Choice of firewood
Different types of wood differ in their properties, and the choice of firewood for a Russian stove should be based on a study of the characteristics of solid fuel:
- Birch burns with great heat and has a pleasant smell. It is rarely used for home furnaces. Due to the high content of tar, birch firewood flares up very quickly, which makes it possible to use it for kindling.
- Oak firewood is superior to wood in heat dissipation, has healing properties and burns for a very long time. The breed is considered elite and is usually used for kindling fireplaces or barbecues.
- Alder firewood can be stored without losing its qualities, it reaches the required moisture content on its own, and due to the low resin content, it emits little smoke. Alder firewood is great for burning a stove.
- Aspen firewood can be used to clean the oven. They are able to reduce the density of soot in the chimney, so that it simply crumbles into the furnace. However, this fuel is not suitable for continuous use, because firewood burns out in a matter of minutes and does not emit much heat.
- Firewood for kindling must be stored in a dry and well-ventilated place, and rotten or starting to rot logs must be excluded before laying in the oven.
Best Answers
vasya suchtninov:
Natalya, my mother Natasha early in the morning laid rows of five or six logs near the far wall of the stove and set fire to them with the help of a torch. While this building was burning, it was possible to warm (or boil) a large cast iron of water next to the fire, as well as boil potatoes in a “uniform” (not peeled) and melt the lard in a cast-iron frying pan using a frying pan, pull the frying pan into a hearth and cut the previously peeled potatoes (boiled in uniform) and put in a frying pan, which, using the same frying pan, move to hot flaming coals. Ten minutes later one dish is ready. Sometimes, near the glowing coals, the mother baked pancakes. Then she woke us up and seated us at the table, put on a stand a hot frying pan with boiled-fried potatoes in lard with mash (with cracklings). We ate potatoes or pancakes with milk (a glass per brother. Under the burning edge of the logs, which turned first into little heads, and then into coals, they were moved closer to each other and, having waited for very small coals, they moved them into a nest (to the near left corner stoves) Under the stove (in other words, the floor of the stove) they swept fir brooms on a pole (on a stick) towards the nest and put a pot of stew or a pot of peas filled to the top with water in a red-hot stove. whatever comes to hand) in half an hour, or even earlier, the bvla is ready.If the soup was cooked with meat, then it was left (and a pot of peas) in the oven until dinner, moving closer to the nest (to the smoldering embers in the corner of the oven). cabbage soup with cabbage and with fresh and sauerkraut. They baked pies (large pies) with fish, cabbage and other fillings on baking sheets. And my mother also baked bread (yarushniki) from rye and wheat flour, and shanga ( original cheesecakes 15 centimeters in diameter with different th filling (mashed potatoes, cottage cheese, jam, dried bird cherry and even with something that had enough imagination). Go ahead. And in some huts of the village, even on Saturdays, they washed in the oven (those who didn’t have baths, we had a thin bathhouse in the garden).
Elena Sinelnikova:
You need special utensils and equipment. And of course skills. You can't show it on your fingers
Anatoly:
You light the Furnace. Let it warm up and please cook while the coals are hot
Aleksandrovich:
Put firewood in the stove, heat it, and then put a pot with cabbage soup or a pie next to it on the red coals raked in a heap and wait for a delicious dinner.
kulisvet:
I didn't cook myself.But according to the stories of my grandmother, when the firewood burned out, they put on pots. and they already laid everything in them at once: cabbage, potatoes, meat (if it is cabbage soup). Another pot was placed next to it, with water and cereals. That is, everything was cooked at the same time and at the same time. When the stove cooled down, everything was ready.
Bump:
Watching what to cook. Cooking on fire, on coals. Cast iron, earthenware, tongs are needed. In general, without experience it is very difficult to do something.
Affectionate bitch:
In the Russian oven, you can cook very tasty food, for example, bake pancakes or pies. Porridge or pancakes cooked in such an oven differ in taste from the same food cooked with one-way heating (on the stove). The process of cooking in a Russian stove can be called "languishing" - a uniform temperature field is maintained for a long time. Therefore, some dishes with the same flavor range cannot be cooked in other conditions, for example, baked milk, barley porridge with mushrooms, mushrooms or potatoes fried in sour cream, and much more.
Bread is placed in the oven and removed from it with a special wooden shovel on a long handle. Cast iron, for example with soup or milk, is taken with the help of a fork - a metal semicircular slingshot with a long handle.
Safety
To cook in a Russian stove and not start a fire, or not get burned, it is enough to be able to properly heat the stove and follow the rules for cooking in the stove.
How to heat a Russian stove:
- It is necessary to stack firewood in the firebox as close as possible to each other, throw firewood after the first batch burns out.
- During the kindling, the damper must be closed, the oven valve ajar, and the ventilation valve closed.
- Do not forget to provide oxygen access in the furnace - for this it is enough to turn the firewood with a poker.
