What can you cook or boil inside the WindTamer?
The Luna Cafe has an excellent temperature guide for cooking that explains what happens to different foods at varying temperatures.
What would you pack for a camp? Here’s what I’d take (in no specific order):
- Boiled. Requires boiling water – 100 degrees Celsius.
- Melts between 30 to 32 degrees Celsius.
- According to a Daily Mail article, the best temperature for toast is 154 degrees Celsius.
- Well done – 170 degrees Celsius.
- Medium rare – 145 degrees Celsius.
- Lamb chops.
- Well done – 165 degrees Celsius.
- Water (for coffee).
- Boiling point – 100 degrees Celsius.
The WindTamer has a max temperature well above any of the required temperatures of my camp food list.
Bread recipe for the WindTamer
Mitchell was kind enough to share a bread recipe with me, so I’m posting it here, should you be interested. He says he’s been making it inside the WindTamer on a stove top for many years.
Tools you’ll need for making bread inside the WindTamer:
- Two cast iron skillets (one 88.9 mm deep, the other 50.8 mm deep)
- One mini loaf bread pan (or any pan that’ll fit; Mitchell says he sometimes uses a non-stick skillet with a severed handle)
Pre-warm your skillets on a low flame while preparing the following ingredients:
- Flour – four cups
- Sugar – three table spoons
- Salt – two table spoons
- Olive oil – two table spoons
- Seasoning – to liking
Pre-mix the flour, sugar, salt (and seasoning) then add two table spoons of olive oil.
Mix until flour is granular.
Dissolve dry yeast in one and a half cup of warm water and add to the flour mixture.
Add more warm water as needed. The mixture shouldn’t be too sticky nor too dry.
Knead the dough mixture.
Put the dough into the baking pan in the oven inside the WindTamer.
Leave it to rise for about 30 minutes.
Crank up the flame to baking temperature. Mitchell says he judges the heat by the height of the flame and that it takes practice to get right. That’s OK, campers have plenty of time on their hands. 🙂
Keep an eye on the oven. Mixing to slicing should take about one hour 15 minutes.
Mitchell ends the recipe by saying that cleaning up the mess should take longer than preparing the dough. That’s how you know you’ve done it right. 😉