512-222-OVEN (6836)

Blog Posts Page

root vegetables in a basket wood-fired oven
22
DEC
2016

Root Vegetables Worth Trying

Posted By :
Comments : 0
As the year winds down, we’re used to seeing best-of lists, ideas for party menus, and Disney’s now-annual Star Wars offering. But it is also the best time to find a wild variety of odd-looking root vegetables. Why not combine these winter themes? Here is our...
Read More
16
DEC
2016

Cure and Re-cure and Illustrated Guide

Posted By :
Comments : 0
Most people interested in wood-burning ovens quickly learn about the importance of curing. Brick, block, mortar, concrete block and refractory clay all absorb moisture. During construction and manufacture, the oven masonry absorbs water. The initial oven cure drives that moisture...
Read More
dinner rolls wood-fired oven pizza oven bread baking
02
DEC
2016

Dinner Rolls worth the Indulgence

Posted By :
Comments : 0
About 12 years ago I stopped looking at (let alone trying) recipes for dinner rolls. Bernard Clayton’s description of his mother’s dinner rolls in The New Complete Book of Bread (page 522) was so compelling I immediately made a batch. They shut the door on every...
Read More
wood-fired-oven-roasting-onions red onions pizza oven wood-fired oven
22
NOV
2016

Roasting Onions: Side, Condiment, Secret Ingredient

Posted By :
Comments : 0
It’s a running joke with friends and family that I’m often trying to do too many things at one time. A few months back, despite the lanyard timer, I was roasting onions and left them tucked into the oven near the fire for a little bit longer than planned. This mistake...
Read More
17
NOV
2016

Dry Brine for Thanksgiving Turkey

Posted By :
Comments : 0
It’s time to think about roasting turkey in your wood-fired oven. I’ve been a fan of brining turkey since reading a Cook’s Illustrated analysis back in the ’90s. Since 2011 when I got my wood-burning oven, we’ve upgraded the turkey thanks to...
Read More
cranberries
11
NOV
2016

Cranberries before Thanksgiving

Posted By :
Comments : 0
While thinking about Thanksgiving I saw fresh cranberries this week and decided to try something new. But first, something old…the name of the berry. The Pilgrims called it the crane-berry because the flower resembled a crane’s bill. Cranberries were not known in...
Read More
Kabocha for roasting in wood-fired oven pizza oven squash
03
NOV
2016

Kabocha with wood-fired flair

Posted By :
Comments : 0
Among all the colorful, delicious winter squashes–Delicata, Hubbard, Butternut, Spaghetti, Acorn, Turban, Calabaza—I discovered Kabocha. The first time I roasted it in the wood-fired oven, I knew it would become a favorite for our family. Japanese pumpkin Kabocha squash...
Read More
roasting brassicas
06
OCT
2016

Fermentation, another food tradition worth reviving

Posted By :
Comments : 0
What would you do without your refrigerator? How would you keep all that food from spoiling? You might do what Dave did with an old refrigerator. Or you add salt, give it time, and depend on fermentation. Fermentation is a sound and safe method to preserve food that’s...
Read More
crackers wood-fired seeded crackers
29
SEP
2016

Crackers Earn Kudos

Posted By :
Comments : 0
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...
Read More