The Thermobaker was introduced with the model C Chambers and had to be purchased separately, so they are a little hard to come by. When we went to pick up a freebie Chambers cooktop (which is destined to one day be part of an outdoor cooking cart, aka the Great Outdoor Baconator), the guy asked me if I wanted "one of those pie baker thingies" that he had sitting in his garage. I had to restrain myself from galumphing into his arms like an overgrown puppy. I managed to mostly maintain my poker face and croaked out a subdued, "Yes," then screamed like a banshee when Farm Boy and I got back in the pickup.
Ahem. Perhaps I need to get out more.
Mostly I use the Thermobaker to bake small cakes or pies because it adds no noticeable heat to the kitchen, which makes a big difference in our Texas summers. However, I have been wanting to utilize it for more main dish or entire meal cooking. Enter Creole Fish with Vegetables:
|The writers of the Chambers literature were "really" into quotation marks|
I used cod for the fish, because that is what we had in the freezer. I replaced the garlic salt and basil with Howie's Cajun Dust, which a local Cajun restaurant keeps on the tables to sprinkle on the free coleslaw. They sell the seasoning mix at the checkout, which I'm sure offsets the cost of the coleslaw!
|Before. All stacked up and ready to go.|
|After. Although the sweet potatoes don't look that much different than before!|
Both Farm Boy and I really liked this. I wasn't sure about fish cooked with such a large quantity of tomatoes, but it really worked. I might go a little lighter on the celery next time, but that's just my own anti-celeryite tendencies showing.
Just fired up our chambers for the first time today...& am reading about thermowell usage online. You are the freaking best for posting this, we will give it a whirl in the coming weeks!ReplyDelete
Hi Goatgirl! I'm always happy to meet another Chambers owner. :) You are going to *love* your Chambers! I was initially interested in one just because I liked the looks, but now I can't imagine having any other stove.ReplyDelete
You've probably already seen it, but in case you haven't, you can get a lot of information here, including pdfs of the Idle Hour Cookbook and the ThermoOven brochure: http://www.vintagechambers.com/
Well phooey. Apparently that site is no longer working. What a shame - it had so much information!ReplyDelete
Hubby and I just got our Chambers model C hooked up. Need an oven thermostat, but all else is good to go! We're having a conniption over using the Therowell for steel cut oats overnight and red potatoes cooked all day. We'll be looking for a Thermobaker for sure. Thanks for the recipe!ReplyDelete
Congrats on your new Chambers! You are going to love it! (Not that I'm biased or anything...) Are you on either of the Chambers forums? Some handy people on there have created homemade Thermobakers, which seem to work very well.ReplyDelete
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Where did you find the little labs that go into your thermobaker? I have one but not the little pans.ReplyDelete
The fluted pan is an 8" Wearever pie pan and the other one is another Wearever pan that I believe originally was part of a stove top roaster set (it is marked "No. 802" on the bottom. I found both of them at estate sales.ReplyDelete
The technique came to my attention via Ari LeVaux's cooking column in my local newspaper Missoulian Know moreReplyDelete
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