I’m wondering if you still use the Ooni Pro and if so, how does thin crust pizza cook up and have you cooked steak with wood a/o charcoal? I’ve had my eye on it, but have been holding out.
Love the cooking style, the french might argue about medium rare. It's great to know the oven can do more than Pizza, can you cook something like a lasagna?
@@overnightclassic2 it Does he said its extra Virgin you arent supposed to heat that at all its litterally only for cold use like dressings or directly on the food after cooking
I also used to think so until recently: th-cam.com/video/l_aFHrzSBrM/w-d-xo.html I now tried everything with EVOO and never had a bad taste or burnt flavors. But only with extra virgin olive oil.
@@Arrrakis Thank.you for responding. This is a nice video. Very informative. I noticed that when he brought the oil to a smoke point, he only brought it to around 435°. My issue is. I sear after sous vide. When I used extra virgin in a cast iron skillet, I need the oil significantly hotter than that. At that temp(700+), the oil seemed to get somewhat bitter. This is the one application I'm referring to. I should have been more specific.
Putting the steak of the ground to photograph it made me laugh. I think your camera settings made the steak look more pale than real life(maybe I'm wrong?). I recently watched a video on food photography and never realized how much of it is about camera work. You can make food look SOOO much different depending on how you shoot it. THanks for the video!
You are correct! A dry-aged steak has amazing flavour due to the process of aging and only needs to be seasoned at the end of cooking with finishing salt. It is the best way to experience the craft of dry-aging!
The negative thing about unni pro is it gets dirty real quick and looks ugle i cooked a steak today and the oil from the pan spat on the oven and stained it looks ugly now..
simply get it really hot after using it, i only fire mine with wood. After im finished with cooking i throw in 2-3 pieces of really dry hardwood in the firebok and open the chimney all the way. i close the door and let it sit over night. it reaches 900°F... next day the glass of my door is clear and the stones are almost the color they where new.
@Vash Lash Great for finishing sousvide, but I prefer in my cast iron pan so I can baste it with butter more easily(though some might prefer a little bit of flavor from the hardwood pellets). Cool, but this isn't the best way to cook a steak, it's just A way to cook steak. That's just my opinion. I have an ooni 3, not a pro, so it's more difficult to use than the ooni pro.
Wow. Video with clean first time use of uuni. Impressive
where do you find music like this it's as good as that steak
Nicely produced, informative, with excellent presentation! Bravo!
I’m wondering if you still use the Ooni Pro and if so, how does thin crust pizza cook up and have you cooked steak with wood a/o charcoal? I’ve had my eye on it, but have been holding out.
Love the cooking style, the french might argue about medium rare. It's great to know the oven can do more than Pizza, can you cook something like a lasagna?
Wear do order a pan like this. Great video
Hi just wanted to ask if you had gas on full flame half or low during cooking the steak? Looks delicious btw
Full flame the whole time :) happy cooking!
Now that’s a good looking steak. I need to try that on my channel
Let me know once you do! Happy cooking!
600°+ is way too high for olive oil. It probrably gave off a bitter,burnt flavor.
Depends. 600F is above the smoke point but does the oil get that hot?
@@overnightclassic2 it Does he said its extra Virgin you arent supposed to heat that at all its litterally only for cold use like dressings or directly on the food after cooking
I also used to think so until recently: th-cam.com/video/l_aFHrzSBrM/w-d-xo.html
I now tried everything with EVOO and never had a bad taste or burnt flavors. But only with extra virgin olive oil.
@@Arrrakis Thank.you for responding. This is a nice video. Very informative. I noticed that when he brought the oil to a smoke point, he only brought it to around 435°. My issue is. I sear after sous vide. When I used extra virgin in a cast iron skillet, I need the oil significantly hotter than that. At that temp(700+), the oil seemed to get somewhat bitter. This is the one application I'm referring to. I should have been more specific.
Y use gas? Cook on the stove or oven
J’ai faim la... looks delicious!!
Merci! It was stellar!
Looks great! - Although I think ooni recommends to not use your oven on a glass top table! Careful there!
Thanks for the comment! This is a thick glass and with the heat rising and the double-wall insulation, the glass barely got warm!
Putting the steak of the ground to photograph it made me laugh. I think your camera settings made the steak look more pale than real life(maybe I'm wrong?). I recently watched a video on food photography and never realized how much of it is about camera work. You can make food look SOOO much different depending on how you shoot it. THanks for the video!
You didn't season the steak before It went in
You are correct! A dry-aged steak has amazing flavour due to the process of aging and only needs to be seasoned at the end of cooking with finishing salt. It is the best way to experience the craft of dry-aging!
@@matbeausoleil all way season with dry age steak wet season with extra virgin oil and rub in
The negative thing about unni pro is it gets dirty real quick and looks ugle i cooked a steak today and the oil from the pan spat on the oven and stained it looks ugly now..
The white stones will definitely show cooking residues.
simply get it really hot after using it, i only fire mine with wood. After im finished with cooking i throw in 2-3 pieces of really dry hardwood in the firebok and open the chimney all the way. i close the door and let it sit over night. it reaches 900°F... next day the glass of my door is clear and the stones are almost the color they where new.
overcooked a little but not bad
The edges will always be well-done due to the high heat. But the middle was a perfect medium rare.
If you cook with gass, then you might as well just sear it in a pan on the stove.
This is basically doing the same thing but allows you to do it outside, and use your pizza oven for more than just pizza!
@Vash Lash Great for finishing sousvide, but I prefer in my cast iron pan so I can baste it with butter more easily(though some might prefer a little bit of flavor from the hardwood pellets). Cool, but this isn't the best way to cook a steak, it's just A way to cook steak. That's just my opinion. I have an ooni 3, not a pro, so it's more difficult to use than the ooni pro.
Nothing like wasting early harvest olive oil by over heating it in a damn pizza oven.