Apr 27, 2010 at 10:09 am #1258234
Just got back from a trip where I tested out a pretty simple oven idea for my Caldera Keg F.
The oven itself is a Ortega Enchilada Sauce can wrapped with 3 wrist bands. Layering the wristbands, allows the can to sit perfectly within the rim of the Fosters can. I safety cut the lid, which remains on during baking. I also wrap the top in foil while cooking.
I used my MBD Bongo Pro for continuous fuel, but you could probably refuel whatever other stove works with the cone.
The recipe itself:
3.2 oz of just add water muffin mix
1/4 c. h2o for the mix (little more/less to get the right consistency)
1.5 c. in the Fosters pot
Pour water into Fosters pot, turn on the heat and place into cone.
Mix the water and muffin mix in a baggie and squeeze into the oven can.
Place the oven securely into the rim of the fosters can. Again, you can adjust the wristbands to form a good seal. Put the lid on the oven can and wrap with foil.
Place the cozy around the Fosters pot.
I usually give it about 35mins from the moment I turn the heat on. Be sure you have steam the entire time. Take the can out of the fosters pot and knock it upside down against a clean surface. Eat.
Worked very well for lemon poppy, banana nut and even buttermilk biscuits.Apr 28, 2010 at 8:32 am #1603106
Lawson KlineBPL Member
Nice! What else have you "baked" with it?Apr 28, 2010 at 1:57 pm #1603253
Benjamin MorysonBPL Member
Please can you make some more detailed photos of the oven.
benjaminApr 28, 2010 at 7:11 pm #1603347
I'll try and take some more descriptive pics this wknd, going to try cornbread. My guess is that just about any "just add water" mix would do fine.Apr 29, 2010 at 12:03 am #1603439
@b-g-2-2Locale: Silicon Valley
I have performed baking on the trail using a variety of oven tools. Steam bakers create a very soft bread, so bread dough could be a little on the dry side and get good results. Convection bakers will hard-bake better, but that's a lot more gear to haul around. A hobo baker uses a simple smooth steel can covered by aluminum foil.
In some parts of the Himalayan Range, people just mix up their dough and mold it around a smooth river rock that has been pre-warmed in the campfire. Then they throw it back into the campfire. Chip a little of the excess carbon off the outside, and your bread is ready.
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