magentawave
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Can you cook stuff like a roast chicken or a pizza on a stove top? If so, can you please tell me what you use to do that?
How do you cook a roast chicken or pizza on a stove top please?
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I buy roasted chicken about once a week at the store...only $5 gives me a hot roast chicken.<br /><br />I just did a quick google search of stove-top baking and it turned up tons of hits....<br /><br />If I wanted pizza and had to make it on the stove top, I would probably use something like Pita bread or english muffin and the other ingredients and put it on a low heat and in a covered pan...maybe a second small pan inside of a covered pan on top of a canning jar lid...<br />Bri<br />
wildmountainhoney
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I don't think you can roast a chicken on the stove. Bri's idea for the pizza is a winner!<br /><br />Bri I love those store rotisserie chickens, wish they were organic! When you finish the meat you can throw the carcass in a pot of water w/onion, carrot celery, garlic and seasoning such as pepper, sea salt or/and whatever you prefer... cook for a few hours, strain and you have home made stock that is wonderful for cooking rice, making gravy etc... you can freeze this in freezer bags or even ice cube trays and put cubes in baggy to add to recipes!!! Frugal living!!
simply lesa
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i know how. i do it n have done it. its hard to type on this phone tho...promise i will show u all at RTR.
for now do u want to warm up whatya bought or make from scratch?
the idea of using a large pot w lid and steady low heat will create an oven affect. use canning jar lids or a snall cake cooling rack to lift pans off the bottom and direct heat. ise a heaver pot is best.
look up grilled pizza too!
for now do u want to warm up whatya bought or make from scratch?
the idea of using a large pot w lid and steady low heat will create an oven affect. use canning jar lids or a snall cake cooling rack to lift pans off the bottom and direct heat. ise a heaver pot is best.
look up grilled pizza too!
Where~the~wind~blows
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my fav is a pizza bagel, stovetop cooking is fairly easy and complicated...lol, low heat is how I roll with it, for a pizza bagel, I use my 14 " skillet with glass top, and place my bagels, sauce and cheese on a glass plate, I put about 2 cups of water in the bottom of the skillet, then place my plate inside cover and wait, having bad teeth requires soft food so the bagels turn out very soft and goooey. I have done chickens in a oven box, it sits on top of your stovetop, this took way to long, an already cook chicken is the way to go, much cheaper and less messy and one chicken gives me and the dogs all something. <br /><br />I have limited pans I cook with, and most of what I have can be used on/in a grill, microwave, oven or stovetop. I use enamel ware, I know they say ya cant use it in the mirco but I do as long as it is not chipped.
I make pizza on my BBQ, but a cheapo pizza and ingredients and build an excellent pizza... As for a Chicken, buy a whole chicken, cut it in half putting the other half in a zip-lock bag and in the cooler... Then spice up the half chicken and put it on the BBQ...
Pikachu711
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One of the best resources to ask how to cook any given food is to a search on the net. I just did a search of "How do you cook a roast chicken on a stove top?" and found quite a few resources. The same applies to the pizza. Go to your favorite search engine & you'll find something cooking pizza on a stove top.
