Please, don't stop posting. Your content is one of the best things I've seen on TH-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!
@@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 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!
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.
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.
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.
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.
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
I am so excited you're still posting. I am not exaggerating when I say this is some of the best content on TH-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.
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.
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
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!
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
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.
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.
The Godfather I love all your connectivity and contains on this channel you are a legend the best on TH-cam keep the good work going the future is with you love music camera angles sound top
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 :-)
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!
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.
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.
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.
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!
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.
This is by far the most impressive video I have watched on TH-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.
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 👍👍
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 👍
In my efforts to reduce waste and effort, I have started teaching myself how to use retained heat with stovetop cooking. It is a tiny shadow of your magnificent lessons here, but I am hoping it will reduce my power bill. This morning, after making turkey bacon in a small cast iron frying pan and turning the heat off, I was able to melt butter for my toast, and fry two eggs. I did turn the heat back on for 60 seconds, then off again. They were fine. We don't need to keep the heat blasting the whole time we cook. I am getting a clay slow cooker, and am looking at clay Dutch ovens to explore more use of retained or residual heat. We can simply turn our burners on to almost high for two minutes, then shut it off for many items we cook. Keeping a lid on a thick cooking vessel helps retain the heat. I loved your video1
Those are all great tips Lynn, and shows that there are many cooking methods that offer retained heat. Thanks for sharing your experience with everyone. Clive
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.
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.
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
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 👏
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.
Great... now I’m starving! Great process and data capture. Thanks for a great lesson on how much more one can use their oven! Great seeing you back and stay safe everyone.
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.
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! 🙏
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.
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.
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
One of the best youtube channels. Information is great and presented in a clear and concise manner. Please keep the content coming so beginners like me can improve our wood fire cooking skills Colin - Sydney Australia
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 TH-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.
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!!
Have been waiting for this next installment and as always it was well worth the wait. Your production gets better and better. So good. I find that retained heat cooking, if adequately prepared for, adds so much to the wood oven experience. The financial cost of the wood for a full fire is easily distributed over 3 days of value based cooking. 4 hour pork belly the evening following a pizza cook, spare ribs for 7 hours the day after, not to mention your eggs Shakshuka in between...any wonder I’m buying larger clothes these days :) I have mentioned before that your videos were part of the inspiration for my oven build. I take so much enjoyment from it. For this I thank you. Keep the videos coming.
Thanks Danny. Pork Belly and Ribs are a great suggestion, and dishes I haven't tried yet, so thanks for the suggestion. Happy to hear about your oven, and look forward to hearing more about your cooking adventures. Clive
You have inspired me! I have just moved to rural Spain and with plenty of room im about to build my first oven. It wont be as cool as yours but it will give me a start point. These are incredible videos thank you so much.
Congratulations on moving to Spain. We have many happy memories from there, and they have a rich history of cooking in the wood oven. I look forward to hearing about your cooking adventures. Clive
Great video - thank you If you have no need to cook once the fire is out, don't waste the heat but use it to really dry your logs for the next firing. Using dried wood is far more efficient and gives a cleaner low smoke burn. If the oven is inside the house, once the fire is out or removed, the use of a chimney damper and an open door makes for good room heating. Without a damper, much heat is lost up the chimney.
Quality over quantity as usual Clive , as you I have used my ovens retained had to bread and baking desert. It’s also great for lasagna and cannelloni for a smoky slow cooked delight. I eat a lot less meat now but veggies roast well for that sweeter winter veg.
I stumbled across this video and started to watch more of them and subscribed. I plan on making a Fire oven this spring, I finished off my pergola and outdoor kitchen last summer and have a spot reserved for the oven. I really can’t wait to start cooking meals outdoors, nothing brings family together like a pizza in a outdoor oven! Cheers from Canada
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 :)
After searching for quite some time, I finally found just what I'm looking for! 😉 I like technical explanation that's very concise, yours Sir is just that👏👏👏 New subscriber from RSA🇿🇦👍
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.
Your oven is beautiful. The food you've cooked looks delicious and you have made full use of the temperature possibilites therefore making the whole proceedure economically cost efficient and time effective. All I need now is an oven such as this and good bread baking skills. The rest I have. Thankyou.
