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4 kg snapper - 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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4 kg snapper

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  • 4 kg snapper

    Well last night we had a little cook up for about 20 people for my boy's 6th birthday

    It wasnt anything real special just a 4kg snapper baked whole and a few prawns.

    For the non fish eaters that were there we did a beer can chicken and a few wings for the nibble's

    Well that was the plan anyway. My dad came over and as he's an old baker that did his trade on a wfo he showed us how to mix up a "normal" dough and make a couple off cob loaves and french stick's to add to it

    sorry i didnt get any pics (i was to busy having a water fight with the kids while it was all cooking). I think i like cooking roast's in the wfo more than pizza'z now after taisting how they end up. and with the heat in oz in summer it's a lot better having the cooking done outside instead off in the kitchen

  • #2
    Re: 4 kg snapper

    i was to busy having a water fight with the kids
    I would have thought that you would have had enough water up there to last you into NEXT YEAR!
    Anyway, great to see you putting your oven to use and please pick your Dad's brain on hints, tricks and experiences and share with your fellow members.
    Remember, once your dad goes, all that knowledge and experience goes with him an is lost forever!

    Cheers.

    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

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    • #3
      Re: 4 kg snapper

      I baked a rainbow trout in a WFO in Melbourne a couple of weeks ago and the fish farm guy told me of a little tip. He said the fish is done when the eye turns opaque. It took about 15 mins. The fish was about 2 Kg and delicious by the way.
      Kindled with zeal and fired with passion.

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      • #4
        Re: 4 kg snapper

        thanks guys i will get some info off dad ...the only problem is he is used to baking 50 loaves at a time and 1 kinda had him scratching his head

        we tried a "net" recipe as my one and my dad just looked at it and said a bit more water and it was fine

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