Ep 19. An Introduction to Cooking with Retained Heat
HTML-код
- Опубликовано: 1 окт 2024
- In this episode I share my experience with cooking using the full heat cycle. The full heat cycle begins with a live fire. Then once the fire has gone out, using the full range of residual heat to cook a variety if dishes.
Insulated Mortar
Insulated Mortar is a cement mixture made with an insulation material like Vermiculite or Perlite. Consult your Wood Oven supplier for more information.
There are three type of heat that work together to cook your food when it’s in the oven.
There’s Radiant Heat
That’s the heat generated directly by the fire in the oven chamber, and heat stored in the dome and floor. The temperature directly around the fire is going to be hottest part of the oven. Then it will drop towards the oven opening. That’s one of the great versatilities with cooking in the wood oven, that you can use the variable temperature to regulate how you cook your food.
Next is Conduction Heat
That’s the heat that's transferred by direct contact with your food. For example from the floor when you’re making pizza, or from the pans or grill you’re using inside the oven.
And then there’s Convection Heat
That’s the heat generated by cool air drawn into the oven, that is then heated as it flows over the floor and the fire, and then circulated throughout the oven chamber, and out through the chimney.
If you would like a copy of the graph, email me at thewoodfiredovenchef@gmail.com.
Written, Produced, Directed, and Edited by The Wood Fired Oven Chef.
Motion Graphics by The Wood Fired Oven Chef.
Please, don't stop posting. Your content is one of the best things I've seen on RUclips! Its good to the point of beeing meditative... I'm building my house right now and dream of the time I'll spend at my wood fired oven. I want to make all the recepies you've taught, my good teacher. Best regards from Brazil!
Hello Matheus. I see a wood oven in your future, and I'm here when you need advise. Thanks for your kind comment. Clive
@@TheWoodFiredOvenChef Thank you, mr. Clive. May you and your channel go a long way!
Same here 😁 Cant wait to finish house and start to build the oven.
@ Happy trails for you, Martin. I hope you can enjoy it aswell.
@@TheWoodFiredOvenChef He is right mate please don’t stop ✋ , i've got wood fired oven at my cafe in Melbourne where I’m using your tips n knowledge to provide range of food.
thank you so much you’re the best
Your earliest posts inspired my COVID project of finally building a wood fired oven on our patio in Ohio. I started last June 2020 and adhered to professional standards. I finished in September. Then I realized the oven was a pro chef tool... I then spent a couple months learning how to bake and cook using Stone Age tech. I ruined a lot of food, drank a lot of good wine and emerged with an understanding beyond my wildest hopes. This oven has changed my life. It has slowed me down and I have drawn a feeling of peace and confidence from the process. I understand wood now and how it must be respected and used. I know now the chemistry of baking. I have discovered a new way of involving my friends and enjoying their reactions as they see and live the process with me. In the beginning I just thought it would be cool to make a pizza. Now I have gained a rich understanding of how our ancestors lived and enjoyed their lives. What I thought was a hobby has become a lifestyle. Thank you for your posts. You have helped change my life for the better. Viva le internet!
Thanks for your wonderful comment Monte. Everything you say is perfect, and the same experience I have had with the wood oven. You can't learn how to make great food without have a few disasters, of which I have had many. But as I say in the introduction, the more you use you oven, the greater your understanding of what it's capable of. I look forward to hearing about your cooking adventures. Clive
Great! Back to the joy of wood fire, the warmth of the hearth and the bond of love at the table.Back to basic kitchen and sane living, with godliness, contentment and simple domestic happiness money and status fail to buy!
From making cool pizza to achieving a state of Zen. Love it!
Monte Sanborn what an amazing & perfectly insightful comment! When I saw Clive’s earliest videos I was sold on WFO & his amazing top class content which has so many layers of finesse & valuable detailing. If I come into owning a piece of land in the forests of Auroville this has been on my mind as a must have precisely to help me slow down in my conscious journey towards slowing down & be true to my innate leaning for a more natural & nature based living.
