Pizza sa vsádza rovnako ako pri každej inej. Rozdiel je iba vtom že sa trocha inak naťahuje kedze toto bola biga. Použi semolina Rimacinatta pri roztqhivani cesta na pracovnej ploche. Nachystal pizzu a potom len zľahka popras lopatu a presun cesto na lopatu a rovno do pece a jednom tahom vytiahni lopatu von. Chce to trocha tréningu ale keď je správna technika ide to veľmi ľahko a jednoducho.
Obvarit sa dá ale je potrebné odstrániť slanost ktorá nám tam vznikla a zároveň je potrebné mäso prepláchneme pod studenú vodu. Pokual budete obvarat v sáčku ako bolo nasolene tak riskujete že meso bude slané až presolene kedze ho bude vyvarat v tom slanom roztoku.
Ahoj je to značka Gozney Dome a v súčasnej dobe nie je dostupná na SK myslím ze Nemecko ju zatiaľ ma ako jediný v EÚ. Ona príde aj na SK ale to ešte potrva.
I am Czech and love my Gulas I will make this Slovak style looks delicious its more hearty than the Czech version do Slovaks serve their gulas with dumplings
quick question. what happened at the 6min mark? the meat was being browned then all of a sudden it has liquid in it but didn't show what/how much. was it wine, water, both or something else!? thanks in advance.
Sorry for inconvenience we had trouble with the viedo. It was water added to a meat. In total when you cooking goulash 15L you need at least 4kg ofmeat that's a minimum so you go by volume of the meat and how much meat you want 😀
Thanks. This is the way I do it since I got the oven. Olwas start with gas wich eventually start the wood and the stone temp at that time is around 280°C so there is no cold spot for the stone. Ones the wood is on I just shut down the gas and place the pack back. It work for me and never had any problem with it or with the stone. Thanks
Zdravím, super video. Chcem vyskúšať, len mám troška chaos v tých časoch. Správne to chápem, že cesto sa fermentuje 18 hodín? Potom sa guľkuje. Po naguľkovaní ide opäť do vinotéky na 18 stupňov? Ako dlho je v naguľkovanom stave? Ináč povedané, koľko času uplynie medzi naguľkovaním sa samotným robením pizze?
Going to try to make it tomorrow if the beef shank comes in. Thank you for the help. We are Slovak in US but my family never made goulash. I'll make a new tradition.
@@ruhalajn sorry for waiting. It is hard to say exact amount as you going by taste. One lard Onion Half of the amount in volume to meat For 15l goulash you need for 3.5kg - 4kg beef neck or beef shank. I prefer neck and I add slice of pork belly for flavour. Pepper mix Two Garlic cloves 1/2 tomato pure One chopped tomatoes in cans 1.1/2 TBSP sweet pepper powder Chilli pepper powder Black pepper Oregano in the end good amount 4 x TBSP 1 TBSP quality plum jum It is very important to get the onion perfect. You need to mix constantly I prefer slow fire and it shoud take 2 hours. It can't burn otherwise you will taste tha later on.
Cooking is up to you low and slow or hot & fast. I do hot & fast all my Bbq 150°C and timing varies depending on thickness of ribs and for me I don't cook by time. But to answer your questions timing will depend on the temperature you cook as well so it coud be 2.45 it coud be 5 hours there is so many possibilities :-)
You can't adjust the spiral. It looks to me like the spiral is bent wich telling me someone must make realy low hydratation. Where are you from? I might get you the info for correct person to speak to who might help.
@@katherinekendall6518 you bought it second hand so you shoud inspect the mixer while you where there to pick him up. I woud give the seller call back and ask for money back because that's definitely not a manufacturer issue.
I love everything but the oven. And you are good! I tell it like it is!! You deserve a real full refractory brick duel fuel oven from Italy and not from anywhere else. Stainless steel dome just does not cut it. Everyone knows it but they are going to criticize anyway. If no one can afford one then buy a Zio Ciro Mini oven full refractory brick oven and the pizza game is lifted to a new level and it's only 1400.00 U.S. dollars!! I am waiting for the defense of the steel dome!! Junk. Again, you got pizzaiolo chops!, it's the oven.
The Dame is not a junk that is just to strong word to use it. Do you you own one? If not then it silly to commet on that. Do own 4 pizza oven and one refractory gas oven I built by myself :-) And I still prefer dome to anything else as it's doing the job as it shoud and it doesn't weigh a ton wich was bonus for me. Everyone got there own opinion I got mine and I'm happy with it. I heard that Zio Ciro 80 or 100 got some technical issues with dome to cracked. They might have fixed the issue by now I don't know. To be fair Zio Ciro was the oven I originally wanted couple years back :-) Gozney Dome is well build it keep heat long time I'm sure not ad long as refractory oven but on opposite site I can cooked pizza in 45 min. I cooked all sort of food in the Dome and I love.
The Gozney dome is anything but junk. In fact, it crushes most of the other stuff on the market, including the Zio Ciro. You need to do some research before calling something junk.
THE BBQ GURU ULTRA Q PRODUCT IS DEFECTIVE SAYS THE MANUFACTURER - DO NOT USE RAMP FEATURE ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fFNmPSZXSr0.html
