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Wood-Fire Oven :)

post #1 of 7
Thread Starter 

My line is getting a new combo gas/wood-fire oven installed within the next month. The Owner wants to try some "gourmet" pizzas, or flatbreads. whatever. Anyone ever mess with these for proteins for a new entree? some kind of lamb or piggy? thanks!

post #2 of 7

roasted pork loin or cornish game hens work pretty easy...gourmet pizzas? depends more on the dough then the ingredients IMHO. Place I used to work did do a fruit pizza with a mango chutney base (very thin), a base of arugala leaves, thinly sliced apricots and then a sprinkle of feta. otherwise there is no end to what you can do with pizza. I have been doing bacon wrapped filet mignon on charger plates (usually used in a salamander) then topping with blue cheese, sauteed mushrooms and a demi-glace.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 7

Zunni Cafe built it's business on selling roast chickens from their wood fired oven.

 

Whole fish are good in it too. There's an italian method, but I forgot the name. Brassino?

post #4 of 7
Thread Starter 

im diggin it! thank you both very much!

post #5 of 7

What temp will you be keeping the oven at?   I'm sure many more people could chime in with ideas if they knew that?

 

Pizza level?  ~600 ish?  or more Bread / Roasting level 350ish?

 

Hell if you know the name and model let us know that.

 

To me I don't mind the type of oven much ... just the temp it's at.   Don't get me wrong  - coal fired vs. wood vs. propane/ng vs charcoal are all very different but if you can hold a steady temp then you are just adding different flavour nuances.

 

I love me a damn hot coal oven... if I ever open my own place!  /sigh

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #6 of 7

I have a wood burning stove insert in my fireplace that has a catalyst, can get up to 2000 degrees. It does have a thermometer on it, not all of them do.  http://shop.vitcas.com/vitcas-wood-fired-bread-pizza-oven-539-p.asp

 

 


Edited by Neeraj Singh - 3/1/14 at 4:22am
post #7 of 7

I'm currently working for a place that has an oven like this (though we only use the gas potion). Its kept at 670ish, and on top of pizzas and flat breads, most things from that side of the line go through it. The oven sits right next to the grill and finishes fish, steaks, and pork chops. Heats our potatoes for the day. Melts cheese for french onion soup, roasts mushrooms. Pretty much anything we need done.
 

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