Pretty much. It was just an improvised pan sauce really. Steak was basted in the pan with garlic, thyme and butter. As the steak rested I threw in the mushrooms and plenty of pepper. Then because I didn't have any cream or anything I poured in a touch of full fat milk and reduced it down. Turned out alright.
I light mine up sometimes and just cook a pizza for myself Not the cheapest thing to do anymore now gas cans are astronomical prices. But still quick and easy. It’s up to 400C in 10-15 minutes depending on conditions outside.
Definitely outdoor only. You can get electric ones for indoor use, you will find stupidly priced ones from mainstream brands in places like John Lewis and garden centres. But you can buy catering machines for a couple hundred. They don’t look like a spaceship but they cook a perfect pizza.
Absolutely. With some basic skills and an understanding of how flavours work together you usually get away with it. I remember seeing or reading something
Don't reach the same temperature do they With the weather we have not sure I'd get enough use out of an outdoor one. But in the good weather i could put an indoor one outside
Fair enough I don’t know much about cooker temperatures, other than knowing I’ve cooked pizzas in one, but you’re right it could go outside too I assume
The pizza nerds absolutely rave about the effeuno ovens. You pay for them but they are the crème de la crème and apparently even better than an outdoor one. The ooni volt is also pretty well regarded. The budget one that everyone seems to like is the unold Luigi. Can’t really comment on them but there’s a low, mid and high budget one which is where I’d start looking. If you have a decent outdoor space, I use my pizza oven all the time. A little pop up gazebo is fine to cook under in the rain or even a decent sized parasol. I’ve also used it in full on storm conditions strong winds and rain at Christmas time. If you do go for an indoor one I’d deffo have decent ventilation, it’s very easy to burn things quickly at those temps and can imagine you could quickly fill your kitchen up with smoke.
Nah not the same, would need to pre-bake the base like a shop bought pizza, and it completely changes the texture of the dough cooking it low and slow and doesn’t crisp up the toppings. Those deep dish pizza’s with the massive bready base you cook in a bread tin could be done though as long as you don’t want nice crispy toppings.
You can put a stone in the oven - preheat the oven and get the stone hot, then put the pizza directly on the stone. That will go some way to deal with the base, like sourdough.
Wife and daughters are still away so I continue to throw together what ever I fancy and make stuff up. Welsh rabebit style reindeer mac and cheese. If was pretty good if I do say so myself.
I didn’t cook it, from a restaurant but tastes ****ing amazing!! Is this now a food thread or just home cooking? Do I need to delete this post? Chelsea waterfront
