We poured the concrete counter top for the oven last night. It came out beautifully. I did a little stop motion to capture all the excitement.
I’m living this oven. Such a pleasure to cook in on these warm spring nights.
I tented this chicken and all the vegetables and cooked it at roughly 400 for about 2 hours with air flow. Then browned it with the foil off and let the chicken rest while browning the vegetables in the chicken juices.
Food and cooking can be wondrous! Today I taught a pizza class in Andrew Evan‘s Wonder d.school class. We had a great time discussing all of the parts of the process, many of which seem quite magical: rising dough, Neapolitan pizza oven thermodynamics and ingredient combinations.
We had to choose the best bricks, level the floor, mix a special mix of fire mortar and make a sweet herring bone design. It came out great.