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- 6 825 551
The Wood Fired Oven Chef
United States
Приєднався 18 жов 2017
I’m passionate about using the Wood Fired Oven so I wanted to share what I have learned with others who are as enthusiastic as I am, and with to those who wish to learn and experience the joys of wood fired cooking. Most of it I’ve learned by experience, through successes and failures, and helpful books and the wealth of information online. Every time I use the oven I’m learning something new, so I look forward to hearing from anyone who has their own experiences to share.
www.thewoodfiredovenchef.com
www.thewoodfiredovenchef.com
Ep 43: Pork Belly from the Wood Fired Oven
Pork Belly is a delicious cut of meat. It has a very high fat content, and is best cooked low and slow, so the fat has time to render out, and the result is fantastic crackling, and tender, juicy, melt in your mouth pork.
Ask your butcher for a piece of Pork Belly that’s about 1.6kg to 1.8kg (3.5 to 4 pounds). Skin on, and without any bones. If you can, leave it uncovered in the refrigerator overnight, so the skin can dry out a little.
To prepare the oven, start with a small fire. Heat the oven until the area of the floor that you’re going to place the pan registers around 275F/135C. You want to maintain the temperature in that area for the roughly 2 hours that it will take to cook the pork. The heat in the floor and dome should remain fairly constant and will gradually roast the pork. The convention heat may vary due to the size of the fire, but that, and the gentle flame, will help create the wonderful crackling. Depending on the size of your oven, you should have plenty of variable temperature to work with if you need more, or less, heat throughout the cooking time.
Now that the oven is prepared, let me go through the steps I took.
The first important step. Pour yourself a glass of wine.
Take the Pork Belly out of the refrigerator about an hour before you plan on cooking it.
Next. In a small pan add 1 tbsp black pepper corns, 1 tbsp fennel seeds, and 2 tsp cardamon seeds. Place the pan in the oven. Toasting the spices will draw out their natural flavour. Put them in a mortar and pestle with 1 tbsp flakey seas salt, and grind into a powder (use a spice grinder if you prefer).
Pat the pork dry with some paper towels. Then using a sharp kitchen knife, or clean utility knife, carefully score the skin in the direction you plan to cut the final roast, no more than ¼ inch deep. Try to avoid cutting through to the meat.
Rub the spice mix all over the pork, including into the cuts.
For the gravy. Roughly chop 1 onion, 1 fennel bulb (including some of the stalk), 1 carrot, and 2 or 3 quartered tomatoes. Crush 4 cloves of garlic. Add some sprigs from the fennel, and some thyme. Add them all to your roasting pan. Season with salt, pepper, and add any leftover spice rub. Drizzle over some olive oil and toss everything together.
Place a metal rack over the vegetables, and then place the pork on top of that. Now it’s ready to go into the oven.
Keep an eye on the pork, and rotate is occasionally to be sure it cooks evenly, and so the skin doesn't burn. I did that about every 30 minutes. It should be cooked through after about 2 hours, but if you want to use a meat thermometer, I think the ideal temperature is 160-165F/72-24C. When it’s done remove the pork to a warm dish, and let it rest while you make the gravy.
Add a few pieces of fuel to the fire to bring the temperature up.
Remove as much oil from the roasting pan as possible (there will be a lot*). Return the vegetables to the oven and roast for a few minutes. Add about ½ cup of white wine and reduce that in the oven. Add 1½ cups of chicken stock, return to the oven and reduce by about a third. Strain the gravy into a saucepan and return to the oven while you slice the roasted pork.
The pan is the 13” Pro Saucier with loop handles from Blanc Creatives, at blanccreatives.com
The wine is a 2017 Blanc Fumé de Pouilly, from Louis Benjamin Dagueneau.
The music is “Charango" by Mark Thomas Hannah.
*save the rendered pork fat to roast some potatoes.
Ask your butcher for a piece of Pork Belly that’s about 1.6kg to 1.8kg (3.5 to 4 pounds). Skin on, and without any bones. If you can, leave it uncovered in the refrigerator overnight, so the skin can dry out a little.
