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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!
Any thing you like as it is around 500˚C, (even the wife if she lies still long enough)
Try to cook things in a lowering temperature range, eg, pizza, then breads/rolls/buns, roasts, desert pies/tarts, the onto drying herbs/spices and when almost cool, then your next load of wood for the oven.
If you don't succeed the first time, try again and again until you get it right!
You can cook chicken pieces or chops at full pizza heat. Season them (nothing sugary), throw them in on a piece of foil and cook them just like in the barbeque. Turn in six minutes, cook six or seven minutes more and you're good to go. Interestingly, they brown on the top much more than the bottom.
help us take full advantage of these great ovens.
They are amazing. Fire it up on Saturday afternoon, cook pizza in the evening, make 36 muffins the next morning, 3 loaves of ciabatta in the afternoon, then a beer can chicken for dinner (no chicken salad this time ). Damn! We are throwing a pot roast in a dutch oven with all the complements tomorrow morning. Don't know how thats going to work but feeling pretty confident. You nailed it Mark - these ovens are great!
There was that thread on dirty steak or somesuch, where you throw the steak right on the glowing coals when the oven is hottest... I tried that and it tasted really great and was fun to do (takes a lot of courage first time though... )
"Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)