Ep 19. An Introduction to Cooking with Retained Heat
Вставка
- Опубліковано 25 вер 2024
- In this episode I share my experience with cooking using the full heat cycle. The full heat cycle begins with a live fire. Then once the fire has gone out, using the full range of residual heat to cook a variety if dishes.
Insulated Mortar
Insulated Mortar is a cement mixture made with an insulation material like Vermiculite or Perlite. Consult your Wood Oven supplier for more information.
There are three type of heat that work together to cook your food when it’s in the oven.
There’s Radiant Heat
That’s the heat generated directly by the fire in the oven chamber, and heat stored in the dome and floor. The temperature directly around the fire is going to be hottest part of the oven. Then it will drop towards the oven opening. That’s one of the great versatilities with cooking in the wood oven, that you can use the variable temperature to regulate how you cook your food.
Next is Conduction Heat
That’s the heat that's transferred by direct contact with your food. For example from the floor when you’re making pizza, or from the pans or grill you’re using inside the oven.
And then there’s Convection Heat
That’s the heat generated by cool air drawn into the oven, that is then heated as it flows over the floor and the fire, and then circulated throughout the oven chamber, and out through the chimney.
If you would like a copy of the graph, email me at thewoodfiredovenchef@gmail.com.
Written, Produced, Directed, and Edited by The Wood Fired Oven Chef.
Motion Graphics by The Wood Fired Oven Chef. - Навчання та стиль
You should be the next host of COSMOS!
I just discovered your videos right now and am VERY grateful!
Thank you!
Your earliest posts inspired my COVID project of finally building a wood fired oven on our patio in Ohio. I started last June 2020 and adhered to professional standards. I finished in September. Then I realized the oven was a pro chef tool... I then spent a couple months learning how to bake and cook using Stone Age tech. I ruined a lot of food, drank a lot of good wine and emerged with an understanding beyond my wildest hopes. This oven has changed my life. It has slowed me down and I have drawn a feeling of peace and confidence from the process. I understand wood now and how it must be respected and used. I know now the chemistry of baking. I have discovered a new way of involving my friends and enjoying their reactions as they see and live the process with me. In the beginning I just thought it would be cool to make a pizza. Now I have gained a rich understanding of how our ancestors lived and enjoyed their lives. What I thought was a hobby has become a lifestyle. Thank you for your posts. You have helped change my life for the better. Viva le internet!
Thanks for your wonderful comment Monte. Everything you say is perfect, and the same experience I have had with the wood oven. You can't learn how to make great food without have a few disasters, of which I have had many. But as I say in the introduction, the more you use you oven, the greater your understanding of what it's capable of. I look forward to hearing about your cooking adventures. Clive
Great! Back to the joy of wood fire, the warmth of the hearth and the bond of love at the table.Back to basic kitchen and sane living, with godliness, contentment and simple domestic happiness money and status fail to buy!
From making cool pizza to achieving a state of Zen. Love it!
Monte Sanborn what an amazing & perfectly insightful comment! When I saw Clive’s earliest videos I was sold on WFO & his amazing top class content which has so many layers of finesse & valuable detailing. If I come into owning a piece of land in the forests of Auroville this has been on my mind as a must have precisely to help me slow down in my conscious journey towards slowing down & be true to my innate leaning for a more natural & nature based living.
Do post your videos for all of us to share in your journey with the WFO & your adventures in cooking with WFO. I want to hear it all☀️🤗
@Clive I agree with all the comments by all those in your recent videos who have said they missed your videos or want you to continue making them more regularly. Pls make 1-2 videos a week with your regular day-2-day mundane recipes (which I highly doubt if there’s anything mundane or regular about your life with a WFO😇) which we can learn & follow.
God bless you both.
Please, don't stop posting. Your content is one of the best things I've seen on UA-cam! Its good to the point of beeing meditative... I'm building my house right now and dream of the time I'll spend at my wood fired oven. I want to make all the recepies you've taught, my good teacher. Best regards from Brazil!
Hello Matheus. I see a wood oven in your future, and I'm here when you need advise. Thanks for your kind comment. Clive
@@TheWoodFiredOvenChef Thank you, mr. Clive. May you and your channel go a long way!
Same here 😁 Cant wait to finish house and start to build the oven.
@ Happy trails for you, Martin. I hope you can enjoy it aswell.
@@TheWoodFiredOvenChef He is right mate please don’t stop ✋ , i've got wood fired oven at my cafe in Melbourne where I’m using your tips n knowledge to provide range of food.
thank you so much you’re the best
Your content, production and demeanor are the absolute top of the tier.
