Galley stove/ovens

<< First  < Prev   1   2   3   4   5   ...   Next >  Last >> 
  • 30 Dec 2022 03:50
    Reply # 13038742 on 1195343

    Ah, no, this seems like a uniquely North American thing.  In every other English-speaking country I've lived in, whole wheat and whole grain are interchangeable.  I've never hear of anyone taking flour to bits and reassembling it before.  All the whole flour I've ever bought has a limited shelf life, especially in the Tropics.  Fresh flour should keep about six months, but if its provenance is at all dubious I wouldn't bet on it.IIt's easy to tell when it's gone stale: the texture changes and it has a sour smell.

    It makes me wonder what I was putting into my bread when I was in North America.  I'd have thought whole meant whole - not reconstituted!

    I don't make bread every day or even every alternate day: I'd never be able to get through so much.  I don't have a fridge so it sounds.like I'll have to carry on using dried yeast.

  • 18 Dec 2022 16:29
    Reply # 13029197 on 13028376
    Anonymous wrote:Re sourdough.  How did people care for it before refrigeration, I wonder?  And what I'd the difference between wholewheat and whole grain?

    Sourdough fed daily (even every second day), does not need refrigeration. Refrigeration just lets one be a little more lazy. When bread is made daily, a little bit of dough saved from yesterdays bread just before "benching" works fine.

    In North America "whole wheat flour" is AP (possibly bleached but hopefully not) with the proper amount of wheat bran added. "Whole grain" is ground in one operation and includes everything the grain came with, including the wheat germ which "whole wheat" flour does not have. I do not know if this holds the world over but it likely does.

    Whole wheat flour is more shelf stable and holds it properties well over time. I am sure this is why the flour companies do things this way. Whole grain flour seems to have a range of age where it makes really nice bread and if chilled or frozen this range can be extended for a long time. Whole grain does spoil faster.

    So whole wheat flour may be the best choice for long term cruising. Keeping a small amount of sourdough in one's tiny fridge may still make sense on a boat as it uses a lot less flour to keep alive (1/10th- ish). Well preserved white flour kills sourdough, I am not sure what that says for what it does to our health. Robin hood AP flour almost killed my sourdough the last time I used that, use UB instead if you must have white bread.

    AP = All Purpose

    UB = UnBleached (similar protein content to AP)

    Protein in flour is determined by the species of wheat used. The protein in question is gluten, nature's polymer (epoxy?) that makes the bread rise.

  • 17 Dec 2022 06:04
    Reply # 13028376 on 1195343

    It's great to see an alcohol stove back in production.  I see that they are also selling the Omnia oven and implying that it's ideal for the Origo type of cooker.  I have an Omnia and have been really disappointed with it.  The trouble is that the flame spreader, for want of a better term, on the Origo doesn't really spread it that much.  It's not like a gas flame, radiating out at a shallow angle all around: in fact it essentially goes straight up.  The Omnia oven has a funnel up the middle, presumably to diffuse the heat more effectively.  However, what I've found is the heat just goes straight up there, making even the handle on the lid impossibly hot, while doing little to heat up the plate that the oven sits in.

    If anyone has more and happier experience with the Origo/Omnia combination, would you mind either discussing it here, or dropping me a line, please?


    Re sourdough.  How did people care for it before refrigeration, I wonder?  And what I'd the difference between wholewheat and whole grain?

    Last modified: 17 Dec 2022 06:05 | Anonymous member
  • 12 Dec 2022 11:24
    Reply # 13022293 on 1195343

    Well spotted Frederik! Great to see someone taking on the manufacture of this and it does look well made. 

    Oriondo 3000 €390

    Gimbals €94

    Pot holders €102

    Hopefully one of the big online chandleries will order a good volume and get the price down. 

  • 12 Dec 2022 08:17
    Reply # 13022220 on 1195343

    There is a firm in Sweden making another version of the 1500/3000. It’s called Oriondo. Looks like they’ve been improved some too.   https://www.hjertmans.dk/produkter/varme-kyla/spritkok-oriondo-3000

    The website is in Danish. 

    Google “hjertmans oriondo”


    The sourdough I use has been going for 5-6 years now. It has survived a lot of abuse. I keep it alive by feeding it whatever there's at hand, and putting it in fridge when I’m gone for longer periods. Nothing fancy. 