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I used to make stove top pizza for one, but it's been a while and I don't remember all the particulars.<br /><br />At the time, I used pizza sauce that I had dehydrated. A tablespoon or so mixed with warm water did the trick. These days, I would probably skip the sauce and use thinly sliced Roma tomato.<br /><br />The dough was boxed pizza dough mix, apportioned into ziplock baggies. Water and olive oil was added to the baggie and mixed by massaging the closed baggie. After a few minutes rest, the dough could be easily turned out of the baggie and patted into shape.<br /><br />The part I'm fuzzy on (the most important, really) is the actual baking. I do recall that distancing the pan from the heat was important, that I used a fair amount of olive oil, and flipped the dough over once before adding the toppings. The result was pretty decent.<br /><br />Toppings included cheese from a string cheese stick and whatever else was on hand.<br /><br />Vickie
Concerning cooking a bird or a roast on stove top, a few years ago while . living in southern Indiana, I went to a Thanksgiving afternoon dinner hosted by a Parents Without Partners group and the senior ladies were using large roast pans with lids, placed on stove top and the turkey was being cooked that way in liquid. Think it was a gas cook stove. Had never seen a bird cooked that way but I guess it works. I guess you could use a 18 or 24 quart electric pot or smaller but of course would have to be hooked up to shore power for that. Don't know if you can get a propane stove top hot enough to do that technique. Interesting memory,<img src="/images/boards/smilies/idea.gif" alt="" align="absmiddle" border="0" /> We use a baking bag in our home oven to cook birds. Darrell.<img src="/images/boards/smilies/smile.gif" alt="" align="absmiddle" border="0" />
simply lesa
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IMHO the key to stovetop pizza is to cook the toppings first then when you add them to your crust they are browned...unless you only want something like thin sliced tomatoe , basil leaves and cheese (of course do not precook cheeze). I make a simple yeast dough w flour (whwheat or other kinds of flours or even masa work too) water and yeast w a pinch of salt. let rise a little. oil your hands to work it into the thickness or thinness and shape you want. cook in frypan with lid (or toss carefully on grill) till the top starts to dry and bottom is lightly browned. flip (now toasty bottom is the top) add toppings - canned spaghetti sauce or sliced tomato or crea mcheese n other stuff end w cheese cover n cook till cheese melts.
play w it
play w it
Coffee Tim
Well-known member
Not sure where exactly to get them but I've seen a camping type oven that sets on the stove top burner and gives the dry heat necessary for roasting and baking. It might have been Coleman Company. For most things that don't require dry heat I just use a Dutch oven or steamer to cook with. Hope this helps.
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<br /><br />I have one and plan to bring it to the RTR along with some other odds and ends to put in the free pile....I have no use for it..<br />Bri
VanTrekker
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<div style="text-align: center;"><img src="http://4.bp.blogspot.com/-dW_buNL2h...tmvVtt4p0/s400/ChickenFajitaPizza_cleaned.jpg" alt="" /></div><br />I make quite a few pizzas using tortillas. Flour tortillas make a superb thin crust. I even use the high carb type tortillas with success.<br /><br />I agree with cooking the toppings in advance if using a stovetop. I also recommend cutting the toppings into small pieces.<br /><br />The favorite method of cooking is to use the toaster oven in the van but I have also used a skillet on top of a camp fire.<br /><br />Another fun thing to do is omit the sauce, add a little more cheese, fold it over, and call it a quesadilla. They are yummy!
highdesertranger
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you can bake or roast anything on a bbq. just use a dutch oven. place a heat sink under the oven. like a piece of 3/8 iron or aluminium under the oven and close the lid of the bbq and use a dutch oven with legs. works great i have even baked bread this way. btw learn to use the dutch oven and you dont even need the bbq. highdesertranger
You can make a stove-top oven.
From the Peace Corps Cookbook (2004)
If you don’t have an oven that does not mean you can bake. With these directions you can make a little stove top oven. Sometimes they are called a Marmite oven. There are many different options, so find the one that best suits you. Anything that needs baking can be done in a Dutch oven. It will take some experimentation but is certainly fun. Be Creative!
GUINEA DUTCH OVEN
What you will need:
1. A large pot with lid to serve as the oven (even a large tin can will work if you have one – like those big NIDO dry milk cans, or popcorn tins)
2. A smaller pot or bowl to fit inside and serve as the baking pan (this must fit inside the bigger pot with the cover closed. Metal graniteware bowls or mini glass bowls work well; no plastic handles though as they will melt.)
3. Sand, small rocks, or empty tomato paste cans (3) to raise the inner pot or bowl off the bottom of the big one. This allows the heat to flow around the inner area.
4. A stove or fire with consistent heat
Place the sand, rocks, or cans inside the larger pot. Place on the fire to 'preheat' the oven. After about 5 minutes, place what you are baking (in the smaller pot of course) into the makeshift oven, and close the lid. Voila! You are baking. Check the goodies often, as the temperature is hard to regulate, and things bake much faster than in a 'regular' oven. Rule of thumb for cakes and quiches is to stick a fork in the middle. If it comes out clean, and the edges pull away from the edge of the inner pan, it's done.