To prepare the oven, start with a small fire. Heat the oven until the area of the floor that you’re going to place the pan registers around 275F/135C. You want to maintain the temperature in that area for the roughly 2 hours that it will take to cook the pork. The heat in the floor and dome should remain fairly constant and will gradually roast the pork. The convention heat may vary due to the size of the fire, but that, and the gentle flame, will help create the wonderful crackling. Depending on the size of your oven, you should have plenty of variable temperature to work with if you need more, or less, heat throughout the cooking time.
Now that the oven is prepared, let me go through the steps I took.
The first important step. Pour yourself a glass of wine.
Take the Pork Belly out of the refrigerator about an hour before you plan on cooking it.
Next. In a small pan add 1 tbsp black pepper corns, 1 tbsp fennel seeds, and 2 tsp cardamon seeds. Place the pan in the oven. Toasting the spices will draw out their natural flavour. Put them in a mortar and pestle with 1 tbsp flakey seas salt, and grind into a powder (use a spice grinder if you prefer).
Pat the pork dry with some paper towels. Then using a sharp kitchen knife, or clean utility knife, carefully score the skin in the direction you plan to cut the final roast, no more than ¼ inch deep. Try to avoid cutting through to the meat.
Rub the spice mix all over the pork, including into the cuts.
For the gravy. Roughly chop 1 onion, 1 fennel bulb (including some of the stalk), 1 carrot, and 2 or 3 quartered tomatoes. Crush 4 cloves of garlic. Add some sprigs from the fennel, and some thyme. Add them all to your roasting pan. Season with salt, pepper, and add any leftover spice rub. Drizzle over some olive oil and toss everything together.
Place a metal rack over the vegetables, and then place the pork on top of that. Now it’s ready to go into the oven.
Keep an eye on the pork, and rotate is occasionally to be sure it cooks evenly, and so the skin doesn't burn. I did that about every 30 minutes. It should be cooked through after about 2 hours, but if you want to use a meat thermometer, I think the ideal temperature is 160-165F/72-24C. When it’s done remove the pork to a warm dish, and let it rest while you make the gravy.
Add a few pieces of fuel to the fire to bring the temperature up.
Remove as much oil from the roasting pan as possible (there will be a lot*). Return the vegetables to the oven and roast for a few minutes. Add about ½ cup of white wine and reduce that in the oven. Add 1½ cups of chicken stock, return to the oven and reduce by about a third. Strain the gravy into a saucepan and return to the oven while you slice the roasted pork.
The pan is the 13” Pro Saucier with loop handles from Blanc Creatives, at blanccreatives.com
The wine is a 2017 Blanc Fumé de Pouilly, from Louis Benjamin Dagueneau.
The music is “Charango" by Mark Thomas Hannah.
*save the rendered pork fat to roast some potatoes.
Переглядів: 124 183
Відео
Ep 42. Chocolate Chip Cookies from the Wood Fired Oven
Переглядів 46 тис.9 місяців тому
If you want to make an after dinner treat then freshly baked, warm, chocolate chip cookies directly from the oven are quick and easy to make. You need to rely a lot more on instinct when cooking them this way, as opposed to a conventional oven. But they're easy to keep an eye on in the oven opening, and should only take about 20 minutes. This recipe will make 15 to 16 large cookies. 225g of uns...
Ep 41. Grilled Caesar Salad from the Wood Fired Oven
Переглядів 16 тис.10 місяців тому
Grilled Caesar Salad it’s very quick to make, either as an appetizer, or while you’re resting a cut of meat. Once you have all the components assembled, the Caesar dressing, the croutons, the lettuce, and some parmesan cheese, it’s very quick to make, either as an appetizer, or while you’re resting a cut of meat. Caesar Dressing 4 large garlic cloves 4 anchovy fillets some salt 2 egg yolks 3 tb...
Ep 40: Teriyaki Chicken Wings from the Wood Fired Oven
Переглядів 42 тис.11 місяців тому
These chicken wings from the wood oven can be very addictive, and when served they’ll disappear very quickly. This is the recipe I like, it’s a teriyaki-based marinade. but this cooking method will also work with your favourite sauce or dry rub The recipe for the teriyaki marinade it’s easy to remember. In this case I’m using 115g of each ingredient, which will be more than enough, and any left...
