Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: Kristin Meredith on January 27, 2018, 08:05:08 AM
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I am sure Bent will do photos, maybe a video, of the set up. And probably tests with the heat gun. And of course his favorite cracker crust pizza. But is there some thing you would like to see tested?
I want to test out this mandarin orange dessert pizza I saw cooked on Carnival Eats. It was at a mandarin orange festival. Unfortunately, no recipe so will just have to recreate. It was on a very thin crust like Bent likes to make. Then a "sauce" of cream cheese, powdered sugar and I think some of the juice from the mandarin orange can. Then mandarin oranges slices scattered around like pepperonis and little globs of the cream cheese spread on top like tiny balls of mozzarella. I think that was it but if anyone saw the show and remembers better, let me know.
What do you want tested?
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Assembly
Startup
Time to get to desired temp
Cooking a few style of pizzas - thin, fruit, thick like FMT makes
temp at different places in the oven
shutdown or cool down process
pellet consumption
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Assembly
Startup
Time to get to desired temp
Cooking a few style of pizzas - thin, fruit, thick like FMT makes
temp at different places in the oven
shutdown or cool down process
pellet consumption
I think thick crust would be very difficult in this oven. I would like to see it though too. I guess that's why we do these things.
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Ditto, BBL.
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This may sound funny (and I'm sure the internet could tell me if I wasn't so lazy), but I'd like to see if it would be possible to use this for other purposes - like reverse searing a steak after taking it off the pellet grill.
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This may sound funny (and I'm sure the internet could tell me if I wasn't so lazy), but I'd like to see if it would be possible to use this for other purposes - like reverse searing a steak after taking it off the pellet grill.
Interesting idea. How bout charbroiling steak or burgers?
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This may sound funny (and I'm sure the internet could tell me if I wasn't so lazy), but I'd like to see if it would be possible to use this for other purposes - like reverse searing a steak after taking it off the pellet grill.
I have looked at their web site and video and it shows that you can do steak, fish etc, but you are first suppose to put in their cast iron skillet and heat it up and then take it out and put the meat in and cook. So I think they are getting across that you just can't put a piece of raw meat in and expect it to cook. Would probably also mess up the stone for cooking pizzas.
On the video, the opening looks small and I don't think a regular cast iron skillet would fit. I think you probably have to purchase their cast iron stuff to cook with. I didn't want to incur this additional expense. If whoever gets it decides he/she wants to cook other things maybe they will purchase the cast iron cookware and show us what they cooked.
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Thanks for clarifying Kristin, and for doing additional research on the product before you receive it so you have some ideas about the product in advance. I really appreciate how thorough you and Bentley are on these types of things.
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Have all of you come to a consensus on what recipe I am to use for my dough?
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Have all of you come to a consensus on what recipe I am to use for my dough?
I don't have a preference.
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I'd say whatever you can make work. The oven is kind of made for Neapolitan Style so I would try at least one with a nice puffy rim, some good tomatoes, and lightly topped with whatever you like.
Guessing no Neapolitan pizza joint in Mayberry? They may sell you one.
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I just wanted to make sure there was not a particular dough folks wanted use. I will just get some 00 and make a fairly hydrogenated dough. Found one that is equal parts water to dough and requires about 48 hours in the fridge and it has worked well for me. So will start with it and if folks want to see an AP, Bread, Cake, or Self-Rising...I drawn the line at Whole Wheat...They can let me know.
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We have tried "with no plan" several times to make anything that could with a vivid imagination be considered pizza crust. It did not work out so well.
In a perfect world, for us.......thin crust, lightly sauced, traditional and by that we mean this.
Don't care about the "novelty pizzas". For lack of a better way to say it.
To us the pulled pork, BBQ sauce, Alfredo, Mexican pizza just doesn't even make us interested.
Pepperoni, sausage, mushrooms, black olives.......stuff like that would get our attention.
Probably boring but what the heck, they taste excellent if we aren't cooking them.