    Whether it’ll survive at sea, I really don’t know. Time will tell. 

     

    Last modified: 12 Dec 2022 18:39 | Anonymous member
  • 11 Dec 2022 23:15
    Reply # 13021843 on 1195343

    I had a Ravia, which is very similar to a Maxie and changed to an Origo. Two things triggered the change. In the first incident, I was using two burners to cook, one low to simmer and one on high. I went into the cockpit for a moment  and was distracted by a passer by. When I went back to the stove, the simmering burner had blown out and had leaked a significant amount of metho. I don't know why I did not have a fire. 

    A friend had a fire, a leak developed in his stove at the back of the burners while the stove was in use. He was not aware of the leak and ended up with a fire under the stove and in the locker below. It consumed three extinguishers before it was out. Yes, of course he could have used water to extinguish it, but in the panic, he forgot.

    the result for me was a change to a two burner Origo. When an oven is needed, I use a two handled pot with a glass lid and an oven thermometer placed so I can see it. This  allows manual regulation of the temperature. The oven replacement system had not had much use but I am happy with it so far.

  • 11 Dec 2022 15:55
    Reply # 13021595 on 13021409
    Anonymous wrote:However, the boat environment is one of either fresh ocean air or bouts of air laden with mould spores and I would imagine, very few natural yeasts floating around. That might have an impact.

    Once it is going, I don't think the yeast and bacteria in your natural yeast are going to be affected by what is floating around. The only thing I can think of that would harm it is if you used bleach (or some other chemical) to treat your drinking water and used that for feeding your mix. Worth while saving rain water for that as one never knows what might be in water sourced from a marina or other tap water.

    Those who have studied these things have been surprised that the species of bacteria and yeast making up the highest numbers in a natural yeast mix are not prevalent in the environment, water or flour used to start the process. As the mix sours, it becomes more habitable for the yeast and bacteria we want and less so for the rest. It really is a magical process, a gift. As happens, the bacteria famous for sour dough bread taste is found in nature at the highest levels... in the human mouth. Yet I know of no one who spits in the natural yeast mix. I think we probably eat lots of the food that bacteria likes.

    The other thing that slows down (or may prevent) the formation of wild yeast is spiking the mix with baking yeast as it is the wrong species. I have also had AP flour kill off my mix... if you want white sour dough, use UB (unbleached) but I have had the most success with whole grain (as opposed to whole wheat) flours.

    Last modified: 11 Dec 2022 15:59 | Anonymous member
  • 11 Dec 2022 11:07
    Reply # 13021409 on 13021256

    Slightly off topic - do you think you'll be able to keep your sourdough going on the boat?

    I don't think that's off topic, I think it's a crucial question!

    I've only recently started making sourdough again and this time it's organic 100% wholemeal  fine-ground flour. So far it's very tasty, very nutritious... concrete. It lasts for ages though (as does concrete). Interestingly, as I eat so little, between baking sessions the sourdough plant is in and out of the fridge, by the range, out in the conservatory, back in the fridge... a big range of temperatures, so I think it should be feasible to keep the plant going on a boat. However, the boat environment is one of either fresh ocean air or bouts of air laden with mould spores and I would imagine, very few natural yeasts floating around. That might have an impact.

    Last modified: 11 Dec 2022 11:09 | Anonymous member
  • 11 Dec 2022 04:11
    Reply # 13021256 on 1195343

    Oh, well done.  I make my bread in my frying pan, but do sometimes miss having an oven.

    Slightly off topic - do you think you'll be able to keep your sourdough going on the boat?

  • 10 Dec 2022 15:03
    Reply # 13020769 on 1195343

    Got lucky and got the Origo 6000.

    Put it to the test resulting in “the perfect loaf”

    Steady 210-215 degrees Celsius  using Bio-ethanol 93%

    25 minutes to warm it up with the baking pot inside. 
    1,5 hours to bake a sourdough bread of 1700 grams  

    Came out perfect, tastes even better.

    Happy camper & bon appetit  



    7 files
<< First  < Prev   1   2   3   4   5   ...   Next >  Last >> 
       " ...there is nothing - absolutely nothing - half so much worth doing as simply messing about in junk-rigged boats" 
                                                               - the Chinese Water Rat

                                                              Site contents © the Junk Rig Association and/or individual authors

Powered by Wild Apricot Membership Software