Wood fired cooking is starting to become popular as chefs and residential cooks are increasingly by using this ancient method of cooking to incorporate some spices to their dishes. This “old-fashioned” cooking method certainly helps you to create unique flavors which you cannot achieve with other fuel methods including gas or electricity.

So, so how exactly does food cook in these wood fire ovens? Putting pieces of wood in such a stove creates fire and heat, which can be absorbed by the oven – this is what we called the firing stage. Based on the wood burning oven style, building the fire to maximum temperature greater than 932°F will take Thirty minutes to 3 hours. Our advice is just not to fireplace up the oven only for one type of food including pizza, but plan a number of dishes for just one time cooking.

This way, the temperature is re-generated in order to smoke different foods you devote the oven. Once you pay off the coals along with the oven starts to cool over a few hours, as well as days (with regards to the insulation of the oven and also the temperature outside) and the temperature drops gradually, the retained heat may be used to cook multiple batches of food.

You should plan the succession of dishes you need to make the wood fired oven, and also at what intervals. You can begin using the dish that really needs the most heat, and leave the one that require the smallest amount of warmth last. Use a suitable handheld oven thermometer to monitor the temperature inside, and add or remove components of wood to modify the temperature suited to the meals.

To raise the temperature again (if you are the existing temperature is way too low for your food), just add another little bit of log. As appropriate, you may also have a small fire from the oven to aid retain the heat inside the oven.

The kind of wood you use also affects temperatures of the oven. Most professional cooks use dry, well-seasoned hardwood including oak, fruitwood, pecan, olive, avocado, walnut or almond. Don’t use charcoal or resinous woods for example pine or spruce, because they can modify the taste of one’s dishes.

Pizzas, flatbreads and sandwiches can be cooked in temperatures which can be between 572°F – 1000°F by putting them for the scorching oven floor. Also, BBQ meat, chicken, and steaks can be cooked at higher temperatures (usually on the grill inside the oven). As soon as the temperature cools about 662°F, you are able to toss in vegetables including onions, eggplants, mushrooms, capsicums, tomatoes and peppers, or meatballs, ribs and garlic bread. Pastry items like tarts, scones and muffins could be cooked at temperatures which can be between 482°F to 536°F, and bread, dough, gratin, fish, squids and scallops at between 212°F to 392°F.

You can use the remainder waning fire in order to cook desserts and certain cuts of meats that must be very tender. These temperatures are just a guide, along with the ideal thing you could do is to get at know your wood fired oven thoroughly, as different wood fired ovens work differently.

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