web analytics
What did I not cook ... - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

What did I not cook ...

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • What did I not cook ...

    This weekend the oven was in a pretty much permanent use. Started by pizza yesterday lunchtime - a biga based dough recipe from Hamelman's book, followed by ciabatta from FB bread book (thanks!). Meanwhile (between one and the other) I roasted (burnt?) some red peppers and onions according to William Rubel's book - cleaned them and put in the fridge. Cleaned the oven out before putting the ciabbatas in.

    This morning the oven was still above 200C, so firing it up was a doddle. I put a fantastic piece of sirloin in at noon at high heat - it seared quickly, I lowered the temperature slightly (door ...) and put in tray of jacket potatoes with just olive oil and salt, and a baking tray full of veg (onions, aubergines, peppers, zucchini) chopped roughly and sprinkled with salt, pepper, oregano and olive oil.

    I used a meat thermometer to check on the meat, it was covered with aluminium foil after searing it, nearer the end I took the foil off and put a few pieces of wood on the embers in the corner to brown the meat some more.

    Success - he says modestly - one of the best pieces of roast-beef I ever had. Pink in the middle, cooked, but not burnt outside, very slightly smoky flavour. Meat was top quality, from our local butcher, Mr. Higginson, which was of course a contributing factor.

    Next time I'll take it out a little quicker - meat temp. was 50C, it went to 55C while resting and it was a little too well done.

    The onions which lived on the tray under the rack on which the sirloin was roasting caramelised nicely, and when the meat was resting I decaramelised the tray with a cup of cabernet, then allowed the liquid to evaporate a bit before decanting it into a gravy boat.

    At the beginning I did not want the tray to get too hot not to burn the onions, so I elevated it by an inch or so using an old home oven wire-shelf. By the end the oven floor was not that hot, so I removed the shelf to let the onions caramelise.

    The entire late lunch (the meat took longer than I'd thought: 2h) except for the dessert was cooked in the oven. Later I put two more things into the cooling oven (about 180C): canelini beans cooked according to "fagioli al fiasco" recipe taken from Rubel as well, but in a normal steel pot, and a soup made of the peppers and onions roasted yesterday. The soup idea came from Rubel's book but I modified it slightly. We have tried these two just now and they came out rather well - that'll be tomorrow's dinner. The remaining roast-beef will go in lunch sandwiches (made with the ciabatta).

    I baked too much bread and pizza this weekend, but the next door were happy to help. This oven has a social role too.

    So much for the report ...

    Yours fully,
    W.
    "Carpe diem." - Fish of the Day (The Uxbridge English Dictionary)

  • #2
    Re: What did I not cook ...

    Congratulations. That is my idea of a wonderful weekend. You sound like Chef Jamie Oliver from "Jamie at home" Do you watch his show? He has inspired lots of dishes, even if we spice them a bit differently in Louisiana.

    Comment


    • #3
      Re: What did I not cook ...

      Thanks kk, I am flattered by the comparison. Far from this level and still a lot to learn here, but I really enjoyed the weekend. Next weekend my foodie daughter comes over and we'll be celebrating her little brother's birthday, so more cooking.

      Meanwhile a busy week at work, possibly some more finishing work on the oven on a dry evening or two - I am still not happy with the roof edges.

      Best wishes,
      W.
      "Carpe diem." - Fish of the Day (The Uxbridge English Dictionary)

      Comment

      Working...
      X