Food Hearthkit Oven insert
- Thread starter MaiTai
- Start date
too funny, I JUST mentioned YESTERDAY that I've been eying this for two years. Here's my message about it:
http://forum.purseblog.com/the-kitc...e-breads-from-scratch-233037.html#post4928383
#11 has the link to the company.
http://forum.purseblog.com/the-kitc...e-breads-from-scratch-233037.html#post4928383
#11 has the link to the company.
Yes, it's because of berryblondeboys post that I've started this thread.
It looks really interesting and I wondered if someone has got personal experience with it.
Here's the link again: http://www.hearthkitchen.com/
OMG i want it! thats so cool. i wonder how good it works. also is it removable? or a permanent insert
It's removable. There are three sizes for different width stoves (do a search). There's been a few reviews of them and all favorable as it's great for making great pizza, chicken, breads, etc.
I've only been hesitant to spend $200 on something, but I'll probably do it in the next month or so.
I even made a loaf of bread yesterday!
I've only been hesitant to spend $200 on something, but I'll probably do it in the next month or so.
I even made a loaf of bread yesterday!
Thanks berryblondeboys, that sounds promising..
I'd love to see pics how the baking of a loaf compares using a hearthkit or not.
OK, did some more digging (I always research things to death before making the leap). and found a couple things. First this interesting review:
http://www.cheftalk.com/forums/cooking-equipment-reviews/8935-hearthkit-oven-insert.html
that says this:
There is a review on The Hearthkit Oven Insert in this month's Cooks Illustrated. I was glad to read it since I was contimplating purchasing this item not only for myself but for other foodie friends. Here's the scoop: they tested the insert on various breads, cookies etc in their commercial Wolf ovens and the testers were indifferent in the results. However, when the insert was used in a typical home oven the results were greatly improved over not using the insert. So for all those who have nice convection, DCS, Wolf, Viking, Gaggenau, Thermador etc. you probably will not see any difference in your product using the Hearthkit so save yourself some dough here. But, if you do not own one of these high-end ovens it would make a nice addition to your kitchen
Also, Peter Reinhart the Artisan bread cookbook writer raves about them too:
Peter Reinhart, noted chef and author, wrote to me about the HearthKit
explaining it
"goes a big step beyond a pizza stone, essentially turning a home oven into something akin to a brick oven ...I really am convinced it makes a huge difference in everything you use an oven for including meats, fish, chicken, and pastries-not just pizza and bread..."
But I found this really, really interesting from here: http://www.bread-bakers.com/archives/digests/v102n031.txt
Subject: Baking Stones
Date: Mon, 15 Jul 2002 08:08:17 -0400
Perhaps I'm old fashioned, but rather than a new-fangled baking stone, I
simply use quarry tiles, which any good tile store will carry. 6 of them
are sufficient for a standard oven. I use cornmeal to prevent sticking.
I'd let you know the price, but since I've had mine for 20 years, I can't
remember!
Using these tiles, I get great crust on artisan breads thusly: Beneath the
tiles, I include a dry baking pan containing gas-grill briquettes (don't
crowd them) as I preheat the oven to 50 F above baking temp. When the
oven's preheated, I pour one cup of boiling water into the pan, close the
door, and drop the temp to the baking target. I don't touch it thereafter,
no spritz, no sprays, like I mean, nada. This holds the oven to temp and
contains the steam. I've read separately that oven temp drops 50 F every
time you open the door. (Cover the oven-door glass with a dry towel to
prevent spills from cracking it. Remove the towel before closing the door!)
And this, from here, also really interesting. You really should follow this link to see the amazing photos and discussion following. Now, they wre specifically talking PIZZA over breadbaking, but it's the same concept and idea as the lady above... cheaper, but probably harder to take in and out, though smaller to store since it's small tiles, versus a big insert.
I WILL say, be careful that you buy the right tile so that you aren't poisoning yourself!:
http://www.pizzamaking.com/forum/index.php/topic,440.0.html
I made my own "HearthKit" insert for my electric oven by putting two
layers of quarry tiles on a rack, then leaning more quarry tiles
against the upper rack to create walls. All of this thermal mass
provided stored-up heat energy which radiated back to the pizza which
cooked the top and edge of the crust.
http://www.cheftalk.com/forums/cooking-equipment-reviews/8935-hearthkit-oven-insert.html
that says this:
There is a review on The Hearthkit Oven Insert in this month's Cooks Illustrated. I was glad to read it since I was contimplating purchasing this item not only for myself but for other foodie friends. Here's the scoop: they tested the insert on various breads, cookies etc in their commercial Wolf ovens and the testers were indifferent in the results. However, when the insert was used in a typical home oven the results were greatly improved over not using the insert. So for all those who have nice convection, DCS, Wolf, Viking, Gaggenau, Thermador etc. you probably will not see any difference in your product using the Hearthkit so save yourself some dough here. But, if you do not own one of these high-end ovens it would make a nice addition to your kitchen
Also, Peter Reinhart the Artisan bread cookbook writer raves about them too:
Peter Reinhart, noted chef and author, wrote to me about the HearthKit
"goes a big step beyond a pizza stone, essentially turning a home oven into something akin to a brick oven ...I really am convinced it makes a huge difference in everything you use an oven for including meats, fish, chicken, and pastries-not just pizza and bread..."
