Roasting in your Woodfired Oven
Here's what's coming up in this sections -
- 0.55 - adding woodchips to the embers to create smoke and flavour
- 2.30 - David talks about setting up the oven for roasting and getting the temperature right
- 5.10- getting the potatoes into the oven
- 6.00 - understanding why we put dishes into the woodfired oven at a hotter temperature than in a regular oven
- 7.45 - door on but slightly open so fumes can escape
- 8.07 - 40 minutes into the cook and a quick roundup of what's happened so far
- 9.01 - awesome crackling coming up!
- 9.23 - using the probe thermometer
- 10.50 - potatoes getting a good crunch
- 11.06 - aiming for accuracy in cooking with the woodfired oven, not just hoping for the best!
- 11.56 - door fully on
- 12.00 - 1 hour into the cook
- 13.20 - carving the roast pork; wow, that looks delicious!
2 Lessons