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The cookery thread


Philo_Vance

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  • 2 weeks later...
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Scotch pancakes toasted. Then slices of salami. Then cheeses and jalapeños and grilled.

I don’t know why I’ve made it, but it’s bloody lovely.

This is where I am in my life right now.

43C181AD-18B6-44CD-89E8-B14A3774D73A.jpeg

Edited by Kaz Hayashi
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  • 2 weeks later...

The missus and I are heading down to the Huddersfield Food and Drink Festival on Friday. We have friends down there and have timed our visit nicely to coincide with this. Judging by the website it will be a cross between this thread and the #EatClean one. If anyone has been before then recommendations would be very welcome.

 

 

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2 hours ago, Chest Rockwell said:

How is it? What's the main differences between cooking in this and a normal oven?

Temperature is the main thing. Most domestic ovens top out at 250°. This got north of 400° in about 10 minutes. This  cooks the pizza in under 2 minutes. The dough will be crisp but still moist, with huge bubbles of crust. The slower conventional oven dries it out before the crust is crisp and the rise isn't as pronounced. 

More info here:

There's also a smoky flavour about the whole thing which is irreplaceable. 

I got this model for £90 in Morrisons. Great price. 

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Just now, Chest Rockwell said:

Oh wow, that's really not that expensive!

I've been planning to build one for 7 years and got nowhere so I considered this a decent compromise. 

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30 minutes ago, Onyx2 said:

Just seen the bakerstone professional at Costco. Double the cost but has a peel and all 4 sides have pizza stone walls rather then just the bottom. I may treat myself 

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