Gilbert - WOOD-FIRED COOKBOOK FOR BEGINNERS: 50 Surprisingly simple & Delicious Recipes to make in your outdoor oven

WOOD-FIRED

COOKBOOK FOR BEGINNERS

50 Surprisingly Simple & Delicious Recipes to make in your outdoor oven

By GILBERT C.A

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TABLE OF CONTENTS

Cleaning a Wood Oven

INTRODUCTION

What's a Wood Oven?

Simply put, a wood fuelled oven is one that is powered by wood. The burning of the wood produces flames and tremendous heat, which cooks food rapidly and gives it a lovely char while also infusing it with a smoky flavor.

Did you know that you can cook many dishes in a wood oven other than pizza? Roast meat, bread, and baked fruit are just a few of the foods that a wood fire can elevate. By adjusting the oven's temperature, you can cook a wide range of meals.

Firing It Up

It all starts with a well constructed fire. Make sure the door is slightly ajar and the chimney damper is fully open to ensure your fire has enough oxygen.

Tent some tiny sticks around Tumbleweed for kindling and throw a few larger pieces over the structure, and light the kindling underneath.

The fire should catch after a brief period of smoke, and the oven should begin to warm.

Partially close the chimney damper halfway at this point to allow smoke to escape. The oven will preheat faster if the damper is partially closed. To keep your fire from snuffing out before it can establish, you may need to add more woodor even more kindling.

Choosing the right firewood

The choice of the type of firewood is very important to have that aromatic taste that makes all the difference. There are plenty of interesting species for the wood-fired oven such as the citrus family, the beech or the oak that have great value for money. Always avoid evergreens that smell bad and produce great amounts of soot. The Best firewood to use are:

Oak This is arguably one of the simpler species to come by and purchase at a reasonable price. It's also one of the best for hot burning woods.

Apple This one is a close second because it too burns hot and has a beautiful scent and flavor. It would have been number one if it weren't for the comparatively high cost and the fact that it's more scarce than many other hard woods.

Cherry - Cherry wood is very similar to apple wood but harder to find.

Maple - This is a classic wood that may be used in a variety of ways. It's also quite accessible and less expensive.

Achieving the Right Temperatures

It's crucial to understand the difference between chamber temperature and floor temperature when heating your oven. The chamber frequently achieves the desired temperature before the stone floor does, because heat rises.

To correctly measure the temperature of the stone, utilize a digital infra-red thermometer. This is necessary in order to achieve consistent results. The top of the dish will burn before the dough underneath can fully cook if the stones aren't hot enough.

Choosing the Right Tools

Before you start cleaning your wood oven, make sure you have all of the necessary materials. These items should protect your skin, allow you to reach the oven's interior, and aid in disinfection. The following are essential oven cleaning tools:

Water Small shovel Large brass wire brush Vinegar Piece of cloth Half-moon shaped copper wire brush

Using a perfectly clean wood-burning oven will keep you from eating a meal with a bitter taste coming from burnt flour or ash.

Benefits of Wood Fired Ovens

Most conventional ovens have a maximum temperature of roughly 500 degrees. It takes 20 to 30 minutes to preheat the oven at that temperature. Higher temperaturesapproximately 500 to 700 degreescan be achieved with a wood-fired oven. This drastically reduces the amount of time it takes to cook.

If you've ever had food cooked in a wood-fired oven, you've probably noticed a big change in flavor. Even heat distribution contributes to the enhanced flavor of wood-fired cooking. Furthermore, wood imparts a distinct, smoky flavor that is tough to achieve in a conventional home oven.

Cooking vegetables and fruits over an open flame in a wood-fired oven cooks them quickly while preserving certain nutrients and antioxidants.

BREAKFAST

Overnight Porridge

Makes:

Ingredients

1 cup jumbo porridge oats 2 cups cold water 1 cups milk

Flavourings

A handful of dried fruit cranberries, raisins, chopped dates, prunes or apricots. Pinch ground cinnamon 1 chopped apple

Directions

a) In a heavy-duty ceramic saucepan, combine all of the ingredients and give them a brisk whisk. Toss in your seasonings or fruit. b) Use a tight-fitting lid or a piece of foil to cover the pot. c) Place the pot of porridge in the wood oven once it has cooled down. d) Retrieve 7 or 8 hours later, and serve with your preferred toppings.

Rice pudding with roast rhubarb

Makes:

Equipment

Ceramic baking dish

Ingredients

1 Tbsp. butter, for greasing the dish 3 cups milk 1 cup heavy cream cup pudding rice cup caster sugar 12 tbsp orange blossom water

For the rhubarb

14oz rhubarb, washed and cut zest and juice of 1 large orange 4 tbsp granulated sugar

Directions

a) Grease the interior of the baking dish with a little butter. b) Add the rice, sugar, and orange blossom water after the milk and cream have been added. c) Stir everything together a little. Place the dish in the wood oven, close the door, and bake for a total of 1 hours. d) In the meantime, arrange the rhubarb in a roasting tray or dish in a snug single layer. e) Toss in the orange zest and juice, as well as the sugar, to combine. f) Set aside to cool for a few minutes before serving.

Wood oven cheese toasties

Makes:

Ingredients

2 slices of bread 2 Tbsp. soft butter cup Cheddar, grated 1 spring onion, finely chopped Fresh coriander 2 teaspoons aubergine/eggplant pickle Freshly ground black pepperNext page