Do post your videos for all of us to share in your journey with the WFO & your adventures in cooking with WFO. I want to hear it all☀️🤗
@Clive I agree with all the comments by all those in your recent videos who have said they missed your videos or want you to continue making them more regularly. Pls make 1-2 videos a week with your regular day-2-day mundane recipes (which I highly doubt if there’s anything mundane or regular about your life with a WFO😇) which we can learn & follow.
God bless you both.
Your content, production and demeanor are the absolute top of the tier.
He is suave AF. The ladies like his Sean Connery swag. Lol.
Thank you Ryan!
Without question. Television quality production and content.
@@jamesroyal11 Thank you James, appreciate it. Clive
I thought i accidentally set the speed to .5
I am currently going through the process of curing my oven and even though the first few fires are small it's exciting to see a fire in there. Our first pizza night is planned one week from the time of this post. Just like in this video, I plan to use the entire cooking cycle for various dishes during that weekend. Pizza, cinnamon rolls, chicken, and a roast is what's planned at the moment. Thanks for all you content, as it has been very helpful.
Great to hear about your oven Jerry. Congratulations. I look forward to hearing about everything you discover. Clive
I found that even cheap chicken gets cooked so nice and crispy... Not burnt and moist inside in 30 to 40 minute and tastes like organic expensive chicken
You should be the next host of COSMOS!
I just discovered your videos right now and am VERY grateful!
Thank you!
Wow, I feel like the classical wood fired oven is a lifestyle more than a tool. Through this video I could really see how a family could maximize their firewood in a cold winter while keeping well fed throughout the day off the residual heat. I feel like it would really encourage you to cook in the morning with the oven ready to go! Thank you so much for sharing this for us who don't have a wood fired oven.
Thank you. Great comment.
In Finland, it was tradition to build these kind of ovens inside houses (sometimes detached houses and/or summer houses still have them included in newbuilds). They would then serve both as a cooking tool and a heating system for the house. I've even heard of some modern adaptations where radiant heating tubes have been routed through the outer mortar of the oven, to spread the heat into the floor system all around the house.
@@veikkoimmonen7300You’re talking about masonry heaters, right? These are similar but are ineffective as heating systems. This design goes back to Ancient Rome.
The Godfather I love all your connectivity and contains on this channel you are a legend the best on RUclips keep the good work going the future is with you love music camera angles sound top
Thank you Mo!
I recommend playing at 1.25x speed. Thank me later. Cheers
1 is perfect, thanks
Thanks😂
You are wrong sorry. This video is perfect the way it is. It's passion you lack
Thank you NOT
Hurrah! You are posting again. Please continue if you are able. Love them!
Thanks Steve
В том доме где я родился был огромная печь . Слева была маленькая топка внутри теплообменник для парового отопления , сверху чугунная плита с двумя отверстиями. Дом из двух срубов , 6/6 и 5/6. Эта печь стояла где комната 5/6 и занимала огромное место. Посередине печи огромная глубокая духовка . Перед духовкой , перед крышкой духовки , то есть перед огнём бабушка пекла вначале блины ( они были толстые , не как сейчас) Она затапливала печь в воскресенье рано утром , и только с берёзы. Мы детвора, просыпались на ароматный запах блинов . Затем в конце она топила печь осиновыми дровами . Уже где-то в обед убирала полностью золу и загружала туда треугольники ( большие 4-5 штук в одной сковороде . 4 сковородки за раз). Потом пекла каравай, тоже несколько. В конце загружала беляш на одну сковородку из гуся. На верху духовки была лежанка. Эти дни запомнились как праздник 1976-90.
Please keep the content coming, love the recipe videos!
Thanks Ben
I 2nd the request for more content!! Been watching since you started- great stuff.
