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WFO Cooking - 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 Cooking

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  • WFO Cooking

    I fired the oven, and cooked bread... Came out great.

    I have been reading and using Reinharts Whole Grain book. So experimented with the technique and put together a whole wheat sourdough biga (700 g), and a soaker with rye (500 g) whole wheat (200 g), unbleached (750 g), salt (35 g), and water (920 g). Set overnight; the next day mixed and kneaded, let rise, form into loaves, rise, then baked in the oven. I liked the results, dense but tasty.

    Then re-fired the oven for pizza with company - um good pizza.

    The next day, cooked eggs for breakfast in the oven, then four and a half hours for the venison pot roast in the afternoon. um good...

    Then an all-nighter with beans. I like beans.. good food. (pinto's, onion, can of tomatoes, and spices).

    So now we let the oven rest for the next excuse to cook food. This sure is fun!

    JED

  • #2
    Re: WFO Cooking

    It all looks good...

    Nice bread. I like the Whole Grain book too.

    Which piece of venison is that? Neck, shoulder, round?
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545

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    • #3
      Re: WFO Cooking

      Originally posted by egalecki View Post

      Which piece of venison is that? Neck, shoulder, round?
      Hi Elizabeth,

      We used a round roast for this dish.

      Our deer experiment this year was to do the butchering ourselves. Tied up the deer to the back shed, carved up the pieces and aged in the garage refrigerator, then cut and packaged the meat.

      It was a great project, and great to be able to maintain quality control on the full process.

      We ground the burger and my wife mixed up two flavors of sausage; a breakfast and an Italian. Um good! And of course to make sausage you must add back some fat... That is disgusting... helps a person keep a perspective on 'good' food and how that might compare to 'good tasting' food...

      JED

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      • #4
        Re: WFO Cooking

        We usually butcher our own deer too. I don't like it when they use the band saw to cut through the bones. We get better pieces when we do our own!

        Next time try some chorizo- I made some and smoked it and it makes the best sausage and rice EVER. I also add pork butt to the sausage, and it is nasty to have to add fat, but if you don't it's inedible.
        Elizabeth

        http://www.fornobravo.com/forum/f8/e...html#post41545

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