He is suave AF. The ladies like his Sean Connery swag. Lol.
Thank you Ryan!
Without question. Television quality production and content.
@@jamesroyal11 Thank you James, appreciate it. Clive
I thought i accidentally set the speed to .5
Wow, I feel like the classical wood fired oven is a lifestyle more than a tool. Through this video I could really see how a family could maximize their firewood in a cold winter while keeping well fed throughout the day off the residual heat. I feel like it would really encourage you to cook in the morning with the oven ready to go! Thank you so much for sharing this for us who don't have a wood fired oven.
Thank you. Great comment.
In Finland, it was tradition to build these kind of ovens inside houses (sometimes detached houses and/or summer houses still have them included in newbuilds). They would then serve both as a cooking tool and a heating system for the house. I've even heard of some modern adaptations where radiant heating tubes have been routed through the outer mortar of the oven, to spread the heat into the floor system all around the house.
@@veikkoimmonen7300You’re talking about masonry heaters, right? These are similar but are ineffective as heating systems. This design goes back to Ancient Rome.
You’re my all time favourite The calmness in your voice and fantastic instructions are the best bar none. And the music, memories of La bella Italia every time.
Thank you Lorenzo!
I am currently going through the process of curing my oven and even though the first few fires are small it's exciting to see a fire in there. Our first pizza night is planned one week from the time of this post. Just like in this video, I plan to use the entire cooking cycle for various dishes during that weekend. Pizza, cinnamon rolls, chicken, and a roast is what's planned at the moment. Thanks for all you content, as it has been very helpful.
Great to hear about your oven Jerry. Congratulations. I look forward to hearing about everything you discover. Clive
I found that even cheap chicken gets cooked so nice and crispy... Not burnt and moist inside in 30 to 40 minute and tastes like organic expensive chicken
Hurrah! You are posting again. Please continue if you are able. Love them!
Thanks Steve
wow, all I can say is wow! Bravo! thanks for the tutorial. I think you now have just opened my mind to a whole new way of cooking!
Thank you Doug!
What a lovely treat to get another video from you. Thanks so much, from Melbourne Australia,
I love recommending your videos to anyone whose interest in wood fired oven cooking gets piqued by eating from ours.
I also refuse to write down or memorise your pizza dough recipe so I have to come back and watch that video every time I make dough, your presence and exacting calm, and music and beautiful films, help get me in the right spot for a another wood fired oven experience- which seems to be one of the best things about this sort of cooking.
Thank you again for your work, I’ve only done some of the residual heat cooking things you have shown so you have inspired me to try more.
Thanks Ontic. Thanks for referring the videos, I appreciate it. I'm glad you enjoy the pizza dough recipe, and keep coming back to it :). I look forward to hearing more about your residual heat cooking. Clive
В том доме где я родился был огромная печь . Слева была маленькая топка внутри теплообменник для парового отопления , сверху чугунная плита с двумя отверстиями. Дом из двух срубов , 6/6 и 5/6. Эта печь стояла где комната 5/6 и занимала огромное место. Посередине печи огромная глубокая духовка . Перед духовкой , перед крышкой духовки , то есть перед огнём бабушка пекла вначале блины ( они были толстые , не как сейчас) Она затапливала печь в воскресенье рано утром , и только с берёзы. Мы детвора, просыпались на ароматный запах блинов . Затем в конце она топила печь осиновыми дровами . Уже где-то в обед убирала полностью золу и загружала туда треугольники ( большие 4-5 штук в одной сковороде . 4 сковородки за раз). Потом пекла каравай, тоже несколько. В конце загружала беляш на одну сковородку из гуся. На верху духовки была лежанка. Эти дни запомнились как праздник 1976-90.
The content you provide through your videos is art. Thank you
Thank you Mark. Appreciate it. Clive
I am so excited you're still posting. I am not exaggerating when I say this is some of the best content on UA-cam, in my opinion. It's the most relaxing aesthetic, coupled with the most invigorating inspiration. I must have an oven like this. Thank you for this channel, and please keep inspiring us.
Cheers Andrew. I appreciate the feedback. Clive
I've been dreaming of building an outdoor oven for a few years but, after watching your video I've decided I can't wait any longer. It lit the fire under ME! Thank you!
I look forward to hearing all about it
So good to see a new video from you, we have all missed you 😃👍
Missed you too
After I watched this video I was completely satisfied and informed that I didn’t need to watch other similar videos. Thank you for this.
