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WFO versatility - 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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WFO versatility

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  • WFO versatility

    It was already demonstrated that a WFO is a versatile oven.
    The next pictures shows different foods that were baked taking advantage of the slow decrease of the accumulated temperatures.
    Pannettone at 280C, Pork leg (ham), Potatoes with cheese and Pineapple at 180C and Meringues (Christmas Meringue Tree) at 100C.

    Luis

  • #2
    Re: WFO versatility

    More pics
    Best wishes of a Happy New Year to all of you!!!


    Luis

    Comment


    • #3
      Re: WFO versatility

      The breads are beautifully made and the roast looks perfect. I hope you enjoyed these WFO treats.

      Thanks for the pics!
      GJBingham
      -----------------------------------
      Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

      -

      Comment


      • #4
        Re: WFO versatility

        Makes me hungry.

        Yum!
        My thread:
        http://www.fornobravo.com/forum/f8/d...ress-2476.html
        My costs:
        http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
        My pics:
        http://picasaweb.google.com/dawatsonator

        Comment


        • #5
          Re: WFO versatility

          Hey Luis, Looks great!
          It looks like the Meringues are being cooked on a rack, do you have a rack system setup in your oven? Can you post pictures if you do...

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

          Comment


          • #6
            Re: WFO versatility

            Drake:

            You are a pretty good observer!
            In matter of fact, the picture is showing the rack of my home oven, minutes before the meringues were transferred to the WFO.
            It is a three level oven rack and the aluminum sheets are the ones that I use when baking breads or big pies.
            The aluminum sheets are thick; 0.08 to 0.1 inches, which is no so good. Could be better to have a foil with a third, or a half, of that thickness.
            The meringues have better structure and taste if baked at low temperatures.
            Did you know that in places like of my country, where the temperature in summer goes higher than the 40°C (100+°F), the meringues are baked on the roof, by the sun light?
            The best combination is meringue with ‘dulce de leche’ and grated coconut over it.
            The meringue Christmas Tree of the picture had the same filling that any apple pie and then was covered by meringues, whipped cream and cherries and was refrigerated by a couple of hours.
            Now, I am hungry again.

            Luis

            Comment


            • #7
              Re: WFO versatility

              ohh, I love dulce de leche
              My Oven Thread:
              http://www.fornobravo.com/forum/f8/d...-oven-633.html

              Comment


              • #8
                Re: WFO versatility

                Now that's how to use an oven! I've just eaten dinner but my mouth is watering.
                Well done!

                Sarah

                Comment


                • #9
                  Re: WFO versatility

                  Cool! Great cook up!

                  I always wonder what I should cook with the low heats at the end of a firing... that should also work for maccaroons, right?
                  "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                  http://www.fornobravo.com/forum/f8/p...pics-2610.html
                  http://www.fornobravo.com/forum/f9/p...nues-2991.html

                  Comment


                  • #10
                    Re: WFO versatility

                    Frances:

                    Yes, the main difference between maccaroons and meringues is the use of the sugar diluted in water (caramelized?) with the white eggs slow and carefully mixed.
                    The consistence of the maccaroons is lighty more dense than meringues and the temperature to bake them is low, too (50 to 100 C)

                    Luis

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