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Chicken, BBQ sauce, and pulled pork do not belong on My pizza!
White sauce, yes. An AA buddy was telling me about a pizza in Connecticut where he lived that had a white sauce and clams and that actually sounded good! I like a white sauce much more then red, and many times use ranch with a heavy dose of finely chopped garlic as the sauce!
Even just EVOO and garlic as the sauce works very well for me. What I will need to do is come down to about an 8 inch pie, that way I can eat about 3 a night and we can get some serious date going!
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Chicken, BBQ sauce, and pulled pork do not belong on My pizza!
White sauce, yes. An AA buddy was telling me about a pizza in Connecticut where he lived that had a white sauce and clams and that actually sounded good! I like a white sauce much more then red, and many times use ranch with a heavy dose of finely chopped garlic as the sauce!
Even just EVOO and garlic as the sauce works very well for me. What I will need to do is come down to about an 8 inch pie, that way I can eat about 3 a night and we can get some serious date going!
The white sauce clams, heck yea.
Agree, somewhat on the sauce, had a white buttery garlic sauce kind of thingy on what I can unequivocally say was the best pizza I have ever eaten. Thinner crust and Traditional toppings other than that.
For me anyway, the sauce flavored correctly and lightly applied is meant to enhance, not define. But again that's just my opinion.
I just can't do Ranch, I have tried, seems everyone loves it but me?
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I use a bread flour crust for when I try to do neapolitan style pizzas. The higher protein amount is important for the chewy / crispy factor.
The one I make you need to let the dough rest a day. It comes from a TV show I watch about a Test Kitchen based in America for thin crust pizza.
DOUGH
3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
2 tablespoons sugar
½ teaspoon instant or rapid-rise yeast
1 ⅓ cups ice water (about 10 1/2 ounces) (see note)
1 tablespoon vegetable oil, plus more for work surface
1 ½ teaspoons table salt
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I am going to buy some grocery store pizzas and have him cook some of those just to see how it does. Their video also showed a calzone being cooked, so maybe try that. Also wonder about garlic knots and bread sticks.
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One of the reason I like a 00 flour, can't beat it for a Neapolitan style pizza! Which I will be going to town today to pick up and start practicing on the Memphis Pro!
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One of the reason I like a 00 flour, can't beat it for a Neapolitan style pizza! Which I will be going to town today to pick up and start practicing on the Memphis Pro!
If you have a good recipe that works well to your liking can you post the recipe & process in the recipe section, I would like to try this on my Memphis Elite or Pro as well
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Yes I can, as soon as I get it off the back of the Anna 00 flour I am about to buy you will have it!
(https://cdn.shopify.com/s/files/1/1886/6673/products/41JoUjHmgbL.jpg?v=1492599535)
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I would add quality of design and workmanship. Fly ash residue might be of interest seeing there is no fan and the flame seems carbon rich.
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Yes I can, as soon as I get it off the back of the Anna 00 flour I am about to buy you will have it!
(https://cdn.shopify.com/s/files/1/1886/6673/products/41JoUjHmgbL.jpg?v=1492599535)
Thanks, I know if you like it or not it will be an honest opinion
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I have had this flour and it is great. I know you asked for it in the Recipe section, and will be happy to do that. But I may tweek it. I am not a note taking nor file keeping cook, and it is situations like this where I should be. I would have sworn that the best Neo type crust I ever called for was 700g flour and 700g water. But that would be a 100% hydrated dough? I though I had seen in my research of this Neo dough that an appx 70% hydration was preferred. Again, with my lack of mathematical skills, I am not even sure how one would determine the percentage. If I use 1000g of flour and 700g of water, is that a 70% hydrated dough? If so, this recipe is a 1/2cup short as 700g of water is 3cups. And 8fl oz of water is 90g, so their recipe would be 61% hydrated? If you know math, please help me.