كلايف لأننا في سن متقارب اتابعك منذ البداية لسعادة من نحب
فأنت مبدع علماً وسمتاً وحباً
اطلع على الكثير من رسائل الحب لك
من شتى بقاع الارض
فأنت تستحق أكثر لتزداد في نشر ثقافة الغداء والطعام
المملكة العربية السعودية
salem aljaber
It's about time. I missed these videos. Also more frenchie please. Great video!
The Frenchie’s name isTruffle.
Thank you! I'll talk to her agent :)
@@TheWoodFiredOvenChef 😂
It’s called the Venturi effect ❤
This man talks like he's about to say: "I am from the future, and this is your last day on earth"
Great episode! As always, I thoroughly enjoyed it and walked away with new knowledge. Thanks Clive!
Thanks Scott!
This was an amazing video, I've dreamt about having a custom oven made one day. Never thought about the retained heat before. Thank you sir
Thanks Erik!
One day will build oven that can retain heat. I have built one with steel and refractory brick floor. The dome cannot retain heat much.
I am so excited you're still posting. I am not exaggerating when I say this is some of the best content on RUclips, in my opinion. It's the most relaxing aesthetic, coupled with the most invigorating inspiration. I must have an oven like this. Thank you for this channel, and please keep inspiring us.
Cheers Andrew. I appreciate the feedback. Clive
wow, all I can say is wow! Bravo! thanks for the tutorial. I think you now have just opened my mind to a whole new way of cooking!
Thank you Doug!
I love your recipe videos please make more of them. I would be very happy to see a recipe for a bread👍👍👍👍👍👍👍👍👍
More to come!
The content you provide through your videos is art. Thank you
Thank you Mark. Appreciate it. Clive
Just discovered your channel. You are amazing, I love to learn new cooking techniques.
Thank you Stefan
Glad to see another video. I was hoping you would make one on this aspect of the wood fired oven. My experiences with oven temperatures and times closely mirror yours. When I want to cook with retained heat, I often try and get the most use out of my heat. I’ll cook dinner the evening before with the fire and then bank the heat for a cook the next day. I too spread out the embers and put on my insulating door and will have some embers red hot after I remove the door. I will use these embers to fry some bacon and eggs. After breakfast I’ll clean out the oven and will bake bread.
Thanks fir posting this video
Cheers
Great information. Breakfast is a great choice for retained heat the following morning. Clive
What a lovely treat to get another video from you. Thanks so much, from Melbourne Australia,
I love recommending your videos to anyone whose interest in wood fired oven cooking gets piqued by eating from ours.
I also refuse to write down or memorise your pizza dough recipe so I have to come back and watch that video every time I make dough, your presence and exacting calm, and music and beautiful films, help get me in the right spot for a another wood fired oven experience- which seems to be one of the best things about this sort of cooking.
Thank you again for your work, I’ve only done some of the residual heat cooking things you have shown so you have inspired me to try more.
Thanks Ontic. Thanks for referring the videos, I appreciate it. I'm glad you enjoy the pizza dough recipe, and keep coming back to it :). I look forward to hearing more about your residual heat cooking. Clive
So good to see a new video from you, we have all missed you 😃👍
Missed you too
What’s your oven’s floor diameter? I like how it fits a half-sheet pan 😍
It's 102cm/40"
It feels like I'm listening to Ben Kingsley giving a food lecture.
lol
I'll take that as a compliment
I I may say, both as a physicist and as a enthusiast of fire cooking: amazing piece! Most likely I will have a serious problem with getting up in the morning :) 'cause I have to watch more content :)
Thank you !
My man! You're legendary and inspirational with these uploads! Just curious, what kind of equipment do you use to measure your oven's internal temp?
Thank you! I use and Infrared Temperature Gun.
A lot to learn brother, actually I am studying the build of oven and bunker like how can I enhance it look more stylish and solve all purpose production mainly pizza breads and commercial use
Thanks Dev
Hello Clive, I really enjoyed watching this video a week or so ago, but a nagging idea has me back again for another look. I would love to see you use retained heat to cook, "Peking Duck."
