Food always taste better in a wood fired stove. Knowing how to prepare the bakeoven is a skill developed over years. Here Ron Pihl and Doug Catlin give you their secrets gained from years of experience.
COOKING / RECIPE
Baking in your Tulikivi
If you built a fire in your Tulikivi the night before, build a fire (or two) directly in the bakeoven. If your Tulikivi is cold, start a fire early in the day and then do a double or triple firing directly in the bakeoven. It usually takes two-three hours to get the bakeoven to the ideal temperature. When the final firing has burned down, push the remaining ash and coals down the ash chute with the coal rake. Let the oven “soak” for 30-45 minutes before proceeding. Check the oven temperature with a thermometer or sprinkle cornmeal on the oven floor; if it blackens quickly, it’s too hot and needs to soak longer. The bakeoven is then ready for baking or roasting and will retain proper baking temperatures for hours. Because the heat is so even, the temperature is not always critical.
“You may use an oven thermometer if desired or test the oven floor with a sprinkle of cornmeal. If it blackens quickly, the oven is too hot and needs to soak longer. The bake oven is then ready for baking or roasting and will retain proper baking temperatures for hours. Bake oven temperature is not always critical for baking or cooking in your Tulikivi, because of the even heat.”
Patatas Panderas by Doug Catlin
Even if you don’t have a bake oven, you can bake in your fireplace. After your fire has burned down to the coal stage, you can bake, roast, or barbecue on the stainless steel Bratrost, which is inserted into your firebox. It comes in two sizes and cleans easily after use. Available at Warmstone Fireplaces and Designs in Livingston.
INGREDIENTS
- Several Baking Potatoes, Preferably Yukon Gold
- Sweet Onions, Thinly Sliced
- Salt
- Paprika
- Black pepper, freshly ground
- Olive Oil
STEP ONE
Slice potatoes very thin and layer in a cazuela (clay casserole dish) or in cast-iron skillet in concentric circles. Drizzle olive oil and sprinkle salt, pepper, and paprika over the potatoes. Add a layer of onions. Repeat with several spiced potato layers.
STEP TWO
Bake for approximately one hour or until potatoes are done and have a crunchy top.
Buffalo or Beef Chuck Roast for Sandwiches by Ron Pihl
Your Tulikivi bakeoven can act as a “slow cooker.” After you burn your morning fire you can put a covered pot in your bakeoven and cook a roast, stew, or soup all day.
INGREDIENTS
- 1-3 pound buffalo or beef chuck roast
- 1 ½ c. ketchup
- ¼ c. brown sugar
- ¼ c. red wine vinegar
- 2 Tblsp. Dijon-style mustard
- 2 Tblsp. Worcestershire sauce
- 1 tsp. liquid smoke flavoring
- ½ tsp. salt
- ¼ tsp. black pepper, fresh ground
- ¼ tsp. garlic powder
STEP ONE
In a large bowl combine all of the ingredients except roast and stir well.
STEP TWO
Place the roast in a large pot (soapstone or cast iron). Pour the sauce mixture over the roast. Cover and cook in your Tulikivi bakeoven for 8-10 hours. The meat is so tender that it falls apart! Serve on rolls with spicy mustard or horseradish.