But I found this really, really interesting from here: http://www.bread-bakers.com/archives/digests/v102n031.txt
Subject: Baking Stones
Date: Mon, 15 Jul 2002 08:08:17 -0400
Perhaps I'm old fashioned, but rather than a new-fangled baking stone, I
simply use quarry tiles, which any good tile store will carry. 6 of them
are sufficient for a standard oven. I use cornmeal to prevent sticking.
I'd let you know the price, but since I've had mine for 20 years, I can't
remember!
Using these tiles, I get great crust on artisan breads thusly: Beneath the
tiles, I include a dry baking pan containing gas-grill briquettes (don't
crowd them) as I preheat the oven to 50 F above baking temp. When the
oven's preheated, I pour one cup of boiling water into the pan, close the
door, and drop the temp to the baking target. I don't touch it thereafter,
no spritz, no sprays, like I mean, nada. This holds the oven to temp and
contains the steam. I've read separately that oven temp drops 50 F every
time you open the door. (Cover the oven-door glass with a dry towel to
prevent spills from cracking it. Remove the towel before closing the door!)
And this, from here, also really interesting. You really should follow this link to see the amazing photos and discussion following. Now, they wre specifically talking PIZZA over breadbaking, but it's the same concept and idea as the lady above... cheaper, but probably harder to take in and out, though smaller to store since it's small tiles, versus a big insert.
I WILL say, be careful that you buy the right tile so that you aren't poisoning yourself!:
http://www.pizzamaking.com/forum/index.php/topic,440.0.html
I made my own "HearthKit" insert for my electric oven by putting two
layers of quarry tiles on a rack, then leaning more quarry tiles
against the upper rack to create walls. All of this thermal mass
provided stored-up heat energy which radiated back to the pizza which
cooked the top and edge of the crust.
Oo, found more on the breadbakers digest:
Subject: hearthkit
Date: Sat, 30 Mar 2002 07:05:13 -0500
After Reggie's enthusiastic post, I looked at the website and showed it to
my husband. I got one for Christmas.
It is the most wonderful piece of equipment that I've gotten in a long
time. The French bread I make using it is as close to perfect as I've ever
come. My crusts are great. Pizza is wonderful, too. I've also used it
to roast meats and vegetables, and they've turned out great, too.
I did have one problem that almost made me send it back, though. The
Hearthkit comes in three or so sizes, but the difference is all in the
width, not the depth. I have an Amana oven with a convection feature that
causes the oven to be shallower than normal. When I first put it together
in the oven, I almost cried! The thermometer touched the door, and the
door barely closed.
They were extremely nice at Hearthkit when I called customer service (the
day after Christmas, of course). They said that they were very careful in
the design and knew of very few ovens that were too shallow for the
hearthkit. They also took the model number of my stove and the
measurements. After some consultation, they called me back and suggested
that I take it to a stone cutter and have some of it cut off. That was an
excellent idea and probably would have worked beautifully, but I was afraid
that it would get broken and I'd be out my (OK, my husband's) $200.
The end result was that we played with the way the thermometer is held in
place and came up with about 1/16th of an inch that enabled the door to
close completely on my oven.
I'm now wishing that I had two ovens, though. I don't keep the hearthkit
in the oven all the time as they suggest. It simply isn't convenient for
me. With another oven, I could keep it in one all the time.
So, I spend one whole day making quantities of bread to give to friends and
neighbors. And that night we have pizza for supper.
XXXXXXXXXXXXXXXXX
Hi to the readers with comments/questions about the Hearthstone oven insert:
I have a electric stove ( Sears 30 years old! ) and have had the
Hearthstone oven insert for 2 months ( well, since Mother's day ). I make
primarily pizza and artisan breads. It makes the best pizza crusts I have
ever baked. I too am an experienced baker. My electric oven only heats up
to 550 F and after 1/2 hr I decrease the heat to 450 since the hearthstone
oven thermometer registers at least 500+ F. My pizza takes about 15 to 20
minutes ( more time for thicker dough crust ).
I have also made some basic white flour( French/Italian ) and white flour
sourdough breads and the oven spring is phenomenal plus with bakery texture
& appearance. The baking time also about 20 to 25 minutes per loaf.
I have not tried cakes/quickbreads, cookies or pies or main dish foods
since I primarily use the Hearthstone only for bread products. I bought it
primarily for bread baking thinking most stone ovens are used for that kind
of baking and not other kind of food baking or cooking.
XXXXXXXXXXXXXXXXXXXXXXXX
Hello all,
Reggie has given me permission to post this incredible new product we got
in last week, that I have been playing with daily!! It's called the
HearthKit. It converts you own oven into a Hearth-style oven in seconds!!
