Printer friendly version | help

Bake Ovens & Food (Main)

Jutta and friends' community oven cooking log 2022

Oct.7, 2022 (note sent to the market news)

Park oven news: these eggplants and onions from Sosnicki's roasted in half an hour at 6 pm last market day. Baba ganoush was smoky and really tasty; the onions turned soft and melty.

But the really good oven news for me was -- strangely -- these Roma tomato cinders (inedible):

Good news because in my unmortared DIY backyard pile-of-bricks oven, it took 8 hours of residual heat to slow-cook my vegetables (tomatoes, cauliflower, beets, garlic):

.....Whereas I put the Roma tomatoes from Nith Valley in the park oven at 8.30 a.m. in the residual heat the day after the pizza fire and they obviously needed far less than the 8 hours I left them there. What a good park oven!

So this coming Friday morning I plan to put in two trays of halved Roma tomatoes -- and check them after 3 hours! If anyone else wants to roast (Thursday after 6 pm) or oven-dry (Friday morning or early afternoon) their market produce this week, get in touch and you're on. The oven-dried Romas are particularly wonderful in the depth of winter.

Oct.13 - 15, 2022

Thursday 5.30 - 6.30: two specialty pizzas, four naan, four pita breads (which turned into buns), one pizza bottom using left-over dough.
Next morning (Friday) 9.30 a.m.: put in two trays of Grade 2 Roma tomatoes. Took them out at 2 pm: only partly done (put them through a food mill for sauce). 6 pm: put in four trays of Roma tomatoes, six onions.
Next morning (Saturday) 10 a.m. took them out. The tray near the door was good and dry, the other three trays were burned. Onions okay. 4 pm: put in two trays of Roma tomatoes, three onions, one eggplant.
Next morning (Sunday) 10 a.m. took them out. Tomatoes were perfect, onions too, eggplant was only half soft.

Thursday Oct.27 - 28, 2022

last city-run pizza day -- no direct involvement by Celos. Sparse attendance but fun, mostly after 4. At 5.45: Jutta put in eggplants, done in 15 minutes, very good.
Next morning: Jutta put in whole squash, unpeeled onions. Squash done in 2 hours, onions 4 hours.

Oct.29, 2022

Erin put in apples slices, and wrote afterwards: "Today we made apple chips! We prepped the apples with the apple-peeler-corer-slicer and placed the apple rings in a single layer on two cookie sheets. They went into the oven on Saturday just after 1 p.m., we flipped them after two hours and then pulled them out just before 8 p.m. (we joined the delightfully quirky Night of Dread parade with our lanterns and got home a bit later than anticipated)! Last time the apples had a bit of chew left, but this time they are crispy appley chips! Delicious! (P.s.we used parchment paper - no stick and no pan washing.)"

Jutta put in apple slices at 8 pm.

Oct.30, 2022 DAY ONE (booster fire)

At noon Jutta's apple slices were tough and stuck to the tray like cement.

Made a booster fire, to see how well the oven would heat up after last Thursday's fire. A young guy from the neighbourhood named Sami agreed to bring pizza dough and toppings. He had two friends helping him. Sami learned how to do the whole thing, and he's now on the list of people who know how to use the oven.

The fire went in at 1 p.m., the oven was ready by 3. We added a few more logs until 5 pm. Total wood was probably about half of what was needed the first day. The oven wasn't burned completely white toward the back, but it was plenty hot to make all the pizzas.

Oct.31, 2022 DAY TWO

Oven temp was 210 F at 9.30 a.m. Put in two pots of beans. Done perfectly by 6 pm.

Nov.1, 2022 DAY THREE

Oven temp was 150 F at noon.

Nov.2, 2022 DAY FOUR

From Erin: "We prepared the apples with the apple-peeler-corer-slicer again, placed them on a parchment paper-lined cookie sheet and popped them in the oven at about 8:45 a.m. the temperature gauge read about 125F. It bring a workday, I completely forgot to flip them half way through, but they didn’t turn out any worse for it! We took them out after school about 3:15 p.m. and they were perfect with just a little bit of chew left in them. So perfect almost none made it home - a delicious after-school snack. The temperature gauge read about 120F. It had only lost 5 degrees! Amazing."

From Jutta: I put in a tray of sliced apples at 5.30 pm. Temp was still 120 F.

Nov.3, 2022 DAY FIVE

Jutta: At 10 a.m., oven temp, was 100F. The apple slices from yesterday afternoon were done with still a bit of "chew," as Erin calls it. I left them in. Took them out at 3.30 -- slices were very dry, but could still be removed without sticking. Temp was 90 F. I put in more apple slices and also banana slices.

hosted by parkcommons.ca | powered by pmwiki-2.2.83. Content last modified on August 20, 2023, at 09:05 PM EST