No basil?
No basil?
The wood pellet one. The exact one we have is the Ooni Fyra 12.
I was starting to wonder if I'd made the right choice before I lit it up today; when I was looking online to see how to do it a few people online were seeming to say they're a bit finicky. Honestly though it was very straightforward to get it going and hot. Very pleased with the decision now; you get the wood fired smokiness.
Bought non Ooni branded wood pellets as they were much cheaper (from Woodlets). A friend has built a proper brick wood fired pizza oven but given how much wood it takes to get it going (and the cost associated with that) I'd choose the Ooni over it every time. It was about 50p worth of woodchips to cook two pizzas and could probably have managed 3 or 4 because there were plenty left in the hopper when I finished.
They are a properly great little bit of engineering.
Last edited by randomlegend; 14-08-2021 at 08:06 PM.
Heresy I know but I'm not massive on basil. Girl had some on hers (picked from her parents garden don'tchaknow)Originally Posted by Manc
"I'm not massive on Basil"
Digging out an old post here but is it the same one (or near enough) as this? Might take the plunge if it's good.
Think my father in law just bought one of those. First batch of rice he cooked with it was rubbish, but think he freestyled it (not sure if it comes with instructions).
This is the macdaddy microwave rice cooker. Thrice the price though.
Surely with it's just a matter of timing?
That is the exact one. You have to experiment with the times, yeah. Their guide is useless.
Thats a great first effort! My first one nearly exploded, think I had put too much yeast in. Find a dough recipe that youre happy with and just stick with it would be my advice. The Ooni classic is decent and Sam Nixon on Instagram has a really straightforward one too that turns out pretty well most times I do it.
First go with the ooni.
Not perfect and few things I'd do different next time but tasted really good. You just cannot get the same from an electric oven.
Had another go on Saturday. Improved on the things I wasn't quite happy with from the first attempt. Forgot to take a picture.
I'm honestly blown away with the Ooni, it's so simple and works so well.
This is the dough recipe I've used:
100% flour
65% Water
2.5% Salt
0.5-1% yeast
Dissolve the salt in the water. Add 10% of the flour to the water and mix well. Add the yeast. Add the rest of the flour and mix til it comes together. Knead for a few minutes. Do a stretch and fold every ten minutes for half an hour. Leave covered for another hour and a half. Portion into balls (240g for a 12inch pizza) and into the fridge for 24-36 hours.
I used 1% yeast on the first go and think it was a bit much. Cut it to 0.5% on the second and it was better.
That’s the one I got. Never got to grips with it and then got the pressure cooker.
Is that a totally burnt to fuck effort just in shot on the right?
First go with the ooni.
Not perfect and few things I'd do different next time but tasted really good. You just cannot get the same from an electric oven.
That was the first of the two I did and yes I did turn one edge to charcoal. Most of it was fine.
*2 weeks ago*
"Move your plate, I'm taking it again"
What?
"Move your plate, you can see that one's burnt"
What? It's like 8 pixels. Just crop it out
"THEN IT'LL BE OFF CENTRE"
Where are you posting this? Autistics Anonymous?
"Basically, yes"
What, all of them are Autistic?
"YES!"
Even that other lad in Norwich?
"ESPECIALLY THE OTHER LAD IN NORWICH, NOW MOVE YOUR FUCKING PLATE!"
Unlucky Bryon.
You don't need special tools to cook rice. Any saucepan will do.
Tell that to the British middle-class-wank-for-two-hundred-quid industry.
It doesn’t do though because if you ask 100 people how they do it you’ll get 100 different answers.
It doesn't sound like rice cookers solve that problem though.
Just buy some boil in the bag.
One part rice to two parts water, bit of salt and put the lid on, then lowest heat until all the water is gone. Works every time.
That's pretty much what I do. Occasionally have to add a bit of water but it's no drama.
The key is to fry the rice a bit beforehand. That way you don't end with some mushy rice.
The white man's attempts at cooking rice. Stick to oven-cooked chips lads.
All about air fryers nowadays.
They don't even attempt to create a tahdig, the simpletons.
I've toyed with getting a rice cooker a few times. I can do good rice in a pan, but the ease of whacking it in a rice cooker and knowing it'll be good every time is appealing.
The Chinese seem to absolutely swear by them.
And when exactly have the Chinese been right about anything?
RL outing himself as a communist.
If there's anything you'd think they'd be pretty clued up on it'd be rice.
A £7-22 item to cook something in the microwave isn't exactly carbon fibre frame bike or set of Big Berthas midlife crisis level expenditure.
Now, there are rice cookers that fall into that category - the Japanese ones that provide a spectral analysis of the rice before deciding upon a cooking course of action for example.
I'll consider trusting them on food issues when they stop peeling dogs like bananas.
And how do you peel a dog then, eh?
With a paring knife.
Depends if you care about the peel or the banana.
AI-driven rice cookers
Gas or wood pellets?
First go with the ooni.
Not perfect and few things I'd do different next time but tasted really good. You just cannot get the same from an electric oven.
Wood.
https://www.amazon.co.uk/dp/B00BTIVN...PK746JRV5CBA62
That Sistema rice cooker is on sale
Couldn't pass it up at that money, even if it didn't work it's a handy spoon and a container with a lid.
Had a go with the ooni using dough from the last batch which I'd frozen. Defrosted it by leaving it out for a few hours til it came to room temperature.
It was MUCH harder to work with than when it was fresh. Still came out fine but I would definitely much rather use fresh dough when at all possible.
Yeah, frozen dough is always hella sticky.
Bread machine to make the dough is the way to go then a couple of prooves, one as the big mass, one in ball portions. The longer the second prove the easier it is to work (within limits). Overnight/very long proving is a waste of time.
Use good flour. Not 00 from the supermarket. Obviously the Caputo is the gold standard but there used to be a few cheaper alternatives you could get off amazon which I found were pretty good.
In other food news I went to The Hand and Flowers at the weekend. Saturday night a la carte definitely not the most cost effective way to take that place on, but it was good nonetheless.
One other pizza making thing; one of those IR thermometers is really useful. I thought I was probably up to temperature the other day and checked the stone - was only at like 250 degrees when it wants to be 400+. Only took a few more minutes to come up, but worth knowing rather than guessing.
The bread machine is how I do mine. Saves so much time. Plus you can knock it back in the container a few times.
I've got the gas attachment for my ooni. As a family of 4 using the wood pellets meant the fire would go out after 2 pizzas and was a pain in the arse.
Cooking steaks in it is also a game changer.
This shall be my next purchase.
https://www.igneuswoodfiredovens.com...no-pizza-oven/
Huh? You can just top them up as you go.
I also EASILY cooked 4 pizzas on one hopper of pellets the other day.
Posting Permissions
Reply With Quote