Hearth Fire

Kitchens in the early 19th century had an open hearth.  The Hermanns’ large hearth had a swinging crane that was used to suspend pots, a griddle, a kettle, and other utensils over the fire so that cooks could boil, fry, or cook over the flames.  The crane allowed cooks to pull food away from the heat if something was cooking too fast. It also prevented cooks from leaning over the fire or stepping too close to the fire in order to stir and check pots of food.

Down Hearth

This method of cooking entailed shoveling red-hot embers from the fire into piles on the brick hearth, making the hearth into a series of “burners.”  Using the “down hearth” method, cooks could grill, melt butter, roast coffee beans, and bake (by using Dutch ovens with lids and putting the coals underneath and on top of the pot). 

Stewholes (aka Potager)

In many ways, the stewholes were the most convenient and efficient means of cooking in this kitchen.  They were at waist level, so there was no need to bend down over the hearth.  They did not emit as much heat as the hearth, so it was easier on the cooks.  They burned charcoal, which was less expensive than the hardwoods needed for the hearth and oven and which allowed the cook to easily control the cooking temperature. 

Charcoal fires are slow, even, and basically smokeless.  They are well suited to the slow, simmering needed for many French and Creole recipes.  The cook could put foods, such as gumbo or beans, on the stewholes and leave the kitchen without fear that it would burn.  Simmering was also an important way to deal with the heat of New Orleans, because, prior to refrigeration, it was useful to be able to leave something simmering, so that it would not "go bad." Stewholes were useful for more than just simmering; a cook could also create a hot flame to boil or fry on the stewholes.

Beehive Oven

These ovens were common on plantations, where distance from the city meant that it was necessary to be self-sufficient.  In New Orleans, where there were many commercial bakeries, most people found it easiest to buy their bread.  Bake ovens were hot and expensive.  It is unclear why Mr. Hermann had one put into the kitchen, but it may have been for quality control.  It may have also been cost-effective, because he had many people to feed.

Beehive ovens work by retained heat.  A fire was started on the floor of the oven.  (The flue is in front of the oven door.)  After it had burned for several hours (the exact time depends on the temperature and humidity, but usually between 2 and 4 hours), and the bricks had turned white hot, the fire was pulled from the oven.  Live coals were put into the fireplace.  Ashes were put into the compartment underneath the oven called the ash oven. 

Once the fire was out, the cook would check the temperature.  It was important to make sure that the oven was hot enough before pulling the fire, because the only way to add more heat was to rebuild and restart the fire.  One way to check the temperature was to stick an arm into the oven.  Experienced cooks knew how long they could leave their arm in for a “quick” (375-400°F) or “slow” oven.  Another method was to scatter corn meal or flour on the floor of the oven.  If it burned too quickly, the oven was too hot.  If it did not brown, then the oven was not hot enough.