David Chang

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.

a big mess of an attempt at chocolates using polycarbonate molds and ganache filling. ganache was 2:1 chocolate to cream. dark couverture @ 70%. tried my best to temper it right but the results were still streaky. very difficult to remove them from the molds. maybe silicon would be easier next time. ganache needs to be in semi liquid state or else the bottoms will not be covered properly.

@Troble may i offer you some advice when making neopolitan pizza? the dough does not look properly fermented. if the dough ball is the size of a baseball, it should almost be double the size when its time to stretch. it may be the dough recipe you are using, or perhaps not enough time fermenting. but there needs to be a puff (cornicione) on the crust for neopolitan. this crust is airy and open crumb. it will totally expand once the dough hits the stone. this is a single i pie i made today. i also used caputo blue and some bread flour. i noticed you have trouble with the shape. fret not. you don't need to do any slap stretching or toss dough up in the air like they do on TV. what you can do is heavily dust the dough ball and press down on the ball with your fingers and slowly work the circle while maintaining an even base and even crust thickness. take your time with this. if the shape is poor, it will come out like an amoeba. if things start to be sticky, throw some flour on and keep shaping. if the bottom sticks, through some flour on a pastry card and lift the sticky spot out. the only time i lift the dough off the marble is to put it on the pizza peel for toppings and launching into the oven. i use both my fists to lift it and gently place it on the peel. and lastly, the temperature. i'm cooking on gas in the alfa with floor temp at around 850F. i have done it on the kk at around 650F. I would say 650F is the absolute minimum for neopolitan. but regardless which oven is used, when the dough is properly made it will give you better results. the bottom should have some browning, but not so much there are burnt spots that give you bitter taste. but all of this is made possible if your dough is properly made. i use this recipe a lot (usually scaled to 3 balls). notice the fermentation times. it is usually days long and worth it. hope this was helpful.

ah yes, sg chili crab is usually mud crab, which is also available in the market, but i have never made this dish. we usually can get two or three kinds of mud crabs here. the one packed with orange roe is heaven. i don’t know which crab we ate exactly, its definitely a blue variety. the fishmonger gave us a female, rest were males, but the male crabs taste better. we steamed them.

it's crab season so we bought some live crab from the pier today.

Finally got my hands on some reasonably priced tonka beans. As a first timer, this tastes very much like cherries, vanilla, and trident cinnamon gum. I infused a tiny bit into simple syrup for a few minutes and made an iced coffee with it. To my surprise, it changed the coffee taste. It elevated the sweetness, without making it sweeter. It's almost like msg for sugary foods. The aroma is mild, but it sticks to everything it touches (knives, cutting board, hands). I made some extract and syrup in the vacuum chamber and tossed some chopped beans in sugar. I don't think the extract is anywhere near ready to use, but I think it gave it a few weeks head start.