Ep 39: Charred Broccolini with Roasted Chili Sauce from the Wood Fired Oven
Переглядів 15 тис.Рік тому
This is my recipe for charred broccolini, served it with some of my roasted chili sauce. It is incredibly simple and quick to make, and is a flavourful and vibrant dish. The wine is a 2020 Presqu’ile Chardonnay from Santa Barbara County
Ep 38: Roasted Chili Sauce from the Wood Fired Oven
Переглядів 33 тис.Рік тому
This is my favourite chili sauce. But this episode is also to show you that the wood oven is a great place to roast peppers for whatever sauce or dish you want to make. Roasting the peppers softens the texture, and adds a lovely smokiness and sweetness to their flavour. I think this sauce makes a great addition to vegetables, roasted meats, and for use as a dip. The ingredients for my sauce are...
Ep 37: Wedge Fries from the Wood Fired Oven
Переглядів 35 тис.Рік тому
Wedge Fries are very easy to make, and are a great accompaniment with burgers, as well as so many other dishes. The wood oven is a great environment to cook potatoes this way. All the heat, that’s working together inside the oven, will bake them to a lovely crispy outside, with a tender fluffy center 4 russet potatoes, scrubbed clean Olive oil Chopped rosemary Salt and pepper (You can use other...
Ep 36: Burgers from the Wood Fired Oven
Переглядів 39 тис.Рік тому
Everyone has their own way of dressing their burger. I like mine in a freshly baked Brioche Bun. Slices of American Cheese. Ketchup. Lettuce. Sliced tomatoes. Some sauté some onions. A few slices of Pancetta. And then dress it with some cornichons, For the beef patties I use ground chuck, that has a 20% fat content. 750 grams to make 3 burgers, so each one 250 grams. I like to cook my burgers t...
Ep 35: Brioche Burger Buns from the Wood Fired Oven
Переглядів 36 тис.Рік тому
I think Brioche make the perfect burger bun. They're surprisingly easy to make and they’re soft, light and flavorful, and don't overwhelm the burger. This recipe is to make 6 large buns. Brioche is an enriched dough, which means a dough that has ingredients beyond flour, water, salt, and yeast. In this case milk instead of water, and then eggs, butter, and sugar. It can be challenging to make b...
Ep 34: Tri-Tip with a coffee ground rub, from the Wood Fired Oven
Переглядів 40 тис.Рік тому
I think the Tri-Tip with a coffee ground rub is a very special dish, and the wood oven is a fantastic environment for this incredibly tender and delicious cut of beef. The Coffee Rub is: 2 tbsps of finely ground coffee beans (It can be whatever your favorite coffee is) 1 tbsp granulated garlic 1 tbsp brown sugar 2 tsps ground cardamom 1 tsp ground coriander 1 tbsp kosher salt 1 ½ tbsps ground b...
Ep 32: Beginning with a smaller fire in the Wood Fired Oven
Переглядів 47 тис.Рік тому
It isn’t always necessary to start with a large fire. I often begin with a smaller fire, and gradually building it up from there until I have reached the temperature I’m looking for. With this method I find I use less fuel, have more control over the temperature, and I’m putting the heat just where I want it based on what I’ve decided to cook. On top of that, it creates a lot less smoke. If you...
Ep 33: Fire Placement in the Wood Fired Oven
Переглядів 70 тис.Рік тому
When I’m going to fire up my oven, I’m taking three things into consideration: What I’m cooking. What kind of heat I’m looking for. And where I’m going to place my fire. Once the oven has reached the temperature I’m looking for, my goal is to have as much floor space as possible, and only as much fire as I need to maintain that temperature. Where you place your fire can determine how much avail...
Ep 31: Roasted Potatoes from the Wood Fired Oven
Переглядів 56 тис.2 роки тому
I’m going to make some roasted potatoes, because who doesn't like roasted potatoes. The wood oven is an ideal place to make them this way. All the different kinds of heat inside are going to deliver a really flavorful crispy outside, and soft and fluffy center. The ingredients are: 4 large russet potatoes peeled Some kosher salt Some clarified butter 2 tbps olive oil Some of my garlic confit 1 ...
Ep 30: Potato Stacks from the Wood Fired Oven
Переглядів 39 тис.2 роки тому
Potato Stacks, also called Potato Pavé, require a bit of an investment in time, but the results are delicious and it’s a fun way to impress your guests. The first stage is similar to making a potato gratin, except you cut the potatoes much thinner, bake the dish at 350F/180C for 90 minutes, and then let it cool overnight. The ingredients for this first stage: 3 peeled russet potatoes 3/4 cup of...
