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General Chat Area >> Let's Chew The Fat >> Re trivet
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Message started by Puff on Sep 14th, 2022 at 3:29pm

Title: Re trivet
Post by Puff on Sep 14th, 2022 at 3:29pm
Hi just learners but love to bbq and bake sourdough bread in our camp oven question is should we use a trivet or not
We have a wire cake stand that just fits our 10” camp oven and we wrap that in aluminium foil and place the dough on top of that in a sling of baking paper
Works for us but wonder what you do
Have a beaut day
me and Puff

Title: Re: Re trivet
Post by Derek on Sep 14th, 2022 at 11:11pm
I stopped using a trivet for Cobb style bread and rolls quite some time ago.  What I do these days is sprinkle a handful of flour over the base of the oven and put the dough straight on it.
CA665936-4320-4AB2-B7B3-08998BF8955C.jpeg (93 KB | )

Title: Re: Re trivet
Post by poddy dodger on Sep 15th, 2022 at 10:21am
I regularly do a damper and use a trivet but horses for courses!

Title: Re: Re trivet
Post by Chally on Sep 16th, 2022 at 8:33pm
For breads, bread rolls and dampers we also flour the bottom of the oven and place the dough straight on that.

Jeff

Title: Re: Re trivet
Post by Rabbitz on Sep 17th, 2022 at 7:36am
When doing my weekly camp oven chicken (aka Kingbrown's Pub Chicken) I always use a trivet.

I use it to lift the bird out of the juices that collect during cooking. Gives it a crispier skin and steams the bird rather than stewing it.

Title: Re: Re trivet
Post by Saltbush Bill on Sep 17th, 2022 at 7:56pm
Trivets are useful in all sorts of ways , depending on how you use them, Ive always used them under roast meats , never use them when cooking breads dampers or rolls, sometimes use them to get dishes up off the bottom when cooking different sorts of desserts and when cooking some sorts of cakes in cake tins.......use common sense and find what works best for you.
An example would be , if you start to get a build up of moisture on the bottom of a camp oven when roasting meat you will end up with steamed meat, steamed meat isn't roast meat. A trivet will let you add a heap more heat to the bottom of the oven to evaporate  that moisture away, without burning hell out of the roast.
Try doing that with a bed of onion rings under the meat as some folk say is best. ;D

Title: Re: Re trivet
Post by Puff on Oct 10th, 2022 at 1:53pm
I am a dill asked about Sourdough before but never saw that a sprinkle of flour could replace the trivet - and no trivet gives me more height in the 10” oven
Still interested in how many heatbeads to use and any other tips please

Title: Re: Re trivet
Post by Bear on Oct 10th, 2022 at 5:33pm
Have a look up top second line Heat Bead Calculator, also a link to a page. Have a read cheers Rober5

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