Learning to Cook in the Forno - The first 6 months

[GrahamG]

Looks good Steve! I've got a whole lobster and some steak in the freezer - any ideas?

[Greenman]

It has been quite some time since I posted anything here despite using the forno very often. Most of what is cooked is standard fare but here are few of the latest efforts. Apple pies.

Meat pies. Mac Cheese Lasagne with some apples baking in the background.
Chicken Thighs and Vegetables

I must say that do like the new attachment tool. (Once I can extract consistency!)


Cheers ......... Steve

[Greenman]

Re: Learning to Cook in the Forno - The first 6 months

Hello Graham

The jars are semi-dried tomato in olive oil with a basil leaf. I did these in the oven when it was in the last throes of cooling, about 150 F.

Very tasty too and good if you have a glut of tomatoes in the garden.

Thanks

[GrahamG]

Re: Learning to Cook in the Forno - The first 6 months

Steve,

The pictures are brilliant of the food you have crafted. What is in the 3 jars?

Graham

[Greenman]

Re: Learning to Cook in the Forno - The first 6 months

As we all know - familiarity breeds contempt. Having used the same pizza dough recipe for 6 months I thought I had it sorted, memorised the simple recipe and made it with mechanical repetition. The "Pizza Dough by Weight" recipe was invincible.

Come the day of the brain fade when it ended up in the individual tubs in the fridge straight after the kneading stage and a couple of hours in there before the realisation that a step had been skipped. Shock horror, deflated ego and self questioning about what to do later, the thought of just leaving it to 3 days time when it was intended for use anyway and then just giving it a go took root.

On the day, the dough tossed very easily, the results were very acceptable and I am left wondering if anyone else has had a similar experience? It seems to have worked fine for me this time.

Other question I have is, does anyone have experience with gluten free pizza base making. I have a sister who can not tolerate gluten about to visit and intended to experiment with gluten free flours and Xanthan and Guar gum. I would appreciate any experience that anyone might care to share.

For me this is little experience just reinforced the notion that every cloud has a silver lining and much can be gained from what initially looks like a terminal mistake.

Your assistance with the Gluten Free pizza dough would be appreciated. My sister is 70+ so I don't want to use her as a lab rat. She is a bit too special to do that.

[Greenman]

I have been cooking in various appliances, open fires, bbq and the rest but it has taken me 40 years to find the joy of cooking in a WFO.

This is the most forgiving cooking method I have found and the most versatile. The album is not completely comprehensive, no pics of capsicums being roasted and I don't have any pics of steak sizzling on the Tuscan Grill in the forno either (no time to take the pic) but many of the things were my first attempt at such a thing and they were all good to eat!

Not even sure what sparked my interest in building a WFO but I am certainly glad I did. Even happier that I found this forum or it would not have happened at all.

I hope you enjoy sharing these memorable pics.

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