Wings, Pizza and more.....


 
I have pizza oven envy.
How do you like your Omni Rich?
I’m pondering a nice pizza oven but the wifey is shooting me down.
I kinda like that G. Dome unit with the stand or a built in (to an area that doesn’t yet exist :().
I figure if I keep pounding out the loafs and pies I can win her over.
Btw what kind of oven setup are you using to pump out all that product?
The Halo Versa16 is down to $400 for a limited time.


There is a lengthy thread at pizzamaking.com about it if you like to read and look at pictures (here's the latest).

 
The Halo Versa16 is down to $400 for a limited time.


There is a lengthy thread at pizzamaking.com about it if you like to read and look at pictures (here's the latest).

Yeah, my bro-in-law is about to pull the trigger on one of those. I'm a convert to a rotating stone in these small ovens. Really helps overcome some of the asymmetrical heat problems they all have!

R
 
This am I realized I was out of mayo, so while I was baking bread and english muffins for the bakery, I mixed some up (egg, canola, mustard, salt, sugar, lemon juice vinegar)

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Some awesome eats Rich! Is the lemon juice a substitute for vinegar or do you do both? And is the reason for the lemon juice and/or vinegar to kill the possibility of salmonella? I've always wanted to make home made Mayo, but the possibility of salmonella is concerning
 
Yeah, my bro-in-law is about to pull the trigger on one of those. I'm a convert to a rotating stone in these small ovens. Really helps overcome some of the asymmetrical heat problems they all have!

R
The thing I have really come to like about it is that the top is hinged. It makes it much easier to launch, and cleaning up the internals afterwards is a snap. It is very portable, too, with a battery powered turntable and 1lb. propane bottle adapter.

The most common complaint is that the pizza stone that it comes with gets pretty hot quickly and can burn the bottom of the crust. Many people opt for a fibrament or biscotto stone. Another one is that the bottom IR burner is not independently adjustable from the curved upper burner. I believe they offer it in NG as well as LPG now, too.
 
Some awesome eats Rich! Is the lemon juice a substitute for vinegar or do you do both? And is the reason for the lemon juice and/or vinegar to kill the possibility of salmonella? I've always wanted to make home made Mayo, but the possibility of salmonella is concerning
Chuck, I honestly haven't delved into the science of it, so I can't answer that for sure. I think that the major reason for either (or both) lemon juice is for flavor/acididty/tang in the mayo. I actually think I over did the vinegar in this batch, so will have to back that down on the next one. I guess I'm not worried about the salmonella? :) I haven't done it, but you can use in-shell pasteurized eggs if you are concerned......though I don't know if pasteurization will affect the emulsion.....

R
 
Chuck, I honestly haven't delved into the science of it, so I can't answer that for sure. I think that the major reason for either (or both) lemon juice is for flavor/acididty/tang in the mayo. I actually think I over did the vinegar in this batch, so will have to back that down on the next one. I guess I'm not worried about the salmonella? :) I haven't done it, but you can use in-shell pasteurized eggs if you are concerned......though I don't know if pasteurization will affect the emulsion.....

R
Thanks Rich, I think I'll give this simple mayo recipe a try. I'll let you know if I die :)
 

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I used to make mayo all the time which in turn can easily be made into a homemade ranch sauce.....
It's been a while but I believe I used an emersion blender......and I would have to double check, it's add the oil slowly while blending technique.
 
I used to make mayo all the time which in turn can easily be made into a homemade ranch sauce.....
It's been a while but I believe I used an emersion blender......and I would have to double check, it's add the oil slowly while blending technique.
I use an immersion blender. Everything but the oil in a jar. Blender into jar, but not on. Dump all of oil on top. Blend, moving up and down as needed to pull all the oil in. It's important if using an immersion blender that the blades are able to touch the egg, otherwise emulsion will be difficult (or impossible.) Also, I've found that using a room temp egg ensures emulsion every time.

R
 
Apparently I can spell immersion wrong and still spell a word........maybe it was spell check/auto correct????
My reply was not intended to be a grammar/spell check of your post, Darryl! I didn't even notice you had misspelled it until you commented! :cool: I was merely updating my prior info to indicate that, like you, I use a hand-held stick-type blender of whatever name you happen to prefer! :)

R
 
My reply was not intended to be a grammar/spell check of your post, Darryl! I didn't even notice you had misspelled it until you commented! :cool: I was merely updating my prior info to indicate that, like you, I use a hand-held stick-type blender of whatever name you happen to prefer! :)

R
Yeah we have a crappy one but it does an okay job....I think we mixed our ingredients and then slowly poured the oil in while blending.
It's a bit amazing to watch it turn into mayo.......healthy way to make a good spread.....none of the crap you see in pre packaged stuff.
If I had the time....like basically didn't have to work I would make everything like that from scratch.....make small batches as the shelf life is a lot more limited.
No worries on the grammer....I didn't even notice until I seen your spelling.......if it doesn't pop up with the red underlines I just keep typing.
 
@Rich G do you still use your Brod & Taylor proofer? Being the novice I am, I'm still using Ken Forkish's recommended 12 qt. round Cambro for mixing and the rise but it is slightly too tall for the proofer. If you happen to use the same container to mix and for the first rise and place it in the B&T proofer do you have a recommended container? Or do you have any aversion to a square container (I may have located one that would fit)?

Thanks
 
@Rich G do you still use your Brod & Taylor proofer? Being the novice I am, I'm still using Ken Forkish's recommended 12 qt. round Cambro for mixing and the rise but it is slightly too tall for the proofer. If you happen to use the same container to mix and for the first rise and place it in the B&T proofer do you have a recommended container? Or do you have any aversion to a square container (I may have located one that would fit)?

Thanks
Hey, Fletch! I do not use the B&T proofer anymore since the temp control on it died (out of warranty.) Also, my batch sizes right now are not overly conducive to using the B&T anyway. I do not have any aversion to square or rectangular containers......in fact, I use a small'ish Rubbermaid bus tub for my batches (which, I am told, will actually fit in the B&T, though I haven't tried it.) I can do about 6kg of dough in these tubs, and I wouldn't do any less than 2kg, so size your container appropriately for your common batch size.) Mine is Rubbermaid product FG369000WHT, and is 14x12x5". If I need to adjust my dough temp, I just toss my covered tubs in the oven, and turn it on to 155F for 30-45 seconds.

Helpful?

Rich
 

 

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