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29
SEP
2016
crackers wood-fired seeded crackers

Crackers Earn Kudos

If a cracker is crisp and delicious, you probably can’t eat just one. In that sense, they are like chips, one is not enough. Master baker Peter Reinhart, now on the educational side of the bread-baking revolution, states If I were to go back into the baking business, it...
08
SEP
2016
Hasselback potato show-stopping side texas oven co wood-fired oven

Hasselback Potatoes

What are Hasselback potatoes? Combining the creaminess of a baked potato with the crispiness of a fried one, they might be the most delicious spud you’ll ever taste. Striking in appearance, Hasselback potatoes add a touch of culinary elegance, yet they are simple to make....
01
SEP
2016

Roasting Brussels Sprouts and Cruciferous Veggies

Do you like Brussels sprouts? Lots of folks don’t, but they’ve gained popularity lately as more people are frying, sautéing, and roasting Brussels sprouts instead of boiling, steameding, or micro-waving them. Roasting Brussels sprouts and other cruciferou...
25
AUG
2016
wood-fired oven pizza oven Honey's Smithville

Honey’s Wood-fired Pizza and Cocktails

One of the pleasures in working with a customer who wants a wood-fired oven is to share a bit of their dream. We enjoy the planning stage, the building stage, and then seeing it all come together whether it’s an oven built for a home owner or for a restaurant, like...
18
AUG
2016

Radiant Heat in a wood-burning oven

How does radiant heat operate in a wood-fired oven? It is one of the three types of heat exchange taking place in the oven–conduction, convection, and radiation. Most of the time, all three happen simultaneously. Yet each type of heat comes to the fore in specific cooking...
12
AUG
2016
oven door for wood-burning oven pizza oven door

Do You Need an Oven Door?

Recently we’ve received questions about the importance of an oven door from folks who have moved into homes with an existing wood-fired oven that doesn’t have a door.  I’ve written this blog to answer their questions about the functions of the door and its importance. Good...
28
JUL
2016

Another Look at Peaches

Shoutout for peaches It’s hard to say enough about peaches during the peach season here in Texas. Just the names of the freestones ripening now—Flame Prince, Jersey Queen, Dixieland, Parade, Big Red—tempt me to drive up to Fredericksburg and Stonewall to pick-my-own or get a...
21
JUL
2016

Chapati

Pizza dough in a hurry? People always ask me about easy pizza dough recipes, and where to buy pre-made pizza dough when in a pinch. Most pre-made dough is either expensive or the wrong style for wood-burning ovens. This week, while pre-baking 100 pizza rounds for a crowd I found...
15
JUL
2016

Farmers’ Market Finds

A farmers’ market near you? There’s something satisfying about strolling through a farmers’ market, whether a market far away or one close by home. It’s inspiring to see a variety of beautiful produce.   A farmers’ market is a great place to be curious and ask...
07
JUL
2016
convection in wood-burning oven pizza oven circular convection

Convection fuels efficiency

Superpower As soon as I started cooking in my wood-fired oven, I ran smack into the power of convection. Experimenting with cooking and baking all kinds of dishes and entrees, I had to adopt what Christopher Kimball calls a “better way to cook” (The Kitchen Detective, p. 231). By...