Glad you enjoyed it, thanks
The Godfather I love all your connectivity and contains on this channel you are a legend the best on UA-cam keep the good work going the future is with you love music camera angles sound top
Thank you Mo!
a tear fell here. It was beautiful, a mixture of science, beauty, physics, cooking, refinement and love. I was delighted with the lessons in every moment of the video. Thank you very much.
Thank you so much Ricardo
This was an amazing video, I've dreamt about having a custom oven made one day. Never thought about the retained heat before. Thank you sir
Thanks Erik!
One day will build oven that can retain heat. I have built one with steel and refractory brick floor. The dome cannot retain heat much.
That voice is soothing as are the background sounds of the crackling fire and the mellow music. I feel the warmth. Hits all the senses, really. And WFOC is a wonderful outdoor fire chef.
Many thanks Nick
Glad to see another video. I was hoping you would make one on this aspect of the wood fired oven. My experiences with oven temperatures and times closely mirror yours. When I want to cook with retained heat, I often try and get the most use out of my heat. I’ll cook dinner the evening before with the fire and then bank the heat for a cook the next day. I too spread out the embers and put on my insulating door and will have some embers red hot after I remove the door. I will use these embers to fry some bacon and eggs. After breakfast I’ll clean out the oven and will bake bread.
Thanks fir posting this video
Cheers
Great information. Breakfast is a great choice for retained heat the following morning. Clive
I want to eat every single item you made. This is true artistry. Thank you for sharing these techniques!
Cheers
SIR
THANK YOU VERY MUCH. THANK YOU VERY MUCH. THANK YOU VERY MUCH.
I WAS LOOKING FOR SUCH VIDEO FROM THE LAST MORE THAN 6 YEARS AND I FOUND IT
Thanks so much, I'm glad you enjoyed it
It's about time. I missed these videos. Also more frenchie please. Great video!
The Frenchie’s name isTruffle.
Thank you! I'll talk to her agent :)
@@TheWoodFiredOvenChef 😂
So glad to see you back, to enjoy every move of elegance and your magnetic voice, as well as to appreciate the knowledge of using the oven.
Thank you, appreciate it. Clive
Great episode! As always, I thoroughly enjoyed it and walked away with new knowledge. Thanks Clive!
Thanks Scott!
The beautiful setting, the glass of wine, the background music, your calm voice and the slendid camera work... , the serenity of the whole make this an inspiring video!
Thank you so much!
Please keep the content coming, love the recipe videos!
Thanks Ben
I 2nd the request for more content!! Been watching since you started- great stuff.
I stumbled on this video randomly and watched the entire thing. I was entertained fully and 100% shocked to learn how long an oven of this type holds heat with an ability to cook foods. Long after the fire is gone. Good video.
Thank you!
Just discovered your channel. You are amazing, I love to learn new cooking techniques.
Thank you Stefan
Wow that's a beautiful oven. The hours of retained you get out of it blows my mind.
Thanks Robin
Great vid thank you, I have gone old school and built an earth oven with a rammed earth floor, it has changed my life, Ive learned so much since I built it over a year ago and Im still learning. Kind regards from Pretoria, South Africa.
Great to hear about your oven Rosnard. Look forward to hearing about what you cook in it. Clive
It feels like I'm listening to Ben Kingsley giving a food lecture.
lol
I'll take that as a compliment
You are Wonderful
You are Amazing
You are a Great Teacher
Please don't stop posting videos. ( From Cameroon )
Thanks Olivier
My man! You're legendary and inspirational with these uploads! Just curious, what kind of equipment do you use to measure your oven's internal temp?
Thank you! I use and Infrared Temperature Gun.
Your first videos coincided with the arrival of our wood fire oven and helped me to understand how it works. Thank you for posting and, please, post more wonderful and inspiring videos.
More to come
I recommend playing at 1.25x speed. Thank me later. Cheers
1 is perfect, thanks
Thanks😂
You are wrong sorry. This video is perfect the way it is. It's passion you lack
Thank you NOT
i do not own a wood fire oven but your explanation has encouraged me to invest in one.