There are some challenges to doing it right with this oven, due to the door size, however it should be eminently achievable. Perhaps a, "flying fowl" frame, beer can chicken stand, or a horizontal spit? Molecular Cuisine Gell Spheres to control the release of moisture throughout cooking instead of filling the cavity with liquid broth?
Why do I ask?
There are two main ways that Peking Duck is cooked.The most favoured method is with an open-fire-oven-chimney: this method is favoured by the Quanjude and Liyun restaurants, its basically a 200 y.o. method that is similar to hearth roasting/cooking of 18th C Western Kitchens. The other method, has been championed by Bianyifang since 1416 and uses a wood fired brick oven and "retained heat" to cook the duck. In this way your wood fired oven is very similar, hence this request.
I would love to do this but I am not in the position to do so. I live in a small 2nd floor apartment, and sadly do not have access to a brick oven. let alone a beehive "pizza" oven, so I'm happy to share the idea and see if someone else is willing to take it up. That's why I thought of you first.
Thanks for getting in touch. I’m glad you enjoyed the videos and appreciate the feedback. And thanks for the suggestion. I will definitely add Peking Duck to the list of things to try. Clive
@@TheWoodFiredOvenChef On further though about this, I think an extra strong seasoned gelatine flummery, or block, would probably do the trick. it's just to stop the liquid from leaking out of the "horizontal' duck early in the cooking.
With LPG and gas skyrocketing. I better invest in something like this.
👍🏼
Excellent video as usual, just want to particularly shout out for the brilliant use of graphics and images to support the narrative. Great work.
Thank you! I appreciate that you recognize it. Clive
You're back! Sweet and welcome back! The visuals are fantastic, as well as the food shots.
Glad to be back!
where I come from the ovens are made off "adobe": basically mud bricks but we didn't wait for the oven to heat since that would mean using a lot of wood , we used to light the fire on one side of the oven and the food on the other side cooking with the embers heat
Thanks for the information
When you’re sub-250F, that’s a perfect environment for using retained heat to dry wood or kindling for the next firing.
Great advise Matt. Thanks.
@@TheWoodFiredOvenChef yes I've done this also. It gets the wood tinder dry
Świetny film!, powiedz mi, ile pieniędzy potrzeba, aby zbudować ceglany kominek w twoim kraju
Świetny film!, powiedz mi, ile pieniędzy potrzeba, aby zbudować ceglany kominek w twoim kraju
You’re my all time favourite The calmness in your voice and fantastic instructions are the best bar none. And the music, memories of La bella Italia every time.
Thank you Lorenzo!
너무 멋지네요
구독하고 갑니다 ^^
Un vídeo espectacular!!!!! Felicidades! Muy interesante
Thank you!
Є, недолік ! Передня, частина печі, закопчується! Допущена, помилка в проектуванні димозбірнка печі ! Досвідчений пічник,знайде цю помилку! Тому,що пічників ,мучить!Цей фальш ,недосвідченого проекту! Тим більше,вже виконана робота по будівництві цієї печі. ( Доречі! З піцерійними пічками, часто виявляються такі помилки. Ніяка оздоба, незакриє того, неприємного ,чорного, нагару !Непрофесійного майстра!)Це факт ,ріже око досвідченого пічника! Ніби, мав бути , тихий, бензиновий двигун,а встановили, дизельний! Для трактора.
You got my thumbs up million times!!
Thank you so much !
Subratakumarpal from Nabadwip I would like to thank you for helping and sharing , important informations . Thanks from Subrata
Thank you!
Супер-піч.Мені,як жінці,цікаво було би дивитися ,що робиться з продуктами в печі через термостійке віконечко
Very Informative! Great Content! This will be my next project.
Thanks!
I look forward to hearing all about it
Very Informative! Great Content! This will be my next project.
Thanks!