Thank you for your well thought out ideas and information about wood fire oven cooking. It is indeed a great adventure and i learned by trial and error, before discovering your channel. Wood fire cooking is one of the most tricky (and rewarding!) cooking methods because of the multiple variables that go into it. It is very demanding and requires a bit of attention but it is one of the methods I'm most fond of: the power to congregate family and friends is awesome. One of the things I do at the end of the night is putting some vegetables in the smallest iron cast pot with a lid (e.g. half a carrot, small bell peppers, garlic, half a tomato, cubes of squash, eggplant, onion, turnip, a sprig of rosemary, really whatever fancies you or leftover vegetables you have with a bit of butter or olive oil -not too much) then i leave it overnight. Some of it will be burnt but it doesn't matter, it's better. Put it in a blender (without the rosemary) with a bit of olive oil, salt and pepper and or spices and blend it to have a spreadable texture. I assure you it's an unbelievable spread for breads before lunch or dinner or as a dip for vegetables like celery. The way is to experiment, you never have the same flavour twice.
Hello Gonzalo. Thanks for you insight into the oven. Everything you say is true, and more and more people are discovering what you experience. The vegetable recipe sounds great, and I will try it next time I use the oven. Clive
Another wonderful video, my wife and I use our oven for stews or casseroles after the fire has gone out but we will now be extending our range of cooking! Please keep up the great work 👍
You have a great oven and setting. My family thought that I had lost it when I made my heat graph but it is so helpful when cooking with residual heat. At the lowest temperature you can dry herbs and peppers.
Great to see some more content, my wife and I found your channel last year when I was looking at building a oven and we sat all night and watched every video on after the other! soon after Covid hit and everything for us at least went on hold. I have the spot picked out and all the research done ready, but alas other things took priority. This video just reinvigorated my need for a wood fired oven and I will strive to get it built this year! Keep up the great content, as others have said it's almost like meditation 🧘♀️ so calming.
What a great lesson. Makes me immediately think: "Ok, Friday night is pizza night. Now I have the opportunity to put together a list of other great things I can make for the next 36 hours or so without having to fire it up." Very inspiring. I'd always be looking for the 165 to 150 range where I could cook some gratin Dauphinois/Savoyard. Wrap it and bake it. Chill overnight and then next day the oven is cool to cold and you can fire it up again to brown the top and cook other higher temp recipes to accompany the potatoes. The cycle continues etc. Dead cool. Great videos Clive. You're a bit of a polymath I suspect. Respect. Not just a damn good Chef/home cook but GREAT production, lovely (and pleasantly reassuring and familiar) music. Speaking for just myself, the more detail you get into the more I'm hooked. Your videos can never be too long I'd wager. Concerning the very important preparations you put in place before you cook (hear me out, I suspect it might interest you), I think you under pour your own wine glass. I once read that the perfect pour (and therefore the perfect choice of wine glass) is when the meniscus reaches the point at which the tangent of the glass curvature is vertical, thus providing maximum surface area for volatile compounds to fill your glass with delightful aroma. Anyway... warm regards.
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.
@@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.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Please, don't stop posting. Your content is one of the best things I've seen on TH-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 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.
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.
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
I am so excited you're still posting. I am not exaggerating when I say this is some of the best content on TH-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
Hurrah! You are posting again. Please continue if you are able. Love them!
Thanks Steve
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!
You should be the next host of COSMOS!
I just discovered your videos right now and am VERY grateful!
Thank you!
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
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
The content you provide through your videos is art. Thank you
Thank you Mark. Appreciate it. Clive
This gentleman is by far the best lve ever seen, l hope his posts never end 🙏
Many thanks
Great episode! As always, I thoroughly enjoyed it and walked away with new knowledge. Thanks Clive!
Thanks Scott!
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
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
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
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
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.
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
The Godfather I love all your connectivity and contains on this channel you are a legend the best on TH-cam keep the good work going the future is with you love music camera angles sound top
Thank you Mo!
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
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.
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!
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 😂
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
Just discovered your channel. You are amazing, I love to learn new cooking techniques.
Thank you Stefan
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
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.
It feels like I'm listening to Ben Kingsley giving a food lecture.
lol
I'll take that as a compliment
I want to eat every single item you made. This is true artistry. Thank you for sharing these techniques!
Cheers
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 got you bro. 🫡
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 man talks like he's about to say: "I am from the future, and this is your last day on earth"
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
This is an passionate man right here! beste regards from Romania.
Mulțumesc!
This channel is inspiring, shooting, exciting, and relaxing, all at the same time. You are a master
Thank you!
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!
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
Such an eye opener. Had no idea you could cook for so long after you put out the fire. Brilliant. Thank you.
Thanks David
You are a true artist, plz keep posting! You make love to food. God bless!
Thank you!!
This is by far the most impressive video I have watched on TH-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!