You can also make a 'wet marmite' oven by putting enough water in to come up the tomato paste cans about 3/4 of the way up. Put your bake pan on top of the cans, but cover tightly with foil. Put the lid on the big can and bake away. The water helps keep the bottom of the large pan from getting hotter than the sides and burning out or breaking. Use this over a high flame to cook faster. Good for lasagna, banana bread and roasts that tend to get dry. The steam keeps them moist.
Clean sand on the bottom of the oven is best for things that require dry heat to bake, like bread or pizza.
If you use aluminum cans as mini-pans, you need to bake them once in the oven to burn off any paint, plastic linings, etc. Bake over high heat about 40 min. If it stinks, it is working.
Tin cans as pots:
1. used small tomato paste cans make good muffin and cupcake tins
2. sardine and tuna cans make good small cake, bread, and pie pans
3. small pots that fit in the large oven (lids are helpful) are good for larger loaves of bread and small roasts
4. For pizza, purchase a pizza pan that will fit inside a sand filled version, or cut down a coffee-can to make a cake type pan. Be sure to work the cut edges with some concrete to file off the finger-cutting edges a bit. I find a used, round aluminum cake pan (from the thrift shop for 50 cents) works to hold a one-person size deep dish pizza. For store bought thin crusts versions, turn the cake pan over to act as a cookie sheet and lay it on top.
Do not SCOUR your aluminum bake ware, it will turn your food gray. Just soak and scrub off any tough deposits. To protect your pans from rust, wipe down with a little cooking oil after washing and drying them.
Use NIDO dry milk cans (Wal mart) or popcorn, or metal cookie tins to store dry goods. It will keep ants out. Use dry goods within 5 months (this advice is from Ghana, where the weather is notoriously hard on stored foods).
A makeshift cooler: Put items to be kept cool in a clay flower pot with a sealed bottom hole (I used duct tape, but a cork will work, too). Locate another clay pot that is 1 inch larger all around than the first pot. Seal the bottom hole shut on that one, too. Now put 1 inch clean sand in the bottom of the larger pot, place the smaller one inside, and fill around the small pot with more clean sand. Wet down the sand well. Cover both pots with a wet cloth. Place in a breezy spot (preferable) in the shade. The temperature will go down quite a bit from the water evaporation. I made one to keep my butter from melting, and when it was 98 degrees in the sun, the cooler (in a breezy shade spot) was only 75 degrees. It worked. It did not get 'refrigerator cold' but it kept mil kand butter from spoiling. The amount it will hold is limited by the pot sizes, but it will keep the butter from melting, and veggies will store longer inside one. Just keep the sand watered down. This can be quickly made in a camp and town down if you need to move it. The only down side I found is if you drop the pot it will break. (Huge ones are made to keep vegetables in some parts of Africa where they are sometimes called Zeer Pots.)
From the Peace Corps Cookbook (2004)
If you don’t have an oven that does not mean you can bake. With these directions you can make a little stove top oven. Sometimes they are called a Marmite oven. There are many different options, so find the one that best suits you. Anything that needs baking can be done in a Dutch oven. It will take some experimentation but is certainly fun. Be Creative!
GUINEA DUTCH OVEN
What you will need:
1. A large pot with lid to serve as the oven (even a large tin can will work if you have one – like those big NIDO dry milk cans, or popcorn tins)
2. A smaller pot or bowl to fit inside and serve as the baking pan (this must fit inside the bigger pot with the cover closed. Metal graniteware bowls or mini glass bowls work well; no plastic handles though as they will melt.)
3. Sand, small rocks, or empty tomato paste cans (3) to raise the inner pot or bowl off the bottom of the big one. This allows the heat to flow around the inner area.
4. A stove or fire with consistent heat
Place the sand, rocks, or cans inside the larger pot. Place on the fire to 'preheat' the oven. After about 5 minutes, place what you are baking (in the smaller pot of course) into the makeshift oven, and close the lid. Voila! You are baking. Check the goodies often, as the temperature is hard to regulate, and things bake much faster than in a 'regular' oven. Rule of thumb for cakes and quiches is to stick a fork in the middle. If it comes out clean, and the edges pull away from the edge of the inner pan, it's done.
