Great job as usual. It is very popular in our country, Uruguay, we use to eat farinata together with pizza and to switch from one to the other. Another one, try a slice of farinatta on the top of a mozzarella pizza slice, that double decker is amazing. Also you can add some onions, mozzarella, olive oil and oregano on the top and back to the oven to melt the cheese. The last suggestion, cut one or two (maximum) slices of mortadella in very small pieces and mix to the liquid preparation, can add little parmigiano as well and you will bust your farinata to another level. Great job again and keep sharing!
Thanks for all the tasty suggestions. Farinata is such a versatile dish, and there's really not limit to what you can try. Like pizza! Thanks for commenting. Clive
@@TheWoodFiredOvenChef Thanks for your kind answer Clive. We both built an oven, my brother and I, in our respective homes. We know wood fire ovens since our grandfather had one and he was, like you are, a master, he fired his small oven almost every day. Nevertheless, he used his skills to blackmail my grandmother, "tell to your grandma that until she doesn't send me my aperitif, the food is not going to be ready", the old Italian way (both were Italians) but, it was effective, believe me, he always ended up enjoying his aperitif. Of course I recommended your channel to my brother and his reaction to you and your channel was interesting, "This guy definitely makes me jealous!!!, did you see how he perfectly manages the timings, the fire, the different components of the same dish to finish at the same time?, and everything in peace.......no stress, God forgive me but, I'm seriously jealous..........". A jealous beginner approach :), never mind. Please enjoy your day and keep shearing, we do enjoy your videos and I like your dog, I also have a frenchie, an ugly, lovely bandit, Diego.
Finally tried this. turned out great. I did not spruce it up yet though, wanted to keep it just as you did except I realized the pan was hot so did not burn myself. Next time I will go off the reservation a bit.
Thank you for your consistently clear and concise instruction in a beautiful setting accompanied by intense and memorable music. Would you please share your advice for oven gloves/mitts? Mine are not adequately protecting my hands as they have a mild stinging sensation after using the oven.
Thanks Jack Personally, I prefer leather gloves. You’ll find some sold as BBQ gloves, but they are essentially welders gloves. So you can look for a pair from both sources. Brands like Ozero and Caiman are good quality. There are many kinds of fabric BBQ gloves that are good quality. They will tell you that they are temperature rated to a very high level, but if you take a metal pan from an 750F/450C oven you won’t be able to hold for a long period of time no matter what they claim. That why I sometimes use an oven mitt in addition to the gloves. The other thing I find about fabric gloves is that they’re not as quick to put on and take off as the leather kind Clive
Yes, just watched this video and I was also quite surprised how liquid the batter is. I've been making Socca on and off for a few years but mine is quite a bit sturdier than yours Clive. I never actually had Socca on the Med (I thought it was just a Nice (France) thing?) so I am now thinking I've been making it wrong. A friend of mine from Nice said mine was great but he was probably just being kind. James
I regularly fire up my oven to be 750F/400C in the center of the oven floor. The hottest area of the oven is going to be around the fire, around 900F/480C, then will drop towards the oven opening to around 450F/230C. So you have various temperatures to work with when placing your food. An oven with good heat retention will require less fuel to maintain the temperature, which means a smaller fire, which gives you more surface area to cook with, and gives you greater flexibility.
What floor temperature do you have here. I am assuming you can make this during the early stages of heating up the oven? So maybe 500 deg F at the center?
I regularly fire up my oven to be around 750F/400C in the center of the oven floor. The hottest area of the oven is going to be around the fire, around 900F/480C, then will drop towards the oven opening to around 450F/230C. So you have various temperatures to work with when placing your food. Once the oven has heat in it you can maintain a fire to match what you’re cooking. For instance, a larger fire with a flame roll for pizza, and a smaller fire for something like chicken. An oven with good heat retention will require less fuel to maintain the temperature, which means a smaller fire, which gives you more surface area to cook with, and gives you greater flexibility.
I love Paella, and have made it many times, including in the wood oven. But I must confess, I don't think the wood oven is the best way to make this classic dish. The classic way is over a ring burner, stove, or open fire, where it remains stationary while you add and stir the ingredients. With the wood oven I found you have to move it in and out to keep stirring it. It needs to be frequently rotated so it gets an even heat. And when adding the stock creates a tricky situation, where you have to be very careful not to get any liquid on the oven floor. It can be done, but I would stick to the traditional method.
Seriously man, when are you doing the pizza video?? Subscribed to you months ago and check back regularly. You’re driving me nuts with the anticipation.
Sorry Gavan. I'm doing this in my spare time which there hasn't been much of lately. I'll try to get the pizza episode done as soon as I can, but probably not until the beginning of the year. Thanks for your patience. Clive.
Really looking forward to it. Big fan of your videos and I love cooking my own pizzas so I’m very excited to see yours. It’s going to be great I’m sure.
