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Thanksgiving Menu Ideas - 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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Thanksgiving Menu Ideas

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  • Thanksgiving Menu Ideas

    Would love to hear from those who have or are planning to do your favorite style bird and sides in your wood buning oven.

    Am partuclarly intersted in any recipes you are going to do in your wb oven, time, hearth temp, etc.

    thanks

  • #2
    Gratin potatoes

    I can start the ball rolling.

    I would do traditional, french style gratin potatoes. Nothing but potatoes, onions, cream, butter, gruyere and parmesan. I'm not saying it's good for you, but it tastes great. I wouldn't add stock, milk or wine. Stick with the good stuff.

    You might saute everything in a pan on top of your oven, then pour it into a terracotta dish with a cover. Take the cover off at the endn to brown.

    With ingredients like that, and wood-fired oven, you can't go wrong.

    There are a number of recipes in the forum on Turkey -- use the search button to see other postings on that.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      I'm not sure my oven will be ready - but I will cook it in some form of a brick oven!! maybe staked bricks with a sheet metal roof - but we will be cooking!

      I have used the method of soaking the turkey for 24 hours in a brine w/herbs for the last couple of years. They have yielded the most tasty and moist turkeys I have ever had. There are plenty of recipies on the internet, but I think Alton Brown on Foodtv.com has a good one.

      With all the soaking, I think this would lend itself to wood oven baking very well.

      I'll be documenting it....

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