You can also make a 'wet marmite' oven by putting enough water in to come up the tomato paste cans about 3/4 of the way up. Put your bake pan on top of the cans, but cover tightly with foil. Put the lid on the big can and bake away. The water helps keep the bottom of the large pan from getting hotter than the sides and burning out or breaking. Use this over a high flame to cook faster. Good for lasagna, banana bread and roasts that tend to get dry. The steam keeps them moist.
Clean sand on the bottom of the oven is best for things that require dry heat to bake, like bread or pizza.
If you use aluminum cans as mini-pans, you need to bake them once in the oven to burn off any paint, plastic linings, etc. Bake over high heat about 40 min. If it stinks, it is working.
Tin cans as pots:
1. used small tomato paste cans make good muffin and cupcake tins
2. sardine and tuna cans make good small cake, bread, and pie pans
3. small pots that fit in the large oven (lids are helpful) are good for larger loaves of bread and small roasts
4. For pizza, purchase a pizza pan that will fit inside a sand filled version, or cut down a coffee-can to make a cake type pan. Be sure to work the cut edges with some concrete to file off the finger-cutting edges a bit. I find a used, round aluminum cake pan (from the thrift shop for 50 cents) works to hold a one-person size deep dish pizza. For store bought thin crusts versions, turn the cake pan over to act as a cookie sheet and lay it on top.
Do not SCOUR your aluminum bake ware, it will turn your food gray. Just soak and scrub off any tough deposits. To protect your pans from rust, wipe down with a little cooking oil after washing and drying them.
Use NIDO dry milk cans (Wal mart) or popcorn, or metal cookie tins to store dry goods. It will keep ants out. Use dry goods within 5 months (this advice is from Ghana, where the weather is notoriously hard on stored foods).
A makeshift cooler: Put items to be kept cool in a clay flower pot with a sealed bottom hole (I used duct tape, but a cork will work, too). Locate another clay pot that is 1 inch larger all around than the first pot. Seal the bottom hole shut on that one, too. Now put 1 inch clean sand in the bottom of the larger pot, place the smaller one inside, and fill around the small pot with more clean sand. Wet down the sand well. Cover both pots with a wet cloth. Place in a breezy spot (preferable) in the shade. The temperature will go down quite a bit from the water evaporation. I made one to keep my butter from melting, and when it was 98 degrees in the sun, the cooler (in a breezy shade spot) was only 75 degrees. It worked. It did not get 'refrigerator cold' but it kept mil kand butter from spoiling. The amount it will hold is limited by the pot sizes, but it will keep the butter from melting, and veggies will store longer inside one. Just keep the sand watered down. This can be quickly made in a camp and town down if you need to move it. The only down side I found is if you drop the pot it will break. (Huge ones are made to keep vegetables in some parts of Africa where they are sometimes called Zeer Pots.)
wildmountainhoney
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This is awesome kappydell! Thank you for sharing!
G
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Kappydell, What is the connection with Marmite? <br />Bri
stude53
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"<a title="Marmite (cooking dish)" href="http://en.wikipedia.org/wiki/Marmite_(cooking_dish)">marmite</a>" (<small><span style="font-size: small;">French: </span></small><span class="IPA" title="Representation in the International Phonetic Alphabet (IPA)"><a title="Wikipedia:IPA for French" href="http://en.wikipedia.org/wiki/Wikipedia:IPA_for_French">[maÊÂmit]</a></span>), a French term for a large, covered earthenware or metal cooking pot.<sup id="cite_ref-Marmite_1-0" class="reference"><a href="http://en.wikipedia.org/wiki/Marmite#cite_note-Marmite-1"><span><span style="font-size: small;">[</span></span></a></sup>
G
Guest
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Marmite:<br /><br />http://www.marmite.com/<br /><br />I guess it depends on where you are from or what you prefer....LOL<br />Your def, makes a lot more sense...in this respect....nor is there much of anything that I think tastes as foul as Marmite or Vegemite.......well, maybe okra...<br />HAHAHA<br />Bri