Hello Michael. I like my Farinata a little salty to compensate for little flavor that chickpea flower has. I probably should have suggested somewhere between 1 tsp and 1 tbsp depending on how salty you might like it. I'm putting together a PDF of the recipes I've made so far to be available from the website, and I'll be sure to mention it. Thank you for your comment. Clive
I always aim for around 700F/370C in the center of the oven floor. It's important to understand the variable temperature between the fire (the hottest part of the oven) and the opening (the coolest).
Paella is actually the name of the utensil used to prepare the dish, so technically there is no "paella pan", but simply paella. But I know how it would get confusing, for people could think you are referring to the rice dish.
I find peacefulness in watching your videos to the extent that it’s almost like meditating 😍
Thank you. I'm glad you liked them. Clive
You place looks like a Italy or Spain, so nice !! I love your videos, keep up the great work man !!
You do such a great job! Your cooking is true art.
Thank you Michael, I appreciate you saying so.
Beautiful presentation, music and environment. Just lovely.
Thank you very much!
Here in Argentina, we use this pancake to combine with pizza. Excellent as always Clive ! Abrazo.
Thanks Pablo
Bravo. I'm trying that one for sure. Looks simple and delicious. Keep 'em coming.
Thank you Keith. It's definitely worth trying, and experimenting with. Let me know how it goes.
Great job as usual. It is very popular in our country, Uruguay, we use to eat farinata together with pizza and to switch from one to the other. Another one, try a slice of farinatta on the top of a mozzarella pizza slice, that double decker is amazing. Also you can add some onions, mozzarella, olive oil and oregano on the top and back to the oven to melt the cheese. The last suggestion, cut one or two (maximum) slices of mortadella in very small pieces and mix to the liquid preparation, can add little parmigiano as well and you will bust your farinata to another level. Great job again and keep sharing!
Thanks for all the tasty suggestions. Farinata is such a versatile dish, and there's really not limit to what you can try. Like pizza! Thanks for commenting. Clive
@@TheWoodFiredOvenChef Thanks for your kind answer Clive. We both built an oven, my brother and I, in our respective homes. We know wood fire ovens since our grandfather had one and he was, like you are, a master, he fired his small oven almost every day. Nevertheless, he used his skills to blackmail my grandmother, "tell to your grandma that until she doesn't send me my aperitif, the food is not going to be ready", the old Italian way (both were Italians) but, it was effective, believe me, he always ended up enjoying his aperitif. Of course I recommended your channel to my brother and his reaction to you and your channel was interesting, "This guy definitely makes me jealous!!!, did you see how he perfectly manages the timings, the fire, the different components of the same dish to finish at the same time?, and everything in peace.......no stress, God forgive me but, I'm seriously jealous..........". A jealous beginner approach :), never mind. Please enjoy your day and keep shearing, we do enjoy your videos and I like your dog, I also have a frenchie, an ugly, lovely bandit, Diego.
This video is pure gold. Thanks for sharing it!
Thank you!
Never heard of this but looking forward to trying it thank you Clive.
I look forward to hearing about it
Clive - I'd never heard of this dish. Looks yum. I'll be making this also.
Let me know if you try it with any other ingredients
Finally tried this. turned out great. I did not spruce it up yet though, wanted to keep it just as you did except I realized the pan was hot so did not burn myself. Next time I will go off the reservation a bit.
Great Keith. Glad it turned out well. Clive
I really enjoy these videos. Nicely done and great tips. Keep it up.
Thank you. More to come.
Thank you Sir!
Thank you for your consistently clear and concise instruction in a beautiful setting accompanied by intense and memorable music.
Would you please share your advice for oven gloves/mitts? Mine are not adequately protecting my hands as they have a mild stinging sensation after using the oven.
Thanks Jack
Personally, I prefer leather gloves. You’ll find some sold as BBQ gloves, but they are essentially welders gloves. So you can look for a pair from both sources. Brands like Ozero and Caiman are good quality.
There are many kinds of fabric BBQ gloves that are good quality. They will tell you that they are temperature rated to a very high level, but if you take a metal pan from an 750F/450C oven you won’t be able to hold for a long period of time no matter what they claim. That why I sometimes use an oven mitt in addition to the gloves. The other thing I find about fabric gloves is that they’re not as quick to put on and take off as the leather kind
Clive
Ep. 2 - Basic tools for the wood fired oven - he shows the various heat protection he uses (welders gloves, hot pad, etc.) may help you.
That looks fantastic
Thank you Nate
Looks fabulous! Cannot wait to try it myself. I'm surprised at how loose the batter is? Also, very happy to see back on the air after a hiatus!
Thank you Chuck. Let me know how it goes and if you experimented with adding other ingredients.
Yes, just watched this video and I was also quite surprised how liquid the batter is. I've been making Socca on and off for a few years but mine is quite a bit sturdier than yours Clive. I never actually had Socca on the Med (I thought it was just a Nice (France) thing?) so I am now thinking I've been making it wrong. A friend of mine from Nice said mine was great but he was probably just being kind. James
perfect, please more dessert video
more to come
Lovely
Thank you!
simple, basic, excellent ...!