THat's great to hear Carl. Clive
This man talks like he's about to say: "I am from the future, and this is your last day on earth"
Finally... someone who knows what they are talking about! What you presented (in a dignified, accurate and clear manner) is exactly right - and right in-line with 18th century cooking in an earthen oven. VERY well done Sir! Now that I have seen this... I'll go back and watch all your videos. Thank you for sharing. When I know someone who needs an education on this - I will refer them to your videos. This really is top notch. Best to you and yours. Pats for the pup :-)
John! Thank you so much for commenting. I glad you enjoyed the video, and appreciate the feedback. Clive
Such an eye opener. Had no idea you could cook for so long after you put out the fire. Brilliant. Thank you.
Thanks David
This is an passionate man right here! beste regards from Romania.
Mulțumesc!
What a beautiful introduction to the art of cooking with wood fired ovens. Thank you.
(Subscribed)
Thanks for the comment
This video reminded me that allowing time to get an oven fired up and fully hot well before cooking is essential, especially when cooking floor space is much more limited - as with my oven. I need to get all that stored heat into the oven first, so that it becomes just a matter of ‘topping up’ when those pesky friends arrive and expect to be fed!! Delaying that stage means that I have too much ‘burning material’ ( flaming wood!!) to handle in a limited space, and it can ruin the actual cooking experience if my floor space is constantly besieged by loads of burning embers.
Great videos, each and every one 👍👍 Thank you for such great production 👍👍
All true. Thanks for commenting. Clive
You are a true artist, plz keep posting! You make love to food. God bless!
Thank you!!
Fantastic, the heat cycle is the perfect tool to keep the food coming for an entire weekend or maybe more with family around, so planning days ahead for the feast, it's another enjoyable adventure 👍
Thanks Julio. If the heat is there, then it should be used. Clive
I have lived all my life in apartments in , but at my 44 I felt the need for a house and a oven just like yours and the knowledge. thanks a lot, it looked like a very fulfilling dream
Thanks so much.
This is by far the most impressive video I have watched on UA-cam. The shot of the honey bee foraging, with the fire burning in the oven as you and the dog strolled by, was perfection! The graphs and diagrams are over the top, and are only surpassed by visual appeal of the dishes you prepared.
Thanks Allen!
Hello Clive, I bought my wood fired oven at the start of lockdown. I managed to get it into the garden 3 months later, not realising that i would need a crane. One of the first videos I saw on this subject was yours. I've looked at others on youtube but I constantly return to yours. I've tried a number of your recipes and they have always turned out great. It's a mild Sunday afternoon here in Wales and I'm currently doing a twist on your pork chop recipe, I'm doing it with a loin of pork. Keep up the good work and thank you. Kindest regards, Clive.
Hello Clive. Thanks for the feedback. Glad to hear about your new oven. I'm currently in Wales visiting family who live near Abergavenny.
Let me know how the pork works out for you.
@@TheWoodFiredOvenChef Good morning, sorry for the delay in replying. I hope you enjoyed your stay in Wales. Abergavenny and the surrounding area is stunning, especially if you have good weather. In answer to your question, the pork was great. I scored the pork and poured boiling water over the rind, this was a tip that an old farmer gave me, it washes off the wax film that pork develops which if left stops it from crackling properly. I rubbed the sides with fennel powder, placed it on a bed of fresh thyme, sage and sliced apple, eating not cooking. I surrounded the pork with sliced apple, carrots and baby tomatoes. I cooked it on a high heat until the crackling formed, poured in half a glass of cider, covered the tin in foil and cooked for about 45 minutes while the oven temperature was reducing. I took the pork out to rest and put the tin back in the oven to produce, as you say, chefs gold. I then mashed the veg, put in half a cup of cider and a cup of chicken stock, a spoonful of flour to make the gravy. I par boiled potatoes, carrots, and parsnip. I put them in a roasting tin with melted beef fat and the brown beef dripping and roasted. The sliced apple was done exactly as you did which is much nicer than apple sauce. Once again thank you for all your tips and keep up the good work.
@@clivejones8096 I will add this on recipes to try. Thank you
the background music combine with your voice and the background.... pure gold!
Thank you!
You are inspirational; I’m about to start my retirement years and will dedicate these upcoming years to follow and try to emulate your cooking techniques. Bravo 👏
Congratulations on your retirement Sean. I look forward to hearing about your cooking adventures. Clive
2nd law of thermodynamics, order to disorder, heat is dissipated to surrounding ambient temp. Great video, love your work, hi from New Zealand
Many thanks Stephen
I found this page by accident and can't stop watching. You landing in my favorite subscribes. Thanks from Poland
Thanks "from Poland". Clive
Your videos Inspire me a great deal. So much so that I spent two months building my own WFO last summer. I live in northern British Columbia where today is -10°C. Even at these temperatures I continue to use the oven with great success, and with the retained heat enjoy baking and roasting as you showed in the video.