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
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
In my efforts to reduce waste and effort, I have started teaching myself how to use retained heat with stovetop cooking. It is a tiny shadow of your magnificent lessons here, but I am hoping it will reduce my power bill. This morning, after making turkey bacon in a small cast iron frying pan and turning the heat off, I was able to melt butter for my toast, and fry two eggs. I did turn the heat back on for 60 seconds, then off again. They were fine. We don't need to keep the heat blasting the whole time we cook. I am getting a clay slow cooker, and am looking at clay Dutch ovens to explore more use of retained or residual heat. We can simply turn our burners on to almost high for two minutes, then shut it off for many items we cook. Keeping a lid on a thick cooking vessel helps retain the heat. I loved your video1
Those are all great tips Lynn, and shows that there are many cooking methods that offer retained heat. Thanks for sharing your experience with everyone. Clive
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
You're back! Sweet and welcome back! The visuals are fantastic, as well as the food shots.
Glad to be back!
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!
hands down my favorite cooking channel on youtube
Thanks Nikola
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
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
Awesome as always. Thanks for all the great graphs and illustrations. Very helpful.
Thank you!
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.
Great... now I’m starving! Great process and data capture. Thanks for a great lesson on how much more one can use their oven! Great seeing you back and stay safe everyone.
Thank you! Glad you enjoyed it. Clive
Wow that's a beautiful oven. The hours of retained you get out of it blows my mind.
Thanks Robin
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
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
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.
I found this page by accident and can't stop watching. You landing in my favorite subscribes. Thanks from Poland
Thanks "from Poland". Clive
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.
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.
One of the best youtube channels. Information is great and presented in a clear and concise manner. Please keep the content coming so beginners like me can improve our wood fire cooking skills
Colin - Sydney Australia
Thanks Colin. More to come.
One of the best educational and entertaining videos ever...
many thanks Alex
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.
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 TH-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
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
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
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
What a gorgious presentation - so good to understand and thoughtful content. I am impressed
Many thanks
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
Mamma Mia, another fantastic, educational and mouthwatering vid, keep them coming, sir!
Thank you Sir!
This was a very insightful and enlightening video. Thank you for putting this out.
Thank you sir
Fabulous Clive. This is exactly the info I was wanting to learn. Super production value. Cheers from South Africa 👍
Thanks Mark. Hope you are well. Clive
Have been waiting for this next installment and as always it was well worth the wait. Your production gets better and better. So good.
I find that retained heat cooking, if adequately prepared for, adds so much to the wood oven experience. The financial cost of the wood for a full fire is easily distributed over 3 days of value based cooking.
4 hour pork belly the evening following a pizza cook, spare ribs for 7 hours the day after, not to mention your eggs Shakshuka in between...any wonder I’m buying larger clothes these days :)
I have mentioned before that your videos were part of the inspiration for my oven build. I take so much enjoyment from it. For this I thank you.
Keep the videos coming.
Thanks Danny. Pork Belly and Ribs are a great suggestion, and dishes I haven't tried yet, so thanks for the suggestion. Happy to hear about your oven, and look forward to hearing more about your cooking adventures. Clive
What a beautiful introduction to the art of cooking with wood fired ovens. Thank you.
(Subscribed)
Thanks for the comment
I love how you explained all the details. Very clear and informative.
Thanks Jaky
You have inspired me! I have just moved to rural Spain and with plenty of room im about to build my first oven.
It wont be as cool as yours but it will give me a start point. These are incredible videos thank you so much.
Congratulations on moving to Spain. We have many happy memories from there, and they have a rich history of cooking in the wood oven. I look forward to hearing about your cooking adventures. Clive
Great video - thank you
If you have no need to cook once the fire is out, don't waste the heat but use it to really dry your logs for the next firing. Using dried wood is far more efficient and gives a cleaner low smoke burn. If the oven is inside the house, once the fire is out or removed, the use of a chimney damper and an open door makes for good room heating. Without a damper, much heat is lost up the chimney.
Great suggestions, thank you.
Quality over quantity as usual Clive , as you I have used my ovens retained had to bread and baking desert. It’s also great for lasagna and cannelloni for a smoky slow cooked delight.
I eat a lot less meat now but veggies roast well for that sweeter winter veg.
Great suggestions. Thank you. Clive
So glad to see another video from you. Your channel is one of my all time favourites.
Thanks Richard. Appreciate it.
I stumbled across this video and started to watch more of them and subscribed. I plan on making a Fire oven this spring, I finished off my pergola and outdoor kitchen last summer and have a spot reserved for the oven. I really can’t wait to start cooking meals outdoors, nothing brings family together like a pizza in a outdoor oven!
