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Pizza topping containers - 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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Pizza topping containers

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  • Pizza topping containers

    Hi crew,
    I just purchased 15 stainless steel "Steam pans" for placing the various ingredients that I make available for my guests in preparing their toppings. They are the type made for bain maries but are ideal in sandwich counters.
    I like to offer:
    - processed meats sliced - eg cabana, meatworst, polish sausage, sliced ham, roast chicken,
    - calamari rings, prawns, crab or crayfish meat, anchovy filltes, baby clams
    - cheeses -motzarella , tasty and pamerson
    - olives, sundried tomato, sliced peppers, pineapple, onion, field mushrooms
    - pastes - garlic and a range of tomato
    I keep running out of the wife's small tupperware pots and I plan on building a stainless servery in my outdoor kitchen later in the year once I get council approval and the roof done.
    Prevention is better than cure, - do it right the first time!

    The more I learn, the more I realise how little I know


    Neillís Pompeiii #1
    http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
    Neillís kitchen underway
    http://www.fornobravo.com/forum/f35/...rway-4591.html

  • #2
    Re: Pizza topping containers

    Perfect! Now all you need to do is place them in a bus tray or dough tub and fill with ice water. Keeps everything cold and fresh for the late arrivals.

    Comment


    • #3
      Re: Pizza topping containers

      The trays arrived the other day and now to design them into the outdoor kitchen directly above the pizza assembly bench.
      Very happy with them and will serve their purpose well.
      Have the next big pizza cook-up in less than 3 weeks, around 20 in total.

      Neill
      Prevention is better than cure, - do it right the first time!

      The more I learn, the more I realise how little I know


      Neillís Pompeiii #1
      http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
      Neillís kitchen underway
      http://www.fornobravo.com/forum/f35/...rway-4591.html

      Comment


      • #4
        Re: Pizza topping containers

        I use these
        Amazon.com: Condiments on Ice: Home & Garden

        Love em!
        Drake
        My Oven Thread:
        http://www.fornobravo.com/forum/f8/d...-oven-633.html

        Comment


        • #5
          Re: Pizza topping containers

          I am a great fan of disposable aluminum trays and pans. I usually take the largre ones and fill partially with hot water sitting on bricks to support and liquid heat below for hot items then place my smaller trays in them with aluminum foil to cover large pan vented away from guest. And same idea only with ice in larger tray. After the party I throw them away. Now this usually occurs when doing a gathering away from home so after the oven gets built this idea may change.
          Do not meddle in the affairs of dragons, for you are crunchy and taste
          like chicken...



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

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