I (along with others) truly appreciate the time and Energy you put into your videos, so thanks again for all the inspiration best regards, Lyle. )
Hello Lyle. I'm glad you found the videos useful, and appreciate the feedback. Congratulations on the oven. I've wondered what it would be like using an oven while it was cold outside. I'm sure it must feel good to be near the warmth of the opening. Summer will be here before you know it. Clive
We just had our oven installed and I finished seasoning it last weekend and I found this channel. Thank you! I look forward to the rest of your library!
Excited to hear about your oven. I look forward to hearing about your cooking adventures with it. Clive
@@TheWoodFiredOvenChef I'll update your channel as I progress through my cooking experience with our new oven!
Glad to see another video and what a great wealth of information to share. Also I’m happy to see I’m not the only one glad they have received their wood fired oven fix.
Thanks Jesse!
This gentleman is by far the best lve ever seen, l hope his posts never end 🙏
Many thanks
G’day Clive,
After inspiring me to build my oven I now have had many happy times cooking for family and friends. Of course pizza is a favourite but we often place a full pumpkin inside to cook overnight. Slice the top to make a lid, scoop out the centre to form a cavity and fill with rice, mushrooms, herbs and stock and cook overnight. A real treat the next day. Thanks for your inspiration.
The pumpkin is an inspiring idea. I will have to give that a try Mark. Clive
I thank you so much for this video. Just the other day We realized the full potential of our Oven. Pizza by mid day and fresh artisan Bread later on the day. Please keep them coming. Cheers from sunny Florida
Thanks Johnny, glad you enjoyed it. Clive
Exellent video.The best i have seen on UA-cam ever.Greetings from Greece.
Thank you Eleni
My spring project is a wood fired oven in the garden, and your recipes are the inspiration, so thank you.
Excited to hear about your oven. Let me know how it progresses. Clive
I I may say, both as a physicist and as a enthusiast of fire cooking: amazing piece! Most likely I will have a serious problem with getting up in the morning :) 'cause I have to watch more content :)
Thank you !
Wow, what an interesting and beautifully done video! Thanks for sharing!
Thank you very much Scott
This channel is inspiring, shooting, exciting, and relaxing, all at the same time. You are a master
Thank you!
Excellent video as usual, just want to particularly shout out for the brilliant use of graphics and images to support the narrative. Great work.
Thank you! I appreciate that you recognize it. Clive
I built my own wood fired oven and a similar larger pig roaster . But cooking like this with friends is a passion of mine !! Please keep posting it’s so fun
Thank you! More to come.
Great pedaggogie. Great english clases. So good pronuntiation. Thanks. Keep going
Thank you Ivan
Yr experience and the the way of explanation are excellent.
Thanks a lot Majharul
thank you for explaining retained heat during which you can master amzing dishes and recipes
Thanks so much. More to come. Clive
I love your recipe videos please make more of them. I would be very happy to see a recipe for a bread👍👍👍👍👍👍👍👍👍
More to come!
Absolute pleasure watching your video look forward to more
Thanks so much. More to come.
man!! I just felt in love with your art. Thank you.
Many thanks Bayram
I don’t have a wood fired oven. But I want one now. This is spectacular
Thanks so much
This was a very insightful and enlightening video. Thank you for putting this out.
Thank you sir
This information and preseentation is gold. Thank you Sir
Thank you David
Hello, I don't know how this video appeared among my suggestions.
Listening to you brought me peace and helped me understand a process I am going through, which has nothing to do with wood-burning ovens.
You have the gift of transmitting your passion for cooking in the oven through your words, so that they reach the hearts of the people who follow you.
I live in Lima-Peru and I already wanted to build an oven in my house.
Greetings and keep uploading videos.
Hola, no sé cómo apareció este video entre mis sugerencias.
Escucharte me trajo paz y me ayudó en entender un proceso que estoy pasando, que no tiene nada que ver con hornos a leña.
Tienes el don de trasmitir tu pasión por cocinar en horno a través de tus palabras, para que lleguen al corazón de las personas que te siguen.
Vivo en Lima- Perú y ya me dio ganas de construir un horno en mi casa.
Saludos y sigue subiendo videos.
