David Chang

@Poochie some sourdough pizza for you. yellow zucchini and pepperonicino. poolish: 300g pizza flour, 300g water, 12g starter, tablespoon honey. mix until all wet. leave out for an hour then place in fridge for up to 24 hours. dough: mix poolish, 200g pizza flour, 30g ice cubes. add 15g salt when almost windowpane. recipe will make 280-290g dough balls. place into containers oiled with oiive oil. proof outside covered until dough doubles in size or keep in fridge for a few days to develop more flavour. note sourdough proofs much longer than dry or fresh yeast. might take 4+ hours to proof.

thanks, it's choi sum. steamed with oyster sauce and some fried garlic.

I usually don’t go to the trouble of making char siu. it's available everywhere in hk and you simply buy it from the shop. but my pork shoulder came in two small pieces. too small to do low and slow, so this is what i ended up with. The secret to char siu is maltose. It makes better glazing overall than honey. If you ever need to do any "sticky" type of bbq, use maltose. You can do this in the KK, but it was raining and I cooked it in the oven. The way I cut the pieces sort of made them into burnt ends char siu. recipe here:

i feel you. there are so many japanese appliances i want that run on 120v only that i either buy giant transformers for them all or just move to japan entirely. 😄

my alfa runs on wood or propane gas, but i don't taste a huge difference between wood, gas, or electric. i'm with the group that says once you cook at such high temps, you don't really taste a big difference.. the effeuno is the better pizza oven in several aspects. it is basically a dream to operate an oven like this indoors. * push button operation (just turn on and wait for it to warmup). and keeps temp all day long with no intervention just like a home oven. * regarding browning and bottom scorch resistance, the Saputo stone (mined clay) is superior to the refractory brick on the alfa, or any other surface i've used (including steels, cordierite, and the kk baking stone). it's just a fat piece of mass to heat up that is very forgiving when browning bottoms. * less fuss to manage heat. no need to measure floor temp once the temps are dialed in. no gas bottles to replace. wood can maintain pizza heat for about 12-15 min, so no need to manage fire with electric. * almost no cleanup. just brush dusting semolina/flour after a cook. * in terms of speed, the effeuno can go hotter in less time (smaller oven to heat up). to get the alfa to pizza temps, it takes longer (bigger over/more thermal mass) and more wood. * excellent view of the food with 3 sheets of glass on the door and a very bright oven light. * parts are user replaceable and quality is restaurant level. however, the effeuno is not an outdoor oven. i probably wouldn't cook a steak or non-bread foods (too messy). pizza size is limited to 12-13". probably more expensive to run electricity, and as far as i know only runs on 220v grids.

Hi, sorry for the late response. I sold this thing a few months ago. Why? I was thinking of getting the larger model because the smaller model was a little too small to make homemade viennoiserie worth while. Then as time passed, i decided to not get it at all because it's just too much work for something I don't eat that often. I would just hand roll these on chilled marble if I were to make more. I dunno what you plan to roll but 1mm is not realistic. Plan on 3mm as a minimum.

Effeuno makes high powered commercial level single phase pizza ovens that go up to 509C/948F. I have never seen anything that runs off a regular household plug (UK 220v) that can go this hot.. This model, with the higher roof arrived last week but today was my first run at it. Bakes on a thick saputo stone (italian clay). Top element around 450c. Bottom around 425c. Worked pretty well. wasn't counting the time but i reckon this was less than 2 min to cook. Bottom cooked very nicely. Kind of makes my ALFA obsolete.

if this is a new part, is the placement correct? because the L bend is obstructing the lower vent.

homemade cured salmon and bagels. i would have smoked it on the kk with the cold smoker, but life got in the way and there's a typhoon outside so i couldn't do it. still tastes wonderful. if you want to cure/smoke your own salmon, there is almost no $ saved because a half salmon is just as expensive as one already smoked.. homemade bagels of course..

roasted about 2kg of Ethiopian beans this afternoon. at 450-475f, 250g per roast takes about 11-13 min to hear cracks for medium dark roast. it took me around 1,5 hours to finish the lot then the charcoal burned down just in time. used half a basket which is like 1.5 kg of compressed bamboo. not bad i guess. did not use fan assistence. i think it slows things down too much..

grilled hamchi for lunch i remember the first time i grilled fish i didn’t brush any oil on the skin. never made that mistake again..

i like the results of a good bake, but i don't even eat that much bread. out of the 6 i baked, i gave away 4. ate 1 for dinner, and the last one will probably turn into croutons..

@tonyb someone came over for dinner 😆 well, this person helped us a bit and we just returned the favour..

i was flipping it bare handed with a glove. too heavy and awkward to flip with tongs 😅

rubia gallega striploin gratin potato cubes french onion soup beef marrow mussels mouilinere (sic?) tomato salad cheese and carcuterie creme brulee not pictured IMG_9979.MOV

todays baguettes. crumbs are improving..

@jonj cover the brussel sprouts with foil. finish cooking them uncovered.

so a notice popped up in my fb feed. someone a few blocks from my offixe was selling a dry ager dx500. messaged him last night and picked it up today. i wonder what kind of accessories i should get. and does anyone know if the uv light is visible when the main light is off? i dont know if the uv light or air filter needs replacing.

@Bunji i’ve roasted more coffee than meats on the roti 😂

i forgot to mention my comments are in bold in your quote. and when getting side tables, add stainless steel surfaces..

special dinner tonight. got my hands on chilled rubia gallega striploin. rubia is an old galecian cow breed. it has this milky spoiled fermented bovine smell and taste to it. hard to explain. i prefer this over any other beef, including japanese waygu… sous vide in apo to 118f and held temp for about an hour while i worked on the sauce and sides.. finished in the alfa burning wood roasted veg accompaniment green peppercorn sauce IMG_9779.MOV

@Wobster yes, i would like to see a definitive sticky thread for pizzas made strictly on the kk with comprehensive methods and process and operating temperatures for different style pizzas. accurate dough recipes for each style and predictable and repeatable results. love your forno bravo oven btw.. 👌 @Bunji i think biscotto stones in normal temps may not make any difference, but can't say for sure as i have no experience using them. i also run an anova precision oven to make pizza, but the lack of bottom browning has been a challenge.

@Bunji hi welcome. i'm referring to 650f on the stone.but i have made pizzas on this temp as suggested by Mugniani, the custom pizza oven maker out in Healdsburg, CA. it is to my surprise they suggest this low temp for neopolitan, but it's workable. however, i find 800+ on the floor to be much better. sure you can use steel. i personally haven't tried. please note that pizzas in any kamado, the rolling radiant heat from direct flames is missing. and it is very fuel intensive. and if considering any baking stone for the kk, i would also look into saputo biscotto, the double baked mined clay from naples. i always wondered if that would be the ultimate baking stone for pizzas in the kk..

@Troble i would have an anxiety attack if left the oven on for a haircut. 😅 happy anniversary and enjoy your trip.