What does an authentic Greek Brick Oven look like?
Apr 23, 2008 by tyzekiel | Posted in Ethnic Cuisine
I've looked stuff up, but all I get in the results are italian brick ovens. I wanted to make a Greek one for my good greek friend but I want it to look authentically greek, not italian. Anybody have any insight into the differences? He came from a poor village, so I want to semi-replicate what an oven in a poor family would look like. Thanks for any help.
I have this
I have not searched it well but MAYBE they will have a picture of a oven... 2pts and time???
http://www.faliraki-info.com/susie/greek-recipes/greek-bread/pita.htm
Just for info these are fun
http://www.athens.com/
and
http://www.thebaklavalady.com/
Mike L | Apr 23, 2008
Anyone have a brick oven/fireplace in their kitchen?
Jan 08, 2007 by zeebya | Posted in Other - Home & Garden
I've always wanted to have a Boston-style brick woodburning fireplace/oven in the kitchen. Does anyone have one, and what has been your experience with it?
nope
I'm building one from cement block though
kurticus1024 | Jan 08, 2007
Any information about brick oven producers?
Jul 06, 2006 by njanja | Posted in Other - Food & Drink
I need a good commercial Italian pizza brick oven but I can not find a good site on the web. Can someone give me any information?
www.in-flame.com
www.brickovens.biz
Many different style brick ans steel ovens.
I am a commercial contractor. If you contact either of these companies and they do not have what you are looking for, ask for a referral. They will know who to send you to.
Hope that helps you.
| Jul 06, 2006
To have a Brick-oven for pizza, build / buy ?
Jul 12, 2007 by Jonathan | Posted in Cooking & Recipes
If anyone has any information about building a brick oven for pizza... or places to buy one... please answer!
Jun 10, 2007 by ryang9er | Posted in Other - Home & Garden
The brick/dutch oven is set into the fireplace, not hanging like a generic dutch oven. It is placed to the right of the area where the fire is made, yet still in the fireplace. How does this type of oven function and how would one go about maintaining the oven?
It uses heat convection. In other words it applies heat without contacting the flames. Cast iron Dutch ovens are great. You need to keep it "seasoned" to work right. First, on a brand new oven only, use dish detergent and hot water to clean it and remove oils. From that point on, never use soap again. This builds up natural oils in the cast iron which makes it almost impossible to make foods stick to it. To clean, simply wash out with the hottest water you can stand, then fill with water to cover the inside and heat it till it simmers. Then drain and wipe clean. Once it is dry, use good quality crisco and coat the entire inside surface with it, work it into the cast iron for a minute or so and then wipe it almost dry. The secret to cooking wiht these is to get even heat. I use mine outdoors but instead of over the fire, I ( and most people now a days ) use charcoal briquets under them, and a layer of them on the lid as well to get even heat. This is what the rim on the lid is for. To keep the coals on and not let ash fall into the oven when opened. It takse surpeisingly few coals to cook. My experience with brick ovens is limited to baking. We used to build a fire inside the oven and let it burn for about a half hour. Then re removed all the coals, ash etc and quickly swept it out. we then placed the bread on the clay type flat dish and slid this into the oven on a wooden paddle. remove the paddle and closed the oven. Tat's it. On maintaining the brick oven, the only thing we did was use "clay" to fill in the gaps between bricks that crumbled. Now a days they use the same type of plaster that is used in fireplaces or wood stoves to seal in between the bricks.
By Jerry Eimbinder When asked which was the most requested of the 20 specialty pies on his menu, Frank Donato, owner of The Brick Oven Pizza in Dobbs Ferry, replied without hesitation, "Plum tomato." This best-selling pizza is made with tomato pieces, and more »
Much like the region in its name, Mediterranean Brick Oven attempts to cover a broad range of tastes. A fantastic menu of carefully prepared Middle Eastern favorites on one side gives way to a typical listing of casual Italian staples that don't quite
Guam- A video documentary of the Hotnon Ladriyu or brick oven will debut this evening at the University of Guam (UOG). The film is latest documentary in a 6 part series done by Micronesian Area Research Center (MARC) ethnographer and oral historian
In the parking lot of a strip mall behind a well-regarded brick-oven-fired pizza joint, the frontrunner closed his campaign with the familiar themes of American weakness and decline that must and can be turned around by Romney.and more »
In the small town of Deer Trail, workers at the Brick Oven Pizzeria tried to stay open as long as possible Thursday afternoon. "I think the biggest concerns are just staying warm," Jeanie Howell, a worker at Brick Oven, said. "There's nothing better in and more »
Bricks
The Forgotten Art Of Building And Using A Brick Bake Oven
List Price: $12.50
Price: $7.07 You Save:$5.43 (43%)
Product Description
First published by Yankee Armoury in 1977, this book remains the authority on how old-span brick ovens were designed and used. The book explains the evolvement of the brick oven from the 17th through the 19th centuries, out lines the basic points to reckon in building such an oven today, and describes in detail construction of a brick oven, ash pit complex, including the tools required, procedures to be followed, types of brick and mortar, lintels and doors, plans, dimensions, and genuine brickwork, graphically illustrated with photographs, diagrams and drawings. Also covered is how to fervour and use such an oven, once built. Richard M. Bacon has written numerous articles for such publications as Yankee Ammunition and the Sunday New York times. He also wrote The Yankee Log of Forgotten Arts, Simon & Schuster, 1978.
