Chip's 42 in Minnesota

[mrchipster]

Re: Chip's 42 in Minnesota

Some more winter bread.

Working my way to higher temps and higher hydration.

Also a few shots of some weird ice formations on edge of the oven roof.

Chip

[mrchipster]

Re: Chip's 42 in Minnesota

a strange thing happened night before last. I woke to find a strange looking fuzz all over my spark arrestor. The oven was about 450F and i had put some wood in to dry it out for heating the oven back up for pizza last night.

The outside temp got down to -15F (-26C) that night and it was still about -7F when I took the first photo.

There was a slight whisp of smoke or steam coming off the flue, it was frost that had built up on the spark arrestor. Once I began heating up the oven it all melted off and dripped down on my storm flashing.

Last photo is of how it looks this morning -6F. and a melting stage photo in between.

Chip

added one more photo of this mornings oven temp -8 overnight and was never above -5 from the time i put the door on at about 7pm. you gotta love insulation.

[mrchipster]

Re: Chip's 42 in Minnesota

The insulation must be working. it has been 4 weeks since our last snowfall and the oven has not been below 200F because of reheating for various holiday parties etc... and there is still snow on the roof.

[mrchipster]

Re: Chip's 42 in Minnesota

bbrrrr a balmy 12 degrees in Utah with 18" of new pow at SB. Merry Xmas.

Perfect.....

Chip

[UtahBeehiver]

Re: Chip's 42 in Minnesota

bbrrrr a balmy 12 degrees in Utah with 18" of new pow at SB. Merry Xmas.

[mrchipster]

Re: Chip's 42 in Minnesota

Minus one F (-18C) in Minnesota this Christmas morning, and I am warming the oven for bread. Yes you can cook in the cold.

ADDITION:=====A little sub zero bread for dinner.

Chip

[mrchipster]

Re: Chip's 42 in Minnesota

Another Recipe = This time for a turkey injection I cut the 21 pound turkey down the middle. Placed each half in a roaster at Ceiling 525 floor 500. Covered in foil for 90 minutes, Removed foil and kept in for another 90 minutes, Removed bird when internal temp reached 165.

Injections of basting solution deep into bird about every 1 inch little amounts everywhere to distribute flavor.

Very moist and a very nice flavor.

This marinade injects a rich and buttery flavor directly into the meat of poultry. Particularly good on turkey, the secret to using this injection marinade is to keep it just warm enough for the butter to stay liquid.
Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes about 1 1/2 cups

Ingredients:

1/2 pound butter
1/2 can beer
2 tablespoons salt
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco
1 tablespoon soy sauce
2 teaspoons garlic powder
2 teaspoons onion powder

Enjoy

Chip

[mrchipster]

Re: Chip's 42 in Minnesota

Another Bread day this time just to boules in the oven total weight 1.6 KG they were a little under proofed but still tasty, a rosemary and 5% cracked wheat with a 10% whole wheat with remainder bread flour. Oven temp about 500F

Pizza and Poker at my house on Friday.

Chip

[RandyJ]

Re: Chip's 42 in Minnesota

Wow chip that bread looks great. Great job

Randy

[mrchipster]

Re: Chip's 42 in Minnesota

Is it just me or is there something sexually arousing about fire and embers.......ok its just me.......

OK,,, OK here is the bread for the grooms dinner to cool you down a little.

Chip

[brickie in oz]

Re: Chip's 42 in Minnesota

Is it just me or is there something sexually arousing about fire and embers.......ok its just me.......

[mrchipster]

Re: Chip's 42 in Minnesota

First snow of the year, and getting oven ready for my daughters wedding dinner.

Fire yesterday, oven 780F this morning. Coals left in over night but ember photo is from last night

Chip

[mrchipster]

Re: Chip's 42 in Minnesota

The lights are on but no one is making pizza. A night time beauty shot.

Chip

[UtahBeehiver]

Re: Chip's 42 in Minnesota

very nice.........

[mrchipster]

Re: Chip's 42 in Minnesota

It is so nice to have a large countertop space especially when it is so close WFO. I have to run back and forth from my kitchen like a madman to the WFO everytime I cook something. Nice Job Chip!

Thanks for the complements AL and Banhxeo, I still need to run back and forth 6 months of the year because of the cold. But I think it will work out well the other 6. It is nice to have a place to set things down for loading and unloading all year round.

I did have a piece of scrap granite on the counter this summer for a few parties and liked it so much I decided to go with granite, my other options were slate and polished concrete. I liked the granite so much I had to go that route.

Now I want them in the kitchen and that is a whole other project.

Chip