I did a feast this Saturday for a historical group that my husband and I belong to . The group rented a kitchen in a school which had only one electric stove , the oven did not work well ..so I sent the vegetables to the school and did the rest of the food here in the wood stove. It was funny watching faces when they commented on how fluffy the barley was or how tender the meat was when I told them it was all cooked on/in the wood stove. I think some of them did not believe me initially. Wood cooking is a lost art it seems . Wood stove cooking cooks food in the oven from all sides. Making meats tender and juicy . Because the juices are sealed in. Now people have to sear their pieces of meat in order to achieve this . Ken loves to tell people how I took a frozen prime rib roast (back when we had a freezer), and cooked it to perfection in 3 hours . Medium rare and perfect , cut with a fork perfect. So if you have a chance to cook on a wood stove give it a try,,plus there is wonderful surface area, you can fit lots and lots of pots. Soup can simmer happily all day and all you have to do to regulate the temperature is move your pot from one area to another...oh and no hydro is used in the process...makes me happy to say that..
Talk to you soon.
M
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