I have made over 6 pizzas, cheeseburgers, a wonderful chicken parmesan and
some great breads in this so far. I made my breads w/o a pan and directly
on the HearthKit and then today I made 3 loaves in breadpans on top of the
HearthKit. They all came out incredibly!!! The pizza my boys are
exclaiming is going to put the 'pizza man' out of business! LOL
Subject: hearthkit
Date: Sat, 30 Mar 2002 07:05:13 -0500
After Reggie's enthusiastic post, I looked at the website and showed it to
my husband. I got one for Christmas.
It is the most wonderful piece of equipment that I've gotten in a long
time. The French bread I make using it is as close to perfect as I've ever
come. My crusts are great. Pizza is wonderful, too. I've also used it
to roast meats and vegetables, and they've turned out great, too.
I did have one problem that almost made me send it back, though. The
Hearthkit comes in three or so sizes, but the difference is all in the
width, not the depth. I have an Amana oven with a convection feature that
causes the oven to be shallower than normal. When I first put it together
in the oven, I almost cried! The thermometer touched the door, and the
door barely closed.
They were extremely nice at Hearthkit when I called customer service (the
day after Christmas, of course). They said that they were very careful in
the design and knew of very few ovens that were too shallow for the
hearthkit. They also took the model number of my stove and the
measurements. After some consultation, they called me back and suggested
that I take it to a stone cutter and have some of it cut off. That was an
excellent idea and probably would have worked beautifully, but I was afraid
that it would get broken and I'd be out my (OK, my husband's) $200.
The end result was that we played with the way the thermometer is held in
place and came up with about 1/16th of an inch that enabled the door to
close completely on my oven.
I'm now wishing that I had two ovens, though. I don't keep the hearthkit
in the oven all the time as they suggest. It simply isn't convenient for
me. With another oven, I could keep it in one all the time.
So, I spend one whole day making quantities of bread to give to friends and
neighbors. And that night we have pizza for supper.
XXXXXXXXXXXXXXXXX
Hi to the readers with comments/questions about the Hearthstone oven insert:
I have a electric stove ( Sears 30 years old! ) and have had the
Hearthstone oven insert for 2 months ( well, since Mother's day ). I make
primarily pizza and artisan breads. It makes the best pizza crusts I have
ever baked. I too am an experienced baker. My electric oven only heats up
to 550 F and after 1/2 hr I decrease the heat to 450 since the hearthstone
oven thermometer registers at least 500+ F. My pizza takes about 15 to 20
minutes ( more time for thicker dough crust ).
I have also made some basic white flour( French/Italian ) and white flour
sourdough breads and the oven spring is phenomenal plus with bakery texture
& appearance. The baking time also about 20 to 25 minutes per loaf.
I have not tried cakes/quickbreads, cookies or pies or main dish foods
since I primarily use the Hearthstone only for bread products. I bought it
primarily for bread baking thinking most stone ovens are used for that kind
of baking and not other kind of food baking or cooking.
XXXXXXXXXXXXXXXXXXXXXXXX
Hello all,
Reggie has given me permission to post this incredible new product we got
in last week, that I have been playing with daily!! It's called the
HearthKit. It converts you own oven into a Hearth-style oven in seconds!!
I have made over 6 pizzas, cheeseburgers, a wonderful chicken parmesan and
some great breads in this so far. I made my breads w/o a pan and directly
on the HearthKit and then today I made 3 loaves in breadpans on top of the
HearthKit. They all came out incredibly!!! The pizza my boys are
exclaiming is going to put the 'pizza man' out of business! LOL
Ah, shucks, thanks...
Now, I'm trying to decide if I want to get the tiles which is CHEAP or the insert.
If I do the tiles, I would have to arrange them and such every time I want to take them out.
However, the recommend just KEEPING them in the oven. Also, it HAS to be easier to store a handful of tiles than a bigger three piece unit.
I liked the steam bath idea. Awhile ago (since I've been watching this thing for probably closer to 4 years) they said they were coming out with a steamer thing with it, and that never happened. I think they didn't get the business they wanted from it and people got smart and just started making their own versions of it cheaper... I mean, it's just CLAY.
But like so often the question - is saving a few $$ worth the extra hassle of finding them, getting them, arranging them, etc. I don't know!
Now, I'm trying to decide if I want to get the tiles which is CHEAP or the insert.
If I do the tiles, I would have to arrange them and such every time I want to take them out.
However, the recommend just KEEPING them in the oven. Also, it HAS to be easier to store a handful of tiles than a bigger three piece unit.
I liked the steam bath idea. Awhile ago (since I've been watching this thing for probably closer to 4 years) they said they were coming out with a steamer thing with it, and that never happened. I think they didn't get the business they wanted from it and people got smart and just started making their own versions of it cheaper... I mean, it's just CLAY.
But like so often the question - is saving a few $$ worth the extra hassle of finding them, getting them, arranging them, etc. I don't know!