The Bread Builders: Hearth Loaves and Masonry Ovens
List Price: $35.00
Price: $21.69 You Save:$13.31 (38%)
Product Description
Creating the masterful loaf of bread--a challenge that has captivated bakers for centuries--is now the run amok in the hippees places, from Waitsfield, Vermont, to Thrust Reyes Station, California. Like the new establishment of beer drinkers who consciously seek out distinguishing craft-brewed beers, many people find that their palates have been reawakened and re-scholarly by the taste of locally baked, whole-grain breads. Today's village bakers are decision an important new role--linking tradition with a worldly new understanding of natural levens, baking art and oven construction. Daniel Wing, a lover of all things artisinal, had dream of enjoyed baking his own sourdough bread. His chase for the perfect loaf began with serious study of the story and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most important builder of masonry ovens in America. Alan and Daniel have teamed up to note this thoughtful, entertaining, and authoritative book that shows you how to bake bad healthful bread and build your own masonry oven. The authors thumbnail more than a dozen small-scale bakers around the U.S. whose practices unite the holistic principles of community-oriented baking based on whole grains and easy leavens. The Bread Builders will appeal to a emphatic range of readers, including:
Connoisseurs of considerable bread and good food.
Home bakers interested in winning their bread and pizza to the next level of excellence.
Pugnacious bakers who fantasize about making a living by starting their own flat bakery.
Do-it-yourselfers looking for the next small construction job.
Small-scale commercial bakers seeking insight, the most up-to-date knowledge about the entire bread-baking function, and a marketing edge.
In modern years, a revived and burgeoning interest in wholesome, locally baked bread has swept the wilderness, with bakeries springing up in small towns and important urban areas alike, producing an astounding order of interesting, crusty, tasty, handmade breads. The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a big volume filled with helpful drawings, photographs, recipes, and tips. In a unparalleled angle for a book on baking bread, it also includes circumstantial diagrams and instructions for building your own masonry bread oven from abrasion.
As Laurel Robertson, author of The New Laurel's Kitchenette says, "This book is ice cream for a baker! We befall legendary bakeries, meet wonderful people, learn all sorts of fascinating systematic information with practical usefulness in bowl and oven, and most desirable of all, get the skinny on masonry ovens, the cherished masquerade of us all." The enthusiasm of the authors in their search for the perfect vegetate of bread permeates this detailed but lively and obtainable book, and will offer much of use to both amateur and professional bread makers. --Distinguish oneself A. Hetts
Sassafras La Cloche Brick Oven
List Price: $50.00
Price: $47.50 You Save:$2.50 (5%)
Product Details
Fits in yardstick-size oven with upper racks removed
Inimitable dome top and material create even circulation of hot up
Take in in warm water, scrape off food with a wire curry or pad
Product Description
Our Superstone La Cloche Bread Baker utilizes the steam generated by the damp dough within the bell, resulting in a delicious bread with a crackly , auriferous crust and light crumb. Roasts, chickens and fish bake as the flavors of the straightforward juices circulate within the dome, thus preserving moisture and reducing shrinkage. 11"D x 2"H.
This boring stoneware dish and lid from Sassafras brings an antiquated Roman and Greek cooking method to the the hour day. Once used as a portable oven for cooking bread, fish, and meats, la cloche (or cooking bell) now helps newfangled cooks bake lighter, crustier bread and juicier fish and meats. The dish also doubles as a rustic serving picture for finished foods. To use, arrange dough or essence on the bottom dish, cover with the domed lid, and place in the oven on the lowest oven tear at. Be sure to season the dish and lid before use with a coating of cooking oil for A- results.
Building Your Own Brick Artisan Oven
List Price: $4.99
Product Description
This list describes the steps to building your own Wood-Fired Brick Artisan Oven. Written by a retired veteran oven builder, it offers tips and secrets to erection your own backyard oven.
This laws describes the steps to building your own Wood-Fired Brick Artisan Oven. Written by a retired practised oven builder, it offers tips and secrets to edifice your own backyard oven.
Wood Fired Pizza Oven Building (A Brickie series.)
List Price: $4.99
Product Description
How to establish a refractory concrete wood fired pizza oven. All you stress to know to build yourself a pizza oven, what makes them exertion, design, setting out, insulation, thermal host and curing. Also deals with fuel source, materials roster, and basic recipes.
How to construct a refractory concrete wood fired pizza oven. All you necessity to know to build yourself a pizza oven, what makes them exertion, design, setting out, insulation, thermal nugget and curing. Also deals with fuel source, materials roster, and basic recipes.
Array
A straight presentation of my brick oven construction // created at animoto.com