So I will post this picture recipe for now, make the 1st batch with Anna's recommended amount of water, then my 700g of water...and then we will see where we are at. I also am not sure where I saw the 48 hours in the fridge after the 2nd rise...But I know that was part of one of these recipes!
Oh, in my research last night, I also found out that 7oz is the correct amount of dough for a 10" pie. Ohh, and I am not an Italian Grandma, so I will be using a Kitchenaid!
(https://i.imgur.com/e9EZOmz.jpg?1)
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You are correct on your math as far as figuring the hydration. In bakers formulas, flour is 100%. So all other numbers are based off of that. So 1000g flour to 700g water is 70%. 61% will be just fine using 00. I would stick with the bag recipe. If you are going to put in the fridge for 48 hours, I would cut the yeast in half. The longer a dough sits, the less yeast you need. The less you use, the more control you have over the rise.
If you do a 1:1 flour to water dough, good luck. I would say impossible, but I've never tried.
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Figure will play with a couple of them and see. I never seem to get the ingredients on the pizza fast enough to keep it from sticking on peel, no matter how much corn meal or flour I use underneath...And trying to get it off the peel, man, you do not want little kids around me when that goes bad!
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Also, 7 oz is roughly about 200 grams. That would be fine is you are going very light on toppings. If you are going to be heavy handed with the cheese, toppings, etc I would use a little more per ball. Maybe go 225-250 gram balls. May end up a little thin for the normal amount of stuff we typically put on our pizzas in America.
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Figure will play with a couple of them and see. I never seem to get the ingredients on the pizza fast enough to keep it from sticking on peel, no matter how much corn meal or flour I use underneath...And trying to get it off the peel, man, you do not want little kids around me when that goes bad!
A little trick I picked up along the way. Blow under the pizza. If it starts to stick, pick up an edge , and give a slight blow underneath. It redistributes the flour, and covers the wet spots.
This is starting to sound a little weird...
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Found this Bentley
http://www.pizzacreator.net/
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Found this Bentley
http://www.pizzacreator.net/
I have been using for years. It works wonderfully. I linked it somewhere recently, but can't remember which thread.
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Bentley, what do you plan on setting this oven on top of when you use it?
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I grew up eating english muffin pizzas - split muffin in half, add sauce, top with cheese and back at 350 for about 10 minutes. I wonder how these little things would do in this oven.
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Sounds about like that Carolina BBQ sauce, but we will take one for the team...I will just make Kristin eat it! She is a bread freak!
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Bentley, what do you plan on setting this oven on top of when you use it?
I don't think he will be in charge of that part of the operation because he would probably set it up on the middle of my dining room table.
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Bentley, what do you plan on setting this oven on top of when you use it?
I don't think he will be in charge of that part of the operation because he would probably set it up on the middle of my dining room table.
That's pretty funny. Knowing bentley just a bit, this does not seem too far fetched.
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i thought he had his tenderizer viced to the kitchen table ;D
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Yes, I did not oversee that operation and my kitchen table has a permanent indentation as a result. We may have to borrow the uncle's metal outdoor dining table for this undertaking.
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Not sure how I missed this...Good question. I was assuming one of the 6 footers, will have to see if the bottom is insulated.
Oh, I posted before I saw the boys table post, yeah, that is probably the winner as they are never eating at it again I bet!
Bentley, what do you plan on setting this oven on top of when you use it?
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What about a sous vide steak with a 700 or 800 degree seer in the uuni to finish it off?
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slaga, I posted this a bit earlier in the thread:
"I have looked at their web site and video and it shows that you can do steak, fish etc, but you are first suppose to put in their cast iron skillet and heat it up and then take it out and put the meat in and cook. So I think they are getting across that you just can't put a piece of raw meat in and expect it to cook. Would probably also mess up the stone for cooking pizzas.
On the video, the opening looks small and I don't think a regular cast iron skillet would fit. I think you probably have to purchase their cast iron stuff to cook with. I didn't want to incur this additional expense. If whoever gets it decides he/she wants to cook other things maybe they will purchase the cast iron cookware and show us what they cooked."
