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48 hours of cooking - Forno Bravo Forum: The Wood-Fired Oven Community

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48 hours of cooking

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  • 48 hours of cooking

    Had a good weekend showing what you can do with the heat retained in a wood fired oven:

    Saturday night we had about 15 people over for pizzas - started at 4pm and shut the oven down around 10pm. Getting a much better handle on dough making which is holding back my pizza quality I think.

    Sunday 9am the oven was still at around 300c so we got a cast iron skillet and cooked some breakfast. Around 3pm the temperature was about 250c and we threw in a pork shoulder I'd been marinating in wine and garlic, some potatoes to roast and some other random vegetables.

    Monday: the oven had dropped off to around 150c so I threw in some pheasants I'd been given by my brother in a casserole dish and gave them about eight hours of slow cooking.
    Matt S, Cambs, UK
    42" Pompeii

    Pizza oven pictures - WIP!

    Pizza oven costs (so far!)

  • #2
    Re: 48 hours of cooking

    Food the next day!
    Matt S, Cambs, UK
    42" Pompeii

    Pizza oven pictures - WIP!

    Pizza oven costs (so far!)

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    • #3
      Re: 48 hours of cooking

      Looks like it passed the "Toddler Taste Test" with flying colours (mostly red )
      Un amico degli amici.

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      • #4
        Re: 48 hours of cooking

        looks fantastic!!!!
        Do not meddle in the affairs of dragons, for you are crunchy and taste
        like chicken...



        My 44" oven in progress...
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        http://www.fornobravo.com/forum/f6/s...ally-6361.html

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