- During combustion, the blower door should be open by about 7 cm.
How to cook in a Russian oven:
The stove must be well heated and let the firewood burn out, only coals without an open fire and well-heated walls should remain.
First courses are prepared in cast iron or ceramic pots without handles.
Since the food is languishing in the oven, and not boiling, pour a little water into the container, no more than one quarter.
All dishes except bread can be cooked together
The bread is cooked separately with the damper closed until it is baked.
When cooking in the oven, it is important to use oven mitts, towels or gloves to avoid burning your hands. It is better to lay and get dishes with a special wooden shovel or fork.
Variants of porridge recipes for the Russian oven
There are a large number of recipes for cereals in the Russian oven. So, in the oven you can cook barley, buckwheat, Guryev and other varieties of cereals.
Millet porridge in a pot
Millet porridge
For this recipe, you will need 100 g of millet, 0.5 tsp. salt, 1 tbsp. sugar, 1 liter of water, 50 g of butter. Millet must be soaked in water, strain, put in a pot, add salt and sugar. Pour in water and add butter. Cover the container with a tight lid and send to the oven. Cook for 2-4 hours until the oven cools down. If a brownish crust forms on top, it can also be eaten.
Buckwheat porridge in a pot
Buckwheat porridge
When preparing buckwheat porridge in a Russian oven, the following sequence of actions must be observed:
- Place 2.5 cups of cereal in a pot, add 1 tsp. salt and 25 g butter.
- Pour in 3 cups of boiling water. To cover with a lid.
- Place in oven. But immediately the stove should not be closed. Periodically it will be necessary to look at the porridge. When it thickens, it will need to be stirred with a spoon.
- Now cover with a tight lid and send to the oven, close it and simmer the dish for 3-4 hours.
Ready buckwheat can be sprinkled with any spices and add a little more butter.
Barley porridge in a pot
Barley porridge
Barley porridge can be cooked in a Russian oven or in the oven according to the following recipe:
- Prepare some clay pots.You can use one large pot, but porridge tastes better if you cook it in different containers.
- Sort pearl barley, pour boiling water and steam for 10 minutes. Strain and lay out 3 tbsp. into each pot.
- Prepare roast. To do this, pour 50 ml of sunflower oil into a preheated pan, fry one chopped onion and one grated carrot. Fry for 10 minutes, stirring occasionally.
- Add the roast to each pot, distributing it evenly. Pour boiling water so that the water level is 1 cm above the prepared ingredients.
- Add salt and spices to taste.
Cook in the oven for 2-4 hours. The finished dish is served hot.
Classic Guryev porridge
Guryev porridge
For this recipe you will need the following ingredients: 50 ml of milk, 200 ml of cream, 30 g of semolina, 10 g of walnuts, 30 of any jam, fruits, berries, sugar.
Boil 150 ml of cream, combine with semolina. Stir until the cereal swells. Grind the nuts with a blender and add to the porridge. Mix the remaining cream with milk, send to the oven. Watch carefully so that it does not run away, remove the foam (it will be used for further cooking).
Put a part of the porridge on the bottom of the container, add finely chopped fruits and berries, jam and foam. Repeat the procedure one more time. And put porridge and foam on top. Bake for 30 minutes.
Village Varenets
This fermented milk product, which has been cooked in a Russian oven for centuries, will be strikingly different from a substance with an indistinct taste purchased in a store.
3 l. full-fat country milk
250 g village sour cream
Village milk must be poured into a cast-iron pot and placed in the oven for the whole day. Or for the whole night. During this time, ordinary milk will turn into baked milk (don't be surprised if the volume decreases, the milk evaporates). Then the milk must be cooled to 36-37°C. How to determine the temperature? In the village, traditionally, a finger was used as a thermometer. Dropping it into the liquid, you should feel that the milk is warm, not hot, but not cold either.
Now add sour cream to the pot. The fermentation process has started! Transfer the pot to a warm place and leave it there for 12-14 hours. Then cool and serve.
Oven-boiled pumpkin
1 large pumpkin
Wash the pumpkin and remove the seeds and pulp. To do this, carefully cut off the “crown”, remove all excess through the hole. Then turn the pumpkin over and place it on the metal sheets in the oven, hole down. Bake 2 hours. Then take it out and eat it with milk and bread.
Text: Anna Tarelkina
Before, in the Russian oven, everything was delicious!
How many times I was in the village with relatives, even ordinary cabbage soup was much tastier than cooked at home on gas.
Good recipes, of course, the only thing left is to find a Russian stove)
Oh, the pumpkin is probably delicious, I'll try to make it at my grandmother's. I spent all my childhood in the summer with my grandmother in the village, I still remember pancakes from the oven.
Yeah! I remember my childhood in the village with my grandmother in the summer. Fresh milk, millet porridge, buckwheat porridge, rice. Everything tastes great in the oven.
