Thanks for this write up will read
Right have read up on how to cook with a Kamado oven, i am ready, but still raining. Ever since @Camphuw started his rain and music thread , its not stopped raining here. We might have to petition the Great Dane to delete the thread so we can have a summer😂
1 Like
Thanks to Gazza - I’ve eyed up Big Green Eggs for ages.
These from LIDL are quite small but great for the price I think it’ll inform me as to whether or not I want a larger one in the future.
Very windy here today, but lit it about an hour ago and am about to try it out!
You really are an alley cat…beat me to it…you have no shame😉 Keep the tips coming, before we are all rained out.
Just cooked 9 sausages which were lovely, probably could have got a dozen on.
Getting the amount of charcoal and starting heat correct may be key. Just used the Weber charcoal chimney to heat some up and top it up - much hotter adding charcoal from this - went to 300C+ within seconds before I shut the vents off. Lighting in the ceramic bowl I got to around 150C-180C I think for the sausages.
Using standard charcoal not that nasty self-lighting impregnated stuff. Lit using those ‘wood wool shavings’ lighters I use for the log burner from Home Bargains - they have a bit of wax so perhaps not ideal.
Round 2 is a small Lidl chicken which just about fits, not sure you’d get anything much larger in without cutting legs off and cooking separately.
1 Like
i wanted yesterday to buy some pizza pasta in a good Pizzeria near my home. But the boss didn’t want to sell me some.
So i bought some industrial pasta and made one with some ingredients. I would say it was average.
I have to learn how to make a good pasta. It’s the basis of the pizza.
Pizza doh?
G
Yes we call that dough (pronounced doh), exactly like bread dough, just different types of bread may have slightly different recipes to suit.
Pasta does not use any raising agent, made from flour and egg, or sometimes flour and water, and is then boiled in water to cook (e.g. spaghetti, macaroni, tagliatelle, also filled pastas like ravioli, tortellini and the Polish pierogi.
1 Like
The trick for pasta dough is technique more than recipe - just like any yeast bread. It is actually very simple and easy. This recipe is as good as any I’ve tried: Classic Pizza Dough Recipe — Ooni USA
Have fun!
1 Like
thanks IB! i will try. How do you know of polish pierogi?
My father was Polish! Brought up celebrating Christmas the Polish way - and I make myself from time to time…
1 Like
nie wiedziałem IB. Pierogi with mushrooms and meat or white cheese? more first for me
The staple I was brought up with was potato and cheese - it remains my favourite, probably simply because of the association, though I am very happy with variations. I also love Italian filled pastas - my favourite to make is spinach and ricotta. I know a few other nice Polish dishes as well. From same original background, and with tge internet I have started to look a bit deeper.
And spinach & ricotta works well on Napoli-style pizzas á la Uuni oven - home-made ricotta of course, being remarkably quick and easy to make. (Proper Mozzarella of course is good n pizza as well, though a lot more expensive.) My nicest home-made pizza so far was garlic butter, tomato sauce, spinach, ricotta (well-seasoned with black pepper as well as salt and pesto.
Food is a hobby and delight of mine, though overshadowed by my wife who lives for nice food, and is an expert chef - so much so that we almost never eat out, because she finds even the best restaurants are often disappointing as she can do better herself, apart from the arty side of presentation. I have recently developed a joy of cooking Indian food (from base ingredients), which one of my sons also likes doing, and is rather good at it…
4 Likes
From 13th June, they have this on offer
Although as there was only one kemado available last Thursday I don’t know what chance I have of getting one!
If you are interested in the Ooni you can get 20% off in Dobbies garden centres today bringing the price down to £160. You need to be a member which costs £10 and can be done on the day. So just picked up one up with a cover, large bag of pellets, cast iron pan and infared heat gun for £230. Obviously just started to rain though.
2 Likes
I’ve seen similar in local B&Q.
Some of the things to consider with pozza ovens are heat up time, effectiveness at cooking, type and availability of fuel, and storage/standing space. When I was looking into it the Uuni scored well on all points except fuel stock - not something I had checked before buying, only to find out that everywhere online (there is no local supplier) was out of stock - must hav ebeen a run on them, but it makes me think a good idea to stock up in advance of peak graden season!
One added bonus that had never occurred before getting is portability. It is so small and light that it is realistic to pop it in the car and take it to a friend’s house, or pop in a campervan for use on holidays!
1 Like
There is a difference in taste between wood and gas - though fairly subtle and having the temperature high enough is more important. You can get a gas burner for the Uuni if even faster warm-up is more important than it being wood fired, or simply for greater versatility.
When I was looking at the marketplace after first coming across the Uuni I found a number of other small wood-fired ovens available, but on balance, for my usage and criteria, the Uuni seemed pretty much spot-on, and this thread popped up just at the point where I was at decision point, whether or not to go ahead. In a few min it will have its 4th session, and absolutely no regrets so far, no bad pizzas and some exceptional, with everyone enjoying using it. I imagine that as the novelty wears off it will get used a little less often, but we all love the style of pizza it produces, including my wife who doesn’t go for pizzas cooked in any other way.
1 Like