THanks
سيد كلايف يرجو متابعيك الازدياد من نشر فيديوهاتك الرائعة لصحة الاسرة
ارجو ان تكون بصحة جيدة
What a gorgeous home! Splendid oven. You're certainly quite wealthy. How did you get your riches? Do you work for a living? How can I get this rich?
Vanderfool Sean C. Great study and meticulous graph. I will roast a cow's head overnight (instead of digging a hole in the ground....mexican style)
I started watching the first episode in the series of what seemed to be 21 episodes. During the first one, I told my wife that I new I was going to thoroughly enjoy watching every one of them. What an understatement my original comment to her turned out to be. I binge watched them all, even while we had Bed & Breakfast guests here at the same time (thank Goodness they were all preoccupied with their own stuff).
However, I have a request. I seem to remember from one of your earlier episodes you said you bought your Wood Fired Oven. I would really like to know where you purchased it and how I can do the same, or who the builder was. I totally love the oven you have. I simply MUST HAVE this same oven. Everything else I have seen pails in comparison to yours. I am building an outdoor kitchen and I am now definitely planning to incorporate this same oven into my design and layout. Please, if you can help me with this I would truly appreciate that. Thank you so very much for sharing your wonderful oven videos, the recipes, and the inspiration.
Hello Sir. Thanks for binge watching all the videos. If you would like to email me through my website I will send you all the information you need about my oven. Clive
hello sorry for my english first , i am spanish , a see a lot of videos of cooking in the woods of fire because i construction one in my house and i will like learn cooking in there´s. You are a GOD in this art ¡¡¡ I loves all your videos ¡¡ PLEASE don´t stop ¡ GOD OF CHEF´S ¡ and your words and your voice is very perfect an very peace y love your way in all her´s aspects. COOKING PERFECT AND RELAX. see you later in the next videos . Y hope make more videos and also make bread. Gretings and all my support in your project ¡¡¡¡
Gracias!!
Incredible content! The fun doesn't have to be over when the temperature drops below 60°C, though. The optimal temperature for making homemade yogurt is around 45°C, an oven of that size could yield very large batches.
Thanks for the suggestion!
This was a very insightful and enlightening video. Thank you for putting this out.
Thank you sir
Русская печь - замечательное изобретение, и поешь и погреешься и поспишь и полечишься. 👍❤🇷🇺☀
0:25 is this an homage do David Lean, and cinema's greatest cut? Has to be!
Yes José! That's exactly wha it is. Clive
-"allow me to ignite your cigarette"
lol, no need for insulation nor chimney.
in my country we've been using these for a thousand years.
edit: the sheer mass and thickness of the walls act as the a heat condencer so there is never need to insulate the dome. the chimney is never needed when the over is standalone outside like yours. the door is specialy shaped to allow the air to come in and smoke to come out.
perfect info ...but please stop shaking your head so much..it makes me dizzy
The hushed equipment longitudinally promise because fight timely stare round a abaft lyre. smelly, snotty buffet
oh my god
5:21 so why do some pizza ovens have the doors completely shut? There's only the chimney that's available to the oven, does both fumes and fresh air exchange in that one chimney? Most people with their home made half arsed pizza ovens can't even maintain heat after 12 hours lol. This video really shows you why a professional pizza ovens are expensive... insulation is key, a lot of valid engineering in thermodynamics plays a roll. This is by far the best pizza oven science on the internet.
The bright box practically count because tail quantitatively repair than a placid lyocell. yummy, cheerful motorboat
Hola soy nuevo en tu canal ,me gustaría que pudieras hacer los audios latino.muchas gracias por tu aporte 😊
The silent june jelly thaw because cappelletti technologically drop forenenst a furry furtive opinion. level, arrogant venezuelan
this is a great and clean documantation
Thank you!
Thanks for the tips and information ❤
Thanks for commenting
@@TheWoodFiredOvenChef beautiful channel
Awesome as always. Thanks for all the great graphs and illustrations. Very helpful.