Ep 29: Fondant Potatoes
Переглядів 23 тис.2 роки тому
Fondant Potatoes are a really lovely way to prepare them. And when they’re finished you’ll have these wonderfully flavorful potatoes with a crispy outside, and a delicious soft and fluffy interior. For the ingredients I have: 4 russet potatoes 2 tbsps of vegetable oil 4 tbsps of butter Some sprigs of thyme 4 cloves of garlic Salt and Pepper 1 ½ cups of chicken or vegetable stock
Ep 28: Fingerling Potatoes from the Wood Fired Oven
Переглядів 18 тис.2 роки тому
Ep 28: Fingerling Potatoes from the Wood Fired Oven
Ep 27: Potato Gratin from the Wood Oven
Переглядів 19 тис.2 роки тому
Ep 27: Potato Gratin from the Wood Oven
Ep 26: Mashed Potatoes from the Wood Fired Oven
Переглядів 18 тис.2 роки тому
Ep 26: Mashed Potatoes from the Wood Fired Oven
Ep 24: Gambas al Ajiilo from the Wood Fired Oven
Переглядів 48 тис.2 роки тому
Ep 24: Gambas al Ajiilo from the Wood Fired Oven
Ep 23: Steak with Green Peppercorn Sauce from the Wood Fired Oven
Переглядів 64 тис.2 роки тому
Ep 23: Steak with Green Peppercorn Sauce from the Wood Fired Oven
Ep 21: Garlic Bread from the Wood Fired Oven
Переглядів 71 тис.3 роки тому
Ep 21: Garlic Bread from the Wood Fired Oven
Ep 20: Chicken Dijon from the Wood Fired Oven
Переглядів 89 тис.3 роки тому
Ep 20: Chicken Dijon from the Wood Fired Oven
Ep 19. An Introduction to Cooking with Retained Heat
Переглядів 968 тис.3 роки тому
Ep 19. An Introduction to Cooking with Retained Heat
Ep18: Bone-In Pork Chops with Roasted Potatoes and Braised Fennel from the Wood Oven
Переглядів 56 тис.3 роки тому
Ep18: Bone-In Pork Chops with Roasted Potatoes and Braised Fennel from the Wood Oven
Ep17: Rack of Lamb with Roasted Vegetables from the Wood Oven
Переглядів 105 тис.3 роки тому
Ep17: Rack of Lamb with Roasted Vegetables from the Wood Oven
Ep16: Fougasse bread baked in the wood fired oven
Переглядів 57 тис.4 роки тому
Ep16: Fougasse bread baked in the wood fired oven
Ep 15: Whole Roasted Branzino from the Wood Fired Oven
Переглядів 114 тис.4 роки тому
Ep 15: Whole Roasted Branzino from the Wood Fired Oven
Ep 14: Poached Peaches from the Wood Fired Oven
Переглядів 42 тис.4 роки тому
Ep 14: Poached Peaches from the Wood Fired Oven
Hey Clive, I've had a Wood fired Oven for about 6 years, my Pizza' cookery has been hit and miss (think Calzone, burnt offerings and al dente raw) I've only tried to cook few other things such as some breads and a lamb dish), a work colleague at my new job mentioned this site, how relaxed, valuable and interesting it was... of course didn't think I'd learn that much... How much I have learned so far in an hours worth of jaw open compulsive viewing. You don't know what you don't know, but here ,that knowledge is delivered smoothly, without patronising, with a genuine "love" of what you are doing. I'm off to find an Andiron, wire brush as my horse hair ones tend to light up and I never thought about a wire brush, and boot the oven up in the afternoon for an evening do and not just for one hour before guests arrive..... I have the IR temp reader (same as yours!) but never get the floor hot enough... so hopefully a longer burn will work better and get that floor hot hot hot!... I don't think my oven is as optimal (and not as large as this lol) in design but it's the right shape, it's all about the burn isn't it, and thinking back, when it was a hit, was when it had been lit for longer..... So many thanks indeed... and for additional joy, all I need to do is move to a Mediterranean location with a pool to make it perfect, deepest darkest England weather is the bigger challenge, my 60th is in August, and we're having some friends around.... perhaps there are a few ideas off the whole cookery experience here, and not just Pizza!
