Wood fired ovens are capable of huge variety of cooking styles. With most types of cooking, the oven should be fully brought up to heat, and then prepared for differing temperatures by moving the fire and coals until the desired level of heat is reached. The amount of wood you need will depend upon how long you will be cooking, so make sure to plan ahead and know what you will be using the oven for before starting it up. The following are three different techniques for cooking with your wood fired oven.
Fire in the Oven Cooking - This type of cooking is done at temperatures about 650 degrees and is used for baking pizza, pizza like flat-breads and some appetizers, all of which only take a few minutes at most to cook. This type of cooking requires a larger fire and should be maintained with more wood as long as you need those temperatures for cooking.
Roasting - cooking at 450 to 600 degree is considered roasting. This technique is best for searing meats, browning vegetables and placing the finishing sear on casseroles and other dishes. Roasted can be using in conjunction with baking to create a sear on your dish that helps seal in lots of flavor.
Baking - baking is done at temperatures lower than 500 degrees. Baking is great for bread, desserts, smaller roast meats, beans and legumes and a wide variety of pasta dishes. Baking is what we usually think about when talking about traditional ovens. Wood burning ovens can do this and so much more.
Grilling - a wood fired oven can make a great grill. By raking a layer of hot coals across the cooking floor at the front of your oven, and sliding a free standing cast iron grill into the oven, you can enjoy grilling that sets seared grill marks, and seals in moisture for food that is crisp and not dried out.
No comments:
Post a Comment