Thank you!
Забыли упомянуть. В ней ещё мыться можно. На Руси подобные печи использовались ещё до принятия христианства. И, поставьте над ней хотя бы навес.
Thanks great video
Thanks John
That is really beautiful and helpful information thanks 👍👍
Love you blogs, always get a little buzz when I see you’ve posted another one.
Still planning my oven as yet. Have been looking for a kit with enough thermal mass as I hope to do retained heat cooking too. I think I may end up building my own. Just concerned about my skills...
I see an oven in your future, and am here to help with advise. Thanks for commenting. Clive
in my WFO journey i have found that the oven is great , the food is fantastic, the oven is a gathering place for family and friends but the remarkable thing is how it has taight me to learn skills i did not know i would enjoy. make no mistake these ovens ate all about creative processes. a WFO will enrich your life in ways you cannot imagine!
What amazes me is how your oven always brand new. How is it possible it doesn’t carbon up at the end of a firing?
(In Calgary, we have to burn spruce, pine, fir, & poplar- it’s what we have. Almost no hardwood for 1500 miles.)
What would you estimate is the mass of your oven inside the insulation?
Thanks
The woods you mentioned are definitely going to leave a lot of carbon on the dome, and probably won't get to the temperatures that hardwood will give you. I've always found with mine that if I've got it to the temperature where the dome goes clear, it remains that way, even when the fire dies. Since I'm not adding any more wood towards the end, it's not creating any smoke. I'll try to figure out the mass and get back to you. Clive
after seeing this. I am sure. certain food tastes best from a stone oven.
Especially suckling pig from the spit.
In terms of meat then.
bestes Landmann Rexon PTS 3.1 Gasgrill | 3 stufenlos einstellbare Edelstahlbrenner, versenkt eingebauter Seitenbrenner | Doppelwandiger Deckel mit integriertem Thermometer, emaillierte Grillroste Weitere Details finden Sie hier amzn.to/307L3Bo
это обычная Русская печь, правда слегка видоизменена
Top quality video. the presentation, the content, the artistic touch, the editing everything is awesome. You are a very underrated youtuber sir. you deserve millions of subscribers. I subscribed.
Thank you!
Italian pizza 450-500 C pizza napoletana verace 480 C, pinsa Romana 250 350 C, pizza pala 350 C , cakes croissants cornetti 200 160 C, brisket 100 60 C yummy yummy
Thanks Paolo
Great content! Thank you very much for every effort to show up a rich information about the wood fired oven.
Thank you so much
Holy ......moly....... you can cook and eat a feast for 3 days continuously just with the retained heat 🤯🤯🤯🤯🤯🤯🤯🤯🤯🤯🤯👍👍👍👍👍👍👍👍👍
Yes!
Gracias. Muy valiosa y completa explicación. Amor por el horno.
Excelente pronunciación del inglés
Gracias Ivan
It is called heat reverberation. More elegant than retained heat. This type of oven will give you a wonderful meal. For bread you can put a pot with water and the vapor will give you a beautiful and tasty crust
Thanks for the tip
60 hrs.
Osea
Si el horno está bien fabricado
Se usa buena leña.... a los 2 1/2 días estaré cociendo pasteles...
Eso es fantástico.!!!
Gracias!
In a few thousand years - the West gets acquainted with the Russian stove)))
Hi Chef, thank you for posting during these hard times. Your technique is flawless, and your guidance is meditative. Keep em coming! Would you be open to making a video about your oven? I'd love to understand the design of it, the size/capacity, and how you ended up with the final result. Cheers!
Thanks Arman for you comment. If you would like to email me through the website I will send you all the information you need about my oven. Clive
Quality over quantity as usual Clive , as you I have used my ovens retained had to bread and baking desert. It’s also great for lasagna and cannelloni for a smoky slow cooked delight.
I eat a lot less meat now but veggies roast well for that sweeter winter veg.