Thanks for your kind comment, and I'm glad you enjoyed the video. All the best. Clive
Thank you very much. We live in Finland and have a masonry stove/tiled oven (and a cast iron stove) The masonry stove isn’t meant for cooking, only heating, however there is no reason not to cook in it, having previously baked a loaf of bread I want to experiment with slow cooking this autumn, thus saving money and having a hot meal when I get home. This video has been really helpful to me.
Thanks Lillian. I will be interested to hear how well you can cook with it. Clive
Thank you for that comprehensive explanation. I'm from Belgium but live in Thailand, not far from the Mekong River, and I'm building my oven following the Forno Bravo design, next problem : sourcing refractory materials, the base being already built.
I look forward to hearing all about it
I love how you explained all the details. Very clear and informative.
Thanks Jaky
hands down my favorite cooking channel on youtube
Thanks Nikola
I've cooked an entire Thanksgiving dinner in my WFO. Really great information from my favorite wood fired oven channel. Really love your presentation!
That's impressive Steve. Using live fire and retained heat?
@@TheWoodFiredOvenChef it was with retained heat the day after we made pizzas.
Well done fantastic introduction really enjoyed the clip
Thanks so much
Hey Clive!
Just watched another WFC marathon. I think I've watched most of your vids at least 10 times, except this one. You inspire me to get out and fire mine, but at the moment mine is surrounded by 4' snowdrifts, in -20°C, and a 30K wind. In summer, it has competition from my offset bbl smoker, and my Parilla, both self built. Also always in a great cloud of flies. I envy you. But keep the inspiration coming, and don't forget the wine pairings!!
Thank you! I appreciate your dedication. I hope you get to use the oven soon. Clive
Your content is so relaxing to me.
I'm not sure I'll ever be able to have my own wood fire oven, but I love watching you use yours.
Thanks Kenneth. Appreciate the comment. Clive
This is the PERFECT video to watch at dinner hour to be reminded of how hungry you're getting.
Thanks Mike
Please don't stop Videos - very clear teacher
Thank you. More to come.
Amazing video, I think my new life goal is being so chill.
Great tips about cooking in an oven, never thought it’s so much detail in this kind of process. Thank you for sharing! 🙏
Thanks Andrei
LOVE this. I often cook something half way then put it into an insulated box and it continues to cook while I'm doing something else. I will combine your system and mine and develop a whole new way of meal preparation. Thanks.
That's a great technique, thanks for sharing. More to come.
Incredible information. Thanks for the post and keep doing them!
Thanks Daniel
Thanks, you have given me so much knowledge in my understanding of my wood fired oven, From the beginning of your episodes to now. I have gained so much confidence in cooking in my wood fired oven and nearly producing some brilliant dishes which you have shared with us. you are the Master of the wood fired oven.
Thank you Ibrahim. I'm glad you found the videos useful, and appreciate the feedback. Clive
Thanks, just speechless after this .... Master level
Thanks so much
Terrific post, thank you very much. I'm toying with the idea of building an oven myself, this has been motivating! Pls don't stop posting, I really admire your style and quality of the videos.
Thanks Sam. More to come.
That is really beautiful and helpful information thanks 👍👍
Above and beyond excellent video. With great demo and info. I still had to stop watching it because I started getting very hungry although I just ate food 😂. Lots of ❤️ and 🙏.
Thanks Arif
One of the best educational and entertaining videos ever...
many thanks Alex
You are absolutely incredible, an artist, a scientist and a scholar. Always so well done, we need more of these!!!!!!
Thank you for your kind comment. Don't give up on NYC :) Clive
hello sorry for my english first , i am spanish , a see a lot of videos of cooking in the woods of fire because i construction one in my house and i will like learn cooking in there´s. You are a GOD in this art ¡¡¡ I loves all your videos ¡¡ PLEASE don´t stop ¡ GOD OF CHEF´S ¡ and your words and your voice is very perfect an very peace y love your way in all her´s aspects. COOKING PERFECT AND RELAX. see you later in the next videos . Y hope make more videos and also make bread. Gretings and all my support in your project ¡¡¡¡
Gracias!!
I literally don't know how I have JUST come across this channel, but have been binging ever since. PLEASE keep up the good work and more frequent posting. I realize the full UA-cam production process is very time consuming and cumbersome. We all have no idea what your vocation may entail or how much time you have to devote. With that said - a select VERY FEW put out content this good.
Thank you Chris. I appreciate the feedback. More to come. Clive
This was so informative about using retained heat for other dishes. Thank you.
Many thanks Donna
What a gorgious presentation - so good to understand and thoughtful content. I am impressed
Many thanks