However, maybe if it is a sous vide and already cooked we could find a somewhat flat griddle that we could slide in to protect the stone from grease, etc. I will look around the kitchen and see if we have something that would work.
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How about some type of flat bread, like an Indian Naan? I believe traditionally, Naan is made in a clay oven, so this might be very similar? There are many flavors that can be added to the Naan, which might make it a good candidate to test. Granted, I have never made Naan at home, but is a bread the whole family enjoys.
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I grew up eating english muffin pizzas - split muffin in half, add sauce, top with cheese and back at 350 for about 10 minutes. I wonder how these little things would do in this oven.
I love those, I usually toast the muffins first then top them and minutes in the nuwave oven on high, I burn the roof of my mouth everytime. I am a slow learner
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I too, really enjoy Naan. Anyone have a recipe?
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Hey Kristin, as mentioned, I have never made it myself, if nobody has a recipe to share, I can always go find one.
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How are those fat mall pretzels cooked? Can they be done in the Uuni?
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How are those fat mall pretzels cooked? Can they be done in the Uuni?
They are baked. I know that Bentley keeps trying to focus me on the fact that this is suppose to be about 900 degrees for 60 to 90 seconds, so that the thick crust pizza I like can't be cooked on it. But he said he would experiment on me -- maybe put something in as it is cooling off. But if someone knows how the fat pretzels are cooked and maybe a recipe we can always experiment. He loves getting to be a mad scientist.
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I would like to see how it cooks a loaf of bread or buns!
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Potato skins, wings, quesadillas, Tortillas
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slaga, I posted this a bit earlier in the thread:
"I have looked at their web site and video and it shows that you can do steak, fish etc, but you are first suppose to put in their cast iron skillet and heat it up and then take it out and put the meat in and cook. So I think they are getting across that you just can't put a piece of raw meat in and expect it to cook. Would probably also mess up the stone for cooking pizzas.
On the video, the opening looks small and I don't think a regular cast iron skillet would fit. I think you probably have to purchase their cast iron stuff to cook with. I didn't want to incur this additional expense. If whoever gets it decides he/she wants to cook other things maybe they will purchase the cast iron cookware and show us what they cooked."
However, maybe if it is a sous vide and already cooked we could find a somewhat flat griddle that we could slide in to protect the stone from grease, etc. I will look around the kitchen and see if we have something that would work.
I saw that. I just wanted to second the recommendation. I am interested in a pizza oven of some kind and besides pizza, the next thing I want to know is how well it would sear proteins that have already been cooked to a certain extent, whether it be sous vide or in a smoker. Pizza and finishing proteins are my main interests in the UUNI3.
Edit below:
And if I do win it I will post some pics of my attempt at searing proteins.
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I flat missed this, thank you!
Found this Bentley
http://www.pizzacreator.net/
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Yes please...And how to cook it? Are not the things this bread is cook in like a small Igloo with an open top, and do they not stick it to the inside? I need direction on how to cook it!
...I have never made it myself, if nobody has a recipe to share, I can always go find one.
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I have researched and applied that to trying to manage the fire and heat source in this unit. I have come to believe that the heat source cannot be managed, maybe that is a flaw of mine.
I am going to list all the suggestions and put a line through what I believe cannot be done. NOW, that does not mean I will not try, but I just don't believe it is possible.
Let me give you what I think the times will be on the cross outs, and then I will try and show some video of how the heat comes in this unit and some IR readings and you all may get a better idea of why I do not even want to try some of them.
Thick Crust Pizza (At least 20 minutes)
Reverse searing a steak/Sous vide steak sear
Grocery store pizzas (At least 12 minutes)
English muffin pizzas
Indian Naan
Loaf of bread or buns (At least 12 minutes on buns)
Potato skins, wings (At least 12 minutes), quesadillas, Tortillas
Fat mall pretzels
Calzone