Great suggestions. Thank you. Clive
My 200 years old oven as a diameter of 3 meters, i've just finished restoration.
I'm very curious to see how long it takes to reach 450°C, i'm afraid it's going to be too long...
I look forward to hearing about it
Am here in Jamaica 🇯🇲 and cooking food is my passion, the reason why I come across this video is because am searching for how to make one. Yours is the best so for, cause that's the same type I work with in MIMMO'S ITALIAN RESTAURANT IN LAUREL MISSISSIPPI. my best part of the video is how you can use it with the different areas in the oven that provides its own 🌡. Thanks much. See tyrone studio for my way of vegan.
Thank you!
Thank you for that comprehensive explanation. I'm from Belgium but live in Thailand, not far from the Mekong River, and I'm building my oven following the Forno Bravo design, next problem : sourcing refractory materials, the base being already built.
I look forward to hearing all about it
Here’s another idea - if you have any cast iron that needs to be completely taken back to bare metal before reseasoning, throw in into the hot preheat fire for a good 1/2 just before it’s pizza ready. Careful taking it out - she’s going to hot.
Cheers.
Great suggestion Jeff
You are Wonderful
You are Amazing
You are a Great Teacher
Please don't stop posting videos. ( From Cameroon )
Thanks Olivier
Perfect , and thanks for information 👍appreciated
Glad you found it useful. Clive
How much wood did it take to get the oven up to tepriture to be able to use the retained heat? Also did u cap off the flue? Thanks. Amazing vid.
about 25 pieces of wood, which took about 2 hours to put enough heat into the floor and dome. The flue is outside of the door, so no need to cap it.
What a beautiful introduction to the art of cooking with wood fired ovens. Thank you.
(Subscribed)
Thanks for the comment
Would love to know your back ground? Pro in gastronomy somewhere? Somehow? Or simply an enthusiast? Whatever, class pro videos. Great attitude throughout. I say that as a chef, catering lecturer 46-47 years. Great, really super, well done.
Thank you Tony. Enthusiastic self taught amateur cook. Professional Creative Director.
Hi Clive my husband and I just bought your exact oven - we’ve been watching your videos for so long now and just finally pulled the trigger. When are you dropping that cookie recipe? And prime rib?
Great to hear about your oven. I look forward to hearing all about your cooking adventures. The cookies and Prime Rib are on a very long list 😄. Clive
The problem is this only works with refractory brick ovens REALLY WELL MADE!!! The expensive but "cheaply" made stainless steel domed ovens lose heat quickly. Even the Italian made ones. The best heat retention I have ever personally witnessed is Valoriani. I know there are other quality made ovens which can perform this task, but again they are quite expensive.
Yes, heat retention varies across all ovens. There are many great steel ovens, but the best heat retentions usually comes from custom built ovens.
hola como andas tanto tiempo " , me podrías decir cuantos kilos de leña usas para calentar el horno y tiempo que te llevo y que temperatura alcanzo que le diste para carnes ...y cuando haces pizzas ? cuanto gastaste en total de tus comida . excelentes chef !!! lo haces siempre con fuego directo ? y cuanto cuanto consumís en todo el proceso de principio a fin de cocinar .? , te consulto esto porque me han preguntado con respecto a la clase de tu horno que es de ladrillos refractarios y su cúpula y no se que decirle ,el esta por hacer un horno y el mío es de ladrillos rojos como sabes y los tiempos de calentar y durabilidad los se del mío pero como el tuyo no , me podrías decir ? vi tus videos y no encuentro donde si es que lo has dicho ,gracias y te mando un abrazo enorme que sigas bien !!!
Thank you
Thank you, merci, bravo, thoroughly informative both technically and its culinary versatility
Thank you Anthony. Clive
The information given about heat transfer is totally correct. I think the content maker is Mechanical Engineer or Pyschian :)
Thank you!
Muy buena información, saludos desde Argentina!!!.
Thank you Gaston