Thanks Randal
Good vibes man
Thank you!
This looks wonderful! How hot is an ideal temp for a 10 minute cook?
I regularly fire up my oven to be 750F/400C in the center of the oven floor. The hottest area of the oven is going to be around the fire, around 900F/480C, then will drop towards the oven opening to around 450F/230C. So you have various temperatures to work with when placing your food. An oven with good heat retention will require less fuel to maintain the temperature, which means a smaller fire, which gives you more surface area to cook with, and gives you greater flexibility.
Looks great! That would be nice if it was adapted into a crepe or roulade.
Great suggestion Peter
What floor temperature do you have here. I am assuming you can make this during the early stages of heating up the oven? So maybe 500 deg F at the center?
I regularly fire up my oven to be around 750F/400C in the center of the oven floor. The hottest area of the oven is going to be around the fire, around 900F/480C, then will drop towards the oven opening to around 450F/230C. So you have various temperatures to work with when placing your food. Once the oven has heat in it you can maintain a fire to match what you’re cooking. For instance, a larger fire with a flame roll for pizza, and a smaller fire for something like chicken. An oven with good heat retention will require less fuel to maintain the temperature, which means a smaller fire, which gives you more surface area to cook with, and gives you greater flexibility.
I,m just curious, because i live in spain. Have you ever made a paella in this oven?
I love Paella, and have made it many times, including in the wood oven. But I must confess, I don't think the wood oven is the best way to make this classic dish. The classic way is over a ring burner, stove, or open fire, where it remains stationary while you add and stir the ingredients. With the wood oven I found you have to move it in and out to keep stirring it. It needs to be frequently rotated so it gets an even heat. And when adding the stock creates a tricky situation, where you have to be very careful not to get any liquid on the oven floor. It can be done, but I would stick to the traditional method.
Seriously man, when are you doing the pizza video?? Subscribed to you months ago and check back regularly. You’re driving me nuts with the anticipation.
Sorry Gavan. I'm doing this in my spare time which there hasn't been much of lately. I'll try to get the pizza episode done as soon as I can, but probably not until the beginning of the year. Thanks for your patience. Clive.
Really looking forward to it. Big fan of your videos and I love cooking my own pizzas so I’m very excited to see yours. It’s going to be great I’m sure.
Thanks Gavan
Excellent production value. Was that really a cast iron paella pan or carbon steel one?
Thank you Jane. It was a carbon steel pan. Clive
How big is your wood fired oven inside. Its so beautifully made
It's 101.6cm/40".
👍🏻
I used 1T of salt and it seemed very salty. Is 1 T the correct amount of salt?
Hello Michael. I like my Farinata a little salty to compensate for little flavor that chickpea flower has. I probably should have suggested
somewhere between 1 tsp and 1 tbsp depending on how salty you might like it. I'm putting together a PDF of the recipes I've made so far to be available from the website, and I'll be sure to mention it. Thank you for your comment. Clive
I added the recipe below the video to make it more clear. Thanks Michael.
Also how close can you plsnt shrubs. Does the exterior feel hot to the touch. We are planning to build very soon.
Because I have very good insulation I don't feel the heat of the oven. The outside matches whatever the exterior temperature is.
Thank you very much. Your oven is a standing work of art. Stunning backyard. Enjoy! Keep creating videos. They are wonderful.
Can I make reservations
Paradise on earth
Whats the material you have for the floor of your pizza oven?
The floor is refractory concrete, the same as the dome
did you say one table spoon ??
one teaspoon Mario
what oven temperature do you recommend?
I always aim for around 700F/370C in the center of the oven floor. It's important to understand the variable temperature between the fire (the hottest part of the oven) and the opening (the coolest).
@@TheWoodFiredOvenChef Thanks! Great videos!
I want to build an oven just like you can u help me with that please, am from india.
email me at thewoodfiredovenchef@gmail.com and I will send you the information Rohith.
Paella is actually the name of the utensil used to prepare the dish, so technically there is no "paella pan", but simply paella. But I know how it would get confusing, for people could think you are referring to the rice dish.
Thank you José
You placed your wine glass next to the burning oven 😄
it wasn't there for long 😄
Farinata is a simple recipe. No rosemary, no parmesan, everything else great.
Yes, it's a simple, versatile, and great dish
I’ve had Farinata without rosemary and parmesan and with rosemary and parmesan… with is infinitely better.
@@bossman674 the MacDonald effect
Looks yummy
But
It's not a pizza
Not yet Mark
You don't need to turn it
CRAP AXUNT - CAN;T SAY A' INDEFINI ART 'A' IE AS IN AGO ALIVE ANEW..
CRAP AY AY AY BOLLUX. UNLISTENABLE.