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Gouda loaf - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Gouda loaf

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  • Gouda loaf

    These pictures are a good year old, but Jims puff pastry picture made me think to share this.

    I took my brother in laws cheese experiment and added a bit to it.

    He was taking cresent roll dough and wrapping it around one of those red wax wrapped gouda cheese wheels.

    I took the small cheese wheel and cut it in half horizontally so I had two circles of cheese.

    After you pop and release the cresent roll dough, it un rolls into 4 diagonallly separated squares - I place the cheese between two "squares" and seal the edges. I cut off the corners and make designs to seal the diagonal perforations.

    Bake them in the entry of the oven - similar to Dave's crab stuffed mushrooms and you get a flaky cheesy goodness. - I bet very similar to the puff pastry cheese mentioned here as well.

    The experiment where we rolled the cheese into the crescent rolls did not go so well...

    Christo
    My oven progress -
    http://www.fornobravo.com/forum/f8/c...cina-1227.html
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