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Cooking on Blodgett Pizza Oven

post #1 of 3
Thread Starter 

Opening a restaurant in a small town, with a VERY small kitchen. We're doing comfort foods, but I only have a 4 burner range and a small oven underneath. I also have a chargrill, flattop and 2 fryers. Unfortunately, most of the kitchen space is taken up by a 5' Blodgett gas oven pushing 120,000 btus. I've never cooked anything other than bread and pizza in them, but that's not what we want to focus on. Does anyone have advice or suggestions on how to utilize the oven for center of the plate/roasts/apps in this oven? Would appreciate any feedback- thanks! 

post #2 of 3
I learned to cook in a 70 seat fine dining place with the same set up minus the fryers and flat top. The pizza oven was in the back room so we ran back there to do roasts (whole fish, pork loins etc. we also used the top like a warmer for safe things like chocolate sauces
post #3 of 3

Master the High-n-Fast Roast chicken and you'll be in business for ever.

 

Basically just treat it as a 'Hot' oven... anything you'd want to cook at 450 (the lowest reliable temp it will likely hold)

 

Small whole fish or fillets / steaks, spatched fowl of all kinds, scallops, half lobsters, oysters baked on salt - the sky is the limit!

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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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