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Roasting Tips - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Roasting Tips

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  • Roasting Tips

    Hi all,

    Interesting posts about thanks giving celebrations, we of course being English save our frozen small sparrow like turkeys until Crimbo then place them (still frozen) in an over powered fan assisted oven and cook until caramelised on the outside and under cooked inside. The bird then takes pride of place at the table where the man of the household carves it (he only does this once every year) with a blunt knife and serves it on to cold plates, by evening the accident and emergency departments are full of folks with food poisoning and there ends a perfect celebration.

    Any way you all seemed to have a good time with your roasting. When I had my first wood-fired oven several years a go in a hotel we ran we used to do lots of roast / casserole dishes pies and cakes etc in a slow oven. A very good friend of mine is an expert on medieval English / European cooking and open fire spit roasting and he recons (and I now agree) that the most important bit of oven and spit roasting is now missed by most people, that is basting the meat during cooking / roasting. Our oven was built for bread so may have had more mass than you pizza type ovens but I recon you can use the same technique

    Give the oven a long slow firing; say a couple of hours, rake out, close the door and leave to rest for a time. Prepare your bird / joint (will come to this bit latter) and place in the oven, after say one to one and a half hours have a look at the roast, if the juices are running start to baste the roast with the cooking juices, cover and close the oven door (you need to try and do this fast as the longer the oven door is open the more heat escapes. You may find it more convenient to have a table / worktop nearby and remove the roast from the oven for basting). Do this every 15 minutes or so until the roast is cook to your requirements.

    Remember, that once the roast is up to temperature the meat will cook in a slow oven ok, however, if you are word about giving your guest a funny tummy and then getting struck off the dinner invites by under cooking the roast try this. Remove the roast from the oven and cover with cloth, towel etc to keep warm (it will also keep cooking) have some good wood ready and re-fire or as we call it “flash fire” the oven for about twenty to thirty minutes, clean out and re turn the roast and continue basting to you satisfaction.

    One of our eminent food writers recommends completely encasing the bird in several layers of foil so you don’t have to baste. This is ok if you don’t want to be involved in the cooking process but I find that the meat is more steamed than roasted even after removing the foil for the last thirty minutes or so to brown the thing. Some how the direct heat working on the roast and juices gives much more flavour.

    Alf
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