It's hard to find a stove these days.
Baked pumpkin is unusually tasty and healthy, especially from a Russian stove!
The oven is simply amazing!
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Expert answers
secret:
in the Russian stove, the temperature is stable and everything is not cooked the way it is on the stove, but languishes, inside everything stagnates and languishes, and everything boils only at the edges of the cast iron, therefore the taste is special, and the benefits ... in a heated oven, where there are only hot coals, and there is no fire and firewood, they put cast-iron
shchi - Put IMMEDIATELY meat and vegetables, salt and lavrushka - pour porridge with water - for example, millet or buckwheat, but you can also wheat, even pearl barley ... even peas - pour milk with water, sprinkle cereal and salt - and the oven does the rest jacket potatoes - water and potatoes
grandmother took out potatoes boiled in a cast-iron, drained boiling water and immediately poured cold water - like eggs, to remove the heat, peeled it, and cut each potato into 4, put it again but already in the goose, poured eggs with milk ... I don’t trusted, and allowed to beat eggs, and it turned out another such hearty rustic dish
milk - will be baked, with foam
they put the meat in a piece, just poured it with water, salted it, put carrots and onions ... pepper - that's it ... and it turned out something like a stew ...
they also baked goose or kuru - the goose itself had enough fat, and the chicken was smeared with sour cream with herbs and covered with apples
Whatever Whatever:
Well, Grandmothers - hedgehogs of children baked there. xD Well, you're not Baba Yaga. ))) Well, in general, it is believed that pies are best obtained in a Russian oven. )))
Viktorija Vetrova:
Russian roast recipe
To prepare the roast recipe, cut the peeled potatoes into cubes and lightly fry in oil. Onion for roast, cut into rings, fry together with carrots in the next. oil until golden brown. Cut the meat into small pieces, lightly fry in boiling oil on both sides. In a clay pot or cast iron (pan) put the meat, onion and carrots on top, then the potatoes, sprinkle everything with salt, pepper, put the bay leaf and add the broth. Put the roast in the oven and simmer for 40 minutes. 10 minutes before the end of cooking, pour into hot dry wine. Before serving, pour the finished dish with sour cream and sprinkle with finely chopped parsley and dill.
Bon Appetit!
GHOST*)):
at 80 degrees it will not turn out “to smithereens, to the fibers”)), and three hours will not be enough at 80 degrees. Meat) in the depth of the piece there will be even less)
80 degrees for 3 hours - this is just simmering porridge)) barley or millet))) because it is cooked on the stove, boils - above 100 degrees
To really break up the meat into fibers - I would wrap the marinated meat carefully, several times, in foil (I don’t use the sleeve) and in the oven heated to 180 degrees, for 1-1.5 hours, then I would slightly reduce the temperature - at 150-160 hail for another 0.5-1 hour, and at the end I would turn off the oven and stand for another 30-40 minutes. The total time is 2-2.5, or even all three hours, depending on the size of the piece of meat. For 2 kg, it’s enough to bake for 2 hours and 40 minutes in a cooling oven. If the piece is juicy, it shouldn’t turn out dry.
You can put the meat in a container, a little water there and also cover it well with foil, and put it in the oven for the same mode and the same amount of time)) it will be “on the fibers”, but stewed, not baked)) this is also delicious)
By the way, I am also interested in the “Russian stove effect” in the oven))) but, since I never lived in the village and did not heat the stove, for me this is a search process))) “according to technical. reasons" I often cook cereals in the oven than cook on the stove))) and I often cook meat so that "to the fibers")))
Mitya Kamushkin:
Get a heavy cast iron.
U(CN)5:
1. And what is the effect in the Russian stove? ))))) It works in different modes at different times of the furnace.2. You will have boiled pork IMHO.
Ivan Ivanov:
The effect of the Russian stove is to languish the product. In particular, in the oven - this is a gradual cooling. Only here the cooling rate is minimal compared to the same oven. To keep the heat in the oven longer - you need to put something slowly cooling down there. For example, a metal container with sand. Or lay bricks. But it is natural that there is room for the product to be cooked in the oven.
Oleg Kondrashov:
overlay with bricks
Nikolai Pokroshinsky:
Sawdust for smoking on the bottom of the oven must be put
Ludmila Tishchenko:
How can you achieve the effect of a Russian stove in a gas stove? No way! And it is better to bake pork not in a sleeve, but in foil. Rub the meat with pepper and salt, stuff with garlic, grease the foil with sunflower oil and wrap the pork tightly in it.Bake for three hours in a well-heated oven on the smallest fire (I don’t know the degrees, the thermometer is broken).
Dmitry Peredereev:
In a regular oven? You will not be able to get the effect of a Russian stove. For these purposes, you can take a fireplace, as it most of all reminds me of a Russian stove. Such a fireplace as I bought on this site s .timekamin / is approximately similar to a Russian stove.
