Many sudden uses of pizza oven Chefs

I just got a pizza oven, but what can I cook in it?
Napoli and Nigerone’s pizza is definitely great, but start thinking about the pizza oven as a high heat oven and there will be a greater reason to stay in the open air. “I was tending towards the food you eat charred.” Circus pizza In Panzer’s Deli in London. This eggplant may mean to Baba Ganoush, and it ends from the meat (think about the Lamb) that has been cooked low and slow “to get this gentle flavor and charred”, or to bake beta: “They blow very well, which is difficult to achieve in an ordinary oven.” The same applies to the Nan pillow, and Aaron Telac, the executive chef adds in Dishoom: “Wrap the dough in a round or oval shape, lightly prick with a fork and bake until it becomes a beautiful gold. Brush with butter while you are in treatment.”

Of course, pizza ovens come in different shapes and patterns, but, accordingly, they can be “truly controlled”. Ace Pizza In East London, which recently cooked a full turn in her salary. “Start with this intense heat, which will take the skin, before its heart and leave the fish for cooking through it.” However, you can have chicken tonight: “Spatchcock says chicken and predicts it with the enthusiasm of lemon, garlic, olive oil, crown, salt and pepper for at least an hour,” says Jones, who then emanates on the skin of the bird in a frying pan and in a decrease, sometimes rotating. While the chicken settles, throwing summer vegetables [courgettes, peppers, tomatoes] In the pan with olive oil and garlic, and regain this pan in the oven.

Pizza oven can facilitate curry night, too. “Cook the chicken or vegetables in the pizza oven, then add it to a homemade sauce,” suggested Dalamain. Meanwhile, Tilak was thinking about making carrots or potatoes that compete with the punching and finishing kebab with Lyme ZipPy and removing hot pepper: “The intense heat cooks everything quickly and closes in the amazing flavor.” However, its preferred plate is Al Biriani: “Yes, so this works in the pizza oven: a spiced chicken in the base of a bowl, and the higher with partially cooked rice, then finish the cream, fresh butter, fresh mint and coriander.” Seal with cover and cooking “on Always [AKA low and slow]”

Thomas Topolar, head of chefs in the best says Oximor Farm In the Chiltern hills, which adds that the expensive pizza oven is easier than, well, the pie: “The sweetest bink is the one that comes easily; it is almost in your fingers. You only need to add lemon juice, soil of flour and sugar spray to make a beautiful filling.” And remember that the remaining heat is also your friend, Jones says: “The stone fruit slice [peaches, plums or nectarines, say]Put them in a frying pan of cast iron, spray with honey and add fresh thyme. “After about 20 minutes in the oven,” they will be beautiful and obligatory. “