This is where the wood oven comes into its own. It is ideal for cooking large meat joints roasted or slowly cooked overnight for the next day.
For example take one huge rolled pork joint from Smithfield meat market in London.
Before it goes in the preheated oven remember you put it in the wrong tin, don't use your best house hold baking trays or anything else for that matter. It will get scratched from the floor and ideally you want handles on it so you can pull it out of the oven and hold it easily. If you get joints of meat like this they are heavy, we now normally get 5kg joints (11lb). Cooking in bulk like this and freeze in portions, what we dont eat in a few days, so we always have meat for meals that has the gorgeous oven flavour.
The floor of the oven is a solid heat mass, so you are not reliant on the one heat source like in your domestic oven. So heat is conducted quickly into the base of the meat, so we normally put the tray with the meat on another upturned thin baking tray to prevent burning of the meat via the floor. As this is a long cook normally overnight the tray is topped up with a bit of water to stop the joint from drying out.
The result is normally very tasty and enough meat for a good few weeks. With enough juices for a rich gravy.
For example take one huge rolled pork joint from Smithfield meat market in London.
Before it goes in the preheated oven remember you put it in the wrong tin, don't use your best house hold baking trays or anything else for that matter. It will get scratched from the floor and ideally you want handles on it so you can pull it out of the oven and hold it easily. If you get joints of meat like this they are heavy, we now normally get 5kg joints (11lb). Cooking in bulk like this and freeze in portions, what we dont eat in a few days, so we always have meat for meals that has the gorgeous oven flavour.
The floor of the oven is a solid heat mass, so you are not reliant on the one heat source like in your domestic oven. So heat is conducted quickly into the base of the meat, so we normally put the tray with the meat on another upturned thin baking tray to prevent burning of the meat via the floor. As this is a long cook normally overnight the tray is topped up with a bit of water to stop the joint from drying out.
The result is normally very tasty and enough meat for a good few weeks. With enough juices for a rich gravy.
Comments
Post a Comment