Friday, December 22, 2017
Brick Oven Cooking: part two
We tend to think of brick ovens as either pizza ovens or bread ovens. For centuries cultures across the world have cooked everything in them.
As winter closes in on New England I've had time to keep my indoor oven going and to cook a variety of foods using its many qualities.
The previous post: http://truebrickovens.blogspot.com/2017/12/focaccia-and-butternut-squash.html might have been Brick Oven Cooking part one so this one gets 'two'. I'll keep it going through the holidays.
Bimbambap https://mykoreankitchen.com/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/ is one of my favorite dishes that incorporates nearly any vegetable with rice and broiled meat.
The oven makes it easy to roast the vegetables, broil the meat, and finish the dish by combining ingredients and re-introducing the pan to the oven.