Cheers from Canada
Hello Rex. Great to hear there's an oven in your future. I look forward to hearing all about it. 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 !
After searching for quite some time, I finally found just what I'm looking for! 😉 I like technical explanation that's very concise, yours Sir is just that👏👏👏 New subscriber from RSA🇿🇦👍
Thanks Marvin. Glad you found the video useful. 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
Your oven is beautiful. The food you've cooked looks delicious and you have made full use of the temperature possibilites therefore making the whole proceedure economically cost efficient and time effective. All I need now is an oven such as this and good bread baking skills. The rest I have. Thankyou.
Thank you so much
Thank you for your well thought out ideas and information about wood fire oven cooking. It is indeed a great adventure and i learned by trial and error, before discovering your channel. Wood fire cooking is one of the most tricky (and rewarding!) cooking methods because of the multiple variables that go into it. It is very demanding and requires a bit of attention but it is one of the methods I'm most fond of: the power to congregate family and friends is awesome. One of the things I do at the end of the night is putting some vegetables in the smallest iron cast pot with a lid (e.g. half a carrot, small bell peppers, garlic, half a tomato, cubes of squash, eggplant, onion, turnip, a sprig of rosemary, really whatever fancies you or leftover vegetables you have with a bit of butter or olive oil -not too much) then i leave it overnight. Some of it will be burnt but it doesn't matter, it's better. Put it in a blender (without the rosemary) with a bit of olive oil, salt and pepper and or spices and blend it to have a spreadable texture. I assure you it's an unbelievable spread for breads before lunch or dinner or as a dip for vegetables like celery. The way is to experiment, you never have the same flavour twice.
Hello Gonzalo. Thanks for you insight into the oven. Everything you say is true, and more and more people are discovering what you experience. The vegetable recipe sounds great, and I will try it next time I use the oven. Clive
Another wonderful video, my wife and I use our oven for stews or casseroles after the fire has gone out but we will now be extending our range of cooking! Please keep up the great work 👍
Thanks Jason. Great to hear you're already using the retained heat. There are so many possibilities. Clive
Exellent video.The best i have seen on TH-cam ever.Greetings from Greece.
Thank you Eleni
You are Wonderful
You are Amazing
You are a Great Teacher
Please don't stop posting videos. ( From Cameroon )
Thanks Olivier
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
You have a great oven and setting.
My family thought that I had lost it when I made my heat graph but it is so helpful when cooking with residual heat. At the lowest temperature you can dry herbs and peppers.
They may not understand the heat graph, but I'm sure they liked the results that came out of the oven. Great suggestion for the herbs. Thanks David.
best cooking content on youtube, especially with wood-fired ovens
Thank you!
Great to see some more content, my wife and I found your channel last year when I was looking at building a oven and we sat all night and watched every video on after the other! soon after Covid hit and everything for us at least went on hold.
I have the spot picked out and all the research done ready, but alas other things took priority. This video just reinvigorated my need for a wood fired oven and I will strive to get it built this year!
Keep up the great content, as others have said it's almost like meditation 🧘♀️ so calming.
Thank you, glad you enjoyed the videos. I look forward to hearing about your oven. Clive
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
the background music combine with your voice and the background.... pure gold!
Thank you!
What a great lesson. Makes me immediately think: "Ok, Friday night is pizza night. Now I have the opportunity to put together a list of other great things I can make for the next 36 hours or so without having to fire it up." Very inspiring. I'd always be looking for the 165 to 150 range where I could cook some gratin Dauphinois/Savoyard. Wrap it and bake it. Chill overnight and then next day the oven is cool to cold and you can fire it up again to brown the top and cook other higher temp recipes to accompany the potatoes. The cycle continues etc. Dead cool. Great videos Clive. You're a bit of a polymath I suspect. Respect. Not just a damn good Chef/home cook but GREAT production, lovely (and pleasantly reassuring and familiar) music. Speaking for just myself, the more detail you get into the more I'm hooked. Your videos can never be too long I'd wager.
Concerning the very important preparations you put in place before you cook (hear me out, I suspect it might interest you), I think you under pour your own wine glass. I once read that the perfect pour (and therefore the perfect choice of wine glass) is when the meniscus reaches the point at which the tangent of the glass curvature is vertical, thus providing maximum surface area for volatile compounds to fill your glass with delightful aroma. Anyway... warm regards.
Thanks for the feedback Adam, and the suggestions. I'll try to make the perfect wine pour in the future 😂
Excellent video as always. Very professional diagrams and graphs. Thank you so much.
Thank you Matthew
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