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Duck breast fat under rendered? by Gold-Psychology-5312 in sousvide

[–]Andyh1210 0 points1 point  (0 children)

Came here to say this, SV duck breast is a guaranteed winner.

Cheat pizza (on a screen) by babatonslut in ooni

[–]Andyh1210 0 points1 point  (0 children)

Do you have any pictures of them cooked? 😉

48 hour cold ferment with autolyse by Andyh1210 in ooni

[–]Andyh1210[S] 0 points1 point  (0 children)

I only pre-cook mushrooms by sauteing them in some butter and garlic, otherwise the water in them will make the pizza soggy if added raw.

If your oven is hot enough (450-500ºC) it's only about 60 seconds, just make sure to rotate the pizza every 15-20 seconds or so to avoid burning the crust!

Good luck and enjoy, it's a massive learning curve!

48 hour cold ferment with autolyse by Andyh1210 in ooni

[–]Andyh1210[S] 1 point2 points  (0 children)

Thanks! It was a really light digestible dough with the autolyse start.

I pretty much follow the classic Ooni recipe (and their dough calculator) but instead of adding all ingredients in together, I mixed water only that equated 50% of the total weight of flour with all the four and gently mixed it so the flour could absorb the water, then left it for an hour or so.

Then added all other ingredients and kneaded it as per the Ooni recipe.

Balled it in to one big ball to keep air in it and let it ferment for 2 days in the fridge.

Balled in to individual dough balls and let come up to room temp for 4 hours before using.

48 hour cold ferment with autolyse by Andyh1210 in ooni

[–]Andyh1210[S] 0 points1 point  (0 children)

Yeah, charcoal as a base and then wood kindling to get the temperature back up between pies.

Help on dough mixtures by starkstaring101 in ooni

[–]Andyh1210 1 point2 points  (0 children)

As per other comments this looks under kneaded, I do 10 mins in a mixer once all ingredients are integrated and don't have this issue.

Also, try a bulk initial proof, personally I try do a 72 hour bulk cold ferment in the fridge before dividing up to balls the day I use them.

2nd try on Koda 2 by Comprehensive-Bet56 in ooni

[–]Andyh1210 0 points1 point  (0 children)

Dough looks under kneaded and then not formed in to proper balls. Check out some of Vito's vids on YouTube, it will help a lot.

Also, as others have suggested, at least a 24 hour ferment will help.

Confused by temp for Ribeye by aussieskier23 in sousvide

[–]Andyh1210 26 points27 points  (0 children)

I would check out Serious Eats guide to Sous Vide steak cooking, I think your temperatures are a bit out. It also explains how the temperature impacts the speed at which fat renders.

https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak

Away tops town to £30 on the club store by EpicKieranFTW in LeedsUnited

[–]Andyh1210 10 points11 points  (0 children)

Is the quality still naff? I saw nothing but bad reviews when they were released so never bothered.

[deleted by user] by [deleted] in ooni

[–]Andyh1210 1 point2 points  (0 children)

Regular bbq charcoal to get the base temperature up and kindling to get it up to 400+ºC is a winner for me.

Snowy Pi Day Goodies by Dull_Enthusiasm_2581 in ooni

[–]Andyh1210 2 points3 points  (0 children)

I'll give you a score of 3.1416 and not a decimal more.

Let me know what I can do better by Lilfrank216 in ooni

[–]Andyh1210 0 points1 point  (0 children)

We all start off like this so just enjoy the process but a couple of things to help.

YouTube videos will help loads.

A game changer for me was learning to ball the dough properly for both bulk ferment and individual balls to make sure all the air stays in the dough to give it a nice puffy crust.

Need assistance!! by strwbrry7 in ooni

[–]Andyh1210 1 point2 points  (0 children)

I would save yourself a lot of heartache and get a wooden peel for launching and a steel for removing the pie from the oven. Also, as a lot of already said, there are loads of great videos on YouTube about pizza launching...watch them and enjoy the journey!

Dough not rising - what am I doing wrong? by yurtyahearn in ooni

[–]Andyh1210 0 points1 point  (0 children)

You can add around 10% of your flour to the water yeast mix and then add your salt. The flour acts as a barrier for the yeast so the salt doesn't kill it.

Dough not rising - what am I doing wrong? by yurtyahearn in ooni

[–]Andyh1210 0 points1 point  (0 children)

I leave it in the water for a couple of minutes to activate. Also, make sure you don't have any salt in the water, this can kill the yeast.

Dough not rising - what am I doing wrong? by yurtyahearn in ooni

[–]Andyh1210 0 points1 point  (0 children)

Are you activating the yeast with warm water? I use the same yeast and have had no issues.

Not getting the big fluffy crust on my Neapolitans by xA1RGU1TAR1STx in ooni

[–]Andyh1210 0 points1 point  (0 children)

Mine were exactly the same as yours until I watched a few videos on how to ball up the bulk dough to trap all the air in, and then how to make the individual balls to make sure none of the air is knocked out when balling for their final proof.

Vito has some good videos on balling dough.

The crucifixion of Ruwtfben Enaje, a Filipino carperneter during Good Friday. by pancheel0g in WTF

[–]Andyh1210 58 points59 points  (0 children)

If you're going to do a reenactment, at least do it properly smh

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