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