Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
-   Get Cooking (http://www.fornobravo.com/forum/f18/)
-   -   New Cooking Pages (http://www.fornobravo.com/forum/f18/new-cooking-pages-785.html)

james 07-12-2006 11:47 PM

New Cooking Pages
 
We have started the process of improving the recipe and cooking section of Fornobravo.com. There is a new recipe search function, and we just re-did the retained heat cooking page -- along with a chart on cooking temperatures. It's a start, and we will keep getting better.

The cooking section home page is The World's First Brick Oven Cooking Site.

The retained heat cooking page is http://fornobravo.com/brick_oven_coo...t_cooking.html.

As always, comments and input are greatly appreciated -- along with your favorite recipes and techniques.

James

Richard 07-17-2006 11:31 AM

James,

You have converted the pizza recipe to weight measurements. Could you do the same for foccacio, flatbreads, etc

thanks

james 07-17-2006 11:48 AM

Nice idea
 
I will start the process of going through all the dough-based recipes, and simply including both cups and grams.

I am viewing the recipe section as a life-long project -- it will just keep getting richer and better with every item we post.

James

Harold 07-21-2006 06:38 PM

dough recipe/ process
 
James, at the encouragement of some friends, I just completed a first draft of my pizza dough making process. If you are interested in a copy of my power point presentation for making pizza dough please let me know.
Harold

james 07-21-2006 08:39 PM

Nice idea
 
Harold,

Sounds good. Do you have lots of photos? If you email me the .ppt, I will convert it to .pdf and post it on Forno Bravo.com, with a link in from here. You will be able to click through page by page from a browser.

Also, there are some really good postings on the Forno Bravo Forum from Paulages. I will find those, and stick them to the top of the pizza making section -- along with the powerpoint.

James


All times are GMT -7. The time now is 03:05 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC