Well, how about an omelet? And not just any omelet, but a four egg omelet in a fairly small pan. And why might the number of eggs matter? Well, more eggs, means more thickness. To get the eggs to cook evenly all the way through, I'm going to have to have the temperature pretty dialed in. Not so easy, but let's give it a whirl.
So, once again, I let the wood burn down to mostly coals. I put in my eggs, a little salmon, and some shredded cheese. How did it go?
Actually, it went pretty darned well.
|A four egg salmon and cheese omelet prepared on a wood-fired Ti-Tri Caldera Cone stove.|
Best of all, take a look at the pan I used (far left in the below photo).
|No sticking or burnt spots occurred when cooking the four egg omelet.|
If I can properly cook a thick omelet without sticking or burning, then I think there are relatively few restrictions as to what one can cook on a wood-fired Ti-Tri Caldera Cone. The more I use one, the more I like the Ti-Tri Caldera Cone. The Ti-Tri Caldera Cone is fast becoming my #1 favorite stove. For a guy with as many stoves as I've got, that's really saying something.
I thank you for joining me on another Adventure in Stoving,