A diary of cooking on Donut Wood Stove and observations/conclusions/recommendations from the experience. I probably have videos on 90%. Will post on request, but give me some time. Ran out of room on Youtube description. Moving blog to jw934.tripod.com/stoves/ . 2010-03-28 Pan baked a red bean patty pastry using the Donut wood stove and 110g of pellets. Very good results . Puffy and crispy. Used a 11 inch crape pan and covered with two steel pie plates to retain heat. After lifting off the pastry, poured 200g of water on the crape pan to instantly heat a cup of water for hot chocolate. OBSERVATION/RECOMMENDATION: - Ignition: When it is 7C and windy, need to adjust the fire starter to compensate. Maybe change to 5g wax+5g of short 5mm diameter sticks+3ml alcohol. - Wind: If the center tube is too big and you are cooking in the wind, it is difficult to heat a frying pan to 350C even with a small wind screen. Took the same indoor and it worked great. - Flame: (On a hot pan) the air from the central column hits the bottom of the pan and forms a layer of air skimming under the pan to the outer edge. This flow keeps the orange flame 2mm below the pan and helps to complete the combustion directly under the pan. Even the flame that extends past the end of the stove only extends less than 20mm along the bottom of the pan (without touching it). Should look for this to see if the same is true on a cold pan. Great to keep pans from becoming smoky. - Blue flame is not visible in ...
http://www.youtube.com/watch?v=x_PJfXTyAL4&hl=en
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