512-222-OVEN (6836)

26
OCT
2018
cure-an-oven-add-heat

Cure an oven — why, when, how

My week has been dominated by water, rain, and discussions on how, why and when to cure an oven. Here in Austin, we’ve had successive weeks of record rain, rapid river risings, water warnings, and historic flooding. At this point we’re under a city wide boil-water...
21
SEP
2018
slow fermented bread

Slow Fermented Bread in Your Wood-burning Oven

Slow fermented bread is back on the table A few days ago, one of our customers shared a post on sourdoughs. The article’s subtitle,  “As evidence grows that slow fermented bread may be easier to digest, we look at its history and potential health benefits” had...
21
AUG
2018

Chicken Drumsticks in Your Wood-burning Oven

In our household, the chicken drumsticks vs chicken wings debate has advocates on both sides of the aisle. The main point of differentiation is the meat to skin ratio. Some are eloquent on the crispy skin with finger-lickingly delicious sauces associated with wings. Others argue...
06
JUL
2018
best cookbook

best cookbook for cooking (with fire or otherwise)

This afternoon I fielded a phone call from a man in Kerrville, Texas who just moved into a home that has a wood-burning oven. What a fun discussion! I love these calls and helping people get up to speed on what they’ll need to make the most of their wood-burning oven. What...
14
JUN
2018

Oven Core — the Heart of a Wood-fired Oven

We love talking with customers about what they want in a wood-burning oven. That always includes a discussion of the right oven core. Most people have been thinking about a wood-burning oven for years before they actually start a project. Many have Pinterest our Houzz accounts...
23
MAR
2018
best pizza dough dough balls

Best Pizza Dough Recipe

What is your best pizza dough recipe?  That’s one of the most common food questions we’re asked. It’s not a   simple question to answer because the best pizza dough depends on balancing multiple variables and understanding what style of pizza you want. Are you...
16
MAR
2018
sunchokes fire roasted with parmesan cheese and fennel

Sunchokes as wood-fired appetizer

Sunchokes–the new potato? Sunchokes are suddenly everywhere, popping up on food competitions, in magazine articles, and on restaurant menus. Why would a knobby, obscure little vegetable, that never sees the light of day  become a hot item in today’s culinary world?...
28
SEP
2017

Live Fire Cooking, Back to the Future

Why has live fire cooking become a movement, and not just a trend? It has to do with change in how we look at food and lifestyle, sustainability, and the ancient wisdom of fire and flavor. Food trends tend to be temporary. Peruse the old cookbooks and remember the days of jello,...
16
SEP
2017

Roasted Pecans in the Spotlight

Falling for a fall favorite At risk of alienating the PSL crowd, when I look forward to fall flavors, pumpkin spice lattes aren’t the first food on my mind. As nights begin to cool, I’m thinking about roasted pecans. This pecan panegyric from CNN iReport, praises...
10
AUG
2017
wok pan flavors in wood burning oven

Wok Pan Function in Wood-fired Oven

What is a wok pan A wok is an amazing pan, designed for cooking with fire, intense heat, speed, flair and flavor. The wok pan is an example of a tool that fits its purpose, “form fits function.” There’s no getting around the shape of a wok pan. It perfectly...