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Rappahannock Nrwn Staff Writer The common use of gas and electric stoves for cooking freed rural women from the necessity of constantly stoking fires and maintaining stable temperatures inside their stoves even in the stifling dap of July and August. n Still, in these dap of staggering energy bills,\there are those in Rappahannock who use wood cookstoyes, appreciating their warnu^i and comfort as well as their economy. Far more of us have airtight wood stoves. In the winter, our stoves are almost constantly in use, with surface temperatures ranging from 200-400 degrees. It makes sense to use this surface for long-simmering soups and stews, and to keep a constant source of hot water. With a little creativity you can branch out to roasts, breads and desserts.
It’s important, of course, to iknow the temperature of your stove top. This you can do by investing in a stove thermometer, made with a magnet to hold it in place.
Now you can determine Stove cooking temperatures: Very low—250-300 degrees; Low—300-350 degrees (simmering); Moderate—350375 degrees; Hot—400-450 degrees.
Cooking a dish that requires long periods of high heat is not recommended - the stove is liable to drive everyone out of the house long before dinner is ready. The idea is to make use of already available heat.
i Generally, you don’t want the temperature to fall below 212 degrees so that bacteria is not encouraged. Many meats can be browned first —perhaps on your regular stove—and then set to simmer.
A practical idea for those who plan ahead is to start dinner early in the morning when you first load up the stove. A hot early morning fire helps rid the chimney of creosote after a night of low fire, and will warm up the house as your family rises. This is the time to brown meat, saute onions, and give stews and soups their initial boil. While you’re at it, fix coffee and heat bread on the stove for breakfast - all while your electric meter idles.
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