Baking up a storm

Prologue: We are not Amazon affiliates and make nothing if you run out and buy one of these 🙂

Our previous vessel, a little Vancouver 27 we bought in Thailand, had no oven, just a two-burner kerosene cooker. Of course, we made sensational bannock, but on other boats we were served soft, risen bread and flaky biscuits and could only feel envy.

We learned about pressure cookers, in which we baked marvelous loaves, cakes and biscuits. But the one we adopted was as heavy and awkward as a mighty CQR and finding a convenient place to store it so it would never become an unguided missile in heavy weather was not so easy.

Then I found a link to the Omnia oven, read many of the raving reviews and ordered one. When it arrived, it appeared to be a cheap bit of aluminum.

But it is the heat-transferring wonder of that cheap bit of aluminum that was its magic.

As long as you are not adverse to “doughnutty shapes”, it will bake splendid breads, cakes, casseroles, lasagna… the list goes on and on.

Our new boat has an oven, but we still regularly use the Omnia because it’s so quick and simple, and allows greater depth (rising distance) than our little marine oven. And even our famous bread can be made in an Omnia.

Epilogue: We are still not Amazon affiliates and still make nothing if you run out and buy one of these 🙂