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Post by lemonsouffle on Jan 12, 2014 23:08:45 GMT
Hi All I haven't posted for ages but I wanted to share our WFO cooking over the holiday period. we started on christmas eve with our favourite family meal - Pizza. Not very traditional but we love it. Pizzas baking Chilli prawn and red pepper pizza. After cooking the pizza we left the coals in the oven and shut the door firmly. The oven was still at 200C on Christmas morning and I had croissants that had been made and proved in the freezer, so we cleared out the coals and baked croissants and pain chocolate for breakfast. We then returned the, still hot, coals to the oven to keep in the heat and went out for a couple of hours. Later we cleared the coals out of the oven and put the goose in to roast just before 1pm, it was ready 4 hours later. The oven temp fell from about 180-160 while the goose was roasting. Roast potatoes and veg were cooked in the electric oven as the WFO was not hot enough by then. and cooked The goose was fabulously moist and the gravy was excellent. I think this is because the oven stays moist and steamy so even though there is a long cooking time the roasting tray does not dry out and the meat juices don't burn as can be the case in a conventional oven. It was the most relaxed Christmas meal I have ever cooked, somehow knowing that the bird is roasting in the WFO gives and sense of security and the feeling that all will be ok. We then baked bread between Christmas and New Year in preparation for New Year Visitors and 2014 got off to a fine start with a pizza party for 14 (6 adults and 8 children) on New Years Day. No one noticed the rain! Wishing everybody happy building and cooking in 2014! LS
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Post by minesamojito on Jan 13, 2014 10:01:06 GMT
A wonderful series, showing how versatile and effective cooking in a wfo can be, lovely photos too. Cheers Marcus
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Post by rcorbie on Jan 13, 2014 12:54:22 GMT
Amazing looking food and great photos! I'd like to try pain chocolat in my oven some day.
R
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Post by dunnes2002 on Jan 13, 2014 13:01:18 GMT
That looks amazing. Definately will have to try doing a roast in the pizza oven one day. Don't think i'll ever manage a Christams day one as we go out for lunch with the family. My new year resolution is to experiment more with the oven i think........ A Pompeii Oven is for everything, not just for Pizza!!!!!
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Post by limpopomark on Jan 13, 2014 13:07:33 GMT
A foodie friend of mine has just opened a B&B in Shropshire, and wants to build a WFO - this is exactly the kind of thing to inspire him to do it! Cheers LS, I concur with the above comments!
Happy New Year to you,
mark
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Post by rivergirl on Jan 13, 2014 13:24:29 GMT
When I built mine I put a hook in the ceiling to hang roasts etc From but unfortunately I did not put it in deep enough. The next build will have a rod running through so that I can hang things from , then I can also double it up as a cold smoker perhaps. The pressure that cooking the roast meat outside takes off the kitchen as you say is incredible!! Making for a much more relaxed atmosphere !! Loved the photos as well
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Post by spinal on Jan 13, 2014 22:34:13 GMT
Now that's a good idea! I was tempted to drill a hole into the side of mine to put a spit through it... but being able to hang pans sounds even better...
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Post by rivergirl on Jan 15, 2014 8:50:48 GMT
I think that the rod will be stronger than the hook but I have bought some heavy duty hooks with very long threads this time!! So using both!
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