Pork belly works well in a wood fired oven especially if you throw a few farts in and slam the lid down
That looks ridiculous! I had to take an extra Lipitor just watching the video!! I'm going to definitely give this a try, but am wondering if I could get the same sort of result with some added "smoke" to the flavor by doing this in my smoker. I'll try it both ways, and if I haven't had a stroke by that time, I'll let you know. Thanks again for the great work!!
Clive, great video and great series. A comment or two and a question or two! The roasted tomatoes are a highlight here -- we just expanded on that by roasting them further, and with more garlic, until the tomatoes have really broken down, and served them over pasta -- a very easy, delicious way to enjoy them! Next, we've had trouble finding a Tuscan grill like the one that you utilized . .. . .the only one we could find was stainless steel, and it was really difficult to remove the fish without everything sticking and the fish coming apart. Thanks for your terrific work!!
Exceptional ❤
F or c?
Hi Clive, love all your videos, are you making any more soon? They’re great. Regards Kevin
Thanks for getting in touch. Yes, I'm currently working on new content. Clive
My 200 years old oven as a diameter of 3 meters, i've just finished restoration. I'm very curious to see how long it takes to reach 450°C, i'm afraid it's going to be too long...
I look forward to hearing about it
Woah, that was some crackling😋😋😋👍🇬🇧
it was cracking !
What I want to know is how many people are coming over for dinner?
😄
Nice one took a lot of the BS outa doin your own pizza by the way would you like to swap houses😂 cheers mate
😄
need this ! thank you
You're so welcome!
Hi Sir, it has been a long time-8 months - since your last video. Your talents are missed. Hope all is well.
Thanks for getting in touch. Yes, I'm currently working on new content. Clive
@TheWoodFiredOvenChef , the background instrumental sound. Who's it from please?
@@montecristo8624 The track is called “Charango" by Mark Thomas Hannah.
Any thoughts on eucalyptus?
I haven't used eucalyptus, mainly because it's not readily available in my area. But I understand it's a good wood to use as long as it's had a long time to season and dry out. It's one of those woods that is high in natural oils, so it can be a bit smokey to begin with. Let me know what your experience is. Clive
Please don’t leave us. Your channel is the best. A mix between Diablo 2, cinematography, ASMR, meditation & education.
Thanks for getting in touch. Yes, I'm currently working on new content. Clive
The other inspirational video
Thanks. More to come.
ua-cam.com/users/shorts8CzoTM61kRk?si=CJsIpPiAA5MuhWIi
I'm curious as to which Mediterranean country these posts are made in 🤔
Love the videos but the intro is far too long
Great videos ! Where did you get that awesome pizza peal and what is the diameter of the head? Looks very strong!
The peel is the Small 8-inch Turning Peel with Long 59-inch Handle. I purchased it from webstaurantstore.com.
Excellent presentation and preparation your epizodes are always instructive , well organized and lot of inspiration
Thanks a lot. More to come. Clive
can we have a video tour of the garden, the set up , i am dying to see the entire place ... hell your entire house tour would be great !
What can be used instead of eggs?
You can use a traditional bread recipe
They are made out of brick or concrete. You forgot Cobb. Originally they were made out of Cobb Earth, ovens.. That's what I built mine out of clay. Regardless, they are great ovens and Is a joy to cook in. Your oven is really nice. Did you build it yourself.
I designed it and then had a great stonemason build it for me. Thanks for commenting.
I love your videos. I moved into a home with a beautiful wood burning oven and had no Idea how to use it. I found your videos on line and have started to watch them all. I even emailed you to ask questions and you responded. I can't thank you enough for your videos. Not only are the production value exceptionally high but the information I have learned is priceless. I live in CA. Where are you located?
I look forward to hearing about your cooking adventure with the oven. More to come. Clive
I've been working as an Italian style pizza cook for the last two months. I came here for advice on distributing and maintaining heat within the oven, and I was fully enticed by all of the pizza options! How long does it typically take to get your oven to the desired temp? And should a flame be present at all times? I usually operate the oven for 4 to 5 hours every day, but I start heating it about 3 hours before we're open for business.
