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48 hours of cooking - 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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48 hours of cooking

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  • 48 hours of cooking

    Had a good weekend showing what you can do with the heat retained in a wood fired oven:

    Saturday night we had about 15 people over for pizzas - started at 4pm and shut the oven down around 10pm. Getting a much better handle on dough making which is holding back my pizza quality I think.

    Sunday 9am the oven was still at around 300c so we got a cast iron skillet and cooked some breakfast. Around 3pm the temperature was about 250c and we threw in a pork shoulder I'd been marinating in wine and garlic, some potatoes to roast and some other random vegetables.

    Monday: the oven had dropped off to around 150c so I threw in some pheasants I'd been given by my brother in a casserole dish and gave them about eight hours of slow cooking.
    Matt S, Cambs, UK
    42" Pompeii

    Pizza oven pictures - WIP!

    Pizza oven costs (so far!)

  • #2
    Re: 48 hours of cooking

    Food the next day!
    Matt S, Cambs, UK
    42" Pompeii

    Pizza oven pictures - WIP!

    Pizza oven costs (so far!)

    Comment


    • #3
      Re: 48 hours of cooking

      Looks like it passed the "Toddler Taste Test" with flying colours (mostly red )
      Un amico degli amici.

      Comment


      • #4
        Re: 48 hours of cooking

        looks fantastic!!!!
        Do not meddle in the affairs of dragons, for you are crunchy and taste
        like chicken...



        My 44" oven in progress...
        __________________________
        http://www.fornobravo.com/forum/f6/s...ally-6361.html

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