, as Spouse says, it saves him having to cut it.

Nothing like laziness carried out well!

Sorry to mention this in an otherwise very interesting thread.

No, I'll talk about food for ever.

Oh, you were apologising to everyone else g

I did think of going to one of the food news groups, but you look like you
have the experience to answer this.

Well, I'm old enough :-)

You can always mail me.

Mary

"Mary Fisher" wrote in message
. net...

Well, try her method and try your own.


Then pop in the microwave and nuke it.

IMHO much better than poaching.

"dennis@home" wrote in message
. uk...

"Mary Fisher" wrote in message
. net...

Well, try her method and try your own.


Then pop in the microwave and nuke it.

IMHO much better than poaching.

Well, you have to have a microwave but the word 'nuke' is quite telling, I
believe. I wouldn't be at all keen on such a, to me, violent method of
cooking anything.

Mary

Mary Fisher wrote:

"dennis@home" wrote in message
. uk...

"Mary Fisher" wrote in message
. net...

Well, try her method and try your own.


Then pop in the microwave and nuke it.

IMHO much better than poaching.

Well, you have to have a microwave but the word 'nuke' is quite telling, I
believe. I wouldn't be at all keen on such a, to me, violent method of
cooking anything.

That was what I thought, too, years ago. But then I tried a microwave, and
found that it is absolutely superb at gently cooking delicate fish, without
the risk of it drying out or breaking up.

Sheila

"Peter Parry" wrote in message
...
On Sun, 19 Jun 2005 17:26:53 +0100, "Mary Fisher"
wrote:


You mean someone tried to bake on the first firing???

Cor!

Not quite - they had this rather naive view that the level of
shrapnel would fall if they added bread. It didn't.

I'm lost for words.

Make the most of it!

That shouldn't happen either, perhaps the baker wasn't experienced in
bread-making?

I suspect it was wholly or partially due to the addition of beer (not
to the bread).

AH! That could explain a lot :-)

It did make really good pizza and chuppatis though.

Full of British grit!

Thanks, Peter, you've confirmed what I suspected. I wonder what the stone
was, I can't remember what's round Richmond.

B&**%y heavy that's for sure. My main job was to help carry the bits
of old building to new construction. Most of the stuff around there
is Limestone or Sandstone but these were more like granite in weight
and hardness (sufficiently so that I remember them years later!!).

:-)

Mary

In article ,
S Viemeister wrote:
That was what I thought, too, years ago. But then I tried a microwave,
and found that it is absolutely superb at gently cooking delicate fish,
without the risk of it drying out or breaking up.

Yup - I use it for most vegetables too - less washing up than steaming.

--
*He's not dead - he's electroencephalographically challenged

Dave Plowman London SW
To e-mail, change noise into sound.

"S Viemeister" wrote in message
...
Mary Fisher wrote:

"dennis@home" wrote in message
. uk...

"Mary Fisher" wrote in message
. net...

Well, try her method and try your own.


Then pop in the microwave and nuke it.

IMHO much better than poaching.

Well, you have to have a microwave but the word 'nuke' is quite telling,
I
believe. I wouldn't be at all keen on such a, to me, violent method of
cooking anything.

That was what I thought, too, years ago. But then I tried a microwave,
and
found that it is absolutely superb at gently cooking delicate fish,
without
the risk of it drying out or breaking up.

Since I haven't tried it I believe you :-)

Mary

Sheila

"Mary Fisher" wrote in message
. net...

Since I haven't tried it I believe you :-)


Microwaves do actually cook some foods better than the "traditional"
methods.

My favourites are fish and frozen peas.
Both taste much better.

On Sun, 19 Jun 2005 19:39:25 +0100, "Mary Fisher"
wrote:


"Rick" wrote in message
.. .
On Sat, 18 Jun 2005 17:04:38 +0100, "Mary Fisher"
wrote:

Has anyone used stone for this purpose?

Mary


When I was a lad, we used to make thes out of an old chip shop oil
drum, over a put, and covered with mud. Backed bean tins to make a
chinmey at the back of the pit really made the fire roar ......

And what did you bake in it?

Mary

Rick



Often Sunday lunch, the full roast beaf, jam rolly polly, etc ...
Never tried bread
The chinmey heat was hot enough to do the veges on

Rick

Mary Fisher wrote:

"Dave" wrote in message
...


Mary, have you any experience of smoked fish?


Oh yes, and smoking our own foods is another project - if we live that long!

We have quite a good smoke house in Fleetwood, just up the coast, so I
will not venture down that route.


How do I tell it is cooked?


The flesh will become opaque. It only takes minutes and even if it's not
cooked right through it won't do you any harm.

In the past I have put the fish into a shallow amount of water in a pan
and brought the temperature up to boil and left the fish until it felt
hot to touch. Cooking any more and you start to see the white protein
come out of the flesh.

If as you say, it only takes a few minutes, I was on the right track
with my pan of water.

You can always mail me.

Having seen the response to my question, I'm not sure if that would be a
good idea.
I noticed a preference for microwaves in cooking in other replies. I
tend to agree with most, but the cooking of potatoes in one leaves them
with a funny taste to my palette

Many thanks for your answer Mary, it is much appreciated.

Dave

"dennis@home" wrote in message
. uk...

"Mary Fisher" wrote in message
. net...

Since I haven't tried it I believe you :-)


Microwaves do actually cook some foods better than the "traditional"
methods.

My favourites are fish and frozen peas.
Both taste much better.

It depends on your 'traditions'.

Frozen peas???

Never touch 'em. They ARE far better than they were in the 1950s (I've been
subjected to them) but still don't compare with freshly picked garden peas.

Mary