I usually like to give the oven at least 2 hour to warm up, so the heat has really penetrated the dome and floor. If you're cooking pizza then you want to keep the constant fire going, particularly a nice flame roll across the dome.
Love all your vids so relaxing ❤ please come back please ❤ P.S. please please please
More to come. Thanks for commenting.,
So glad your coming back
Bravo
Thank you!
Hi, really enjoying your great videos. I would like to know why you chose to use the andiron. Was the draw in your oven materially improved with it? I find my Vitcas Pompeii does not draw well until it gets hot and wonder if you had had similar issues and used the andiron to overcome that. Thank you
I love my andiron, and always use it. It helps with better airflow around the fuel, and so it’s not just sitting on the embers.
Thank you, Clive. All that is missing for me to replicate your scrumptious dish is knowing the approximate oven temperature. Im guessing around 250 260°c at the hottest area and maybe about 180 near the oven entrance. Then, i could be completely wrong.
I always fire my oven up to the same temperature, which is around 650-700F/340-370C in the center of the oven floor. Then take advantage of the variable temperature between the fire and the oven opening.
I tried this recipe for an outdoor family meal event using the Ninja Woodfired Oven. It worked very well.
Great to hear!
Why do good chefs leave their oven temps well hidden?
Ple show the good video how to make this dome
Please show how to make this fizza oven,it will be better for me
Cooorrr!
So good. Those burgers look amazing. Have you cooked burgers on the tuscan grill over coals vs. the method you showed here?
You can use the tuscan grill. The burgers can get stuck, that's why I prefer this method. Thanks for commenting.
Absolutely my favorite youtube channel. So good. Where did you get those metal tongs used for moving the tuscan grill in and out of the oven?
They're Blacksmith forge tongs that I found online. Thanks for commenting, I really appreciate it.
Love the crackling background soundtrack.
Thank you!
Hello! After I make may dough and before I put it in the refrigerator do you let it rest/rise at all. Also, have you tried this dough two days in advance? and Do you have a preference on flour brands? thank you
no need to let it rise before you put it in the fridge. You can let it proof for up to 28 hours. I prefer either King Arthur or Bob's Mill for flour.
I don't have thyme for all these ingredients 😅
I always wondered what you call that thing used for pizza. Now I know it's called a pizza thingamajig 🤓
Love Clive and all his videos. Inspired me to cook so much more in my allegro
Thanks for saying so
What brand of oven is this?
Forno Bravo
Oh right. I'm assuming that the hearth is from Forno Bravo but the exterior was designed by whoever installed the the oven? Are the tiles on the opening made from refractory materials or are they just normal tiles?
@@myshinobi1987 If you would like to email me through the website I will send you detailed information about my oven
I'd really appreciate that. I'll email you just now.
It is called heat reverberation. More elegant than retained heat. This type of oven will give you a wonderful meal. For bread you can put a pot with water and the vapor will give you a beautiful and tasty crust
Thanks for the tip
A perfect Margarita
Thank you!
Great video thanks.
Glad you liked it!
Wonderful! I have a Gozney Dome oven. How do you keep the live fire (with flames) from going above 550F? And would the internal probe that my oven has work in a thin cut steak like the tri-tip?
The Gozney Dome is a great oven. If you watch Ep 32: "Beginning with a smaller fire in the Wood Fired Oven", I explain starting the oven with a smaller fire to bring it the temperature you want, and then controlling the fire from their to maintain where you want it.
@@TheWoodFiredOvenChef Thank you for your reply! I made this last evening, and did start a small fire and built it up gradually. It hovered for the most part around 600F, but I'm guessing the oven floor was a bit lower as the 2lb tri-tip took the full 15+ minutes to reach the internal temperature. It came out great!
My grandmother taught me this about 40yrs ago, except she peeled the garlic first. Quite a bit less messy. Great in a fresh mozzarella, fresh tomato, fresh basil salad.
Thanks for sharing
Has anyone frozen this dough? If so, at what point do you put in freezer? This dough is delicious! But makes way too much at one time
You can simple freeze individual portions of dough, either when you have first balled it up, or when you have finished cooking and have leftover pieces. They should keep for a couple of months. Take out what you need and so it can come to room temperature and let it reproof before shaping. Clive
Where l can buy wood fired oven bricks?
Start with your local building supply, or look online for a local supplier.